Food, People and Society: A European Perspective of Consumers' Food Choices

ISBN-13: 9783540415213 / Angielski / Twarda / 2001 / 462 str.

L. Frewer; E. Risvik; Lynn Frewer

Opis

Food consumption is vital to human survival. Nevertheless, the exact determi nants of food perception, liking and food choice are still not fully understood. Food, People and Society tries to fill some of the gaps in our knowledge by stud ying these processes from multiple perspectives, each with their own emphasis. Some approaches focus mainly on the characteristics of food products eaten, some focus on the person who eats a particular food, whereas other approaches emphasize the psychological, economic or social context in which food con sumption takes place. By bringing together these different approaches in one book, we open the opportunity to integrate different perspectives and to facili tate comprehension of the complex processes that drive food choice behaviour. Food, People and Society is written for a wide audience, including students and academics interested in food perception and consumption, policy makers, health educators and nutritionists, food manufacturers and food marketers."

Recenzje

From the reviews:

"The 25 chapters, edited by a group of scientists ... address the question 'Who eats what and why?'. ... It provides a good overview of the basics of food decision making and issues such as food safety. ... a generous amount of information on a variety of subjects related to food choice. The subject index at the end makes it easy to look up topics. ... Anyone interested in a highly readable and diverse book would find Food, People and Society worthwhile." (Elizabeth Goldsmith, Journal of Consumer Marketing, Vol. 20 (2), 2003)

"This book ... by a group of scientists experienced in European cross-cultural and interdisciplinary research in the special fields of consumer perceptions, sensory analysis, product image and risk research, tries to fill the gaps in our knowledge by studying the afore-mentioned processes from multiple perspectives. ... essential for those engaged in product development, market research and consumer science in food and agro industries but also of great interest for students and academics interested in food perception and consumption, policy makers, health educators and nutritionists." (Advances in Food Sciences, Vol. 24 (3), 2002)

"The book delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research." (Chemische Rundschau, Issue 6, March, 2002)

Spis treści

Part I. Food: Introduction. Hendrik N.J. Schifferstein, Lynn Frewer and Einar Risvik.- Development and acquisition of food likes. David Mela.- The Food and I. Sensory perceptions revealed by multivariate methods. Einar Risvik.- Beliefs about fat: Why do we hold beliefs about fat. Hans Brug and Patricia van Assema.- Product packaging and branding. Rosires Deliza and Hal MacFie.- Effects of product beliefs on product perception and liking. Hendrik N.J. Schifferstein.- Consumers' quality perception. Anne C. Bech, Klaus G. Grunert, Lone Bredahl, Hans J. Juhl and Carsten S. Poulsen. Part II. People: Does taste determine consumption? Understanding the psychology of food choice. Richard Shepherd.- Food choice, phytochemicals and cancer prevention. Nigel Lambert.- Private body conciousness. Oydis Ueland.- Food neophobia and variety seeking - consumer fear or demand for new food products. Liisa Lähteenmäki.- Convenience-oriented shopping: A model from the perspective of consumer research. Bernhard Swoboda and Dirk Morschett.- Food intake and the elderly - Social aspects. Christina Fjellström.- Food related lifestyle: A segmentation approach to European food consumers. Klaus G. Grunert, Karen Brunso and Lone Bredahl.- Part III. Society: Cross-cultural differences in food choice. Anna Saba.- Appropriateness as a cognitive-contextual measure of food attitudes. Howard Schutz and Magni Martens.- The origin of the spices: The impact of geographic product origin on consumer decision making. Peeter Verlegh and Koert van Ittersum.- Marketing PDO (products with denominations of origin) and PGI (products with Geographical identities). Luis Guerrero Asorey.- Effect of communication (advertising or news) on sales of commodities. Wim Verbeke and Jacques Viaene.- Food availability and the European consumer. David Marshall.- The economics of food choice. Is price important? Christopher Ritson and Dan Petrovici.- Food choice in Europe - The consumer perspective.Susan Davies.- Beliefs associated with food production methods. Reimar von Alvensleben.- Risk perception, communication and trust. How might consumer confidence in the food supply be maintained? Lynn J. Frewer and Susan Miles.- Public participation in developing policy related to food issues. Gene Rowe, Catherine Reynolds and Lynn Frewer.- The future of European food choice. Lynn Frewer.

Blurb

This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.