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美食认同:探索跨文化对消费者隐式和显式反应的影响
María Mora1, Rene de Wijk2, Hans van Trijp3
1GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain; Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibersitatea, Donostia-San Sebastián, Spain.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
消费者对食物呈现的偏好因文化和造风格而异. 喜欢厨师式的菜和外国菜,但自我报告,而不是生理测量,最好预测喜欢.
科学领域:
- 美食学是一门美食学.
- 消费者行为 消费者行为
- 文化认同 文化认同
背景情况:
- 视觉呈现显著影响食物感知和文化认同.
- 了解消费者对视觉线索的反应对于美食认同构建至关重要.
- 这项研究探讨了菜的熟悉性,造风格和消费者反应之间的相互作用.
研究的目的:
- 调查熟悉菜和造风格对荷兰年轻成年人的反应的影响.
- 将明确的自我报告与隐含的情绪和心理生理学指数进行比较.
- 为了确定不同类型的测量对食物喜好的预测值.
主要方法:
- 53名荷兰年轻人评估了荷兰,墨西哥和越南菜的图像,以类似家庭和厨师的造风格.
- 收集的数据包括生理测量 (皮电活动,心率),面部表情,以及自我报告的喜欢,熟悉性,价值和兴奋.
- 用ANOVA和多重线性回归分析来分析数据.
主要成果:
- 在喜欢,价值和兴奋方面,外国菜 (墨西哥的塔科斯,越南的博霍) 优先于荷兰菜 (哈奇).
- 厨师样式的演示通常比家庭样式的演示获得更高的分数.
- 自我报告的指标比生理或表达性指标更可靠地预测喜欢,尽管隐式和显式响应之间存在一些差异.
结论:
- 审美呈现和菜类型显著影响消费者的反应,而熟悉性起到较小的作用.
- 自我报告的喜欢是消费者偏好的更强有力的指标,而不是隐含的生理或表达措施.
- 美食认同是由视觉呈现和文化背景塑造的,外国体验往往会引起更强烈的积极反应.
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