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Article
Publication date: 26 July 2022

Anoma Gunarathne, Sarah Hemmerling, Naemi Labonte, Anke Zühlsdorf and Achim Spiller

This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between…

Abstract

Purpose

This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between foodie segments in terms of food involvement and food knowledge.

Design/methodology/approach

Data were collected from 500 German respondents in October 2015 by means of two online surveys using a newly developed version of the foodie instrument based on existing literature. Confirmatory factor analysis, cluster analysis, analysis of variance and post hoc tests were applied to analyse the data.

Findings

Six distinct consumer segments were identified: passionate foodies (12.0%), interested foodies (21.5%); moderate foodies (21.7%), traditional foodies (17.1%), light foodies (18.2%) and non-foodies (9.5%). The nutritional knowledge questionnaire suggests that passionate foodies have only an average level of food literacy compared to other segments.

Research limitations/implications

Behavioural traits and socio-demographic characteristics of foodies and other culinary consumer segments could be time-sensitive, thus future research should take a longitudinal approach so that subsequent decision-making is appropriately dynamic.

Originality/value

To the best of the authors' knowledge, this paper is a first step towards the development of a new foodie lifestyle scale which will be useful to identify, characterise and develop effective marketing strategies for targeting highly involved food consumers.

Details

Journal of Consumer Marketing, vol. 39 no. 7
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 16 September 2020

Janet Chang, Alastair M. Morrison, Sean Hsin-Hung Lin and Ching-Yen Ho

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to…

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Abstract

Purpose

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to identify the relationships among food consumption motivations, experiential values and well-being of foodies.

Design/methodology/approach

A questionnaire survey was distributed to foodies from the Chinese mainland, Hong Kong and Macao in March–May 2019 who were aged 18 and above and who had visited Taiwan within the prior two years. Some 480 valid responses were received based on intercepts at airports and the data, based on a conceptual model, were analysed through structural equation modelling (SEM).

Findings

Three paths among the key variables showed significant and positive relationships. Additionally, the mediating effect of food experiential values on emotions and well-being was identified.

Research limitations/implications

The findings provide insights for food and hospitality scholars and the related literature since “foodie” is a rather new concept that is lacking in sufficient empirical and conceptual research. The research examines the relationships among experiential values, motivations and emotions and their influences on the well-being of foodies. In past studies on food consumption motivations and emotions, food experiential values were not included as a variable of potential influence. The research subjects were confined to foodies from the Chinese mainland (including Hong Kong and Macao) who were in Taiwan. Hence, the generalisation based on the sample may be limited.

Practical implications

This research produces useful information on the behaviour of Chinese foodies when they are travelling. Preparers of food and beverages and tourism retailers should supply food that represents local cultural characteristics and design relevant local food souvenirs with the appropriate packaging.

Social implications

Communities need to realise that not all visitors are alike and that some have a deeper interest in local foods and their historical and cultural roots.

Originality/value

Although numerous studies on the behaviours of Chinese tourists have been conducted, the research on their food consumption characteristics is limited. To date, no empirical studies have examined the relationships among foodies, food consumption motivations, food experiential values, emotions and well-being of mainland Chinese tourists, which is a knowledge gap in understanding this important market segment.

Details

British Food Journal, vol. 123 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 November 2014

Amrul Asraf Mohd-Any, Nurul Shahnaz Mahdzan and Chua Siang Cher

The purpose of this paper is to explore the food choice motives of consumers in Kuala Lumpur and the relative importance of these factors; to investigate the differences in food…

2327

Abstract

Purpose

The purpose of this paper is to explore the food choice motives of consumers in Kuala Lumpur and the relative importance of these factors; to investigate the differences in food choice motives between the Malay, Chinese and Indian ethnicities and to examine variations in the food selection motives of foodies and non-foodies of the overall sample.

Design/methodology/approach

An online questionnaire was employed using a snowballing sampling method with 239 respondents. Food choice motives were measured using Steptoe et al.'s (1995) Food Choice Questionnaire (FCQ) while a new exploratory measure for foodies was developed to examine respondents’ attitudes, interest and opinions (AIO).

Findings

The top three factors of food choice motives were Price, Convenience and Sensory appeal. Ethnicities did not differ in their food choice motives except for Familiarity between Malays and Chinese. Foodies and non-foodies displayed significant differences in their food choice motives, specifically in regards to Balanced diet, Mood and Sensory appeal.

Research limitations/implications

This study is limited to only Malay, Chinese and Indian ethnicities in Kuala Lumpur. Future studies should explore motives of other minority ethnic groups and examine differences between age, gender and income groups.

Practical implications

Suppliers and marketers of the food industry should consider the important aspects of food choice motives to improve the marketing strategies of their products. Products should be reasonably priced, offer convenience and appealing.

Originality/value

This paper develops a new exploratory measure to capture the AIO of foodies based on Johnston and Baumann (2010) and Cairns et al. (2010).

Details

British Food Journal, vol. 116 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 2014

Richard N.S. Robinson and Donald Getz

This paper aims to share the findings of a study of self-declared “foodies”. In particular this paper provides a demographic and socio-economic profile of the sample and their…

3546

Abstract

Purpose

This paper aims to share the findings of a study of self-declared “foodies”. In particular this paper provides a demographic and socio-economic profile of the sample and their behavioural and travel preferences.

Design/methodology/approach

An online survey was designed, incorporating existing literature. It was administered to a population of foodies in Australia. Data is analysed using SPSS®.

Findings

Key results suggest food tourists are mostly female, well-educated and generally affluent. They seek diverse, regional and authentic yet tactile rather than passive experiences, and are willing to travel for food (and drink) complemented by cultural and sightseeing activities.

Research limitations/implications

The geographic scope of this study is limited and the volume of data yielded from the study inhibits efforts to report all findings in a compact paper; the implication being future analysis and research is required.

Practical implications

This study provides valuable insights to destination marketers seeking to niche food tourists.

Originality/value

This study demographically and socio-behaviourally profiles foodies and provides insights into the domestic travel behaviours.

Details

British Food Journal, vol. 116 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 September 2020

José António C. Santos, Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards and Luis Caiado

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and…

1515

Abstract

Purpose

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience.

Design/methodology/approach

The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.

Findings

Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.

Practical implications

Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.

Originality/value

The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

Book part
Publication date: 14 September 2018

Bill J. Gregorash

Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study…

Abstract

Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study conducted interviews with participants using auto-driven photo-elicitation, the process of which explored trigger points with both tangible and intangible attributes. A focus group was also held where an avant-garde meal was served to “foodies” as a means of food-elicitation technique. This chapter examines the ways authenticity was presented in the narratives of the participants, and how authenticity played a role in their creation of participants’ memorable gastronomic experiences. The chapter questions if these “foodies” are taking away the mystique from dining-out by over analyzing the product.

Details

Authenticity & Tourism
Type: Book
ISBN: 978-1-78754-817-6

Keywords

Article
Publication date: 30 July 2019

Rosmini Omar, Obed Rashdi Syed, Binyao Ning, Stefanos Vagenas and Faizan Ali

Ethnic food is a pivotal polysemic artifact, yet commonly studied based on experience. This leaves an eclipse in understanding its overall significance and implications. The…

Abstract

Purpose

Ethnic food is a pivotal polysemic artifact, yet commonly studied based on experience. This leaves an eclipse in understanding its overall significance and implications. The purpose of this paper is to explore the interactions of experience, intimacy and embodiment from the lens of alternative tourism and Asia as a destination image.

Design/methodology/approach

The authors conducted four focus group that include Asians who take experiential learning trips and spiritual journeys across Asia-Pacific.

Findings

Alternative tourists promote the growth of ethnic foodies who value impact which they determine as quality food-scape, longitudinal caring interactions with and the constant assurance of consuming food which are safe and healthy to their physical, emotional and spiritual well-being.

Research limitations/implications

Although our research does not employ any quantitative technique and devoid of inferential analysis, the rich qualitative data offer insights for further work that benefit ethnic food industry.

Practical implications

Industry and policy makers are encouraged to generate contextual solutions for management of the ethnic food industry. Ethnic food consumption may flourish if the industry leads its growth through a post-modernist approach.

Social implications

A broad perspective in growing the frontiers of ethnic food tourism beyond the landscape of an economic or consumerism-dominated approach would benefit the cross-mobility of quality talents and skills as this fosters cross-cultural literacy.

Originality/value

The authors develop the Ethnic Foodies Perspective-Ethnic Food Destination Image Matrix as a pathway to further motivate knowledge cross-fertilization in ethnic food tourism studies and leverage on the transdisciplinary science, innovation, socio- and sensuous geographic arena. A constellation of ethnic food innovation should link the economic side of exotic differentiation and heritage with food processing, safety and traceability.

Details

British Food Journal, vol. 122 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 April 2022

Hanne Andreassen, Olga Gjerald and Kai Victor MyrnesHansen

Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics…

Abstract

Purpose

Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics compared to previous generations, yet very little is known about these consumers' expectations of institutional food. The importance and issues with institutional food are well-recognized, and new approaches to improving institutional food offerings are warranted. The purpose of this study was to identify various segments of ageing consumers based on individual characteristics (entitlement, subjective food knowledge, disconfirmation sensitivity and age) and investigate differences in expectations between the groups.

Design/methodology/approach

Data were collected using a cross-sectional survey (n = 300) of ageing consumers (50–80 years old). A two-step cluster analysis was used to identify meaningful clusters.

Findings

A four-cluster solution was reached, with clusters (1) “Uninvolved oldies”, (2) “Humble old foodies”, (3) “Entitled youngsters” and (4) “Food experts”. This study found significant differences in expectations of institutional food between the clusters.

Practical implications

Recommendations for public policy implications for each segment are provided. This study contributes to preparing healthcare services and institutions to meet the institutional food expectations of various types of ageing consumers.

Originality/value

This paper measures ageing consumers' normative expectations of institutional food and concludes that expectations of food quality, freedom of choice, servicescape and sustainability differ by segments of ageing consumers.

Details

British Food Journal, vol. 125 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 7 November 2011

Amanda Earley

Purpose – A study of amateur gourmet chefs was conducted in order to expand our understanding of consumer resistance, and to theorize the relationship between culture, consumer…

Abstract

Purpose – A study of amateur gourmet chefs was conducted in order to expand our understanding of consumer resistance, and to theorize the relationship between culture, consumer culture, and material culture.

Methodology/approach – A semi-structured long interview approach was employed, so that the interviewees could relate their experience of cooking in their own terms. The methodology was inspired by the existential–phenomenological tradition in consumer research.

Findings – All eschewed participation in the market for cookware. They contend that “real” cooks value utility over all, and question the aestheticization, fetishization, and mass marketing of cookware to a general audience. Their responses reveal the role of culture, knowledge, information, socialization, and market structure on consumer values and beliefs, thereby bringing into question the concept of consumer agency.

Research limitations/implications – The interviews were conducted in only one geographic location and cultural milieu. Future research should examine these concepts in additional contexts.

Practical implications – The analysis reveals the basis of effective consumer resistance. In order to resist, consumers must reject citizenship in consumer culture and reconceive their political subjectivity. That said, such an approach only has emancipatory potential at the level of the individual. The interviews underscore the need for a continued critique of the operation of power in the market.

Originality/value of paper – Most of the extant literature focuses on cultural practices that have formed in response to practices within mainstream consumer culture. The cooks interviewed argued that their practice is rooted in traditions that precede consumer culture.

Details

Research in Consumer Behavior
Type: Book
ISBN: 978-1-78052-116-9

Keywords

Content available
Article
Publication date: 1 March 2006

381

Abstract

Details

International Journal of Retail & Distribution Management, vol. 34 no. 3
Type: Research Article
ISSN: 0959-0552

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