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1 – 10 of 18Wine tourism is spreading from the “old world” wine countries to Asia. The purpose of this paper is to introduce the GLOW framework capturing the tension of homogenization and…
Abstract
Purpose
Wine tourism is spreading from the “old world” wine countries to Asia. The purpose of this paper is to introduce the GLOW framework capturing the tension of homogenization and globalization of touristic experiences, the tourists' rising environmental concerns and their conflict of searching for authentic experience with new sensations.
Design/methodology/approach
In a mixed-method procedure, evidence describing the wine tourists’ perceptions and motivations is assessed using a quantitative survey and fitting a structural equation model using the PLS algorithm. Complementing evidence through qualitative interviews with Indian entrepreneurs on designing a glocalized experience is analyzed.
Findings
Spillover from international travel is the most relevant driver of wine tourism in India. However, types of wines and the experiences are adjusted to the local conditions. The winemakers are remarkably advanced in implementing environmentally sustainable production and avoiding over tourism which perfectly meets their clients’ expectations.
Research limitations/implications
Entrepreneurial creation theory as described by Alvarez and Barney (2007) is illustrated in the Asian glocalisation context giving special attention to the entrepreneur’s individual capabilities as called by Helfat and Peteraf (2015) and Liñán et al. (2020).
Practical implications
Conservation of biodiversity and the aesthetics of the local landscape are essential for the vividness of the entrepreneurial ecosystem and the attractiveness for the guests.
Social implications
Local adaptation of the touristic experience in terms of entertainment, indigenous cuisines and local specialty supports sustainable development of all the stakeholders.
Originality/value
Novelty arises from the projection of the visitors considering the wine cellar experience as an alternative to international travels in combination with analyzing how the entrepreneurs create entrepreneurial opportunities by carving out an authentic experience for their guests.
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Samantha L. Mosier and Arbindra P. Rimal
The purpose of this paper is to comprehensively evaluate the connection between dietary choice and partisanship affiliation among the US population. Food has the potential to be a…
Abstract
Purpose
The purpose of this paper is to comprehensively evaluate the connection between dietary choice and partisanship affiliation among the US population. Food has the potential to be a powerful factor connected to identity and political behaviour.
Design/methodology/approach
This study analyses survey data (including frequency distributions, cross-tabulations and Tobit regression models) from the Natural Marketing Institute’s 2016 LOHAS database with a total sample population of 4,134.
Findings
The results provide a platform for further exploring the interaction and effect of diet and partisan affiliation as it applies to political outcomes and market activities. This study confirms that individuals identify as either a Democrat or unaffiliated are more likely to report a vegan or vegetarian-based diet compared to Republicans. However, unaffiliated respondents are also just as likely as Republicans to report a red meat-intensive diet. Gender, race and education level are consistent explanatory factors across the entire population for influencing self-reported dietary behaviour, but location lifestyle factors, such as marital and employment status, influence partisan groups differently.
Research limitations/implications
The reliance of self-reported diet and partisan affiliation of respondents among US respondents.
Originality/value
Most research examining diet and political activities mostly stem from vegan and vegetarian identity research. This study provides a comprehensive evaluation on the relationship between diet and partisan affiliation in the broader public.
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Oswaldo Morales and Carlos Cordova
The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national…
Abstract
Purpose
The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national identity, which acts as a platform for social cohesion.
Design/Methodology/Approach
Qualitative analysis is used in order to understand the drivers that enabled a cultural revolution through gastronomy.
Findings
Under a vast cultural diversity, gastronomy arises to articulate and unify it into a common sense of national identity and social inclusion. Although Peruvian gastronomic boom started as an initiative of a group of entrepreneurs, it actually has had an impact at society level.
Research Limitations/Implications
Ethnographic studies among different social classes and racial groups are needed in order to elucidate the perceptions that they have regarding their social inclusion. At a quantitative level, econometric studies could be conducted to reflect the impact of gastronomy on poverty reduction or on inequality reduction, especially in urban-marginal or rural areas.
Practical Implications
Gastronomy is also a business strategy model on the basis of the creation of a cluster as a viable alternative for developing countries.
Social Implications
Peruvians no matter their racial heritage or social class are proud of their cousin and of being Peruvians, creating a sense of national union and social inclusion.
Originality/Value
The contribution is to highlight the importance of gastronomy as one of the main articulators in the construction of national identity under a racially diverse population. Society, public policy officers, and businesses may benefit from this.
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Saoussen Lakhdar and Fatma Smaoui
This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the…
Abstract
Purpose
This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region.
Design/methodology/approach
A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers.
Findings
Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity.
Research limitations/implications
The findings are specific to the Tunisian setting and may be not transferable to other settings.
Practical implications
The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge.
Social implications
The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice.
Originality/value
This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.
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Gislayne da Silva Goulart, Mayra Monteiro Viana and Thelma Lucchese-Cheung
The purpose of this paper is to assess consumers' perception of a typical Brazilian food in its familiar and innovative versions through a survey combined with textual analysis.
Abstract
Purpose
The purpose of this paper is to assess consumers' perception of a typical Brazilian food in its familiar and innovative versions through a survey combined with textual analysis.
Design/methodology/approach
The study collected consumers’ data (N = 476) via survey and conducted two textual analysis – similitude and descending hierarchical classification (DHC) – using the Iramuteq software. In order to evaluate the consumers’ perception, traditional cheese breads (familiar) and cheese breads with carrots (innovative) were used. The consumers are from Central-West Brazil and had diverse socioeconomic status.
Findings
Similitude analysis showed that the familiar product presented mostly neutral or positive characteristics. The DHC analysis provided three relevant classes for the traditional cheese bread (familiar) product, considering the consumers’ perceptions and socioeconomic status. For the innovative product, the similitude analysis showed negative associations with the food (food neophobia), but there are also positive characteristics to be explored (food neophilia). Neophobia was attributed to hedonic aspects, e.g. doubts about the taste approval. Neophilia was related to normative aspects, e.g. the product's health benefits.
Research limitations/implications
The results are exploratory and, therefore, cannot be generalized, but can arise insights to different food products. It was observed that the chosen method can be useful to access the consumer's perception and could be replicated in other cultures and regarding different products.
Practical implications
Food neophobia can be avoided by highlighting hedonic aspects and food neophilia can be activate via normative attributes, so the launch of an innovative food should be accompanied by consumer-oriented marketing strategies.
Originality/value
The present study brings relevant insights regarding food neophobia and neophilia and uses a combination of survey with textual analysis.
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Francesco La Barbera, Mario Amato and Giuliana Sannino
In recent years, the food industry has developed and brought to the market a number of “functional food” with healthy characteristics. The purpose of this paper is to study and…
Abstract
Purpose
In recent years, the food industry has developed and brought to the market a number of “functional food” with healthy characteristics. The purpose of this paper is to study and compare the effects of knowledge and food technology neophobia on individuals’ willingness to pay (WTP) for functionalized healthy food.
Design/methodology/approach
In order to explore these effects in hypothetical vs real settings, an experiment defined by a within-subject design with two treatments (functionalized vs conventional food) on two auction payment conditions (hypothetical vs real) has been conducted. The products chosen for the experiment were two different types of crushed tomatoes: conventional crushed tomatoes (control product) and a crushed tomatoes enriched with lycopene (functionalized product).
Findings
Results showed that participants stated, on average, a higher WTP for tomatoes enriched with lycopene than for conventional. This positive premium price was not affected by socio-demographic variables, political orientation and tomato-related preferences. As expected, the level of knowledge about lycopene exerted a significant positive effect on premium price in both auctions condition. Also the Healthy choice subscale of the Food Technology Neophobia Scale (FTNS) was a significant predictor of premium price, but only when the auction was hypothetical.
Originality/value
This paper might shed some light upon the predictive power of the FTNS on individuals’ behavior in a real market setting.
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Andreas Bschaden, Eduardo Mandarano and Nanette Stroebele-Benschop
Meat consumption causes a large amount of global greenhouse gas emissions and other environmental problems. Studies showed that consumers underestimate the environmental impact of…
Abstract
Purpose
Meat consumption causes a large amount of global greenhouse gas emissions and other environmental problems. Studies showed that consumers underestimate the environmental impact of meat consumption compared to other food-related behaviours. A video intervention was conducted to investigate the effect of information on consumers' perception and behaviour.
Design/methodology/approach
Two didactically different videos about meat and the environment and a control video were shown to 189 participants. Ratings about the environmental impact of different food-related behaviours as well as participants' meat consumption frequency were obtained directly before, one week later and one year after the screening by self-report questionnaires.
Findings
Mean rating of the environmental impact of meat consumption was second to the least important of the different food consumption patterns. In the first intervention group, the rating increased significantly (p = 0.001) after having watched the video. There was no such effect in the second intervention or the control group. Self-reported meat consumption frequency did not change significantly in any of the groups. No long-term differences between the groups could be found.
Research limitations/implications
The results suggest that there is still a lack of knowledge concerning the environmental impact of meat consumption. Providing information can affect awareness, depending on the type of information delivery. The circumstances under which information encourages behaviour change need to be further explored.
Originality/value
This is the first study that investigated the impact of different videos about environmental impacts of meat consumption on consumer perceptions and behaviour.
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Rashmi Ranjan Parida and Mahesh Gadekar
This paper investigates the factors and how they lead to meat choice decisions based on preferred slaughter practices. The literature has established the role of psychological…
Abstract
Purpose
This paper investigates the factors and how they lead to meat choice decisions based on preferred slaughter practices. The literature has established the role of psychological factors and morality perception in meat choice decisions. However, it explores how consumers' behavioural intention is impacted towards alternative meat when consumer guilt is activated in different cultural settings.
Design/methodology/approach
This study included in-depth interviews with consumers from India's emerging market due to its multicultural dimension and diverse religious beliefs about meat consumption. The authors conducted 17 interviews to explore antecedents towards non-halal meat choices.
Findings
Utilizing the Theory of planned behaviour (TPB), this paper explores research gaps related to meat consumption preferences based on preferred slaughter practices in an emerging market context. The findings uncover and add to understanding meat preferences in varied cultural contexts that affect consumer choices. The authors advance the current understanding of TPB from the perspective of behavioural intention toward non-halal meat.
Practical implications
The study's findings have significant implications for all the organizations/outlets dealing with non-vegetarian food products, whether packaged or fresh and for meat sellers.
Originality/value
The study is unique in identifying the meat choice preferences based on slaughter practice through the extended prism of TPB. The market chosen for this study is one of the biggest consumer markets and its growing continuously.
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Julie Napoli and Robyn Ouschan
This study aims to identify the archetypes, moral foundations and plots associated with veganism through the stories told by vegan bloggers and the effect on mainstreaming of this…
Abstract
Purpose
This study aims to identify the archetypes, moral foundations and plots associated with veganism through the stories told by vegan bloggers and the effect on mainstreaming of this ideology.
Design/methodology/approach
Narrative data was collected from 15 publicly available vegan blogs. Underlying archetypes, morals and story plots were identified and presented as a “story re-told,” highlighting the context and content of what was being said by the protagonists and associated meanings.
Findings
The analysis revealed three moral foundations on which vegan ideology is built: sanctity of life, enacting the authentic self and freedom. A universal hero archetype was also unearthed; however, the moral orientation of the storyteller (agency vs communal) dictated how these morals and archetypes were expressed.
Research limitations/implications
Through the use of common story archetypes, master plots and moral foundations, a deeper understanding of vegans and the choices they make is facilitated, thus making vegan ideology appear less threatening. Storytelling plays an important role in establishing connections through commonality.
Originality/value
This study applies cultivation theory, storytelling analysis and archetype theory to reveal how vegan bloggers counteract mass media cultivation of vegan stereotypes through the stories they tell. We offer a more robust description of vegans, moving beyond stereotypes, and the morals driving behavior. Moreover, a unique mechanism of mainstreaming is exposed that shows vegans connect with people by tapping into universal archetypes and morals that anyone can relate to and relive.
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