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This paper aims to use a mixed method approach to understand the role of emotions and sensual delight in influencing satisfaction and intention. The setting for the study is restaurants. Three types of restaurants form the basis of investigation: fine dining, family dining and fast food restaurants. Using three categories of restaurants affords the opportunity to understand the differential impact of sensual delight and emotions in these settings. Furthermore the mixed method approach helps to validate the quantitative findings and also to offer additional insight in consumption emotions.

The study is based on a concurrent, two‐studies design where quantitative and qualitative data are both collected (concurrently or sequentially) and analyzed separately. Four independent investigations are reported in this paper. The first three investigations (fine dining, family dining and fast food dining) are based on quantitative modeling using LISREL. The last investigation provides a richer narrative using phenomenological approach.

The quantitative findings show a strong influence of sensual delight and emotions in affecting satisfaction and intentions. The qualitative findings show how managers may enhance the dining experience and customer satisfaction.

Caution is advised in extrapolating the results beyond the issues investigated in the study.

The findings provide a framework for managers in creating a delightful dining experience.

There are several important contributions from this study. First the role of emotions in various dining aspects is new in this study. It has not been investigated in dining situations. Next, while the role of sensual delight in hedonic situations is understandable, it has not been systematically investigated using causal models. Third, this study uses a mixed method approach. The quantitative study is followed by a qualitative study to add further insights that will help understand drivers of satisfaction or dissatisfaction. Thus it is a very comprehensive study on sensual delight in the restaurant industry.

The purpose of this study is to discover the factors affecting customer delight, satisfaction and dissatisfaction in fine dining experiences (FDEs).

Online user generated 2,585 reviews on TripAdvisor for 46 five-star hotel restaurants operating in Istanbul were analyzed with the latent Dirichlet allocation (LDA) algorithm.

LDA created nine, eight and seven topics for delight, satisfaction and dissatisfaction, respectively. The most salient topics for customer delight, satisfaction and dissatisfaction in FDEs are staff (17.3%), view (19%), and food quality (23%), respectively.

This study is one of the few studies investigating customer delight and satisfaction together. The study shows that FDEs can be analyzed with text mining techniques. Moreover, the study contributes to the literature on customer delight by adding staff topic as an antecedent.

To examine the relationship that athletes establish with their bodies within sport and through their transitions out of sport, with a special focus on risk, injury and pain.

This chapter is an explanatory review of the literature focusing on the embodied and sensory experiences of athletes as they depart sport.

This chapter explores definitions and conceptualizations of the retirement process, highlights how the body is experienced during the sporting exit (as fragile and out of control) and makes connections between how bodily breakdown during sporting exits impacts an athlete’s sense of self and identity.

Through practical recommendations, this chapter highlights some of the ways in which psycho-education and an expanded focus on the body could be useful to athletes as they attempt to reconcile their new lives and bodies post-sport.

This paper aims to: better understand the country of origin (COO) construct by adopting a lens of marketplace mythology; and develop a conceptual framework delineating the process of mythologizing a country through the use of packaging.

Analysis of narratives on food product packages that claim a connection to Italy lets this qualitative study join two streams of research – on COO effect and marketplace mythology.

The work proposes four mythological properties of the country of origin construct, discusses their major dimensions, establishes their relationship, and develops a conceptual framework delineating the mythological nature of the country of origin construct.

Several directions for future research may enhance this study. For example, the interpretation of the narratives by the consumers of food products claiming an Italian connection will allow exploring how the mythic structures employed by marketers are read by the intended readers.

The importance of COO effects on consumer decision making is expected to become even stronger with current globalization trends that increasingly move products across countries and force marketers to engage in a battle to differentiate their brands – in many cases by capitalizing on the origin of products.

By exploring food package stories, the paper focuses on the carrier of mythic meaning that is under‐researched in both COO and marketplace mythology studies. The present study adds to the understanding of how geography ceases being a mere informational “Made in” statement and is transformed into a powerful cultural marker, full of symbolically framed meaning.

This paper is based on a speech given to the ‘Kid Culture Conference '99’ in London in November 1999.

The most powerful and effective forces of hierarchizing are those that naturalize difference so that it is beyond dispute and something to be tacitly accepted. In the Classic Maya world, this “social speciation” was materialized and naturalized through a complex web of ritual practice, deity emulation, enhancement of body aesthetics, and the fabrication and possession of hypertrophic goods. The architecture of Classic Maya royal courts broke with an older Maya residential pattern of accretional construction filled with ancestral burials in order to materialize more effectively social difference, to provide space for exclusive ritual performance, and to showcase the highly valued and gendered labor of textile production. Such instruments of authority are “weapons of exclusion” that can be wielded to fend off assaults on hierarchy. From this perspective, informed by the ritual economy approach, the profound transformations of the 9th century in the Maya lowlands are considered an assault that was not defendable.

The purpose of this paper is to identify the motives for posting or sharing food photos using social media, focussed within the context of fine dining (FD) restaurants.

Ethnographic fieldwork was conducted in France by combining analysis of qualitative diary research and transcripts of focus group discussions.

The motivation to take food images can be broadly categorised according to experiential (hedonism, altruism and passion collecting) and symbolic (social status, uniqueness, self-esteem and self-presentation) benefits.

This research is limited by its relatively small sample size and the inability to consider the direct influences of demographic variables and attitudes to FD and social media. Moreover, the cultural context of the study needs to be considered as the study took place in France.

User-generated images are increasingly an integral aspect of the holistic dining experience. Luxury restaurants need to leverage the opportunities of user-generated content. The FD experience needs to be visually captured and expressed. This can include both tangible and intangible attributes.

Although the literature has provided a comprehensive overview of social media behaviour, the efficacy of a gastronomic perspective is limited. To the authors’ knowledge, this is the first study to investigate consumer-generated postings of images of food within the luxury restaurant classification.

The purpose of this article is to show the central role of Thomas Hobbes in the formation of capitalist ideology. He is the first author to present the ideology of the businessman (homo oeconomicus), with its most distinctive characteristic, individualism. Every constitutive element of the capitalist system is found in Hobbes’ writings. His mentality is bourgeois and he uses a model that can only correspond to a mercantile society of capitalist character, in which political rights are less important than security in the market. The economic liberalism of Adam Smith inherits from Hobbes its individualistic basis and its chrematistic platform.

This paper aims to explore authenticity as a multidimensional construct from both consumer and service provider perspectives in the context of culturally themed restaurants in Kolkata, India.

Utilizing a phenomenological design, data have been collected through participant observation, photographs and semi-structured interviews in Bengali-themed restaurants over a two-year period.

By articulating the processes and dimensions that operate behind the narrative of authenticity, the findings display the interaction between market/cultural forces and the perception of authenticity. These reveal that authenticity embraces four major categories, namely, traditional, staged-form, postmodern and constructivist.

This study provides insights into the collective role of both consumers and service providers in mediating perceptions of authenticity. Theoretically, this study contributes to the literature by articulating four dimensions of authenticity.

Practically, this study assists marketers with insights into the balance of authenticity and the commoditization of culture.

As globalization weakens cultural boundaries and jeopardizes regional identities, there is a need for reassuring cultural continuity that upholds ethnic legacy for local consumers. Thus, this study provides theoretical and practical insights for both researchers and practitioners concerned about maintaining authenticity in a global marketplace.