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Our attitudes, values and tastes are shaped by our position in social space. At least, that was the argument Pierre Bourdieu set out in his seminal work, La Distinction. The purpose of this paper is to consider Bourdieu's theory of cultural reproduction and his argument that working-class families exhibit cultural attitudes and tastes for social necessity.

Attitudinal data relating to social necessity are taken from a national social survey of the British population. The results provide a rich source of data for exploring classed attitudes towards necessity in contemporary Britain.

Bourdieu's original claims for working-class “choice of the necessary” and working-class “taste for necessity” are based on his observations grounded in social survey evidence drawn from 1960s French society. Analysis of contemporary British social survey and attitudinal data also reveals sharp contours and differences in attitudes and tastes according to class fractions. These are evident in classed tastes and preferences for food, clothes, the home and social life.

Within the Bourdieusian theoretical framework, we understand that the tastes of necessity are preferences that arise as adaptations to deprivation of necessary goods and services. La Distinction and Bourdieu's approach to unmasking inequalities and structures in social space continue to be relevant in contemporary Britain. More generally, study findings add to the growing evidence that casts some doubt on current arguments concerning “individualisation”, claiming that social class has ceased to be significant in modern societies.

This paper sheds fresh light on the empirical validity and continuing theoretical relevance of Bourdieu's work examining the role of social necessity in shaping working-class culture. Bourdieu argues that the real principle of our preferences is taste and for working-class families, this is a virtue made of necessity.

Contemporary adult readers' advisory aims to adhere to (what I term) a pure preference satisfaction model in which librarians provide nonjudgmental book recommendations that satisfy their patrons' aesthetic tastes rather than improve upon them. The purpose of this paper is to determine whether readers' advisors really ought to treat all such tastes as essentially benign, even when doing so may conflict with core commitments to diversity and social responsibility.

This paper utilizes a thought experiment to interrogate our intuitions regarding the practice of recommending recreational materials featuring marginalized protagonists. The author also draws on theoretical insights from feminist aesthetician A.W. Eaton's innovative work on taste in bodies to formulate argumentation addressing the ethical dilemma presented here.

Our reading tastes can, in fact, be oppressive, working to maintain unjust power relations that are often thought to be the product merely of bad beliefs. On the view advanced here, oppressive tastes function as real obstacles to collective self-governance because they systematically distort our judgments of the credibility, empathic accessibility, and fundamental worth of our fellow democratic citizens. Librarians' obligation to protect and promote democracy, therefore, provides practitioners with a crucial justification for recommending diverse books to all readers, even (and perhaps especially) those who actively disprefer them.

The paper illustrates how contemporary work in analytic (and specifically feminist) aesthetics can furnish LIS scholars with the intellectual resources to resolve political problems in the library. The author's analysis also lays the groundwork for further consideration of alternative ideals for readers' advisory that will capitalize on the service's educative and emancipatory potential.

Music has a priming effect on product selection. The purpose of this paper is to extend the current understanding on this issue using an experimental design incorporating behavioural and brainwave data.

An experiment with 40 participants was conducted to explore how and why wine tasting preferences would be primed by different genres of musical stimuli. Electroencephalographic measurement was adopted to measure participant brainwave activity in two experiments, each involving two rounds of wine tasting, and the treatment was administered between the two rounds.

Significant associations between the musical stimulus genre and participant change in wine selection were found, and the musical stimuli resulted in different brainwave activities because participant β and γ wave activities significantly differed in the first and second wine tasting rounds. Correlational analyses indicated that α, β and γ wave activities generated by the musical stimuli were significantly but negatively correlated with α wave activity. α wave activity in the musical stimulus phases was significantly negatively correlated with β wave activity in the second round of wine tasting, and the other associations were significant and positive.

This study highlighted the priming effect of musical stimuli in wine tasting. Empirical evidence derived from experimental research was analysed with behavioural and brainwave data. This study’s original contribution is that it explored wine tasting preferences from a neuromarketing perspective. The results of this study can provide empirical evidence on how to effectively use music in marketing strategies.

The purpose of this study is to compare satisfied and non-satisfied customers in the context of wine tasting rooms using the SERVQUAL model and to examine the relationships in the model in terms of service experience to better understand customer needs.

The data used in this study were derived from a survey conducted among wineries in British Columbia, Canada. Analysis of survey results using the partial least squares structural equation modeling was undertaken. Sample size was 402.

The findings show that the SERVQUAL constructs that had the most impact on customer satisfaction and dissatisfaction were tangibility and assurance. Somewhat surprisingly, the perceived value for money construct was not significantly related to customer satisfaction but was significantly related to repurchase intent. Furthermore, all SERVQUAL constructs, except the reliability construct, were significantly related to customer satisfaction.

This study provides an overview of how wineries can improve their services to increase the number of satisfied customers.

The mechanism by which organic labelling affects consumers’ willingness to pay (WTP) for wine is not yet fully understood. Organic labelling not only transports information about environmental benefits, but may also influence consumers’ perceptions of quality and taste. The purpose of this paper is to separate the information effect from the perception effect of an organic label on WTP.

Taste and quality perceptions of 110 German consumers and their WTP for white and red wines were collected in a second-price auction in conjunction with a blind tasting. Each measure was recorded under two experimental conditions: with and without organic labelling. Serial mediation analysis is used to identify the information and perception effect of an organic label on WTP. A moderating effect of commitment to organic consumption is considered.

Wines marketed as organic are perceived as tastier and of higher quality and value. The organic labelling effect is stronger for committed organic consumers. Mediation analysis confirms perceived better taste as a key driver for WTP, especially for less committed organic consumers. The findings highlight perceptions of wine quality as the main mediator through which organic labelling affects WTP for red wine and for committed organic consumers.

This paper adds to the literature by decomposing the signalling mechanism of organic labelling and by emphasising the role of individual characteristics in determining its magnitude and pathways. Implications from a marketing and wine industry’s perspective are discussed.

There is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was chosen as the product under study as its consumption is associated with evoking several emotions.

During a between-subjects experiment at a local food fair, consumers (n = 910) evaluated either the name “chocolate”, plain dark chocolate or raspberry flavoured dark chocolate. Participants rated the intensity of 24 emotions and answered the 24 statements of the Attitude to Chocolate Questionnaire.

The results showed that sensory characteristics have a significant influence on the emotional profiles whereas no difference was found between tasting and not tasting. Gender and prior liking had little to no influence. Finally, the results suggested that consumption frequency and attitudes towards chocolate did have an influence on the emotional profiles.

The results show that producers should try to evoke positive emotions which could be emphasised through marketing. Gender differences for emotional profiling advocate that future research should not only analyse global results but also separately analyse by gender. Moreover, usage frequency and attitudes towards chocolate had an impact on the emotions meaning that future research should consider those when setting up research.

This study further contributes to the growing literature on emotions. It examines the added value of actual tasting chocolate while prior research focuses either just names or just sensory evaluation. Also, this paper further explores to which extent flavour, gender, consumption habits and attitude impact the emotional associations of chocolate.

This study aims to examine whether companies’ donations to political parties can impact product experience, specifically taste.

Research design consists of four studies; three online, one in person. Participants were shown a cookie (Studies 1-3) or cereal (Study 4) and told that the producing company donated to either the Republican Party or the Democratic Party (Studies 1-3) or an unspecified party (Study 4).

Participants rated food products as less tasty if told they came from a company that donated to a party they object to. These effects were shown to be mediated by moral disgust (Study 3). Effects were restricted to taste and willingness to buy (Study 4), with no effects on other positive product dimensions.

The studies provide a first piece of evidence that political donations by companies can negatively impact product experience. This can translate to purchase decisions through an emotional, rather than calculated, route.

Companies should be careful about making donations some of their consumers may find objectionable. This might impact both purchase and consumption decisions, as well as post-consumption word-of-mouth.

Companies’ political involvement can negatively impact subjective product experience, even though such information has no bearing on product quality. The current findings demonstrate that alterations in subjective product quality may underlie alterations in consumer decision-making because of ideologically tinged information, and reveals moral disgust as the mechanism underlying these effects. In this, it provides a first demonstration that even mild ideological information that is not globally bad or inherently immoral can generate moral disgust, and that such effects depend on consumers’ own attitudes.

This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty”) or exclusive (“healthy is untasty” and “unhealthy is tasty”).

A qualitative methodology not yet applied in examining consumers’ healthiness and tastiness perceptions of food was employed. It included gathering three separate data sets through both personal and group interviews (N = 40).

Consumers’ dieting status, health motives and food values shape the perception of inclusivity and exclusivity of health and taste of light, convenience and candy products. Second, there are multiple sources for these perceptions including product type, ingredients, level of processing and marketing cues. These factors interact to produce a unique consumer understanding of the relationship between health and taste for each single food product.

To ensure optimal consumer response, food companies and health educators need to understand how different target groups form their inclusive/exclusive perceptions of health and taste for various foods.

The majority of pre-existing food consumption research supports imply that a good taste and a high degree of healthiness are incompatible with each other. The findings challenge this view. It appears that it is the “unhealthy is untasty” and “healthy is tasty” perceptions that predominate in certain consumer groups. A novel conceptual framework for understanding the ambivalence of health and taste perceptions in food consumption is offered.

The role and importance of arts festivals are well documented within the festival and events literature. Art and culture, as well as the subsequent enhancement thereof, are especially significant in multicultural societies. However, little is known regarding the role of culinary experiences within an arts festival setting. The paper aims to discuss these issues.

The case study was a well-known and popular Afrikaans national arts festival held annually in Potchefstroom, South Africa. Visitors to three distinct tasting experiences (brandy, whisky and sparkling wine, including Méthode Cap Classique), offered as part of the festival programme, were surveyed.

In the analyses, 292 completed questionnaires were included, which revealed three managerial factors for a successful tasting experience, as well as six tasting experience dimensions. In all cases, the experiences exceeded the expectations. This research greatly contributes towards the body of knowledge regarding tasting experiences at national arts festivals, an aspect that has not been researched to date.

Based on the results, practical implications are provided to enhance the current tasting experiences as well as visitor loyalty. This research is a stepping stone towards understanding the needs and preferences of the visitors, as well as identifying how the festival can capitalise on delivering these experiences.

This research identified for the first time the factors that contribute to a memorable tasting experience, as well as evaluated the tasting experience dimensions.

The purpose of this paper is to test for gender-specific effects on odor-induced taste enhancement and subsequent food consumption in olfactory food marketing.

Lab experiments conducted among female and male participants using vanillin as a stimulus and ratings of sweetness, taste pleasantness and eating of sugar-free food as measures.

Odor-induced taste enhancement is gender-specific. Female consumers outperform male consumers in olfactory reaction and sweetness perception. While men outperform women in food consumption.

Odor intensity was set to the concentration level of 0.00005per cent according to the findings from (Fujimaru and Lim, 2013). The authors believe that this intensity level is appropriate for both men and women. Still, there may be some gender effects on intensity levels, which are not explored here. The author’s test for the effects of one personal factor, gender and odor-induced taste enhancement of sugar-free food. The authors think that investigating the combined effects of more personal factors such as age, culture and so on adds to the accuracy of the results.

It seems that the stronger sensory capacities of women in terms of odor detection and recognition already confirmed in the literature extends to the cross-modal effects of this sensory detection and recognition on taste enhancement. It seems appropriate to tailor olfactory food advertising according to the gender of the target audience.

Odor-induced taste enhancement is still a novel subject in marketing. While most of the research has investigated the effects of smelling congruent odors on taste perception and food consumption among mixed groups of men and women, the value of this paper lies in the investigation of the potential moderating effects of gender on this relationship.