Digital traces of taste: methodological pathways for consumer research

ABSTRACT

With the increasing digitalization and datafication of consumption brought by platforms such as Amazon, Netflix and Spotify, digital traces of taste are constantly generated as by-products of consumers' everyday communications and activities. However, these data have not been fully exploited in the cross-disciplinary study of taste phenomena. This paper represents a first attempt to develop a comprehensive methodological framework for “augmenting” taste research through the analysis of digital traces. The proposed framework is theory-driven, multi-method, context-sensitive, and reflexive about platforms' affordances. Three distinct methodological pathways are examined, contributing to research on taste cultures, regimes and experiences. Empirical data about Italian hip-hop culture on YouTube are employed for illustrative purposes. Key methodological and theoretical implications for consumer research are discussed.     

A Thirst for the Real Thing in Themed Retail Environments

ABSTRACT

The restaurant industry is experiencing a trend toward “authentic” ethnic restaurants that promise not only authentic food from a specific culture, but also an authentic dining experience and decor. For many consumers, these ethnic dining experiences constitute their sole contact with foreign cultures. This paper explores the importance of authenticity in ethnicthemed restaurants. It considers the methods employed and the frames of reference used to create these themed environments, consumers' abilities to delineate the real from the fake and the importance of authenticity as a component of the consumption experience. This exploratory study used qualitative research methods to report emerging themes derived from one type of ethnic restaurant, Irish pubs in Savannah, Georgia during St. Patrick's Day festivities. Managerial and research implications are offered.     

Core Organic Taste: Preferences for Naturalness-Related Sensory Attributes of Organic Food Among European Consumers

Consumers’ preferences for organic food have evolved in recent years, moving from altruistic values to more egoistic buying motivations, such as health promoting or nutritional aspects and sensory properties. Hypothesizing that organic consumers have peculiar preferences for naturalness-related sensory attributes, we developed the concept of the “core organic taste” based on the principles of a wholesome nutrition. This article investigates to what extent the “core organic taste” is relevant across different European countries and its potential relevance for food marketing. A sample of 1,798 organic food consumers was interviewed during 2010–2011 in six European countries. Explorative factor analysis, correlation analysis, ANOVA, and post hoc tests were applied to analyze the data. Results show that the “core organic taste” is not applicable for all countries. Indeed, for most countries only single elements seem to be relevant. However, for Germany and Switzerland the “core organic taste”—representing the first “taste style”—has proven its potential value and points at the need for more research in this field. Depending on the country, product developers and marketers could potentially use different elements of the “core organic taste” to better meet organic consumers’ wishes and expectations. Finally, recommendations and suggestions for practitioners and academia are provided.     

An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product

ABSTRACT

This article focuses on a consumer comparison of fresh tofu and frozen tofu, and the investigation of consumer perceptions of and responses to, both products. A literature review of consumer perceptions and attitudes toward soy products was carried out. Consumer perceptions and affect were then qualitatively investigated using separate focus groups composed of “soy-users” and “health conscious” consumers. Extensive taste tests of the product, using five different recipes, comparing and contrasting frozen versus fresh forms of tofu were conducted to obtain sensory evaluations. The results indicate that many consumers are unfamiliar with the product, yet tofu is perceived to be an acceptable food for those inclined to use soy-based products, as well as those who are otherwise healthy eating conscious. In taste tests, it was found that the recipes in which tofu was disguised were preferred. In addition, frozen tofu was generally found not to be perceived as markedly different from the fresh product. Implications of the findings for marketing fresh and frozen forms of tofu are discussed.     

Factors Influencing Consumer Purchasing Decision Toward Malang Meatballs At East Java,Indonesia

The study examined factors influencing consumers' purchasing behaviour in relation to Malang meatballs as a representative ethnic food in East Java, Indonesia. Multistage area sampling was used to randomly select 400 households from the Malang area (200 urban and 200 rural) as consumer respondents. Respondents were interviewed using a structured questionnaire by the researcher and enumerators. Logistic regression analysis was used to analyse consumers' purchasing behaviour toward Malang meatballs. This study can contribute to a better understanding of consumers' preferences toward Malang meatballs, an animal protein-based food, that has a unique taste. Consumers preferred Malang meatballs compared to street foods (i.e., “soto,” “tahu campur,” and fried noodles). Younger consumers concerned about freshness and a “halal food” may select Malang meatballs. The availability of Malang meatballs can increase consumers' purchasing action toward this product. Also, surrounding cold air temperature influenced consumers in selecting this food.     

Not all organic food is created equal: the role of product type,perceived authenticity,and construal level

Abstract

Consumption of processed organic food is on the rise while fresh organic food still dominates organic food market. Drawing from the literature on authenticity and construal level theory, this study aims to investigate the role of perceived authenticity and message construal level in consumers’ evaluations of two types of organic food (fresh vs. processed). Two experiments were conducted among college students (N = 129, Study 1) and adults 18–70 (N = 249, Study 2). Our findings suggest that consumers’ evaluations of organic food are fully mediated by perceived authenticity of each organic food type. Specifically, compared to processed organic food, consumers perceive fresh organic food more authentic, which leads to more favorable attitudes and higher purchase intention. This research further demonstrates that the indirect effect of organic food type via perceived authenticity is moderated by construal level of marketing messages. That is, when messages are construed at a low level, consumers tend to have more positive attitudes and higher purchase intention toward fresh than processed organic food. By contrast, product type makes no difference when messages are construed at a high level. These findings have clear implications on message development strategy when promoting processed organic food, in particular. Future research directions are discussed.     

Attitudes of Korean College Students Towards Quick-Service,Family-Style,and Fine Dining Restaurants

Abstract

A research instrument was developed to identify attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Of the 350 questionnaires distributed, 292 (83%) were returned and usable. Respondents had the most positive attitudes toward fine dining restaurants, followed by quick service and family-style restaurants. Family-style restaurants, however, were most frequently patronized by respondents for their regular meals. “Good taste” was found to be the determining factor in selecting a restaurant for regular meals among Korean college students. Implications for Korean restaurant operators, researchers, and restaurant operators in other countries were provided.     

Fast food,ads, and taste in a Russian child’s mind

Research demonstrates that brands can influence children’s food preferences and potentially contribute to unhealthy consumption patterns. This article extends this line of research by investigating the complex and interacting effects of food brand marketing on experienced taste. The empirical field in a remote Russian town enabled the assessment of branding effects when entering a newly established market. Examining the combination of various advertisement features with emotional brand elicitation, we derive hypotheses about the interplay of brands and advertisement components linked to the perceived taste of a fast food meal. In Novosibirsk, Russia, 778 children and adolescents aged 10–18 years were exposed to fast food advertisements with real and imaginary brand logos and varying advertising claims. The advertisements consisted of a warning, an exaggerated credence claim, or both. A subsequently offered fast food meal—a portion of French fries—was experimentally varied and prepared to be either healthier but less tasty and unsalted, or less healthy but tastier and salted. The findings verify strong and positive brand effects on children’s taste satisfaction. Warnings in advertisements “worked” only for novel fast food brands by negatively affecting taste satisfaction, but increased taste satisfaction when applied in advertisements for established brands. Single credence claims did not improve the taste experience, but counteracted the negative effects of warnings for novel brands. Finally, the established brand influenced taste satisfaction positively when the fries were saltier. The findings reveal various opportunities for fast food marketing to artificially create taste satisfaction for potentially unhealthy food. Public health strategies that focus on advertising claim restrictions should be reconsidered in the context of possible evasion strategies of the food industry and counter‐effects of warnings among strong fast food brands.     

A Case Study to Determine the Impact of Offering Selective Menus on Customer Satisfaction in a Health-Care Foodservice Operation

Abstract

In an effort to improve patients' satisfaction with healthcare foodservice, many hospitals are implementing a selective menu program. The purpose of this study was to identify the impact of a selective menu program on customer satisfaction in a health-care foodservice setting in Korea. The results of this study indicate that patients' perceptions of food and service dimensions are significant predictors of overall satisfaction with hospital foodservices. Patients who opted for a selective menu program at high levels of frequency showed more satisfaction with the selective menu program than those in the low-user group. “Food variety,” “taste,” and “offering nutritional information about menu items” are the key drivers of overall satisfaction.     

Seeing Is Not Believing: Perceptions of Date Labels over Food and Attributes

ABSTRACT

This study investigates consumers’ perceptions of date labels (“Best by” and “Use by”) between different food items (spaghetti sauce and deli meat) and across different attributes (nutrition, quality, safety, and taste). We collected data from experimental auctions and a survey held in cities located in two different regions of the United States. Previous research suggests that confusion over date labels contributes to waste. Thus, we ask respondents to indicate the meaning of date labels for products over attributes. Overall we find that respondents have differing conceptions of date labels by product and over attributes, which reflects confusion over the date labels. However, the differences, while statistically significant, are not large enough to suggest a reversal of perception from agreement to disagreement in the meaning of the date label for specific attributes. The findings question the effectiveness of a two-date label regime to reduce food waste.     

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”     

Has Reality Television Come of Age as a Promotional Platform? Modeling the Endorsement Effectiveness of Celebreality and Reality Stars

Reality television programming (RTVP) was once simply an innovative entertainment phenomenon. But RTVP also has recently evolved into a mainstream promotional platform. Two new forms of celebrities arose during this progression: “reality” and “celebreality” stars. This study, which is grounded in connectedness theory, addresses an unresolved issue related to the use of celebrity endorsers, that is, how endorsers’ status as reality or celebreality stars influences viewers’ perceptions of, beliefs about, and purchase intentions toward products they endorse. These relationships were examined through SEM, as were the effects of viewers’ connectedness to RTVP stars and their perceptions regarding whether RTVPs are authentic. Four primary findings emerged. The observation that reality impacted viewer connectedness and that connectedness and authenticity impacted viewers’ purchase intentions (endorsement effectiveness) revealed various practical and theoretical contributions, as did the observation that endorsers’ celebreality or reality star status moderated each of these relationships.     

What Makes a Human Brand Authentic? Identifying the Antecedents of Celebrity Authenticity

While authenticity has received considerable attention in the marketing literature, the factors that influence the perceived authenticity of a celebrity's “human brand” have remained unexplored. This research fills this void by identifying the antecedents of celebrity authenticity, defined as the perception that a celebrity behaves according to his or her true self. Based on a qualitative analysis of an open‐ended survey completed by 218 adults and on previous authenticity literature and attribution theory, the authors propose two antecedents of celebrity authenticity—rarity and stability—that are each composed of three sub‐dimensions. Analyses of cross‐sectional survey data from a sample of 428 adults provide support for the hypotheses that stability and rarity positively influence celebrity authenticity. Additionally, based on aging stability theory, the authors predict and demonstrate that the effects of rarity and stability on celebrity authenticity are moderated by age.     

Cross‐modal Interactions between Color and Texture of Food

Color has a profound influence on human perception. Not only does it cause changes in physiological or emotional states, it can shape what is perceived in other sensory modalities. However, the body of research on these “cross‐modal” experiences has predominantly examined color's influence on taste and smell. As such, the aim of this study was to identify the cross‐modal influence of color on the sense of touch. In four experiments involving food products, the cross‐modal interaction between color and texture was found to be automatic, unlearned, and a moderating effect on perceived texture. Furthermore, results indicate a person's haptic predisposition, or “need for touch,” influences their sensitivity to these cross‐modal effects. This research builds on current theory involving color, presents a number of areas for future research, and discusses managerial implications of color–texture cross‐modal interactions.     

The making of modern champagne: how and why the taste for and the taste of champagne changed in nineteenth century Britain

ABSTRACT

Between 1800 and 1900, the taste of and for champagne in Britain changed entirely. From a sweet, and often, still wine it became both universally sparkling and extremely dry. Its usage also changed; drunk on its own or with sweet desserts in 1800, an accompaniment to savoury dishes and roast meats by 1900. How and why did these changes occur? Letters exchanged between the champagne houses and their London agents document changing styles of production whilst the changing nature of British taste can be tracked from the British press, from the many contemporary wine books and the records of the dominant distributive firm of W. & A. Gilbey. Using the Social Practice Theory of Shove and Pantzar and building on Leibenstein’s ground-breaking 1950 article on “snob” and “bandwagon” effects this article suggests a framework for understanding taste changes in British society.     

Authentic Leadership: An Empirical Test of Its Antecedents,Consequences, and Mediating Mechanisms

The recent economic crisis as well as other disasters such as the oil spill in the Gulf of Mexico or the nuclear disaster in Japan has fanned calls for leaders who do not deny responsibility, hide information, and deceive others, but rather lead with authenticity and integrity. In this article, we empirically investigate the concept of authentic leadership. Specifically, we examine the antecedents and individual as well as group-level outcomes of authentic leadership in business (Study 1; n = 306) as well as research organizations (Study 2; n = 105). Findings reveal leader self-knowledge and self-consistency as antecedents of authentic leadership and followers’ satisfaction with supervisor, organizational commitment, and extra-effort as well as perceived team effectiveness as outcomes. The relations between authentic leadership and followers’ work-related attitudes as well as perceived team effectiveness are mediated by perceived predictability of the leader, a particular facet of trust. We discuss the implications of our findings for theory and practice and provide suggestions for advancing theory and research on authentic leadership in the future.     

Local and organic food on wheels: exploring the use of local and organic food in the food truck industry

An exploratory study approach was used in this research to examine the use of local and organic food in Toronto’s food truck industry, the rationale for its use, and the challenges that food truck owners face in sourcing it. Results showed that all-but-one of the food trucks sourced local or organic food for their menu and were motivated by fresh taste/quality, social responsibility and customer preference. While there were challenges with utilizing organic/local food due to seasonality and cost, food trucks found they can derive benefits by way of increased patronage, menu differentiation, and competitiveness.     

Intermediate Supermarkets in China

Abstract

Intermediate supermarket formats share characteristics of traditional food stores and of the modern supermarket. Because they represent steps on the evolutionary path towards the “complete” supermarket they offer an alternative to the dominant food retail modernization route involving the transplantation of the supermarket model.

The paper reports the findings of a study of these intermediate formats in Shanghai. We discuss the origins, structure and operation of these stores and evaluate their contribution to the food retail modernization process. Surprisingly, few of the operators of these stores were traditional food retailers. Most were state-owned companies and private entrepreneurs from outside the retail sector.

Lack of managerial and financial resources and inexperience led many to open these formats rather than the “complete” supermarket. The weakness of this subsector means that the main vehicle for food retail modernization in Shanghai will continue to be the supermarket chains. But because of limitations on the chain's expansion, they may enter into franchising arrangements with the best among these intermediate supermarkets. Finally, it is suggested that intermediate formats are likely to play a more important role in secondary cities, in towns and in rural areas in China.     

Personal legitimising: A perspective of marketing management

This paper explains the basic social process of “personal legitimising” and illustrates its influence on marketing activity. Personal legitimising is the process by which individuals manipulate situations to suit their own agenda. The link between personal legitimising and an organisation's marketing activity was discovered using a grounded theory research strategy within a UK management consulting firm.

Personal legitimising has two groupings of behaviour, namely “obstructing existing marketing activity” and “driving new marketing activity”. Within the former are the categories of “stigmatising”, “pseudo endorsing” and “smokescreening”. The latter incorporates the categories of “latching on”, “self indulging” and “bragging”.

The paper has three parts. The first explains the basic social process of personal legitimising. The second shows how grounded theory methodology was used in this context. The third develops the possible contribution of personal legitimising to the understanding of marketing.     

Health of America,Optimized in Good Taste

Abstract

Eating healthy certainly seems to have proven more than a fad. it is likely to pose greater challenges in the next century to both manufacturers, and distributors of food products. Reduction of fat in individual products and/or manufacturing substitutes lacking “minimum acceptable taste” without study of such disturbances in the overall purchasing and consuming behavior is not likely to be well rewarded. In this paper I take such an overall approach. I show that changes in our shopping lists need not be draconian to meet nutritional guidelines of even the most demanding of the health authorities. I use the Recommended Daily Allowances, the energy requirements and the special requirements of the PR1TIKIN(r) longevity centers as constraints, and minimize the sum of squared differences between our solution vector and the average American Food Consumption profile revealed in the Department of Agriculture (DA) survey of food consumption 1977-78.