Food consumption is vital to human survival. Nevertheless, the exact determi nants of food perception, liking and food choice are still not fully understood. Food, People and Society tries to fill some of the gaps in our knowledge by stud ying these processes from multiple perspectives, each with their own emphasis. Some approaches focus mainly on the characteristics of food products eaten, some focus on the person who eats a particular food, whereas other approaches emphasize the psychological, economic or social context in which food con sumption takes place. By bringing together these different approaches in one book, we open the opportunity to integrate different perspectives and to facili tate comprehension of the complex processes that drive food choice behaviour. Food, People and Society is written for a wide audience, including students and academics interested in food perception and consumption, policy makers, health educators and nutritionists, food manufacturers and food marketers.
Rezensionen / Stimmen
From the reviews:
"The 25 chapters, edited by a group of scientists . address the question 'Who eats what and why?'. . It provides a good overview of the basics of food decision making and issues such as food safety. . a generous amount of information on a variety of subjects related to food choice. The subject index at the end makes it easy to look up topics. . Anyone interested in a highly readable and diverse book would find Food, People and Society worthwhile." (Elizabeth Goldsmith, Journal of Consumer Marketing, Vol. 20 (2), 2003)
"This book . by a group of scientists experienced in European cross-cultural and interdisciplinary research in the special fields of consumer perceptions, sensory analysis, product image and risk research, tries to fill the gaps in our knowledge by studying the afore-mentioned processes from multiple perspectives. . essential for those engaged in product development, market research and consumer science in food and agro industries but also of great interest for students and academics interested in food perception and consumption, policy makers, health educators and nutritionists." (Advances in Food Sciences, Vol. 24 (3), 2002)
"The book delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research." (Chemische Rundschau, Issue 6, March, 2002)
Sprache
Verlagsort
Verlagsgruppe
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Dateigröße
ISBN-13
978-3-662-04601-2 (9783662046012)
DOI
10.1007/978-3-662-04601-2
Schweitzer Klassifikation
I: Food.- 1 Development and Acquisition of Food Likes.- 2 The Food and II Sensory Perception as Revealed by Multivariate Methods.- 3 Beliefs About Fat Why do we Hold Beliefs About Fat and why and how do we Study these Beliefs?.- 4 Product Packaging and Branding.- 5 Effects of Product Beliefs on Product Perception and Liking.- 6 Consumers' Quality Perception.- II: People.- 7 Does Taste Determine Consumption? Understanding the Psychology of Food Choice.- 8 Food Choice, Phytochemicals and Cancer Prevention.- 9 Private Body Consciousness.- 11 Convenience-Oriented Shopping: A Model from the Perspective of Consumer Research.- 12 Food Intake and the Elderly - Social Aspects.- 13 Food-Related Lifestyle: A Segmentation Approach to European Food Consumers.- III: Society.- 14 Cross-Cultural Differences in Food Choice.- 16 The Origin of the Spices: The Impact of Geographic Product Origin on Consumer Decision Making.- 17 Marketing PDO (Products with Denominations of Origin) and PGI (Products with Geographical Identities).- 18 Effect of Communication (Advertising or News) on Sales of Commodities.- 19 Food Availability and The European Consumer.- 20 The Economics of Food Choice: Is Price Important?.- 21 Food Choice in Europe - The Consumer Perspective.- 22 Beliefs Associated with Food Production Methods.- 23 Risk Perception, Communication and Trust. How Might Consumer Confidence in the Food Supply be Maintained?.- 24 Public Participation in Developing Policy Related to Food Issues.- 25 The Future of European Food Choice.
