The commercial meal experience in Context: An exploration with frequent travelers

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-07-07 DOI:10.1016/j.ijgfs.2025.101242

Marc Stierand , Mark Saunders , Anita Eves

{"title":"The commercial meal experience in Context: An exploration with frequent travelers","authors":"Marc Stierand , Mark Saunders , Anita Eves","doi":"10.1016/j.ijgfs.2025.101242","DOIUrl":null,"url":null,"abstract":"<div><div>This qualitative-exploratory study is grounded in data obtained from in-depth interviews relating to commercial meal experiences that are essential when dining out near home, during work, and when traveling. Previous studies have examined meal experiences, but have not differentiated in-depth between the dining out contexts described here, particularly the requirements of a meal in the workplace. The interviewees (<em>N</em> = 18) were frequent travelers and therefore had substantial experience of dining out when traveling and in the intercept between traveling and business. Our theorizing from the data suggests that the essence of the commercial meal when dining out near home is an experience of ‘Exotic Familiarity; ’ during work, it is an experience of ‘Diversion from Work’ and ‘Ensuring Confidentiality; ’ and when traveling, it is an experience of ‘Safe Convenience’ and ‘Clichéd Authenticity.’ We conclude by contributing a model of the commercial meal experience, discussing the implications of the findings for theory and practice, and by offering suggestions for future research.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101242"},"PeriodicalIF":3.2000,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X2500143X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This qualitative-exploratory study is grounded in data obtained from in-depth interviews relating to commercial meal experiences that are essential when dining out near home, during work, and when traveling. Previous studies have examined meal experiences, but have not differentiated in-depth between the dining out contexts described here, particularly the requirements of a meal in the workplace. The interviewees (N = 18) were frequent travelers and therefore had substantial experience of dining out when traveling and in the intercept between traveling and business. Our theorizing from the data suggests that the essence of the commercial meal when dining out near home is an experience of ‘Exotic Familiarity; ’ during work, it is an experience of ‘Diversion from Work’ and ‘Ensuring Confidentiality; ’ and when traveling, it is an experience of ‘Safe Convenience’ and ‘Clichéd Authenticity.’ We conclude by contributing a model of the commercial meal experience, discussing the implications of the findings for theory and practice, and by offering suggestions for future research.

查看原文本刊更多论文

情境下的商业餐饮体验：与常旅客的探索

这项定性探索性研究基于深度访谈中获得的数据，这些数据与在家附近、工作期间和旅行期间外出就餐时必不可少的商业用餐体验有关。以前的研究已经调查了就餐经历，但并没有深入区分这里描述的外出就餐环境，特别是在工作场所用餐的要求。受访者（N = 18）是经常旅行的人，因此在旅行中有丰富的外出就餐经验，并且在旅行和商务之间的间隔。我们从数据中得出的理论表明，在家附近外出就餐时，商业餐的本质是一种“异国熟悉感”的体验；，这是一种“从工作中转移注意力”和“确保保密”的体验；旅行时，它是一种“安全方便”和“老套真实”的体验。“最后，我们提供了一个商业餐饮体验的模型，讨论了研究结果对理论和实践的影响，并为未来的研究提出了建议。”

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.