Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-10-08 DOI:10.1080/15428052.2021.1972887

Ibrahim Cifci, S. Demirkol

引用次数: 1

Abstract

ABSTRACT This study unravels the consumer value components of science-based cooking and examines how science-based cooked foods should be marketed in line with this value constructivism. A qualitative study approach was adopted based on the data from 22 semi-structured interviews with executive chefs in Turkey. Five interrelated consumer value components of science-based cooking were identified, namely functional, emotional, social, artistic, and epistemic. By highlighting the consumer value components of science-based cooking in the marketing context, the study contributes to the food-marketing literature and provides various suggestions for restaurant marketers.

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揭示科学烹饪的消费者价值成分:生产者视角

本研究揭示了科学烹饪的消费者价值组成部分，并探讨了科学烹饪食品应如何根据这种价值建构主义进行营销。采用定性研究方法，基于对土耳其行政厨师进行的22次半结构化访谈的数据。科学烹饪的五个相互关联的消费者价值组成部分被确定，即功能、情感、社会、艺术和认知。通过在营销背景下强调科学烹饪的消费者价值成分，本研究为食品营销文献做出了贡献，并为餐馆营销人员提供了各种建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations