Locals versus foreigners’ emotion-motivational responses towards traditional and non-traditional food

Q1 Business, Management and Accounting
P. Rita, Patrícia Arriaga, A. Moura, J. Guerreiro
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引用次数: 1

Abstract

Purpose The purpose of this paper was to study responses to traditional food of a country, focusing on emotion-motivational responses by locals and foreigners. Design/methodology/approach Through an experimental design study, Portuguese and Foreign participants were exposed to both traditional and nontraditional food pictures of a country and asked to evaluate their emotional and motivational responses while physiological responses of electrodermal activity were being continuously recorded. Predisposition factors of body dissatisfaction, food neophobia and food involvement were also evaluated given their potential role in predicting the responses to the visualization of the food pictures. Findings This study found that local traditional food received a higher positive evaluation than nontraditional food with locals evaluating it even higher than foreigners. Higher feelings of arousal and desire as well as willingness to try in response to traditional food were also found as well as higher feelings of pleasure by locals. However, interestingly, and contrary to expectations derived from previous literature, emotion-motivational responses were not significantly different between locals and foreigners. Originality/value To the best of the authors’ knowledge, this research addressed an identified research gap in the literature, being the first one evaluating the autonomic responses of consumers to traditional food by exploring how local and foreign consumers respond to traditional food versus nontraditional food using psychophysiological measures of emotion.
当地人和外国人对传统和非传统食物的情感动机反应
本研究的目的是研究一个国家对传统食物的反应,重点研究当地人和外国人的情绪动机反应。设计/方法/方法通过一项实验设计研究,葡萄牙和外国的参与者分别接触到一个国家的传统和非传统食物图片,并被要求评估他们的情绪和动机反应,同时持续记录皮肤电活动的生理反应。对身体不满意、新食物恐惧症和食物介入的倾向因素也被评估,因为它们在预测食物图片可视化反应中的潜在作用。这项研究发现,当地传统食物比非传统食物得到了更高的正面评价,当地人的评价甚至高于外国人。当地人对传统食物有更高的兴奋感、欲望感和尝试意愿,同时也有更高的愉悦感。然而,有趣的是,与以往文献的预期相反,当地人和外国人的情绪动机反应并没有显著差异。原创性/价值据作者所知,本研究解决了文献中一个已确定的研究空白,是第一个评估消费者对传统食品的自主反应的研究,通过探索本地和外国消费者对传统食品和非传统食品的反应,使用情感的心理生理测量。
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
Spanish Journal of Marketing - ESIC
Spanish Journal of Marketing - ESIC Business, Management and Accounting-Marketing
CiteScore
9.10
自引率
0.00%
发文量
21
审稿时长
12 weeks
期刊介绍: Expected manuscript profile: SJM-ESIC is especially interested in submissions that include unique and novel contributions on the frontier of knowledge, focused on emerging areas relevant to academic research in marketing or even opening new research niches. New methodologies and techniques are particularly appreciated. SJM-ESIC welcomes a wide array of original contributions (quantitative or qualitative empirical analysis, critical literature reviews, meta-analysis, theoretical papers, agenda for future research, etc.), as well as research that cross the frontiers between marketing and other related areas. Submitted manuscripts can be focused on Spanish, Latin-American, but also any other relevant market. Agenda for Future Research: Considering the interest of the SJM-ESIC for unique and novel contributions on the frontier of knowledge, this section aims to create a space for critical reflection of new directions in which future specialized research in the marketing field should advance. The Agenda for Future Research section welcomes contributions outlining emerging opportunities in the marketing discipline derived, for example, from changes in consumers'' behaviour. New challenges in this evolving field might be also addressed. In sum, this section aims to propose new research avenues for marketing academics in order to inspire future research agendas. Leading researchers in the marketing discipline, either alone or in collaboration, are highly encouraged to contribute to this Agenda for Future Research section. Due to the particularities of this type of contributions, no restrictions on manuscript structure apply.
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