A three-factor approach to understanding food quality: the product, the person and the environment*

Abstract

Food quality and food acceptability were judged from the product alone in the early 20th century, and from the product and consumer beginning in the middle of the 20th century. Later we began to realize the importance of the context or environment in judgments of product quality and assessments of product acceptability. This paper reviews the growth of the three factor approach to understanding quality and acceptability, and presents an example of current research in each. Meal context, expectations, and eating location research are reviewed as examples of the three factor approach. The importance of context is emphasized throughout the review.