{"title":"从 \"WEIRD \"到世界范围:对发表食品相关研究的三大主要期刊的作者所属国家进行审计","authors":"Tobias Otterbring , Michał Folwarczny","doi":"10.1016/j.foodqual.2024.105175","DOIUrl":null,"url":null,"abstract":"<div><p>Much research is based on findings obtained in Western, educated, industrialized, rich, and democratic (WEIRD) societies, largely by authors from English-speaking countries. As no systematic research has documented the magnitude of this WEIRD bias in food-related research, in general, and in sensory and consumer science, in particular, the current study examines the proportion of first authors and authors in general affiliated with English-speaking WEIRD countries (USA, UK, Canada, Australia, New Zealand, and Ireland) versus other countries in three leading journals publishing food-related research, including but not restricted to sensory and consumer science: <em>Food Quality and Preference</em>, <em>Appetite</em>, and <em>Food Research International</em>. We analyze all articles appearing in these journals during the 20-year period of 2004–2023 (<em>N</em> = 22,040). To facilitate comparability with top journals in psychological science where the WEIRD bias is pervasive, we also compare the proportion of first authors affiliated with English-speaking WEIRD countries for the same five-year period (2014–2018) to test whether this bias is differentially applicable across these fields of research. We find that (1) the proportion of first authors and other authors affiliated with English-speaking WEIRD countries has generally decreased over time in our examined journals; (2) compared to psychological science, our food-related journals have a substantially larger proportion of first authors affiliated with nations other than English-speaking WEIRD countries; and (3) our included journals differ considerably in their prevalence of first authors and other authors affiliated with English-speaking WEIRD countries. Together, these results quantify the extent of the WEIRD bias in food-related research, both compared to psychological science and when examined over time.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324000776/pdfft?md5=3cf0f9e367a35f8addf9e38b89829708&pid=1-s2.0-S0950329324000776-main.pdf","citationCount":"0","resultStr":"{\"title\":\"From WEIRD to worldwide: Auditing authors’ affiliation countries over time across three leading journals publishing food-related research\",\"authors\":\"Tobias Otterbring , Michał Folwarczny\",\"doi\":\"10.1016/j.foodqual.2024.105175\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Much research is based on findings obtained in Western, educated, industrialized, rich, and democratic (WEIRD) societies, largely by authors from English-speaking countries. As no systematic research has documented the magnitude of this WEIRD bias in food-related research, in general, and in sensory and consumer science, in particular, the current study examines the proportion of first authors and authors in general affiliated with English-speaking WEIRD countries (USA, UK, Canada, Australia, New Zealand, and Ireland) versus other countries in three leading journals publishing food-related research, including but not restricted to sensory and consumer science: <em>Food Quality and Preference</em>, <em>Appetite</em>, and <em>Food Research International</em>. We analyze all articles appearing in these journals during the 20-year period of 2004–2023 (<em>N</em> = 22,040). To facilitate comparability with top journals in psychological science where the WEIRD bias is pervasive, we also compare the proportion of first authors affiliated with English-speaking WEIRD countries for the same five-year period (2014–2018) to test whether this bias is differentially applicable across these fields of research. We find that (1) the proportion of first authors and other authors affiliated with English-speaking WEIRD countries has generally decreased over time in our examined journals; (2) compared to psychological science, our food-related journals have a substantially larger proportion of first authors affiliated with nations other than English-speaking WEIRD countries; and (3) our included journals differ considerably in their prevalence of first authors and other authors affiliated with English-speaking WEIRD countries. Together, these results quantify the extent of the WEIRD bias in food-related research, both compared to psychological science and when examined over time.</p></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2024-03-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0950329324000776/pdfft?md5=3cf0f9e367a35f8addf9e38b89829708&pid=1-s2.0-S0950329324000776-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329324000776\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324000776","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
From WEIRD to worldwide: Auditing authors’ affiliation countries over time across three leading journals publishing food-related research
Much research is based on findings obtained in Western, educated, industrialized, rich, and democratic (WEIRD) societies, largely by authors from English-speaking countries. As no systematic research has documented the magnitude of this WEIRD bias in food-related research, in general, and in sensory and consumer science, in particular, the current study examines the proportion of first authors and authors in general affiliated with English-speaking WEIRD countries (USA, UK, Canada, Australia, New Zealand, and Ireland) versus other countries in three leading journals publishing food-related research, including but not restricted to sensory and consumer science: Food Quality and Preference, Appetite, and Food Research International. We analyze all articles appearing in these journals during the 20-year period of 2004–2023 (N = 22,040). To facilitate comparability with top journals in psychological science where the WEIRD bias is pervasive, we also compare the proportion of first authors affiliated with English-speaking WEIRD countries for the same five-year period (2014–2018) to test whether this bias is differentially applicable across these fields of research. We find that (1) the proportion of first authors and other authors affiliated with English-speaking WEIRD countries has generally decreased over time in our examined journals; (2) compared to psychological science, our food-related journals have a substantially larger proportion of first authors affiliated with nations other than English-speaking WEIRD countries; and (3) our included journals differ considerably in their prevalence of first authors and other authors affiliated with English-speaking WEIRD countries. Together, these results quantify the extent of the WEIRD bias in food-related research, both compared to psychological science and when examined over time.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.