食物恐新症如何影响当地人的食物偏好？

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

International Journal of Gastronomy and Food Science Pub Date : 2024-10-09 DOI:10.1016/j.ijgfs.2024.101032

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引用次数: 0

摘要

所谓 "新食物恐惧症"，是指个人对新的或不熟悉的食物表现出恐惧的行为。食物新恐惧现象会影响游客在游览陌生目的地时对新奇食物的消费。本文旨在确定食物新恐惧在当地食物消费价值对当地食物的态度和行为意向的影响中的调节作用。在此背景下，本文采用问卷调查的方式测量了 509 名访问土耳其（伊斯坦布尔省）的外国游客对土耳其食品的价值观、态度、行为意向和食品新恐惧症水平。调查结果显示，情感、认识、健康、口味/质量和价格等消费价值观影响着外国游客对当地食品的态度。此外，食物恐新症对健康价值和认识价值对当地食品态度的影响具有调节作用。

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How does food neophobia affect local food preferences?

The term “food neophobia” is used to describe the behavior of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.

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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.