Yiyecekle İlgili Kişilik Özelliklerinin Lezzet Davranışına Etkisi (The Impact of Food-Related Personality Traits on Taste Attitude)
DOI:
https://doi.org/10.21325/jotags.2019.398Keywords:
Neophobia, Neophilia, Variety seeking, Taste attitudeAbstract
Individuals might exhibit different attitudes towards food. Some people abstain from trying new foods while others seek variety and desire trying them. In this context, a research was conducted in order to determine the impact of food-related personality traits on taste attitude. The data was collected through a survey based on literature review. The survey was conducted on restaurant customers who live in Kayseri, are aged between 20 and 69, and dine out at least once a year. The survey was carried out between the dates of 01.05-31.07, 2018, based on quota sampling. A total of 1286 surveys were analysed using factor and regression analyses, along with one sample T- test and analysis of variance. While it is found out that variance seeking does not have a meaningful impact on taste attitude, neophobia is found out to have a negative impact on taste attitude, and neophilia is discovered to have a positive impact on taste attitude.
References
Alley, T. R.,& Potter, K. A. (2011). Foodneophobia and sensation seeking. In Handbook of Behavior, Food and Nutrition (pp. 707-724). Springer, New York, NY.
Alpar, R. (2012). Uygulamalı istatistik ve geçerlik- güvenirlik. Ankara: Detay Yayıncılık.
Arvola, A., Lähteenmäki, L., & Tuorila, H. (1999). Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and foodneophobia. Appetite, 32(1), 113-126.
Barrick, M.R.,Parks L., & Mount M.K. (2005). Self-monitoring as a moderator of the relation ships between personality traits and performance. Personnel Psychology, 58, 745-767.
Beef & Fish, Yemek ve Sosyoloji, (2014). Lezzetin felsefesi, 15.04.2018 tarihinde http://beefandfish.com/beef-fish/yemek-sosyoloji/lezzetin-felsefesi.html, adresinden alınmıştır.
Beldona, S., Moreo, A. P., & Das Mundhra, G. (2010). The role of involvement and variety-seeking in eating out behaviors. International Journal of Contemporary Hospitality Management, 22(3), 433-444.
Berlyne, D. E. (1960). Mc Graw-Hillseries in psychology. Conflict, arousal, and curiosity. New York, NY, US: Mc Graw-HillBook Company.
Choe, J. Y., & Cho, M. S. (2011). Foodneophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671-677.
Enrique Bigné, J., Sanchez, I., & Andreu, L. (2009). The role of variety seeking in short and long run revisit intentions in holiday destinations. International Journal of Culture, Tourism and Hospitality Research, 3(2), 103-115.
Frank, R. A., & Kalisewicz, S. (2000). Food experience and willingness to try novel foods. Appetite, 34(3), 335.
Glanz, K., Basil, M., Maibach, E., Goldberg, J., & Snyder, D. A. N. (1998). Why American seat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption. Journal of the American Dietetic Association, 98(10), 1118-1126.
Ha, J. (2011). Diners' variety seeking in the restaurant choice. Unpublished doctoral dissertation, Purdue University, West Lafayette, Indiana.
Henriques, A. S., King, S. C., & Meiselman, H. L. (2009). Consumer segmentation based on foodneophobia and its application to product development. Food Quality and Preference, 20(2), 83-91.
Hobden, K.,& Pliner, P. (1995). Effects of a model on foodneophobia in humans. Appetite, 25(2), 101-114.
Hwang, J.,& Lin, T. N. (2010). Effects of foodneophobia, familiarity, and nutritionin formation on consumer acceptance of Asian menu items. Journal of Hospitality Marketing and Management, 19(2), 171-187.
Işık, M. (2010). Lezzet Nedir, Gurme Kimdir? 18.04.2018 tarihinde https://www.xing.com/communities/posts/lezzet-nedir-gurme-kimdir-1005284403, adresinden alınmıştır.
Ji, M.,Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel out comes. Tourism Management, 57, 387-396.
Johns, N.,Edwards, J. S., & Hartwell, H. (2011). Foodneophobia and the adoption of new food products. Nutrition and Food Science, 41(3), 201-209.
Jung, H. S., &Yoon, H. H. (2012). Why do satisfied customers switch? Focus on the restaurant patron variety-seeking orientation and purchase decisionin volvement. International Journal of Hospitality Management, 31(3), 875-884.
Kahn, B. E. (1995). Consumer variety-seeking among good sandservices: An integrative review. Journal of Retailing and Consumer Services, 2(3), 139-148.
Kalaycı, Ş. (2010). SPSS uygulamalı çok değişkenli istatistik teknikleri. Ankara: Dinamik Akademi Yayın Dağıtım.
Kanpak, K. (2009). Tat nedir, Lezzet Nedir, Gurme Kimdir? 12.04.2018 tarihinde http://blog.milliyet.com.tr/tat-nedir--lezzet-nedir--gurme-kimdir-/Blog/?BlogNo=219313, adresinden alınmıştır.
Kittler, P. G., & Sucher, K. P. (2004). Accent on taste: an applied approach to multicultural competency. DiabetesSpectrum, 17(4), 200-204.
Koivisto, U. K., & SJÖDÉN, P. O. (1996). Food and general neophobia in Swedish families: Parent–child comparisons and relation ships with serving specific foods. Appetite, 26(2), 107-118.
Kwun, D. J. W., Hwang, J. H., & Kim, T. H. (2013). Eating-out motivations and variety-seeking behavior: An exploratory approach on loyalty behavior. Journal of Hospitality Marketing & Management, 22(3), 289-312.
Lähteenmäki, L.,& Van Trijp, H. C. (1995). Hedonic responses, variety-seeking tendency and expressed variety in sandwich choices. Appetite, 24(2), 139-151.
Lawshe, C. H. (1975). A quantitative approach to content validity 1. Personnel psychology, 28(4), 563-575.
Lee, T. H., & Crompton, J. (1992). Measuring novelty seeking in tourism. Annals of Tourism Research, 19(4), 732-751.
Legohérel, P.,Daucé, B., & Hsu, C. H. (2012). Divergence in variety seeking: An exploratory study among international travelers in Asia. Journal of Global Marketing, 25(4), 213-225.
Loewen, R.,& Pliner, P. (1999). Effects of prior exposure to palatable and unpalatable novel foods on children's willingness to taste other novel foods. Appetite, 32(3), 351-366.
Luomala, H., Jokitalo, M., Karhu, H., Hietaranta-Luoma, H. L., Hopia, A., & Hietamäki, S. (2015). Perceived health and taste ambivalence in food consumption. Journal of Consumer Marketing, 32(4), 290-301.
Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928-936.
McFarlane, T., & Pliner, P. (1997). Increasing willingness to taste novel foods: effects of nutrition and taste information. Appetite, 28(3), 227-238.
Michaelidou, N., & Dibb, S. (2009). Brand switching in clothing: the role of variety‐ seeking drive and product category‐ level characteristics. International Journal of Consumer Studies, 33(3), 322-326.
Olabi, A.,Najm, N. E. O., Baghdadi, O. K., & Morton, J. M. (2009). Foodneophobia levels of Lebanese and American college students. Food Quality and Preference, 20(5), 353-362.
Pelchat, M. L., & Pliner, P. (1995). “Try it. You'll like it”. Effects of information on willingness to try novel foods. Appetite, 24(2), 153-165.
Pliner, P.,Eng, A., & Krishnan, K. (1995). The effects of fear and hunger on foodneophobia in humans. Appetite, 25(1), 77-87.
Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of foodneophobia in humans. Appetite, 19(2), 105-120.
Raudenbush, B., Schroth, F., Reilley, S., & Frank, R. A. (1998). Foodneophobia, odor evaluation and exploratory sniffing behavior. Appetite, 31(2), 171-183.
Raudenbush, B., & Capiola, A. (2012). Physiological responses of foodneophobics and foodneophilics to food and non-food stimuli. Appetite, 58(3), 1106-1108.
Roininen, K. (2001). Evaluation of food choice behavior: development and validation of health and taste attitude scales. University of Helsinki.
Roininen, K., Lähteenmäki, L., & Tuorila, H. (2000). An application of means‐ end chain approach to consumers’ orientation to health and hedonic characteristics of foods. Ecology of Food and Nutrition, 39(1), 61-81.
Shenoy, S. (2005). Food Tourısm And The Culinary Tourist. Yayımlanmamış Doktora Tezi. Clemson University.
Törnwall, O., Silventoinen, K., Hiekkalinna, T., Perola, M., Tuorila, H., & Kaprio, J. (2014). Identifying flavor preference subgroups. Genetic basis and related eating behavior traits. Appetite, 75, 1-10.
Tuorila, H., Meiselman, H. L., Bell, R., Cardello, A. V., & Johnson, W. (1994). Role of sensory and cognitive information in the enhancement of certainty and linking for novel and familiar foods. Appetite, 23(3), 231-246.
Tuorila, H., Lähteenmäki, L., Pohjalainen, L., & Lotti, L. (2001). Foodneophobia among the Finns and related responses to familiar and unfamiliar foods. Food Quality and Preference, 12(1), 29-37.
Van Trijp, H. C., & Steenkamp, J. B. E. (1992). Consumers' variety seeking tendency with respect to foods: Measurement and managerial implications. European Review of Agricultural Economics, 19(2), 181-195.
Veeck, A. (2010). Encounters with extreme foods: Neophilic/neophobic tendencies and novel foods. Journal of Food Products Marketing, 16(2), 246-260.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
