Yiyecekle İlgili Kişilik Özelliklerinin Lezzet Davranışına Etkisi (The Impact of Food-Related Personality Traits on Taste Attitude)
DOI:
https://doi.org/10.21325/jotags.2019.398Anahtar Kelimeler:
Yeni yiyeceklerden korkma- Yeni yiyecek arzusu- Çeşitlilik arayışı- Lezzet davranışıÖz
Bireyler, yiyecekler konusunda farklı tutumlar içinde olabilirler. Kimileri yeni yiyecekleri denemekten çekinirken, bazıları da çeşitlilik peşinde koşup; yeni yiyecekleri deneme arzusunda olabilirler. Bu kapsamda; yiyecekle ilgili kişilik özelliklerinin lezzet davranışına etkisini belirlemek için bir araştırma yapılmıştır. Veriler literatüre bağlı geliştirilen bir anket ile toplanmıştır. Anket; Kayseri'de yaşayan 20-69 yaş arası, yılda en az bir kez dışarıda yemek yiyen restoran müşterilerine uygulanmıştır. Anketin uygulaması, 01.05-31.07.2018 tarihleri arasında kota örneklemesi esasına göre gerçekleştirilmiştir. Analizler, 1286 adet anketin verileri üzerinden yapılmış olup; analizlerde faktör, regresyon, tek örneklem t-testi ve varyans analizleri kullanılmıştır. Lezzet davranışı üzerinde çeşitlilik arayışının anlamlı bir etkisi bulunmaz iken, yeni yiyecek korkusunun olumsuz, yeni yiyecek arzusunun ise olumlu bir etkiye sahip olduğu belirlenmiştir.
Referanslar
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.
İndir
Yayınlanmış
Sayı
Bölüm
Lisans
Telif Hakkı (c) 2023 Journal of Tourism & Gastronomy Studies

Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.