Abstract

Three different classes of variables, namely the food, individual and situation, contribute to the appreciation of food. A dish, Chicken à la King and Rice, prepared from identical ingredients and to a standard recipe, was served to consumers in a variety of settings ranging from a residential home for the elderly to a 4-star restaurant. Local custom and procedures for the service and consumption of the dish were observed and diners asked to rate its acceptability. Results show that location contributed significantly (P<0.009) to overall acceptability. A hierarchy of locations emerge with upscale restaurants receiving higher scores than institutional settings. Gender did not appear to contribute to the variance although, in general, younger people tended to give lower ratings.