Edwards, J., Meiselman, H. L., Edwards, A. and Lesher, L., 2003. The influence of eating location on the acceptability of identically prepared foods. Food Quality and Preference, 14 (8), pp. 647-652.
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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.
|Uncontrolled Keywords:||Situation; Food acceptance; Eating location; Context|
|Subjects:||Technology > Food Science and Drinks|
|Group:||School of Tourism > International Centre for Tourism and Hospitality Research|
|Deposited By:||INVALID USER|
|Deposited On:||09 Nov 2009 21:20|
|Last Modified:||07 Mar 2013 15:17|
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