The following bibliography is conceived as a selection of international literature on food as heritage and as a marker of identity within the huge amount of works recently produced on the topic of food. The bibliography has been produced within the “Food as heritage” project, performed at University of Bologna and coordinated by Ilaria Porciani, with a team composed by Massimo Montanari, Paolo Capuzzo, Raffaele Laudani and Marica Tolomelli. “Food as heritage” is part of a wider projec...

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Bibliography “Food as Heritage”

This paper reports a series of exploratory experiments measuring the impact of visible consumption of products and services on the impressions which others form about the consumers of these items. A method labeled "the detective study" is illustrated for measuring these impressions, and comparisons of effects are made between different types of consumption items and between male and female perceivers. ASSESSING THE EFFECTS OF VISIBLE CONSUMPTION ON IMPRESSION FORMATION The belief chat a person's possession and expenditures reveal something about the person may be one of the strongest cultural universals affecting consumer behavior. In virtually all cultures, visible products and services are the bases for inferences about the status, personality, and disposition oi the owner or consumer of these goods. Relevant cues may be noted not only in the number and type of goods consumed, but also in such features as their style, color, uniqueness, condition and brand naiae. Where other information about a person is known, this information is integrated with visible consumption information in developing an overall impression of another. There are also many instances in which visible consumption cues dominate the overall impression, either because the cues are highly distinctive or because little additional personal information is available due to observing strangers or newly established or casual acquaintances. Nevertheless, while consumer behavior research has examined the messages about self or ideal self concept which consumers seemingly intend to display through their selections of products and services, we have devoted little attention to the messages which consumption selections actually _do^ convey to others. The broad intent of this research, therefore, was to initiate a program examining the influences which configurations of visible consumption items have on impression formation.

Assessing the effects of visible consumption on impression formation / BEBR No. 451

A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia

This study addresses the conceptualization of food image and examines the role food and cuisine play in the formation of destination brand image. By tracing the destination branding literature with a specific focus on image and three components that influence food image formation, the authors map the current state of food image research in tourism. They then provide a dual-perspective review of food image—one that is projected and/or perceived by destination marketers and their food producers and suppliers, and the other a mental representation as perceived by tourists. The evaluation aligns the various dimensions, underlying variables, and indicators of food destination attractiveness as reflected in host–tourist perspectives. The paper offers a comprehensive conceptual framework of food tourism branding and suggests a pathway for future empirical research on destination image and branding.

Food and cuisine image in destination branding: Toward a conceptual model

The purpose of this study was to identify the factors influencing consumers’ behavioral and continuance intention to use mobile food delivery applications (MFDAs) during COVID-19 pandemic Based on the theory of Planned Behavior, we examined the impact of social isolation, food safety, delivery hygiene, subjective norms, dining attitudes, and behavioral control on behavioral and continuous intention to use MFDAs Data were collected from 432 users and analyzed using Structured Equation Modeling The results showed that delivery hygiene, subjective norms, attitudes, and behavioral control were related to both behavioral and continuance intention to use MFDAs, whereas perceived food safety was related to behavioral intention and social isolation was related to continuance intention Moreover, behavioral intention mediated the impact of perceived food safety, delivery hygiene, attitudes, and behavioral control on continuance intention This study incorporated situational factors into theory of Planned Behavior, which might guide the practitioners to use MFDAs during COVID-19 [ABSTRACT FROM AUTHOR] Copyright of Journal of Food Products Marketing is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission However, users may print, download, or email articles for individual use This abstract may be abridged No warranty is given about the accuracy of the copy Users should refer to the original published version of the material for the full abstract (Copyright applies to all Abstracts )

Using Mobile Food Delivery Applications during COVID-19 Pandemic: An Extended Model of Planned Behavior

Purpose – Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies. Design/methodology/approach – The procedure in this study followed two steps: first, item generation including literature review and focus groups; and second, scale purification. Scale purification included exploratory factor analysis to derive an initial factor structure and reliability assessment and confirmatory factor analysis to test the theoretical factor structure and assess validity. Findings – The scale development procedure yielded five dimensions of destination food image: “food safety and quality,” “attractiveness of food,” “health benefits of food,” “food culture,” and “unique culinary arts.” Research limitations/implications – This study contributes to the food-related tourism literature by measuring destination food image based on...

Multi-dimensional scale to measure destination food image: case of Korean food

본 연구는 노인의 우울 상태에 따른 일반적 특성, 식행동 특성, 식품섭취상태, 간이 영양 상태 평가, 간이 식생활 진단 평가, 식생활만족도에서의 차이를 비교하였다. 연구결과는 다음과 같다. 1) 연구대상자는 50세 이상 성인과 노인으로 구성되었으며, 우울군이 비우울군보다 평균연령이 높았다. 여성의 우울군 비율이 남...

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A study on dietary habits and food intakes in adults aged 50 or older according to depression status

Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collec-tion was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feel-ings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally re-ported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between sat-isfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.

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The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans

Purpose: The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium). Methods: Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model. Results: According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer’s perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect. Conclusion: The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention.

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The influences of sustainability management at institutional foodservice on store image and behavioral intention

The purpose of this study was to identify job frequency and the training needs of dieticians in elderly health care facilities. This study consisted of dieticians working in elderly health care facilities with a ca-pacity of over 50 elderly. Survey questionnaires were distributed to 190 dieticians through the mail and 106 dieticians (55.8%) participated in this study. The results of the survey showed that dieticians in elderly health care facilities frequently performed the following job: work management, safety and sanitation management, purchase management, human resource management, finance management, nutrition management, and marketing management. The job frequency in safety and sanitation management (p＜0.05) and nutrition management (p＜ 0.01) areas were significantly different by the number of dieticians. Safety and sanitation management and menu management were considered job areas that needed further training and education. Dieticians in elderly health care facilities responded that the following jobs should require not only training but are also frequently performed: safety and sanitation management, menu management, work management, and human resource management. Thus, based on the results of this study, continuous training programs in these fields should be offered to satisfy the needs of dieticians.

Sunhee Seo

Papers

Multi-dimensional scale to measure destination food image: case of Korean food

A study on dietary habits and food intakes in adults aged 50 or older according to depression status

The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans

The influences of sustainability management at institutional foodservice on store image and behavioral intention

Job Performance Frequency and the Training Needs of Dieticians in Elderly Healthcare Facilities.