Journal ArticleDOI
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
Hui Shan Grace Tan,Arnout R.H. Fischer,Patcharaporn Tinchan,Markus Stieger,L.P.A. (Bea) Steenbekkers,Hans C.M. van Trijp +5 more
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TLDR
In this article, a cross-cultural qualitative study explores how cultural exposure and individual experience contribute towards the contrasting evaluations of insects as food by those who do and do not eat them.About:
This article is published in Food Quality and Preference.The article was published on 2015-06-01. It has received 360 citations till now. The article focuses on the topics: Novel food & Entomophagy.read more
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Dissertation
An assessment of the potential of edible insect consumption in reducing human nutritional deficiencies in South Africa while considering food and nutrition security aspects.
TL;DR: This paper aims to provide a history of intentional homicide in the United States and some of the techniques used to achieve this goal have been described.
Journal ArticleDOI
Novel Food-Based Product Communication: A Neurophysiological Study.
TL;DR: The data of Study 2 supported the effectiveness of the statement about nutritional qualities of the products on male participants, who tend to have a more positive reaction than female participants toward the novel product made with earthworm flour when the label’s claim focuses on nutritional advantages.
Journal ArticleDOI
Edible insect marketing in Western countries: wisely weighing the foodstuff, the foodie, and the foodscape
TL;DR: Despite secular consumption of insects in many regions of the world, this practice remains marginal in Western countries and although entomophagy is slowly gaining mainstream visibility, it often struggles to be seen in the mainstream.
Journal ArticleDOI
Studying the Emotional Response to Insects Food Products.
TL;DR: In this article, a survey of 826 consumers was conducted using a modified version of the EsSense Profile® questionnaire to capture the emotional response to pictures of different kinds of foods, images to evaluate the influence of the presence or absence of nonvisible insects in food products, information about the environmental value of insects, and socioeconomic demographics.
Journal ArticleDOI
Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study
B. Kane,M. Dermiki +1 more
TL;DR: In Ireland, a survey including open-and closed-ended questions was developed and sent to students and staff of an institute of technology in the West of Ireland as discussed by the authors to assess the willingness to consume insects and the factors affecting willingness to consuming them under different conditions.
References
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Book
Focus Groups: A Practical Guide for Applied Research
TL;DR: In this article, the authors present a survey of the focus group research, focusing on the following topics: planning the group study, developing a questioning route, participants in a focus group, moderating skills, and conducting interviews with young people.
Journal ArticleDOI
Dimensions of Consumer Expertise
TL;DR: In this paper, a review of empirical results from the psychological literature in a way that provides a useful foundation for research on consumer knowledge is provided by two fundamental distinctions: consumer expertise is distinguished from product-related experience and five distinct aspects, or dimensions, of expertise are identified.
Journal ArticleDOI
Development of a Measure of the Motives Underlying the Selection of Food: the Food Choice Questionnaire
TL;DR: The development of a multidimensional measure of motives related to food choice, developed through factor analysis of responses from a sample of 358 adults ranging in age from 18 to 87 years is described.
Journal ArticleDOI
A perspective on disgust.
Paul Rozin,April Fallon +1 more
TL;DR: The ontogeny of disgust, which the author believes develops during the first 8 years of life, is considered and the idea that feces, the universal disgust object, is also the first is explored, and the mechanisms for the acquisition of disgust are examined.