Food, People and Society

A European Perspective of Consumers' Food Choices
1. Auflage 2001
ISBN: 978-3-540-41521-3
Verlag: Springer

Buch, Englisch, 462 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1890 g

Food consumption is vital to human survival. Nevertheless, the exact determi­ nants of food perception, liking and food choice are still not fully understood. Food, People and Society tries to fill some of the gaps in our knowledge by stud­ ying these processes from multiple perspectives, each with their own emphasis. Some approaches focus mainly on the characteristics of food products eaten, some focus on the person who eats a particular food, whereas other approaches emphasize the psychological, economic or social context in which food con­ sumption takes place. By bringing together these different approaches in one book, we open the opportunity to integrate different perspectives and to facili­ tate comprehension of the complex processes that drive food choice behaviour. Food, People and Society is written for a wide audience, including students and academics interested in food perception and consumption, policy makers, health educators and nutritionists, food manufacturers and food marketers.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Frewer, Lynn J.

Risvik, Einar

Schifferstein, Hendrik

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Marketing
• Wirtschaftswissenschaften Volkswirtschaftslehre Internationale Wirtschaft Entwicklungsökonomie & Emerging Markets
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Vertrieb
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Pharmazie
• Sozialwissenschaften Medien- und Kommunikationswissenschaften Kommunikationswissenschaften Kommunikationsmanagement, Public Relations
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Public Relations
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Freizeitsoziologie, Konsumsoziologie, Alltagssoziologie, Populärkultur

Inhaltsverzeichnis

I: Food.- 1 Development and Acquisition of Food Likes.- 2 The Food and II Sensory Perception as Revealed by Multivariate Methods.- 3 Beliefs About Fat Why do we Hold Beliefs About Fat and why and how do we Study these Beliefs?.- 4 Product Packaging and Branding.- 5 Effects of Product Beliefs on Product Perception and Liking.- 6 Consumers’ Quality Perception.- II: People.- 7 Does Taste Determine Consumption? Understanding the Psychology of Food Choice.- 8 Food Choice, Phytochemicals and Cancer Prevention.- 9 Private Body Consciousness.- 11 Convenience-Oriented Shopping: A Model from the Perspective of Consumer Research.- 12 Food Intake and the Elderly — Social Aspects.- 13 Food-Related Lifestyle: A Segmentation Approach to European Food Consumers.- III: Society.- 14 Cross-Cultural Differences in Food Choice.- 16 The Origin of the Spices: The Impact of Geographic Product Origin on Consumer Decision Making.- 17 Marketing PDO (Products with Denominations of Origin) and PGI (Products with Geographical Identities).- 18 Effect of Communication (Advertising or News) on Sales of Commodities.- 19 Food Availability and The European Consumer.- 20 The Economics of Food Choice: Is Price Important?.- 21 Food Choice in Europe — The Consumer Perspective.- 22 Beliefs Associated with Food Production Methods.- 23 Risk Perception, Communication and Trust. How Might Consumer Confidence in the Food Supply be Maintained?.- 24 Public Participation in Developing Policy Related to Food Issues.- 25 The Future of European Food Choice.