The role of culinary programs in the emergency of "distinct" consumers (original) (raw)
Related papers
Influence of Tv Cooking Shows on the Behavioral Intention of Participating in Gastronomic Tourism
Journal of Tourism and Gastronomy Studies, 2018
The primary desire of an individual that is interested in or wants to participate in gastronomic tourism is to have knowledge on the foods and regional cuisines as well as to taste different foods and drinks. Such needs have been developed based on a variety of factors such as a passion to taste different products, and a curiosity for cuisines, restaurants and even skills of chefs. This pursuit of fans of gastronomy has inevitably brought tourism with it. Individuals that participate in gastronomic tourism obtain information about the cuisines of destinations, in other words, they are informed of what to expect. The source of information that they have is mostly the television shows of cuisine chefs, gastronomists and gourmets. In our day, most of the experts in gastronomy appear on the television screen. These experts describe on their program how to prepare and how to consume the foods and drinks. They may also describe the customs, traditions and specific products of regional cuisines. This research was performed on 391 tourists that participated in gastronomic tourism. The questionnaire form was developed by the convenience sampling method and was distributed online by the tour operators to persons that purchased a service. The SPSS 22.0 packet program was used for correlation and regression analyses that would measure the relationship between the features of television cooking shows and the behavioral intention of participating in gastronomic tourism. The results of this research show that there was a relationship between the features of television cooking shows and the behavioral intention of participating in gastronomic tourism.
Conceptualizing taste: Food, culture and celebrities
Tourism Management, 2013
This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.
Celebrity chefs as brand and their cookbooks as marketing communication
2008
This paper aims to illuminate how consumers engage with celebrity chefs as marketing objects and their cookbooks as marketing communications. Based upon narrative analysis of qualitative data it suggest that celebrity chefs are acting as brands, that consumers clearly understand and engage with them on that basis and have clear understanding of their values and benefits leading to loyalty and trust in these chef brands. It further suggests that the level engagement which these chef brands can achieve is unmatched by the consumer goods brands and retailers within food marketing. It argues that while the cookbooks under these brands clearly act as product and merchandise that they should also be considered as part of the brand's marketing communication toolkit: that they play a role in driving consumer loyalty to the brand by effectively communicating its brand values and attributes. It concludes that traditional consumer goods and retailers within the grocery sector need to re-ev...
The Impact of Popular Culture on Food-Related Behavior
2021
Food and beverages are among the most important components of culture and thus, popular culture. It is important to learn about how popular culture affect people's behavior by all terms. This study aims to determine the impact of popular culture on food and beverage consumption and whether there is a difference in consumption behavior in terms of demographic variables. For this aim, a quantitative approach is adopted in this study. According to the results, it is found out that popular food and beverages are mostly preferred by young and single students with a middle or low income. In parallel with this result, it is observed that the most important aspect in preferring popular foods is their being more saturating. The main reasons of consumption are affordability and features related to the product. Female and/or single participants are more affected by popular culture then male and/or married participants in their food consumption behavior.
Consumer Science and Strategic Marketing: Cases in Food Retailing and Distribution, J. Byrom and D. Medway (eds), Elsevier., 2018
This chapter provides a case study of the integrated advertising that accompanies supermarket sponsorship of primetime television cooking shows. Using the Australian television shows MasterChef Australia, My Kitchen Rules and Recipe to Riches as examples, it shows how supermarket brands are carefully integrated in program storylines in ways that seek to mitigate against growing consumer concerns about supermarket practices. These include storylines featuring happy and satisfied farmers that are designed to counter criticisms of major retailers’ treatment of farmers and suppliers, as well as those that present supermarket private labels as spaces of innovation and connection to the cooking practices of ordinary home cooks. The chapter will show how such strategies have significant implications for consumers, who are now subject to increasingly subtle advertising messages that are not always immediately recognisable as paid promotional content, and which require increasingly sophisticated media literacies to decipher.
The Intimacies of Industry: Consumer Interactions with the 'Stuff' of Celebrity Chefs
Food, Culture & Society, 2015
Celebrity chefs foster a relationship of intimacy with consumers, which is compounded by presenting styles, social media and the opening up of their personal lives. These intimacies are extended into domestic spaces through the material objects, such as kitchen equipment, specialist ingredients and cookbooks, which are brought into the home. This article interrogates the ways a group of UK consumers interact with this ‘stuff’ of celebrity chefs and explores the ways these interactions (re)produce chefs and make them present in consumer homes. As such, it elucidates how focusing on the material objects that consumers personalise and associate with a celebrity chef can provide new insights into assessing the ways such chefs influence food and eating practices, as well as showing how these objects enable consumers to actively produce their food identities and social relations. As these relations are social and economic, attention is drawn to the manner in which the fostering of intimacies can obfuscate commercial relations.
The evolution of television cooking
2 0 0 6 " Mi s u s e o f " S t u d y Dr u g s " : P r e v a l e n c e , Co n s e q u e n c e s , a n d I mp l i c a t i o n s f o r P o ( wi t h S t e v e S u s s ma n , Ma r y An n P e n t z , a n d Do n n a S p r u i j i t -Me t z ) . S u b s t a n c e Ab u s e T r e a t me n t , P r e v e n t i o n , a n d P o l i c y 1 , n o . 1 5 <h t t p : / / www. s u b s t a n 2 0 0 2 " F r o m B r a h mi n J u l i a t o Wo r k i n g -Cl a s s E
Appetite, 2005
One would believe that with the increasing importance attached to consumers in contemporary affluent societies, the difficulty to understand today's 'butterfly' or 'unmanageable' consumers seems to double simultaneously. Modern consumers defy traditional segmentation by age, gender or income. Classical criteria to distinguish different homogeneous groups of consumers with corresponding behavioral intentions and patterns, have lost much of their explanatory power. Hence, the behaviour of the inhabitants of modern consumer society can no longer be understood by 'straight' and measurable segmentation criteria only. In order to meet the complexities of modern consumer behaviour, it is suggested that we need to improve our understanding of socio-cultural and socio-psychological influences on consumer choices. Such are awarded to be supplementary to socio-demographic (e.g. age, gender) or socioeconomic (e.g. income, occupation) criteria, which are traditionally used in consumer studies. Our contribution to this quest for new perspectives, in which consumption is both seen as an economic/materialistic and a socio-cultural/attitudinal phenomenon, is called the consumer images approach. The underpinnings of this approach are the dimensions materialism/nonmaterialism and individualism/collectivism. Based on these two dimensions, four consumer images are distinguished in a four-quadrantic continuum. This implies that consumer images are not another set of taxonomies to 'box in' consumers. The consumer images approach is in tune with lines of thought in the recent renaissance of the sociology of consumption. To illustrate this, a presentation of the multifaceted consumer will be given that is interlarded with quotations from several new studies on contemporary consumerism which give evidence of the current vitality of scholarly interest in consumption.