Araştırma Makalesi
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Ethnic Food Consumption: Mediating role of Food Involvement and Food Neophilia

Yıl 2024, Cilt: 8 Sayı: 2, 265 - 279, 05.07.2024

Öz

Ethnic food encompasses foods and beverages specific to a particular culture. Ethnic dishes reflect the customs and traditions of the culture to which they belong, their religion, heritage, and national origins. Consumption of ethnic foods has increased in recent years and has come to the fore. This study aimed to test a research model that explains how openness to different cultures affects ethnic food consumption intention. Structural equation modeling (SEM) was used to examine the connection among variables. Data was collected between April 29 and July 19, 2023. Convenience sampling method was used in the study. Research data were collected from 321 participants dining in the ethnic restaurants in Istanbul. The findings revealed that openness to different cultures positively and significantly affected food neophilia (β = 0.94; P <0.01) and food involvement (β = 0.38; P <0.01). It was also found that the mediating role of food neophilia and food involvement in the positive relationship between openness to new cultures and ethnic food consumption intention. The findings are expected to help create marketing strategies to improve ethnic food consumption in Türkiye and contribute to enriching the existing knowledge in the literature, especially ethnic food consumption.

Kaynakça

  • Anderson, J. C., Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103(3), 411–423. https://doi.org/10.1037/0033-2909.103.3.411
  • Bagozzi, R. P., Yi, Y. (1988). On the evaluation of structural equation models. Journal of The Academy of Marketing Science, 16(1), 74–94.
  • Bernard, J. C., Schulze, W. (2005). The next new thing: Curiosity and the motivation to purchase novel products. Economics Bulletin, 3(32), 1–8.
  • Brislin, R. W. (1970). Back-translation for cross-cultural research. Journal of Cross-Cultural Psychology, 1(3), 185–216.
  • Burusnukul, P., Taylor, D. C., Broz, C. (2015). Relationships of involvement, ethnic food consumption, and food shows: An initial exploration. International Journal of Hospitality & Tourism Systems, 8(2), 32–38.
  • Byrne, B. M. (2010). Multivariate applications series. Structural equation modeling with AMOS: Basic concepts, applications, and programming (2nd edition). Routledge/Taylor & Francis Group.
  • Cattell, R. B. (1978). The scientifc use of factor analysis in behavioral and life sciences. Plenum.
  • Çetin, M., Aksoy, M., Çetin, K. (2020) Türkiye’deki yiyecek-içecek işletmelerini derecelendiren sistemlerin içerik analizi ile incelenmesi. Journal of Tourism and Gastronomy Studies, 8(4), 233–245.
  • Chen, M. F. (2007). Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits. Food Quality and Preference, 18(7), 1008–1021.
  • Choe, J. Y., Cho, M. S. (2011). Food neophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671–677.
  • Çınar, Ç., Karinen, A. K., Tybur, J. M. (2021). The multidimensional nature of food neophobia. Appetite, 162, 105177. https://doi.org/10.1016/j.appet.2021.105177
  • Cohen, E., Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Fornell, C., Larcker, D. F. (1981). Structural equation models with unobservable variables and measurement error: Algebra and statistics. Journal of Marketing Research,18(3), 382–388.
  • Geertsen, J. L., Allesen‐Holm, B. H., Giacalone, D. (2016). Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages. Journal of Sensory Studies, 31(3), 245–255.
  • Hair, J. F., Black., W. C., Babin., B. J., Anderson., R. E., L. Tatham., R. (2006). Multivariant Data Analysis. Pearson Prentice Hall.
  • Haven-Tang, C., Jones, E. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire's great table. Journal of Culinary Science & Technology, 4(4), 69-86.
  • Hsu, F. C., Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79–87.
  • James, L. R., Mulaik, S. A., Brett, J. M. (2006). A tale of two methods. Organizational Research Methods, 9(2), 233–244.
  • Jin, H., Hwang, J. (2024). The dual lens of authenticity and likability: The effect of cultural familiarity on consumer responses to ethnic foods. International Journal of Hospitality Management, 117, 103655. https://doi.org/10.1016/j.ijhm.2023.103655
  • Kim, D., Jang, S. S. (2019). Ethnic food advertising formats and consumers’ responses: Picture-dominant or text-dominant? International Journal of Hospitality Management, 82, 5–12.
  • Kim, Y. G., Eves, A., Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484–489.
  • Kim, Y.G., Suh, B.W., Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festival, International Journal of Hospitality Management, 29(2), 216–226.
  • Kline, R. B. (2011). Convergence of structural equation modeling and multilevel modeling. In R. B. Kline, M. Williams, W. P. Vogt (Eds.), Convergence of structural equation modeling and multilevel modelling. Sage. https://doi.org/10.4135/9781446268261.n31
  • Kwon, D. Y. (2015). What is ethnic food? Journal of Ethnic Foods, 2(1), 1. https://doi.org/10.1016/j.jef.2015.02.001
  • Levitt, J. A., Zhang, P., DiPietro, R. B., Meng, F. (2019). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129–155.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2013). An application of the repertory grid method and generalised pocrustes analysis to investigate the motivational factors of tourist food consumption. International Journal of Hospitality Management, 35, 327–338. https://doi.org/10.1016/j.ijhm.2013.07.007
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1–20.
  • Mascarello, G., Pinto, A., Marcolin, S., Crovato, S., Ravarotto, L. (2017). Ethnic food consumption: Habits and risk perception in Italy. Journal of Food Safety, 37(4), e12361. https://doi.org/10.1111/jfs.12361
  • Mascarello, G., Pinto, A., Rizzoli, V., Tiozzo, B., Crovato, S., Ravarotto, L. (2020). Ethnic food consumption in Italy: The role of food neophobia and openness to different cultures. Foods, 9(2), 112. https://doi.org/10.3390/foods9020112
  • Mitchell, R., Hall, C. M. (2003). Consuming tourists: Food tourism consumer behaviour. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., Cambourne, B. (Ed.) Food tourism around the world (pp. 60-80). Routledge.
  • Nunnally, J. C. (1978). An Overview of Psychological Measurement. In B. B. Wolman (Ed.) Clinical Diagnosis of Mental Disorders: A Handbook (pp. 97-146). Springer. https://doi.org/10.1007/978-1-4684-2490-4_4
  • Olsen, S. O., Skallerud, K., Heide, M. (2021). Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury. Appetite, 157, 104994. https://doi.org/10.1016/j.appet.2020.104994
  • Pliner, P., Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120.
  • Pliner, P., Salvy, S. J. (2006). Food neophobia in humans. In R. Shepherd, M. Raats (Ed.), The Psychology of Food Choice (pp. 75-92). CABI.
  • Raudenbush, B., Frank, R. A. (1999). Assessing food neophobia: The role of stimulus familiarity. Appetite, 32(2), 261–271.
  • Ritchey, P. N., Frank, R. A., Hursti, U. K., Tuorila, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163–173.
  • Sassatelli, R., Scott, A. (2001). Novel food, new markets and trust regimes: responses to the erosion of consumers' confidence in Austria, Italy and the UK. European Societies, 3(2), 213–244.
  • Seo, S., Kim, O.Y., Oh, S., Yun, N. (2013). Influence of international and experiential familiarity on image of local foods. International Journal of Hospitality Management. 34, 295–308.
  • Seo, Y., Gao, H. (2015). Towards a value-based perspective of consumer multicultural orientation. European Management Journal, 33(1), 30–36.
  • Shi, F., Dedeoğlu, B. B., Okumus, B. (2022). Will diners be enticed to be travelers? The role of ethnic food consumption and its antecedents. Journal of Destination Marketing & Management, 23, 100685. https://doi.org/10.1016/j.jdmm.2021.100685
  • Sivrikaya, K. K., Pekerşen, Y. (2020). The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food. International Journal of Gastronomy and Food Science, 21, 100222. https://doi.org/10.1016/j.ijgfs.2020.100222
  • Stine, R. (1989). An introduction to bootstrap methods. Sociological Methods and Research, 18(2-3), 243–291.
  • Stone, H., FitzGibbon, L., Millan, E., Murayama, K. (2022). Curious to eat insects? Curiosity as a key predictor of willingness to try novel food. Appetite, 168, 105790. https://doi.org/10.1016/j.appet.2021.105790
  • Ting, H., De Run, E. C., Cheah, J. H., Chuah, F. (2016). Food neophobia and EFCI. British Food Journal, 118(11), 2781–2797.
  • Tomić Maksan, M., Deronja, K., Tudor Kalit, M., Mesić, Ž. (2019). Food neophobia as a determinant of consumer behaviour in ethnic food consumption. Ekonomska Misao i Praksa, 28(2), 579–595.
  • Tomić, M., Deronja, K., Tudor Kalit, M., Mesić, Ž. (2018). Consumers' attitudes towards ethnic food consumption. Journal of Central European Agriculture, 19(2), 349–367.
  • Topçu, M., Ozer Altundag, O. (2023). Yöresel yemeklerde neofobi etkisi. Gastroia: Journal of Gastronomy and Travel Research, 7(2), 253–262.
  • Tuncdogan, A., Akdeniz Ar, A. (2018). Distal and proximal predictors of food personality: An exploratory study on FN. Personality and Individual Differences, 129, 171–174.
  • Verbeke, W., Poquiviqui Lopez, G. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107(11), 823-840.
  • Zhao, X., Lynch J. G., Chen, Q. (2010). Reconsidering Baron and Kenny: Myths and truths about mediation analysis. Journal of Consumer Research, 37(2), 197–206.

Etnik Gıda Tüketimi: Gıda Katılımı ve Gıda Neofilisinin Aracı Rolü

Yıl 2024, Cilt: 8 Sayı: 2, 265 - 279, 05.07.2024

Öz

Etnik yiyecekler belirli bir kültüre özgü yiyecek ve içecekleri kapsayan ve ait oldukları kültürün gelenek ve göreneklerini, dinlerini, miraslarını ve ulusal kökenlerini yansıtan yiyeceklerdir. Etnik yiyeceklerin tüketimi son yıllarda giderek artmaktadır. Bu çalışma, farklı kültürlere açıklığın etnik yiyecek tüketme niyetini nasıl etkilediğini açıklayan bir araştırma modelini test etmeyi amaçlamaktadır. Değişkenler arasındaki ilişkiler yapısal eşitlik modellemesi (SEM) kullanılarak değerlendirilmiştir. Veriler 29 Nisan- 19 Temmuz 2023 tarihleri arasında toplanmıştır. Çalışmada kolayda örnekleme yöntemi kullanılmıştır. Araştırma verileri İstanbul’da etnik restoranları ziyaret eden 321 katılımcıdan toplanmıştır. Bulgular, farklı kültürlere açıklığın gıda yeniliği (β = 0,94; P <0,01) ve gıda katılımını (β = 0,38; P <0,01) pozitif ve anlamlı olarak etkilediğini göstermektedir. Ayrıca farklı kültürlere açıklık ile etnik yiyecek tüketim niyeti arasındaki pozitif ilişkide gıda neofilisi ve gıdaya katılımın aracı rolünün olduğu da tespit edilmiştir. Bulguların, Türkiye’de etnik yiyecek tüketimini geliştirmeye yönelik pazarlama stratejilerinin oluşturulmasına yardımcı olması ve başta etnik yiyecek tüketimi olmak üzere literatürdeki mevcut bilgilerin zenginleştirilmesine katkıda bulunacağı düşünülmektedir.

Kaynakça

  • Anderson, J. C., Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103(3), 411–423. https://doi.org/10.1037/0033-2909.103.3.411
  • Bagozzi, R. P., Yi, Y. (1988). On the evaluation of structural equation models. Journal of The Academy of Marketing Science, 16(1), 74–94.
  • Bernard, J. C., Schulze, W. (2005). The next new thing: Curiosity and the motivation to purchase novel products. Economics Bulletin, 3(32), 1–8.
  • Brislin, R. W. (1970). Back-translation for cross-cultural research. Journal of Cross-Cultural Psychology, 1(3), 185–216.
  • Burusnukul, P., Taylor, D. C., Broz, C. (2015). Relationships of involvement, ethnic food consumption, and food shows: An initial exploration. International Journal of Hospitality & Tourism Systems, 8(2), 32–38.
  • Byrne, B. M. (2010). Multivariate applications series. Structural equation modeling with AMOS: Basic concepts, applications, and programming (2nd edition). Routledge/Taylor & Francis Group.
  • Cattell, R. B. (1978). The scientifc use of factor analysis in behavioral and life sciences. Plenum.
  • Çetin, M., Aksoy, M., Çetin, K. (2020) Türkiye’deki yiyecek-içecek işletmelerini derecelendiren sistemlerin içerik analizi ile incelenmesi. Journal of Tourism and Gastronomy Studies, 8(4), 233–245.
  • Chen, M. F. (2007). Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits. Food Quality and Preference, 18(7), 1008–1021.
  • Choe, J. Y., Cho, M. S. (2011). Food neophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671–677.
  • Çınar, Ç., Karinen, A. K., Tybur, J. M. (2021). The multidimensional nature of food neophobia. Appetite, 162, 105177. https://doi.org/10.1016/j.appet.2021.105177
  • Cohen, E., Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Fornell, C., Larcker, D. F. (1981). Structural equation models with unobservable variables and measurement error: Algebra and statistics. Journal of Marketing Research,18(3), 382–388.
  • Geertsen, J. L., Allesen‐Holm, B. H., Giacalone, D. (2016). Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages. Journal of Sensory Studies, 31(3), 245–255.
  • Hair, J. F., Black., W. C., Babin., B. J., Anderson., R. E., L. Tatham., R. (2006). Multivariant Data Analysis. Pearson Prentice Hall.
  • Haven-Tang, C., Jones, E. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire's great table. Journal of Culinary Science & Technology, 4(4), 69-86.
  • Hsu, F. C., Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79–87.
  • James, L. R., Mulaik, S. A., Brett, J. M. (2006). A tale of two methods. Organizational Research Methods, 9(2), 233–244.
  • Jin, H., Hwang, J. (2024). The dual lens of authenticity and likability: The effect of cultural familiarity on consumer responses to ethnic foods. International Journal of Hospitality Management, 117, 103655. https://doi.org/10.1016/j.ijhm.2023.103655
  • Kim, D., Jang, S. S. (2019). Ethnic food advertising formats and consumers’ responses: Picture-dominant or text-dominant? International Journal of Hospitality Management, 82, 5–12.
  • Kim, Y. G., Eves, A., Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484–489.
  • Kim, Y.G., Suh, B.W., Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festival, International Journal of Hospitality Management, 29(2), 216–226.
  • Kline, R. B. (2011). Convergence of structural equation modeling and multilevel modeling. In R. B. Kline, M. Williams, W. P. Vogt (Eds.), Convergence of structural equation modeling and multilevel modelling. Sage. https://doi.org/10.4135/9781446268261.n31
  • Kwon, D. Y. (2015). What is ethnic food? Journal of Ethnic Foods, 2(1), 1. https://doi.org/10.1016/j.jef.2015.02.001
  • Levitt, J. A., Zhang, P., DiPietro, R. B., Meng, F. (2019). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129–155.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2013). An application of the repertory grid method and generalised pocrustes analysis to investigate the motivational factors of tourist food consumption. International Journal of Hospitality Management, 35, 327–338. https://doi.org/10.1016/j.ijhm.2013.07.007
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1–20.
  • Mascarello, G., Pinto, A., Marcolin, S., Crovato, S., Ravarotto, L. (2017). Ethnic food consumption: Habits and risk perception in Italy. Journal of Food Safety, 37(4), e12361. https://doi.org/10.1111/jfs.12361
  • Mascarello, G., Pinto, A., Rizzoli, V., Tiozzo, B., Crovato, S., Ravarotto, L. (2020). Ethnic food consumption in Italy: The role of food neophobia and openness to different cultures. Foods, 9(2), 112. https://doi.org/10.3390/foods9020112
  • Mitchell, R., Hall, C. M. (2003). Consuming tourists: Food tourism consumer behaviour. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., Cambourne, B. (Ed.) Food tourism around the world (pp. 60-80). Routledge.
  • Nunnally, J. C. (1978). An Overview of Psychological Measurement. In B. B. Wolman (Ed.) Clinical Diagnosis of Mental Disorders: A Handbook (pp. 97-146). Springer. https://doi.org/10.1007/978-1-4684-2490-4_4
  • Olsen, S. O., Skallerud, K., Heide, M. (2021). Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury. Appetite, 157, 104994. https://doi.org/10.1016/j.appet.2020.104994
  • Pliner, P., Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120.
  • Pliner, P., Salvy, S. J. (2006). Food neophobia in humans. In R. Shepherd, M. Raats (Ed.), The Psychology of Food Choice (pp. 75-92). CABI.
  • Raudenbush, B., Frank, R. A. (1999). Assessing food neophobia: The role of stimulus familiarity. Appetite, 32(2), 261–271.
  • Ritchey, P. N., Frank, R. A., Hursti, U. K., Tuorila, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163–173.
  • Sassatelli, R., Scott, A. (2001). Novel food, new markets and trust regimes: responses to the erosion of consumers' confidence in Austria, Italy and the UK. European Societies, 3(2), 213–244.
  • Seo, S., Kim, O.Y., Oh, S., Yun, N. (2013). Influence of international and experiential familiarity on image of local foods. International Journal of Hospitality Management. 34, 295–308.
  • Seo, Y., Gao, H. (2015). Towards a value-based perspective of consumer multicultural orientation. European Management Journal, 33(1), 30–36.
  • Shi, F., Dedeoğlu, B. B., Okumus, B. (2022). Will diners be enticed to be travelers? The role of ethnic food consumption and its antecedents. Journal of Destination Marketing & Management, 23, 100685. https://doi.org/10.1016/j.jdmm.2021.100685
  • Sivrikaya, K. K., Pekerşen, Y. (2020). The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food. International Journal of Gastronomy and Food Science, 21, 100222. https://doi.org/10.1016/j.ijgfs.2020.100222
  • Stine, R. (1989). An introduction to bootstrap methods. Sociological Methods and Research, 18(2-3), 243–291.
  • Stone, H., FitzGibbon, L., Millan, E., Murayama, K. (2022). Curious to eat insects? Curiosity as a key predictor of willingness to try novel food. Appetite, 168, 105790. https://doi.org/10.1016/j.appet.2021.105790
  • Ting, H., De Run, E. C., Cheah, J. H., Chuah, F. (2016). Food neophobia and EFCI. British Food Journal, 118(11), 2781–2797.
  • Tomić Maksan, M., Deronja, K., Tudor Kalit, M., Mesić, Ž. (2019). Food neophobia as a determinant of consumer behaviour in ethnic food consumption. Ekonomska Misao i Praksa, 28(2), 579–595.
  • Tomić, M., Deronja, K., Tudor Kalit, M., Mesić, Ž. (2018). Consumers' attitudes towards ethnic food consumption. Journal of Central European Agriculture, 19(2), 349–367.
  • Topçu, M., Ozer Altundag, O. (2023). Yöresel yemeklerde neofobi etkisi. Gastroia: Journal of Gastronomy and Travel Research, 7(2), 253–262.
  • Tuncdogan, A., Akdeniz Ar, A. (2018). Distal and proximal predictors of food personality: An exploratory study on FN. Personality and Individual Differences, 129, 171–174.
  • Verbeke, W., Poquiviqui Lopez, G. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107(11), 823-840.
  • Zhao, X., Lynch J. G., Chen, Q. (2010). Reconsidering Baron and Kenny: Myths and truths about mediation analysis. Journal of Consumer Research, 37(2), 197–206.
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tarım, Yiyecek ve İçeceğin Kültürel Çalışmaları, Gastronomi
Bölüm Araştırma Makalesi
Yazarlar

Merve Güdek 0000-0001-5254-7428

Yayımlanma Tarihi 5 Temmuz 2024
Gönderilme Tarihi 19 Aralık 2023
Kabul Tarihi 29 Nisan 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 8 Sayı: 2

Kaynak Göster

APA Güdek, M. (2024). Ethnic Food Consumption: Mediating role of Food Involvement and Food Neophilia. Aydın Gastronomy, 8(2), 265-279.



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