Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Authors

Mark Traynor, Auburn University, MontgomeryFollow
Andrew Moreo, Florida International UniversityFollow
Lisa Cain, Florida International UniversityFollow
Roisin Burke, TU DublinFollow
Catherine Barry-Ryan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Behavioural sciences biology, Food and beverages

Publication Details

Journal of Culinary Science and Technology

Abstract

A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.

DOI

https://doi.org/10.1080/15428052.2020.1732253

Recommended Citation

Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke & Catherine Barry-Ryan (2020) Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2020.1732253

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.