Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

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

doi.org/10.1080/15428052.2020.1732253

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