Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education. Issue 2 (4th March 2021)

• Record Type: Journal Article
• Authors: Traynor, Mark; Moreo, Andrew; Cain, Lisa; Burke, Roisin; Barry-Ryan, Catherine
• Is Part Of: Journal of culinary science & technology. Volume 19:Issue 2(2021)
• Page Start: 115
• Page End: 137
• Publication Date: 2021-03-04
• Subjects: Food pairing -- food behavior -- unfamiliar foods -- food reactions -- food acceptance; Nutrition -- Periodicals; Food service -- Periodicals; Menus -- Periodicals; 641.505
• DOI: 10.1080/15428052.2020.1732253
• Languages: English
• ISSNs: 1542-8052

Abstract

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.