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

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.

• Publication year

  2020

• Venue

  Journal of Culinary Science & Technology

• Publication date

  2020-02-27

• Fields of study

  Agricultural and Food Sciences, Education, Psychology

• Identifiers
  DOI 10.1080/15428052.2020.1732253
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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