Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium
By Wim Verbeke, Gisela Lopez. 2005
322 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/7c48829f7cdebde5e4f5c2af27f3f6e49ece5281
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- Peter Björk
- Hannele Kauppinen-Räisänen
- Iris Vermeir
- Karijn Bonne
- Florence Bergeaud-Blackler
- G. Mortimer
- Wim Verbeke
- Constanza Bianchi
In Nutrition and Dietetics
Citations in the corpus
- Determinants of halal meat consumption in France (2007, background): “Time of residence and acculturation are slightly correlated meaning that the longer someone lives in the host country, the more he becomes dietary acculturated, corroborating (Verbeke and Lopez, 2005).”
- Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience (2017, background): “Additional aspects of current tourism are that many travellers are concerned about food healthiness, safety and ethics (Verbeke & López, 2005), while many are also concerned about food allergies (van Putten et al., 2010).”
- Drivers of local food consumption: A comparative study (2015, background): “According to the consumer behaviour literature, attitude toward a product and behavioural purchase intentions are two pivotal and popular constructs that have been routinely used by marketing scholars and practitioners in the food industry (e.g., Verbeke and López, 2005).”
- Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. (2009, unknown): “…acceptance may differ depending on the product properties and on intrinsic consumer factors such as interest in foreign cultures (Juric & Worsley, 1998) and cultural openness or consumer ethnocentrism (Chambers, Lobb, Butler, Harvey, & Traill, 2007; Shankarmahesh, 2006; Verbeke & Lopez, 2005).”
- Destination food image and intention to eat destination foods: a view from Korea (2017, unknown): “Nutritional balance, wholesomeness, price, taste, smell, freshness, texture, and variety are commonly studied cognitive attributes of foods (Choi & Lee, 2010; Jang, Ha, & Silkes, 2009; Lambden, Receveur, & Kuhnlein, 2007; Min, 2010; Seo & Ryu, 2007, 2009; Verbeke & Lopez, 2005).”