The psychology of food choice: some often encountered fallacies

By E. P. Köster. 2003

390 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/bed58c8c1616a7053c0f3f1b51c9aeb019790210

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In Experimental and Cognitive Psychology

In Food Science

In Sensory Systems

Citations in the corpus

From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research (2015, background): “Hitherto all measurements have neglected this and have fallen to the fallacy of uniformity (Köster, 2003), just averaging over subjects as if all subjects were the same in essence and only differed in the degree to which they had these emotions.”
Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses (2014, background): “The context of eating/drinking occasions has a greater impact on our food choice and enjoyment than we are aware of (Köster, 2003).”
Comparison of five common acceptance and preference methods (2008, background): “There is substantial literature regarding the effects of repeated exposure on product liking/preference, and in many cases changes in liking/preference have been observed (Frost, 2006; Köster, 2003; Köster, Couronne, Léon, Lévy, & Marcelino, 2002).”
Exploring influences on food choice in a large population sample: The Italian Taste project (2017, neutral): “Cultural traditions, social organizations and conditions, shared values and beliefs tend to determine common experiences, while still allowing for individual differences in food choice (see Köster, 2003).”
Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers (2004, background): “However, as liking for very specific product characteristics can be idiosyncratic, a large amount of information about the consumer response can be lost through looking only at the group averages (Koster, 2003).”
Diversity in the determinants of food choice: A psychological perspective (2009, background): “As pointed out earlier (Köster, 2003) similar arguments could also be raised against questionnaire methods that ask people questions about their beliefs, attitudes, intentions and motives or so the so-called laddering technique with its series of ‘‘why” questions.”
Influence of package design on the dynamics of multisensory and emotional food experience (2013, background): “Touch, smell, and taste, on the other hand, are more strongly associated with emotions (Hinton & Henley, 1993; Sweetser, 1990), but these experiences are difficult to verbalize and to recognize consciously (Köster, 2003).”
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. (2009, positive): “All these words emerged spontaneously during the discussion and although they may have a different meaning for the different consumers (Köster, 2003), they reveal the importance of sensory properties in traditional food products.”