+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods

Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods

Appetite 22(1): 11-24

ISSN/ISBN: 0195-6663

PMID: 8172487

DOI: 10.1006/appe.1994.1002

We investigated whether a change in the perceived ethnicity of a food can be produced without manipulating the food item itself, and if that change in ethnic perception is accompanied by a change in acceptability and food selection behavior. Italian and British foods were offered in a British restaurant for four days. Foods were offered for 2 days under control conditions, when the restaurant was decorated as usual. The identical foods then were offered in the restaurant for 2 more days under experimental conditions, when ethnic names were used on the menu to describe foods, and the restaurant was decorated with an Italian theme. Perceived ethnicity and acceptability of items were rated by customers each day, and item selection was tracked. The Italian theme increased selection of pasta and dessert items, and decreased the selection of fish. The Italian theme also increased the perceived Italian ethnicity of British pasta items, fish and veal, and increased the perceived Italian ethnicity of the meal overall. These findings show that changes in perceived ethnicity and food selection can be accomplished without altering food items, but merely by manipulating the environment, and may imply a unique strategy for increasing perceived menu variety.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 002362752

Download citation: RISBibTeXText

Related references

The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by British subjects. Food quality and preference 3(3): 209-214, 1991

American theme restaurants: a study of consumer's perceptions of the important attributes in restaurant selection. Asia Pacific Journal of Tourism Research 7(1): 19-28, 2002

Diet selection of sheep: effects of adding urea to foods with different protein contents. Animal Science 73(1): 183-195, 2001

Effect of reference foods in repeated acceptability tests: testing familiar and novel foods using 2 acceptability scales. Journal of Food Science 74(2): S97-106, 2009

Customer perceived control and the moderating effect of restaurant type on evaluations of restaurant employee performance. International Journal of Hospitality Management 27(1): 0-29, 2008

Effects of Scope of Justice, Informant Ethnicity, and Information Frame on Attitudes towards Ethnicity-based Selection. International Journal of Psychology 31(5): 191-206, 1996

The effects of gender, ethnicity, and a close relationship theme on perceptions of persons introducing a condom. Sex Roles 39(5-6): 369-390, 1998

Harmful effects of junk foods - but what about canteen and restaurant food?. Molecular Nutrition and Food Research 55(1): 5-6, 2011

Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea. Nutrition Research and Practice 10(6): 635-640, 2016

A comparison of the Health Star Rating system when used for restaurant fast foods and packaged foods. Appetite 117: 1-8, 2017

Proximate composition, microbial and chemical contamination of street vended foods versus home-made and restaurant foods from Kochi, Kerala. Journal of Food Science and Technology Mysore 40(1): 58-62, 2003

Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program. Nutrients 11(8), 2019

Customer satisfaction of theme restaurant attributes and their influence on return intent. Journal of Foodservice Business Research 7(1): 23-41, 2004

The effects of ethnicity and perceived power on women's sexual behavior. Psychology of Women Quarterly 23(4): 707-723, 1999

Perceived challenges and attitudes to regimen and product selection from Italian haemophilia treaters: the 2013 AICE survey. Haemophilia: the official journal of the World Federation of Hemophilia 20(2): e128-e135, 2014