Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Y ackwa )-Reference-Cited by-同舟云学术

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Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Y ackwa )

Published:2014-03-06 Issue:2 Volume:29 Page:110-125
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Hong J.H.¹,Park H.S.²,Chung S.J.³,Chung L.⁴,Cha S.M.⁵⁶,Lê S.⁷,Kim K.O.²

Affiliation:

1. Department of Foods and Nutrition; Kookmin University; Seoul Korea

2. Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea

3. Department of Nutritional Science and Food Management; Ewha Womans University; Seoul 120-750 Korea

4. Department of Culinary and Service Management; Kyung Hee University; Seoul Korea

5. National Academy of Agricultural Science; RDA; Suwon Korea

6. Department of Food Service Industry; Hanyang Women's University; Seoul Korea

7. Applied Mathematics Laboratory; Agrocampus Ouest; Rennes France

Funder

Cooperative Research Program for Agricultural Science and Technology Development

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12087/fullpdf

Reference40 articles.

1. Rating of products through scores and free-text assertions: Comparing and combining both;Bécue-Bertaut;Food Qual. Prefer,2007

2. Novelty, complexity, and hedonic value;Berlyne;Percept. Psychophys.,1970

3. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies;Blancher;Food Qual. Prefer.,2007

4. The attribution and discounting of perceptual fluency: Preliminary tests of a perceptual fluency/attributional model of the mere exposure effect;Bornstein;Soc. Cognition,1994

5. Sensory lexicon development using trained panelists in Thailand and the USA;Cherdchu;J. Sensory Studies,2013

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