Diversity in attitudes towards food preparation: A study focusing on food values
Author:
Affiliation:
1. The University of Tokyo
2. Policy Research Institute, Ministry of Agriculture, Forestry and Fisheries
Publisher
The Food System Research Association of Japan
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jfsr/27/4/27_286/_pdf
Reference5 articles.
1. Bazzani, C., Gustavsen, G. W., Nayga Jr, R. M., and Rickertsen, K. (2018) A comparative study of food values between the United States and Norway, European Review of Agricultural Economics 45(2): 239-272. https://doi.org/10.1093/erae/jbx033.
2. Buckley, M., Cowan, C., and McCarthy, M. (2007) The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments, Appetite 49(3): 600-617. https://doi.org/10.1016/j.appet.2007.03.226.
3. Casini, L., Boncinelli, F., Contini, C., Gerini, F., Scozzafava, G., and Alfnes, F. (2019) Heterogeneous preferences with respect to food preparation time: Foodies and quickies, Food Quality and Preference 71: 233-241. https:// doi.org/10.1016/j.foodqual.2018.07.010.
4. Finn, A., and Louviere, J. J. (1992) Determining the appropriate response to evidence of public concern: the case of food safety, Journal of Public Policy & Marketing, 11(2): 12-25. https://doi.org/10.1177/074391569201100202.
5. Olsen, S. O., Prebensen, N., and Larsen, T. A. (2009) Including ambivalence as a basis for benefit segmentation: A study of convenience food in Norway, European Journal of Marketing 43(5): 762-783. https://doi.org/10.1108/03090560910947034.
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