Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective

ÇİFÇİ İ., Demirkol S.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, cilt.21, sa.4, ss.558-579, 2023 (ESCI, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/15428052.2021.1972887
  • Dergi Adı: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Sayfa Sayıları: ss.558-579
  • Anahtar Kelimeler: Molecular gastronomy, science-based cooking, consumer value, food marketing, CUSTOMER VALUE CREATION, MOLECULAR GASTRONOMY, HAUTE-CUISINE, SERVICE FIRMS, PORTION SIZE, PRICE, INFORMATION, PERCEPTIONS, CONSUMPTION, INNOVATION
  • İstanbul Üniversitesi Adresli: Evet

Özet

This study unravels the consumer value components of science-based cooking and examines how science-based cooked foods should be marketed in line with this value constructivism. A qualitative study approach was adopted based on the data from 22 semi-structured interviews with executive chefs in Turkey. Five interrelated consumer value components of science-based cooking were identified, namely functional, emotional, social, artistic, and epistemic. By highlighting the consumer value components of science-based cooking in the marketing context, the study contributes to the food-marketing literature and provides various suggestions for restaurant marketers.