Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

 a must read paper, on foods mdpi.

Abstract
In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled “Kitchen Revolutions”. The study revealed that almost 3/4 of the respondents chose restaurants based on the program’s recommendations. Although there was a strong emotional connection with this program—nearly half of the respondents expressed delight in the taste of snacks and main courses—this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.

Ireland first country to restrict unhealthy food sponsorship aimed at children

Ireland is set to become the first country in the world to restrict unhealthy food sponsorships aimed at children attending primary school, once a newly developed code of practice is introduced.

The code, developed jointly by the Department of Health, the HSE, food companies and advertisers, has the objective of reducing people’s exposure to the marketing of food and drink that is high in fat, sugar and salt (HFSS). 

the full story is here.

Sutton pies and bets: what the FA should really ask?

This story is so entertaining! [btw, this photo is a photo of a goalkeeper, believe or not...]

The story goes on and we now know that the
Football Association and Gambling Commission are investigating after Sutton United’s reserve goalkeeper Wayne Shaw admitted that he knew a betting company was offering odds of 8-1 against him eating a pie on the bench during the club’s 2-0 defeat by Arsenal in the FA Cup.

“I went and got it at half time from the kitchen, I had it all prepared and ready to go. It was meat and potato,” added Shaw.

However, from a sports nutrition and food science point of view, the real questions here:

1. is a pie with meat and potato a nutritious one?

2. why are footballers allowed to eat such low quality food on camera?

The issue here is not about betting...but about athletes eating junk food in public.

But yet again, we all remember A-class footballers or ex-footballers advertising junk food, as crisps, soft drinks (photo above) etc...

IZ