The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by British subjects

• Published in: Food quality and preference Vol. 3; no. 4; pp. 209 - 214
• Main Authors: Meiselman, Herbert L., Bell, Rick
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.1991; Elsevier
• Subjects: acceptability; Behavior. Attitude; Biological and medical sciences; brand name products; cross-cultural; food acceptability; Food name; Fundamental and applied biological sciences. Psychology; Italian; nationalities and ethnic groups; perceived ethnicity; Psychology. Psychoanalysis. Psychiatry; Psychology. Psychophysiology; recipe; Social psychology; United Kingdom; United Kingdom; Great Britain; Europe; recipe; Italian; Food name; perceived ethnicity; cross-cultural; acceptability; Human; Perception; Feeding behavior; Feeding preference; Food
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/0950-3293(91)90035-D

Tomato sauce, meat, cheese, and butter (recipe variable), and product names (name variable) from four pasta samples were manipulated to study their effects on the ratings of perceived ethnicity and acceptability by British subjects. The addition of an Italian name significantly increased perceived Italian ethnicity and lowered British ethnicity. Adding meat and/or cheese increased British ethnicity. Changing recipes was more effective than adding Italian names for increasing hedonic responses for these items. The development of a perceived ethnicity scale for use in studies of ethnic food identification is discussed.