Advertisement

Abstract

How do we measure food preferences? This is the general title of the book, and each chapter attempts to address this question in a different way. Some might say that measurement of food preferences is intrinsically easy — people generally know what they like and dislike. However, understanding why consumers like one thing and dislike another is not so easy. Such understanding is vital in any ‘real-life’ commercial context; marketing, advertising, new product development, product positioning and product tracking all require that food manufacturers understand their market, their product’s place in that market and the characteristics that define that product relative to others.

Keywords

Food Choice Food Preference Personal Construct Repertory Grid Repertory Grid Technique 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Arnold, G.M. and Williams, A.A. (1986) The use of generalised Procrustes techniques in sensory analysis, in J.R. Piggott, (ed.) Statistical Procedures in Food Research, Elsevier Applied Science, London, pp. 233–53.Google Scholar
  2. Bannister, D. and Fransella, F. (1986) Inquiring Man: The Psychology of Personal Constructs, Croom Helm, New York.Google Scholar
  3. Berkeley, G. (1710) An Essay Towards a New Theory of Vision, Dublin.Google Scholar
  4. Chatfield, C. and Collins, A.J. (1980) Introduction to Multivariate Analysis, Chapman and Hall, London.Google Scholar
  5. Fransella, F. and Bannister, D. (1977) A Manual for Repertory Grid Technique, Academic Press, London.Google Scholar
  6. Gains, N. (1989) The integration of personal construct theory in food acceptability research, PhD thesis, University of Reading, UK.Google Scholar
  7. Gains, N. and Thomson, D.M.H. (1990a) Contextual evaluation of canned lagers using repertory grid method. International Journal of Food Science and Technology, 25, 699–705.Google Scholar
  8. Gains, N. and Thomson, D.M.H. (1990b) The relation of repertory grid generalised Procrustes analysis solutions to the dimensions of perception: Application to Munsell color stimuli. Journal of Sensory Studies, 5, 177–92.CrossRefGoogle Scholar
  9. Gains, N., Krzanowski, W.J., and Thomson, D.M.H. (1988) A comparison of variable reduction techniques in an attitudinal investigation of meat products. Journal of Sensory Studies, 3, 37–48.CrossRefGoogle Scholar
  10. Gower, J.C. (1975) Generalized Procrustes analysis. Psychometrika, 40, 33–51.CrossRefGoogle Scholar
  11. Hinkle, D. (1965) The change of personal constructs from the viewpoint of construct implications, PhD thesis, Ohio State University, USA.Google Scholar
  12. Hughes, G.D. (1974) The measurement of beliefs and attitudes, in R. Ferber, (ed.) Handbook of Marketing Research, Appleton-Century-Crofts, New York, pp. 316–43.Google Scholar
  13. Hurley, J.R. and Cattell, R.B. (1962) The Procrustes program: producing direct rotation to test a hypothesised factor structure. Behavioural Science, 7, 258–62.CrossRefGoogle Scholar
  14. Kelly, G.A. (1955) The Psychology of Personal Constructs. WW & Norton Co., New York.Google Scholar
  15. Kelly, G.A. (1963) Nonparametric factor analysis of personality theories. Journal of Individual Psychology, 19, 115–47.Google Scholar
  16. Landfield, A.W. (1971) Personal Construct Systems in Psychotherapy,Rand McNally, New York.Google Scholar
  17. McEwan, J.A. and Thomson, D.M.H. (1988a) A behavioural interpretation of food acceptability. Food Quality and Preference, 1, 4–11.CrossRefGoogle Scholar
  18. McEwan, J.A. and Thomson, D.M.H. (1988b) An investigation of the factors influencing consumer acceptance of chocolate confectionery using the repertory grid method, in D.M.H. Thomson, (ed.) Food Acceptability, Elsevier Applied Science, London, pp. 347–62.Google Scholar
  19. McEwan, J.A. and Thomson, D.M.H. (1989) The repertory grid method and preference mapping in market research: a case study on chocolate confectionery. Food Quality and Preference, 1(2), 59–68.CrossRefGoogle Scholar
  20. Schutz, H.G. (1988) Beyond preference: Appropriateness as a measure of contextual evaluation of food, in D.M.H. Thomson (ed.), Food Acceptability, Elsevier Applied Science, London, pp. 115–34.Google Scholar
  21. Scriven, F.M., Gains, N., Green, S.R., and Thomson, D.M.H. (1989) A contextual evaluation of alcoholic beverages using the repertory grid method. International Journal of Food Science and Technology, 24, 173–82.Google Scholar
  22. Slater, P. (1964) The Principal Components of a Repertory Grid, Vincent Andrews, London.Google Scholar
  23. Slater, P. (1977) The Measurement of Intrapersonal Space By Grid Technique, Vols 1 and 2, Wiley, Chichester.Google Scholar
  24. Thomson, D.M.H. and McEwan, J.A. (1988) An application of the repertory grid method to investigate consumer perceptions of foods. Appetite, 10, 181–93.CrossRefGoogle Scholar
  25. Williams, A.A. and Langron, S.P. (1984) Use of free-choice profiling for evaluation of commercial ports. Journal of the Science of Food and Agriculture, 35, 558–68.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • N. Gains

There are no affiliations available

Personalised recommendations