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The experiential pleasure of food: A savoring journey to food well-being

Author

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  • Batat, Wided
  • Peter, Paula C.
  • Moscato, Emily M.
  • Castro, Iana A.
  • Chan, Steven
  • Chugani, Sunaina
  • Muldrow, Adrienne

Abstract

This paper introduces experiential pleasure of food (EPF) as a journey that involves the enduring cognitive and emotional pleasure consumers gain from savoring the multisensory, communal, and cultural meanings of food experiences. Specifically, our paper extends work by Cornil and Chandon (2016a and 2016b) on epicurean eating pleasure (EEP) and identifies and defines three stages (contemplation, connection, and creation) and its determinants as they lead to consumers' food well-being (Block et al., 2011). EPF (vs. EEP) aims to promote enduring (vs. improved) consumer well-being and explores marketing and public policy implications and future research areas that might help achieve food well-being (FWB) (Block et al., 2011). EPF offers a clear path to connect pleasure and EEP with FWB. Specifically, our conceptualization of EPF will serve scholars, public policymakers, and marketers who are interested in understanding enduring healthy eating through the perspective of food as pleasure rather than as a health deterrent.

Suggested Citation

  • Batat, Wided & Peter, Paula C. & Moscato, Emily M. & Castro, Iana A. & Chan, Steven & Chugani, Sunaina & Muldrow, Adrienne, 2019. "The experiential pleasure of food: A savoring journey to food well-being," Journal of Business Research, Elsevier, vol. 100(C), pages 392-399.
    • Handle: RePEc:eee:jbrese:v:100:y:2019:i:c:p:392-399
    DOI: 10.1016/j.jbusres.2018.12.024
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    Citations

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    Cited by:

    1. Anna Rogala & Renata Nestorowicz & Ewa Jerzyk, 2020. "On the Way to Food Well-Being. A Critical Analysis of the Food Well-Being Concept and the Possibilities of Its Empirical Verification," Tržište/Market, Faculty of Economics and Business, University of Zagreb, vol. 32(SI), pages 31-48.
    2. Robert Bumbac, 2019. "The European Food Market €“ Increased Consumer Preference Towards Convenience And Healthy Food," Junior Scientific Researcher, SC Research Publishing SRL, vol. 5(2), pages 53-61, November.
    3. Batat, Wided, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Technological Forecasting and Social Change, Elsevier, vol. 172(C).
    4. Arora Swapan Deep, 2023. "Contemporary challenges of consumption: a Kafkaesque and critical marketing perspective," International Journal of Contemporary Management, Sciendo, vol. 59(4), pages 58-73, December.
    5. Erin Percival Carter & Stephanie Welcomer, 2021. "Designing and Distinguishing Meaningful Artisan Food Experiences," Sustainability, MDPI, vol. 13(15), pages 1-13, July.
    6. Georgica Gheorghe & Mihail - Ovidiu Tanase & Liliana Nicodim, 2021. "Traditional Gastronomy in the Perception of Romania’s Z Generation," Ovidius University Annals, Economic Sciences Series, Ovidius University of Constantza, Faculty of Economic Sciences, vol. 0(1), pages 523-529, August.
    7. Monica Mendini & Paula C. Peter & Leandro Bitetti & Iana A. Castro, 2024. "An interdisciplinary marketing call into food design thinking to create innovative, healthy, and pleasurable food experiences," Italian Journal of Marketing, Springer, vol. 2024(4), pages 395-417, December.
    8. Min-Pei Lin & Estela Marine-Roig & Nayra Llonch-Molina, 2022. "Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants," IJERPH, MDPI, vol. 19(5), pages 1-24, February.
    9. Renata Nestorowicz & Ewa Jerzyk & Anna Rogala, 2022. "In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well," IJERPH, MDPI, vol. 19(3), pages 1-15, January.
    10. Young-Sik Kwak & Yoon-Jung Nam & Jae-Won Hong, 2021. "Effect of Online Collective Intelligence in Wine Industry: Focus on Correlation between Wine Quality Ratings and On-Premise Prices," Sustainability, MDPI, vol. 13(14), pages 1-20, July.
    11. Wided Batat, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Post-Print hal-04455601, HAL.
    12. Hiroko Oe & Yasuyuki Yamaoka, 2023. "How to Support Expanding Sales Channels of Agri-Food Products in New Markets: Healthiness and New Experiences of Tunisian Olive Oil," Businesses, MDPI, vol. 3(3), pages 1-20, June.
    13. Batat, Wided, 2020. "Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations," Journal of Retailing and Consumer Services, Elsevier, vol. 57(C).
    14. Jeannot, Florence & Dampérat, Maud & Salvador, Marielle & El Euch Maalej, Mariem & Jongmans, Eline, 2022. "Toward a luxury restaurant renewal: Antecedents and consequences of digitalized gastronomy experiences," Journal of Business Research, Elsevier, vol. 146(C), pages 518-539.

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