Previous literature has described visceral food experience as unitary and characterized by a negative valence in terms of consumers’ well-being. Through a qualitative approach the present work challenges this idea founding that visceral experiences can be also positive and able to improve consumers’ psychological well-being. These results contribute to both consumer behaviour and food literature and offer at the same time useful insights to food practitioneers
Donato, C., Luigi, M. (2022). Impulsive, but still positive: when a visceral food experience can contribute to psychological consumers’ well-being. In n: Next Generation Marketing. Place, People, Planet: cooperation & shared value for a new era of critical marketing ATTI Convegno XIX Convegno Annuale della Società Italiana Marketing.
Impulsive, but still positive: when a visceral food experience can contribute to psychological consumers’ well-being
Donato Carmela
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2022-01-01
Abstract
Previous literature has described visceral food experience as unitary and characterized by a negative valence in terms of consumers’ well-being. Through a qualitative approach the present work challenges this idea founding that visceral experiences can be also positive and able to improve consumers’ psychological well-being. These results contribute to both consumer behaviour and food literature and offer at the same time useful insights to food practitioneersI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
