Table 4. Descriptive statistics, and...

Table 4.

Descriptive statistics, and two-way ANOVA of food type and participants’ nationality for the emotion-motivational responses toward the food pictures

	Feel arousal	Magnitude SCR	No. SCR	Feel pleasure (valence)	Feel desire	Willingness to try
Nontraditional Food
Locals M (SE)	4.44 (0.21)^a	−0.39 (0.15)^a	3.83 (0.49)^a	5.69 (0.16)^a	3.00 (0.07)^a	2.75 (0.10)^a
Foreigners M (SE)	4.69 (0.20)^a	0.34 (0.13)^b	6.68 (0.44)^b	6.30 (0.15)^b	3.29 (0.07)^b	2.97 (0.09)^a
Traditional food
Locals M (SE)	5.23 (0.22)^b	−0.21 (0.15)	4.63 (0.54)^b	6.64 (0.15)^b	3.38 (0.08)^b	3.15 (0.10)^b
Foreigners M (SE)	5.22 (0.21)^b	0.19 (0.14)	6.28 (0.49)^b	6.36 (0.14)^b	3.43 (0.07)^b	3.24 (0.09)^b
F_Food	25.36***	0.04	0.75	15.06***	17.16***	26.93***
η_p²	0.206	<0.001	0.008	0.133	0.149	0.216
F_Nationality	0.21	8.94**	11.70***	0.9	3.84	1.2
η_p²	0.646	0.091	0.116	0.009	0.038	0.017
F _{Food*Nationality}	1.03	4.46*	6.67*	11.34**	3.67	0.97
η_p²	0.010	0.037	0.070	0.104	0.036	0.010

	Feelarousal	MagnitudeSCR	No. SCR	Feel pleasure(valence)	Feeldesire	Willingnessto try
Nontraditional Food
Locals M (SE)	4.44 (0.21)^a	−0.39 (0.15)^a	3.83 (0.49)^a	5.69 (0.16)^a	3.00 (0.07)^a	2.75 (0.10)^a
Foreigners M (SE)	4.69 (0.20)^a	0.34 (0.13)^b	6.68 (0.44)^b	6.30 (0.15)^b	3.29 (0.07)^b	2.97 (0.09)^a
Traditional food
Locals M (SE)	5.23 (0.22)^b	−0.21 (0.15)	4.63 (0.54)^b	6.64 (0.15)^b	3.38 (0.08)^b	3.15 (0.10)^b
Foreigners M (SE)	5.22 (0.21)^b	0.19 (0.14)	6.28 (0.49)^b	6.36 (0.14)^b	3.43 (0.07)^b	3.24 (0.09)^b
F_Food	25.36***	0.04	0.75	15.06***	17.16***	26.93***
η_p²	0.206	<0.001	0.008	0.133	0.149	0.216
F_Nationality	0.21	8.94**	11.70***	0.9	3.84	1.2
η_p²	0.646	0.091	0.116	0.009	0.038	0.017
F _{Food*Nationality}	1.03	4.46*	6.67*	11.34**	3.67	0.97
η_p²	0.010	0.037	0.070	0.104	0.036	0.010

Notes:

*p < 0.05; **p < 0.01; ***p < 0.001, SCR: skin conductance response

All the comparisons are two-tailed and used Bonferroni adjustments.

Within a column, different superscript letters indicate statistical significance (p < 0.05)

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