Conclusions, theoretical, methodological and managerial implications
| Conclusions | Theoretical, methodological and managerial implications |
|---|---|
| Traditional food is perceived very positively, with locals expressing a higher evaluation than foreigners | - Investing in making local traditional food available and informing consumers about their availability in the food business, should be considered because it is highly appreciated and evokes arousal and positive emotions in both locals and foreigners. - Local chefs should revamp traditional dishes, which may also contribute to increasing the country's repositioning and attracting foreign travelers to experience local dishes |
| Emotion-motivational responses were strong toward pictures of traditional food, but both groups responded consistently similarly in terms of arousal, pleasure, desire and willingness to consume the local food dishes | |
| Nontraditional local food evoked lower physiological arousal and fewer feelings of pleasure and desire among locals compared to foreigners | Making nontraditional local food available also seems to be important because it evokes positive responses, although less expressive to locals than to foreigners |
| Food neophobia and food involvement are important predictors of emotional responses toward food dishes | Food neophobia and food involvement should be measured when addressing emotional responses toward food gastronomy |
| Collecting consumers' opinions about traditional food produced different results compared to assessing emotional-motivational responses. Measuring subjective feelings and physiological arousal provided valuable and complementary information in capturing consumers' emotions toward food pictures | It is crucial to consider complement dimensions and indicators, such as physiological and subjective reports to capture consumers' evaluations and the complex and multimodal nature of emotions toward food |
| Conclusions | Theoretical, methodological and managerial implications |
|---|---|
| Traditional food is perceived very positively, with locals expressing a higher evaluation than foreigners | - Investing in making local traditional food available and informing consumers about their availability in the food business, should be considered because it is highly appreciated and evokes arousal and positive emotions in both locals and foreigners. |
| Emotion-motivational responses were strong toward pictures of traditional food, but both groups responded consistently similarly in terms of arousal, pleasure, desire and willingness to consume the local food dishes | |
| Nontraditional local food evoked lower physiological arousal and fewer feelings of pleasure and desire among locals compared to foreigners | Making nontraditional local food available also seems to be important because it evokes positive responses, although less expressive to locals than to foreigners |
| Food neophobia and food involvement are important predictors of emotional responses toward food dishes | Food neophobia and food involvement should be measured when addressing emotional responses toward food gastronomy |
| Collecting consumers' opinions about traditional food produced different results compared to assessing emotional-motivational responses. Measuring subjective feelings and physiological arousal provided valuable and complementary information in capturing consumers' emotions toward food pictures | It is crucial to consider complement dimensions and indicators, such as physiological and subjective reports to capture consumers' evaluations and the complex and multimodal nature of emotions toward food |
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