Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier.
Identifieur interne : 001098 ( Main/Corpus ); précédent : 001097; suivant : 001099Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier.
Auteurs : Boyka Bratanova ; Christin-Melanie Vauclair ; Nicolas Kervyn ; Sandy Schumann ; Robert Wood ; Olivier KleinSource :
- Appetite [ 1095-8304 ] ; 2015.
English descriptors
- KwdEn :
- Adult (MeSH), Aged (MeSH), Anticipation, Psychological (MeSH), Cues (MeSH), Diet (economics), Diet (ethnology), European Union (MeSH), Female (MeSH), Follow-Up Studies (MeSH), Food Preferences (ethnology), Food Supply (economics), Food Supply (ethics), Food, Organic (economics), Humans (MeSH), Male (MeSH), Middle Aged (MeSH), Models, Psychological (MeSH), Morals (MeSH), Personal Satisfaction (MeSH), Self Report (MeSH), Sensation (MeSH), Taste (MeSH), Taste Perception (MeSH), Young Adult (MeSH).
- MESH :
- economics : Diet, Food Supply, Food, Organic.
- ethics : Food Supply.
- ethnology : Diet, Food Preferences.
- Adult, Aged, Anticipation, Psychological, Cues, European Union, Female, Follow-Up Studies, Humans, Male, Middle Aged, Models, Psychological, Morals, Personal Satisfaction, Self Report, Sensation, Taste, Taste Perception, Young Adult.
Abstract
Past research has shown that the experience of taste can be influenced by a range of external cues, especially when they concern food's quality. The present research examined whether food's ethicality - a cue typically unrelated to quality - can also influence taste. We hypothesised that moral satisfaction with the consumption of ethical food would positively influence taste expectations, which in turn will enhance the actual taste experience. This enhanced taste experience was further hypothesised to act as a possible reward mechanism reinforcing the purchase of ethical food. The resulting ethical food → moral satisfaction → enhanced taste expectations and experience → stronger intentions to buy/willingness to pay model was validated across four studies: one large scale international survey (Study 1) and three experimental studies involving actual food consumption of different type of ethical origin - organic (Study 2), fair trade (Study 3a) and locally produced (Study 3b). Furthermore, endorsement of values relevant to the food's ethical origin moderated the effect of food's origin on moral satisfaction, suggesting that the model is primarily supported for people who endorse these values.
DOI: 10.1016/j.appet.2015.04.006
PubMed: 25865666
Links to Exploration step
pubmed:25865666Le document en format XML
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Electronic address: b.bratanova@abertay.ac.uk.</nlm:affiliation></affiliation></author><author><name sortKey="Vauclair, Christin Melanie" sort="Vauclair, Christin Melanie" uniqKey="Vauclair C" first="Christin-Melanie" last="Vauclair">Christin-Melanie Vauclair</name><affiliation><nlm:affiliation>Instituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisboa, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Kervyn, Nicolas" sort="Kervyn, Nicolas" uniqKey="Kervyn N" first="Nicolas" last="Kervyn">Nicolas Kervyn</name><affiliation><nlm:affiliation>Center Emile Bernheim, Solvay Brussels School of Economy and Management, Université Libré de Bruxelles, Bruxelles, Belgium; Louvain School of Management, Catholic University of Louvain, Louvain-la-Neuve, Belgium.</nlm:affiliation></affiliation></author><author><name sortKey="Schumann, Sandy" sort="Schumann, Sandy" uniqKey="Schumann S" first="Sandy" last="Schumann">Sandy Schumann</name><affiliation><nlm:affiliation>Centre for the Study of Intergroup Conflict, University of Oxford, Oxford, UK.</nlm:affiliation></affiliation></author><author><name sortKey="Wood, Robert" sort="Wood, Robert" uniqKey="Wood R" first="Robert" last="Wood">Robert Wood</name><affiliation><nlm:affiliation>Centre for Ethical Leadership, Ormond College, University of Melbourne, Melbourne, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Klein, Olivier" sort="Klein, Olivier" uniqKey="Klein O" first="Olivier" last="Klein">Olivier Klein</name><affiliation><nlm:affiliation>Research Centre for Social and Intercultural Psychology, Université Libré de Bruxelles, Bruxelles, Belgium.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25865666</idno><idno type="pmid">25865666</idno><idno type="doi">10.1016/j.appet.2015.04.006</idno><idno type="wicri:Area/Main/Corpus">001098</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">001098</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier.</title><author><name sortKey="Bratanova, Boyka" sort="Bratanova, Boyka" uniqKey="Bratanova B" first="Boyka" last="Bratanova">Boyka Bratanova</name><affiliation><nlm:affiliation>Research Centre for Social and Intercultural Psychology, Université Libré de Bruxelles, Bruxelles, Belgium; Dundee Business School, Abertay University, Bell Street, Dundee, Scotland DD1 1HG, UK. Electronic address: b.bratanova@abertay.ac.uk.</nlm:affiliation></affiliation></author><author><name sortKey="Vauclair, Christin Melanie" sort="Vauclair, Christin Melanie" uniqKey="Vauclair C" first="Christin-Melanie" last="Vauclair">Christin-Melanie Vauclair</name><affiliation><nlm:affiliation>Instituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisboa, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Kervyn, Nicolas" sort="Kervyn, Nicolas" uniqKey="Kervyn N" first="Nicolas" last="Kervyn">Nicolas Kervyn</name><affiliation><nlm:affiliation>Center Emile Bernheim, Solvay Brussels School of Economy and Management, Université Libré de Bruxelles, Bruxelles, Belgium; Louvain School of Management, Catholic University of Louvain, Louvain-la-Neuve, Belgium.</nlm:affiliation></affiliation></author><author><name sortKey="Schumann, Sandy" sort="Schumann, Sandy" uniqKey="Schumann S" first="Sandy" last="Schumann">Sandy Schumann</name><affiliation><nlm:affiliation>Centre for the Study of Intergroup Conflict, University of Oxford, Oxford, UK.</nlm:affiliation></affiliation></author><author><name sortKey="Wood, Robert" sort="Wood, Robert" uniqKey="Wood R" first="Robert" last="Wood">Robert Wood</name><affiliation><nlm:affiliation>Centre for Ethical Leadership, Ormond College, University of Melbourne, Melbourne, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Klein, Olivier" sort="Klein, Olivier" uniqKey="Klein O" first="Olivier" last="Klein">Olivier Klein</name><affiliation><nlm:affiliation>Research Centre for Social and Intercultural Psychology, Université Libré de Bruxelles, Bruxelles, Belgium.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Appetite</title><idno type="eISSN">1095-8304</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult (MeSH)</term><term>Aged (MeSH)</term><term>Anticipation, Psychological (MeSH)</term><term>Cues (MeSH)</term><term>Diet (economics)</term><term>Diet (ethnology)</term><term>European Union (MeSH)</term><term>Female (MeSH)</term><term>Follow-Up Studies (MeSH)</term><term>Food Preferences (ethnology)</term><term>Food Supply (economics)</term><term>Food Supply (ethics)</term><term>Food, Organic (economics)</term><term>Humans (MeSH)</term><term>Male (MeSH)</term><term>Middle Aged (MeSH)</term><term>Models, Psychological (MeSH)</term><term>Morals (MeSH)</term><term>Personal Satisfaction (MeSH)</term><term>Self Report (MeSH)</term><term>Sensation (MeSH)</term><term>Taste (MeSH)</term><term>Taste Perception (MeSH)</term><term>Young Adult (MeSH)</term></keywords><keywords scheme="MESH" qualifier="economics" xml:lang="en"><term>Diet</term><term>Food Supply</term><term>Food, Organic</term></keywords><keywords scheme="MESH" qualifier="ethics" xml:lang="en"><term>Food Supply</term></keywords><keywords scheme="MESH" qualifier="ethnology" xml:lang="en"><term>Diet</term><term>Food Preferences</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adult</term><term>Aged</term><term>Anticipation, Psychological</term><term>Cues</term><term>European Union</term><term>Female</term><term>Follow-Up Studies</term><term>Humans</term><term>Male</term><term>Middle Aged</term><term>Models, Psychological</term><term>Morals</term><term>Personal Satisfaction</term><term>Self Report</term><term>Sensation</term><term>Taste</term><term>Taste Perception</term><term>Young Adult</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Past research has shown that the experience of taste can be influenced by a range of external cues, especially when they concern food's quality. The present research examined whether food's ethicality - a cue typically unrelated to quality - can also influence taste. We hypothesised that moral satisfaction with the consumption of ethical food would positively influence taste expectations, which in turn will enhance the actual taste experience. This enhanced taste experience was further hypothesised to act as a possible reward mechanism reinforcing the purchase of ethical food. The resulting ethical food → moral satisfaction → enhanced taste expectations and experience → stronger intentions to buy/willingness to pay model was validated across four studies: one large scale international survey (Study 1) and three experimental studies involving actual food consumption of different type of ethical origin - organic (Study 2), fair trade (Study 3a) and locally produced (Study 3b). Furthermore, endorsement of values relevant to the food's ethical origin moderated the effect of food's origin on moral satisfaction, suggesting that the model is primarily supported for people who endorse these values. </div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25865666</PMID><DateCompleted><Year>2016</Year><Month>03</Month><Day>03</Day></DateCompleted><DateRevised><Year>2019</Year><Month>12</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1095-8304</ISSN><JournalIssue CitedMedium="Internet"><Volume>91</Volume><PubDate><Year>2015</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Appetite</Title><ISOAbbreviation>Appetite</ISOAbbreviation></Journal><ArticleTitle>Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier.</ArticleTitle><Pagination><MedlinePgn>137-49</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.appet.2015.04.006</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0195-6663(15)00145-2</ELocationID><Abstract><AbstractText>Past research has shown that the experience of taste can be influenced by a range of external cues, especially when they concern food's quality. The present research examined whether food's ethicality - a cue typically unrelated to quality - can also influence taste. We hypothesised that moral satisfaction with the consumption of ethical food would positively influence taste expectations, which in turn will enhance the actual taste experience. This enhanced taste experience was further hypothesised to act as a possible reward mechanism reinforcing the purchase of ethical food. The resulting ethical food → moral satisfaction → enhanced taste expectations and experience → stronger intentions to buy/willingness to pay model was validated across four studies: one large scale international survey (Study 1) and three experimental studies involving actual food consumption of different type of ethical origin - organic (Study 2), fair trade (Study 3a) and locally produced (Study 3b). Furthermore, endorsement of values relevant to the food's ethical origin moderated the effect of food's origin on moral satisfaction, suggesting that the model is primarily supported for people who endorse these values. </AbstractText><CopyrightInformation>Copyright © 2015 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Bratanova</LastName><ForeName>Boyka</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>Research Centre for Social and Intercultural Psychology, Université Libré de Bruxelles, Bruxelles, Belgium; Dundee Business School, Abertay University, Bell Street, Dundee, Scotland DD1 1HG, UK. Electronic address: b.bratanova@abertay.ac.uk.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vauclair</LastName><ForeName>Christin-Melanie</ForeName><Initials>CM</Initials><AffiliationInfo><Affiliation>Instituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisboa, Portugal.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kervyn</LastName><ForeName>Nicolas</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>Center Emile Bernheim, Solvay Brussels School of Economy and Management, Université Libré de Bruxelles, Bruxelles, Belgium; Louvain School of Management, Catholic University of Louvain, Louvain-la-Neuve, Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Schumann</LastName><ForeName>Sandy</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Centre for the Study of Intergroup Conflict, University of Oxford, Oxford, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Wood</LastName><ForeName>Robert</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Centre for Ethical Leadership, Ormond College, University of Melbourne, Melbourne, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Klein</LastName><ForeName>Olivier</ForeName><Initials>O</Initials><AffiliationInfo><Affiliation>Research Centre for Social and Intercultural Psychology, Université Libré de Bruxelles, Bruxelles, Belgium.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D016448">Multicenter Study</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType><PublicationType UI="D023361">Validation Study</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>04</Month><Day>09</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Appetite</MedlineTA><NlmUniqueID>8006808</NlmUniqueID><ISSNLinking>0195-6663</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000328" MajorTopicYN="N">Adult</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000368" MajorTopicYN="N">Aged</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D059031" MajorTopicYN="Y">Anticipation, Psychological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003463" MajorTopicYN="N">Cues</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004032" MajorTopicYN="Y">Diet</DescriptorName><QualifierName UI="Q000191" MajorTopicYN="N">economics</QualifierName><QualifierName UI="Q000208" MajorTopicYN="N">ethnology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005062" MajorTopicYN="N">European Union</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005260" MajorTopicYN="N">Female</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005500" MajorTopicYN="N">Follow-Up Studies</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005518" MajorTopicYN="N">Food Preferences</DescriptorName><QualifierName UI="Q000208" MajorTopicYN="N">ethnology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005523" MajorTopicYN="Y">Food Supply</DescriptorName><QualifierName UI="Q000191" MajorTopicYN="N">economics</QualifierName><QualifierName UI="Q000941" MajorTopicYN="N">ethics</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D058870" MajorTopicYN="N">Food, Organic</DescriptorName><QualifierName UI="Q000191" MajorTopicYN="N">economics</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008297" MajorTopicYN="N">Male</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008875" MajorTopicYN="N">Middle Aged</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008960" MajorTopicYN="Y">Models, Psychological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009014" MajorTopicYN="Y">Morals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010549" MajorTopicYN="Y">Personal Satisfaction</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D057566" MajorTopicYN="N">Self Report</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012677" MajorTopicYN="N">Sensation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013649" MajorTopicYN="N">Taste</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D055697" MajorTopicYN="Y">Taste Perception</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D055815" MajorTopicYN="N">Young Adult</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Buying intentions</Keyword><Keyword MajorTopicYN="N">Ethics</Keyword><Keyword MajorTopicYN="N">Fair trade</Keyword><Keyword MajorTopicYN="N">Morality</Keyword><Keyword MajorTopicYN="N">Organic food</Keyword><Keyword MajorTopicYN="N">Taste</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>02</Month><Day>03</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>11</Month><Day>21</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2015</Year><Month>04</Month><Day>01</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>4</Month><Day>14</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>4</Month><Day>14</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>3</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25865666</ArticleId><ArticleId IdType="pii">S0195-6663(15)00145-2</ArticleId><ArticleId IdType="doi">10.1016/j.appet.2015.04.006</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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