Research@Lincoln
    • Login
     
    View Item 
    •   Research@Lincoln Home
    • Research Centres and Units
    • Agribusiness and Economics Research Unit (AERU)
    • AERU Research Report series
    • View Item
    •   Research@Lincoln Home
    • Research Centres and Units
    • Agribusiness and Economics Research Unit (AERU)
    • AERU Research Report series
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    The Q method and subjective perceptions of food in the 1990s

    Fairweather, John R.
    Abstract
    Results of a study of people's perception of food are presented in this report. The Q method was used to factor analyse the data from 59 subjects who sorted statements about food. Four types are described and labelled the Gregarious Gourmet, the Virtuous Vegetarian, the Tradition Meat Eater and the Selective Connoisseur. These types account for the main variations in perception of food and each type has a distinctive subjective experience of food. The results have implications for marketing, dietary and nutrition practitioners, and for the sociology of food and eating.... [Show full abstract]
    Keywords
    food preferences; Q method
    Fields of Research
    0908 Food Sciences
    Date
    1990-07
    Type
    Monograph
    Collections
    • AERU Research Report series [345]
    Thumbnail
    View/Open
    aeru_rr_204.pdf (1.673Mb)
    Permalink
    https://hdl.handle.net/10182/177
    Metadata
     Expand record
    This service is managed by Library, Teaching and Learning
    • Archive Policy
    • Copyright and Reuse
    • Deposit Guidelines and FAQ
    • Contact Us
     

     

    Browse

    All of Research@LincolnCommunities & CollectionsTitlesAuthorsKeywordsBy Issue DateThis CollectionTitlesAuthorsKeywordsBy Issue Date

    My Account

    LoginRegister

    Statistics

    View Usage Statistics
    This service is managed by Library, Teaching and Learning
    • Archive Policy
    • Copyright and Reuse
    • Deposit Guidelines and FAQ
    • Contact Us