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dc.contributor.authorFairweather, John R.en
dc.date.accessioned2007-12-04T01:53:53Z
dc.date.issued1990-07en
dc.identifier.issn1170-7682en
dc.identifier.urihttps://hdl.handle.net/10182/177
dc.description.abstractResults 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.en
dc.format.extent1-28en
dc.language.isoenen
dc.publisherLincoln University. Agribusiness and Economics Research Unit.en
dc.relationThe original publication is available from - Lincoln University. Agribusiness and Economics Research Unit. - http://hdl.handle.net/10182/177en
dc.relation.ispartofseriesAERU Research Reporten
dc.subjectfood preferencesen
dc.subjectQ methoden
dc.titleThe Q method and subjective perceptions of food in the 1990sen
dc.typeMonograph
dc.subject.marsdenFields of Research::370000 Studies in Human Society::370100 Sociology::370106 Sociological methodology and research methodsen
lu.contributor.unitLincoln Universityen
lu.contributor.unitAgribusiness and Economics Research Uniten
dc.subject.anzsrc0908 Food Sciencesen
pubs.editionNo. 204en
pubs.notesIncorrect ISSN printed on title page.en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agribusiness & Economics Research Unit
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://hdl.handle.net/10182/177en
dc.publisher.placeLincoln, Canterburyen


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