The focus of this chapter is on social, as opposed to
convenience, eating. This basic distinction is made
by Cullen (1994), who suggests that social eating must
fulfil certain social functions for it to be successful.
The meal experience investigated, therefore, involves
more than snacks, 'grazing' activities, 'refuelling', or
those with ulterior motives such as business lunches
(Lashley, 2000). It engages with the special and
memorable occasion, providing insights into aspects
concerned with emotions and inherent social dynamics.
Meal occasions may be regarded both as an 'object' displaying structure and form as well as an 'event' with physiological, psychological and sociological components (Douglas, 1975), and are recognizable in that they
tend to be associated with their cyclical appearance in the
household and with social events (Mitchell, 1999). In this
respect, Gillespie and Morrison (2001) suggest that consumption holds symbolic emotional value associated with rites of passage, such as graduation, wedding or funeral. Thus, this chapter incorporates sociological perspectives in drawing on the points of view of young consumers of hospitality, and delves into their emotions, associated social practices and value systems. Specifically,
it progresses knowledge through an appreciation of the
place and composition of a sociable and memorable meal experience within their lives as a structured object that represents a symbolic and emotional event, as supported by Warde and Martens (1998).
|Title of host publication||Culinary Taste: Consumer Behaviour in the Restaurant Industry|
|Number of pages||19|
|Publication status||Published - 2003|
|Name||Hospitality, Leisure and Tourism|
- hospitality industry
- consumer behaviour