This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Aurelia! (2002), Market of meat substitutes in the Netherlands (Vleesvervangers in Nederland 2002, in Dutch), Aurelia!, Amersfoort, The Netherlands.
Beardsworth, A., and Keil, T. (1997), Sociology on the menu: An invitation to the study of food and society, Routledge, London.
Blundell, J.E., and Rogers, P.J. (1991), “Satiating power of food”, Encyclopedia of Human Biology, Vol. 6, pp. 723–733.
Cardello, A.V., and Schutz, H.G. (1996), “Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation”, Food Quality and Preference, Vol. 7, pp. 239–249.
Carroll-Burke, P. (2001), “Tools, instruments and engines: Getting a handle on the specificity of engine science”, Social Studies of Science, Vol. 31, pp. 593–625.
Costa, A.I.A., Dekker, M., and Jongen, W.M.F. (2001), “Quality function deployment in the food industry: A review”, Trends in Food Science and Technology, Vol. 11, pp. 306–314.
Davies, J., and Lightowler, H. (1998), “Plant-based alternatives to meat”, Nutrition and Food Science, Vol. 2/3, pp. 90–94.
De Boer, J. (2004), “A psychological view on industrial transformation and behaviour”, in Olsthoorn, A.A., and Wieczorek, A.J. (Eds.), Sciences for industrial transformation: Views from different disciplines, Kluwer, Dordrecht, The Netherlands, pp. 27–45.
Elias, N. (1978), The civilizing process. I. The history of manners, Basil Blackwell, London.
Flandrin, J.L. (1999), “Dietary choices and culinary technique, 1500–1800”, in Flandrin, J.L., Montanari, M., and Sonnenfeld, A. (Eds.), Food: A culinary history from antiquity to the present, Columbia University Press, New York, pp. 403–417.
Goldstone, J.A. (2005), “Efflorescences and economic growth in world history: Rethinking the “Rise of the West” and the Industrial Revolution”, Journal of World History, Vol. 13, pp. 323–389.
Greenbaum, T.L. (1998), The practical handbook and guide to focus group research, Sage, Thousand Oaks, CA.
Grunert, K.G., Brunsø, K., and Bisp, S. (1997), “Food-related life-style: Development of a cross-culturally valid instrument for market surveillance”, in Kahle, L., and Chiagouris, C. (Eds.), Values, lifestyles and psychographics, Erlbaum, Hillsdale, NJ, pp. 337–354.
Hoek, A.C., Luning, P.A., Stafleu, A., and De Graaf, C. (2004), “Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers”, Appetite, Vol. 42, pp. 265–272.
Hoogland, C.T., De Boer, J., and Boersema, J.J. (2005), “Transparency of the meat chain in the light of food culture and history”, Appetite, Vol. 45, pp. 15–23.
Knapp, V.J. (1997), “The democratization of meat and protein in late eighteenth-and nineteenth-century Europe”, Historian, pp. 541–551.
Kotler, P., Armstrong, G., Saunders, J., and Wong, V. (1999), Principles of marketing, second European edition, Prentice Hall Europe, London.
Krueger, R.A., and Casey, M.A. (1988), Focus groups: A practical guide for applied research, Sage, Thousand Oaks, CA.
Levine, D. (2001), At the dawn of modernity: Biology, culture, and material life in Europe after the year 1000, University of California Press, Berkeley, CA.
Lindeman, M., and Väänänen, M. (2000), “Measurement of ethical food choice motives”, Appetite, Vol. 34, pp. 55–59.
McIlveen, H., Abraham, C., and Armstrong, G. (1999), “Meat avoidance and the role of replacers”, Nutrition and Food Science, Vol. 99, pp. 29–36.
Meiselman, H.L., Johnson, J.L., Reeve, W., and Crouch, J.E. (2000), “Demonstrations of the influence of the eating environment on food acceptance”, Appetite, Vol. 35, pp. 231–237.
Pliner, P., and Hobden, K. (1992), “Development of a scale to measure the trait of food neophobia in humans”, Appetite, Vol. 19, pp. 105–120.
PVE (2003), Market research 2002: Meat, figures and trends (Marktverkenning 2002: Vlees, cijfers en trends, in Dutch), Product Boards for Livestock, Meat and Eggs, Zoetermeer, The Netherlands.
Rosch, E., and Mervis, C.B. (1975), “Family resemblances: Studies on the internal structure of categories”, Cognitive Psychology, Vol. 14, pp. 573–603.
Rosenthal, A.J. (1999), Food texture: Measurement and perception, Aspen Publishers, Gaithersburg, ML.
Rozin, P., and Tuorila, H. (1993), “Simultaneous and temporal contextual influences on food acceptance”, Food Quality and Preference, Vol. 4, pp. 11–20.
Schifferstein, H.N.J., and Oude Ophuis, P.A.M. (1998), “Health-related determinants of organic food consumption in the Netherlands”, Food Quality and Preference, Vol. 9, pp. 119–133.
Schutz, H.G. (1994), “Appropriateness as a measure of the cognitive-contextual aspects of food acceptance”, in MacFie, H.J.H., and Thomson, D.M.H. (Eds.), Chapman & Hall, Glasgow, UK, pp. 25–50.
Schutz, H.G., and Pilgrim, F.J. (1958), “A field study of monotony”, Psychological Reports, Vol. 47, pp. 559–565.
Shepherd, R. (1989), “Factors influencing food preferences and choice”, in Shepherd, R. (Ed.), Handbook of the psychophysiology of human eating, Wiley, Chichester, pp. 3–24.
Siegel, P.S., and Pilgrim, F.J. (1958), “The effect of monotony on the acceptance of food”, American Journal of Psychology, Vol. 71, pp. 756–759.
Sijtsma, L., Rabenberg, M., Janssens, R., and Linnemann, A.R. (1996), Sensory aspects of Novel Protein Foods (Sensorische aspecten van Novel Protein Foods, in Dutch), DTO werkdocument VN13, Delft, The Netherlands.
Stallberg-White, C., and Pliner, P. (1999), “The effect of flavor principles on willingness to taste novel foods”, Appetite, Vol. 33, pp. 209–221.
Stearns, P.N. (2001), Consumerism in world history: The global transformation of desire, Routledge, London.
Steptoe, A., Pollard, T., and Wardle, J. (1995), “Development of a measure of the motives underlying the selection of food: The food choice questionnaire”, Appetite, Vol. 25, pp. 267–284.
Stone, H., Sidel, J., Oliver, S., Woolsey, A., and Singleton, R.C. (1974), “Sensory evaluation by quantitative descriptive analysis”, Food Technology, Vol. 28, pp. 24–34.
Thomas, K. (1983), Man and the natural world, changing attitudes in England (1500–1800), Allan Lane/Penguin Books, Harmondsworth.
Turner, M., and Collison, R. (1988), “Consumer acceptance of meals and meal components”, Food Quality and Preference, Vol. 1, pp. 21–24.
Van Trijp, J.C.M., and Steenkamp, J.E.B.M. (1998), “Consumer-oriented new product development: Principles and practice”, in Jongen, W.M.F., and Meulenberg, M.T.G. (Eds.), Innovation of food production systems: Product quality and consumer acceptance, Wageningen Pers, Wageningen, pp. 37–66.
Vialles, N. (1994), Animal to edible, Cambridge University Press, Cambridge.
Warde, A. (1997), Consumption, food and taste: Culinary antinomies and commodity culture, SAGE, London, UK.
Weick, K.E. (1995), Sensemaking in organizations, Sage, Thousand Oaks, CA.
Zandstra, E.H., Weegels, M.F., Van Spronsen, A.A., and Klerk, M. (2004), “Scoring or boring? Predicting boredom through repeated in-home consumption”, Food Quality and Preference, Vol. 15, pp. 549–557.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2006 Springer
About this chapter
Cite this chapter
de Boer, J., Hoek, A., Elzerman, H. (2006). Social Desirability: Consumer Aspects. In: Aiking, H., de Boer, J., Vereijken, J. (eds) Sustainable Protein Production and Consumption: Pigs or Peas?. Environment & Policy, vol 45. Springer, Dordrecht . https://doi.org/10.1007/1-4020-4842-4_4
Download citation
DOI: https://doi.org/10.1007/1-4020-4842-4_4
Publisher Name: Springer, Dordrecht
Print ISBN: 978-1-4020-4062-7
Online ISBN: 978-1-4020-4842-5
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)