values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies …”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty … motives and food values shape the perception of inclusivity and exclusivity of health and taste of light, convenience and …

debates on the link between discounting and the environment. Finally section 4 discusses recent attempts to deal with problems … of human health in project work.  …

1990 in real terms. Expands on the theory that cleaning up ‐ or preventing mistakes ‐ in the environment makes for …

individualization of taste, cultural literacy, individuals’ expressions and their cultural identity. Design/methodology/approach – Paper … sector. Originality/value – The topic of flexible individuation of taste in relations to cultural education institution …

Purpose The aim of this paper is to explore how spatial taste formation and the interrelationships between place and … taste can inform the development of contemporary place marketing and/or place management strategies. Design … live musical spaces such as festivals and concert halls. Findings This paper illustrates how spatial taste formation can …

‐cultural environment: Poland and Sweden are chosen to explore relationships in the construct between the newly emerging free market … the perceived quality of frequently purchased consumer products. Consumer taste tests were conducted in both cultures …

, specifically taste. Design/methodology/approach Research design consists of four studies; three online, one in person. Participants … by moral disgust (Study 3). Effects were restricted to taste and willingness to buy (Study 4), with no effects on other …

the result of taste, perceived nutrition and perceived health benefits. The study points at a segmented milk market and …Purpose The purpose of this paper is to examine the effect of health information and sensory attributes on consumer … taste is negatively related to consumer propensity to upgrade to pasteurized milk. Further, about half of the consumers who …