The experiential pleasure of food: A savoring journey to food well-being

Batat et al. (2019) present their work on the experiential pleasure of food (EPF), defined as the long-lasting cognitive and emotional pleasure gains from multifaceted food experiences (inclusive of multisensory, joint, and ethnic elements). The authors expand on previous works by Cornil and Chandon (2016a and 2016b) on epicurean eating pleasure (EEP) via recognizing and characterizing three key stages (contemplation, connection, and creation), their prerequisites, and their resulting influence on a consumer’s food well-being (Block et al., 2011). EPF (vs. EEP) seeks to enhance consumer well-being, and investigates the impact of marketing and public policies, in addition to identifying knowledge gaps that can direct future research towards food well-being (FWB) (Block et al., 2011). The authors comment that their conceptual work on EPF presents a frame for linking pleasure and EEP with FWB to help researchers, policy makers and marketers further their understanding on long-lasting healthy eating by thinking of food more of a source of pleasure than a health risk. [NPID: Experiential Pleasure of Food, food well-being, EPF journey, consumer well-being, healthy eating, public policy, savoring]

Year: 2019

Reference: Batat, Wided & Peter, Paula C. & Moscato, Emily M. & Castro, Iana A. & Chan, Steven & Chugani, Sunaina & Muldrow, Adrienne, 2019. "The experiential pleasure of food: A savoring journey to food well-being," Journal of Business Research, Elsevier, vol. 100(C), pages 392-399.