Eudaimonia Around the Kitchen: A Hermeneutic Approach to Understanding Food Well-Being in Consumers’ Lived Experiences
| Autor: | Alain Decrop, Ophélie Mugel, Patricia Gurviez |
|---|---|
| Přispěvatelé: | École Grégoire-Ferrandi (Paris), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris Saclay (COmUE), Université de Namur [Namur] (UNamur), Chair SDSC (Sustainable Demand Supply Chain), AgroParisTech |
| Rok vydání: | 2019 |
| Předmět: |
Marketing
Economics and Econometrics [SDV]Life Sciences [q-bio] Lived experience 05 social sciences food well-being Eudaimonia Aesthetics [SDV.IDA]Life Sciences [q-bio]/Food engineering 0502 economics and business Well-being interpretive approach [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering 050211 marketing Sociology Business and International Management transformative consumer research 050203 business & management eudaimonia |
| Zdroj: | Journal of Public Policy and Marketing Journal of Public Policy and Marketing, American Marketing Association, 2019, 38 (2), pp.280-295. ⟨10.1177/0743915618825267⟩ |
| ISSN: | 1547-7207 0743-9156 |
| DOI: | 10.1177/0743915618825267 |
| Popis: | International audience; This article focuses on food well-being (FWB) in consumers' lived experiences. Adopting a consumer-centric and interpretive approach, the authors combine phenomenological interviews, photo elicitation, and personal diaries to develop a better understanding of FWB. The present research findings lead to a proposed conceptual model of the FWB experience. These elements reflect the eudaimonic approach to well-being, which is related to individual fulfillment and personal growth and helps define FWB not only as a positive relationship with food but also as a eudaimonic experience that includes various processes, meanings, contextual conditions, and resulting moods and emotions. The authors' findings may help consumers, public authorities, and activist networks reinvest meanings and values into individuals' relationship with food. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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