| 000 | 01629cam a2200277 4500500 | ||
|---|---|---|---|
| 005 | 20250121114952.0 | ||
| 041 | _afre | ||
| 042 | _adc | ||
| 100 | 1 | 0 |
_aBatat, Wided _eauthor |
| 245 | 0 | 0 | _aTerroir products versus local products: A differentiated perception according to two food cultures French and Quebec |
| 260 | _c2021. | ||
| 500 | _a2 | ||
| 520 | _aThis article explores the consumers’ perception of “terroir” and local foods through a cross-cultural qualitative study among 30 consumers from France and Quebec. The results highlight five dimensions explaining the differentiated consumers’ perceptions within the two cultures: functional, identity, resistance, emotional, and relational. Beyond the marketing and managerial interest for food producers to know their targets by identifying their food patters, the results of this study contribute to the understanding of promotion techniques by adapting the discourse and food offers based on French “terroir” and local products to the characteristics of different food cultures at the international level. | ||
| 690 | _alocal food | ||
| 690 | _aterroir products | ||
| 690 | _aconsumer perception | ||
| 690 | _afood culture | ||
| 690 | _across-cultural study | ||
| 690 | _alocal food | ||
| 690 | _aterroir products | ||
| 690 | _aconsumer perception | ||
| 690 | _afood culture | ||
| 690 | _across-cultural study | ||
| 786 | 0 | _nRecherches en Sciences de Gestion | o 142 | 1 | 2021-07-01 | p. 157-186 | 2259-6372 | |
| 856 | 4 | 1 | _uhttps://shs.cairn.info/journal-recherches-en-sciences-de-gestion-2021-1-page-157?lang=en&redirect-ssocas=7080 |
| 999 |
_c547791 _d547791 |
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