Goffman (1959) viewed social interactions as never-ending theatrical performances in which individuals play roles and display possessions. Actors alter their appearance, surroundings, and behavior to create the desired impression in the eyes of others. Social psychological research has described numerous tactics of impression management that serve different purposes (Schlenker, 2012). Consumption could be one of these tactics, as it often involves a public display of purchases. Consumers purchase products not only for their immediate benefits, but also to distinguish themselves from others they do not want to be associated with (Veblen, 1899/2012; White & Dahl, 2006). Behaviors related to food are no exception. People engage in a variety of actions in the real or implied presence of other individuals, such as ordering dishes they do not normally eat, eating a certain way, or trying exotic foods as a self-presentation tactic (Gopnik, 2011).
In an attempt to address both impression management motives and external factors that may influence consumers’ food-related responses, we invite academic work that builds on these and related areas. To promote methodological pluralism, we will consider submissions ranging from cross-sectional surveys, controlled lab experiments, and various forms of field studies (correlational, quasi-experimental, and experimental) to meta-analyses, literature reviews, and theoretical “think-pieces.” Qualitative work will also be considered although this article collection has a quantitative focus.
We call for papers that address the following topics as well as other related and novel aspects with relevance for theory and practice:
- Consumers’ inferences of other individuals depending on their food choices in terms of traits, interests, values, and behaviors
- Situations under which impression management motives have a particularly pronounced impact on consumers’ food responses (e.g., mate attraction motives, mate competition motives, status threats, masculininty/femininity threats)
- External and ambient cues at the macro level (e.g., restaurant temperature, store scents, background music) or the micro level (e.g., the shape, size, color scheme, or weight of plates, portions, or cutlery) that may shape consumers’ food responses
- Sensory marketing and consumers’ food-related decision-making in offline and online shopping settings
- Pathogen threats influencing consumers’ drinking and dining responses
- Cues of scarcity or mortality (e.g., recession cues, threats of war, food insecurity) and their impact on food-related attitudes, perceptions, and behaviors
- Population density, crowding, or mere presence effects on food choices
Goffman (1959) viewed social interactions as never-ending theatrical performances in which individuals play roles and display possessions. Actors alter their appearance, surroundings, and behavior to create the desired impression in the eyes of others. Social psychological research has described numerous tactics of impression management that serve different purposes (Schlenker, 2012). Consumption could be one of these tactics, as it often involves a public display of purchases. Consumers purchase products not only for their immediate benefits, but also to distinguish themselves from others they do not want to be associated with (Veblen, 1899/2012; White & Dahl, 2006). Behaviors related to food are no exception. People engage in a variety of actions in the real or implied presence of other individuals, such as ordering dishes they do not normally eat, eating a certain way, or trying exotic foods as a self-presentation tactic (Gopnik, 2011).
In an attempt to address both impression management motives and external factors that may influence consumers’ food-related responses, we invite academic work that builds on these and related areas. To promote methodological pluralism, we will consider submissions ranging from cross-sectional surveys, controlled lab experiments, and various forms of field studies (correlational, quasi-experimental, and experimental) to meta-analyses, literature reviews, and theoretical “think-pieces.” Qualitative work will also be considered although this article collection has a quantitative focus.
We call for papers that address the following topics as well as other related and novel aspects with relevance for theory and practice:
- Consumers’ inferences of other individuals depending on their food choices in terms of traits, interests, values, and behaviors
- Situations under which impression management motives have a particularly pronounced impact on consumers’ food responses (e.g., mate attraction motives, mate competition motives, status threats, masculininty/femininity threats)
- External and ambient cues at the macro level (e.g., restaurant temperature, store scents, background music) or the micro level (e.g., the shape, size, color scheme, or weight of plates, portions, or cutlery) that may shape consumers’ food responses
- Sensory marketing and consumers’ food-related decision-making in offline and online shopping settings
- Pathogen threats influencing consumers’ drinking and dining responses
- Cues of scarcity or mortality (e.g., recession cues, threats of war, food insecurity) and their impact on food-related attitudes, perceptions, and behaviors
- Population density, crowding, or mere presence effects on food choices
