Some Like It Hot: The Effect of Serving Temperature on Perceived Caloric Content and Intent to Purchase Complementary Food

<p>This research introduces the <em>serving temperature bias, </em>which is defined as the belief that a food or beverage served hot has more calories and is considered more fattening than the same item served cold. Six studies, including an observational field study and follow-up controlled experiments, demonstrate that people indeed hold the serving temperature bias. This belief is grounded in the conceptual associations between warm foods and beverages and consumers’ affiliative semantic associations regarding home and hearth - concepts captured by the phrase “homelike.” Specifically, hot foods and beverages are perceived to be labor of love and reminder of home (homelike) and thus hedonically pleasing. The reported studies replicate the serving temperature bias and this underlying process across a variety of consumables (e.g., sandwiches, snacks and a beverage), as well as demonstrate a downstream consequence of the serving temperature bias on actual or intended complementary purchases.</p>

Name thesis:degree_name

Doctor of Philosophy

Level thesis:degree_level

Doctoral

Discipline thesis:degree_discipline

Business

Grantor

The Graduate School and University Center of The City University of New York

Year dc:date.available

2018

Author dc:creator

• Baskentli, Sara

Advisor dc:contributor.advisor

• Lauren Block

Committee members dc:contributor.committeemember

• Maureen Morrin
• Pragya Mathur
• Stephen Gould

• Experimental Analysis of Behavior
• Food Studies
• Marketing
• food decision making
• calorie inferences
• serving temperature

Repository record dc:identifier

https://academicworks.cuny.edu/gc_etds/2666

OAI identifier oai:identifier

oai:academicworks.cuny.edu:gc_etds-3669