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Authentic British food products: a review of consumer perceptions by Angela M. Groves is a Business, Management and Accounting article available to read on EtoBox.

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## Abstract Historically, soil, land, climatic constraints and individuals’ skills all contributed to the characteristics of regional food. Food, however, is also subject to the influences of colonialism, immigration, cultural exchange, international trade, improved distribution and technology. British food is constantly evolving in order to fulfil the demands of each generation. Thus, the concept of an authentic British food product is becoming increasingly unclear. This paper therefore addresses what today British consumers actually perceive to be authentic British foods. Results of an exploratory qualitative study are reviewed. Five focus groups were conducted with individuals responsible for half or more of their household’s shopping. The groups incorporated consumers with a range of demographic and economic characteristics. The data gathered from the focus groups revealed that British perceptions of authenticity relate to both artisan as well mass‐produced, branded products. In addition, five dimensions affecting consumer perceptions of an authentic British food product were identified, including: uniqueness to Britain, a cultural or traditional association with Britain, chara

Who reads Authentic British food products: a review of consumer perceptions?

Author

Angela M. Groves

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Science; Wiley-Blackwell Publishing Ltd; Wiley (ISSN 1470-6423)

Published

2001

Language

EN

Field

Business, Management and Accounting (Social Sciences)