Authors : Archana Zanjal & Sabiha Vali**
Page Nos : 313-321
Description :
The study aimed to determine the preferences of consumers for traditional foods and whether they considered it as healthier than processed food. How often they went out dining with their families, what according to them were the reasons or pitfalls in the existing food habits, how often the convenience food takes place of the traditional home cooked food in their kitchen, where the perishable raw materials were purchased and the cooking methods they followed were the questions asked to the consumers.. The main objective was to gain general insight in consumer perceptions, expectations, and attitudes and to understand the relationship between consumers‟ expectations and consumers‟ attitudes to changes of traditional products and product acceptance, as well as exploring how attitudes toward innovation and contextual factors affect the appropriateness of traditional products. It was concluded that high family income and long hours worked increase time allocated to food‐away‐from‐home, indicating that a preference for luxury and the opportunity cost of time outweigh nutritional concerns. This paper aims to understand the social dynamics surrounding the consumption of native, ethnic cuisine in the multicultural context of cities of Maharashtra.
