Food and Experiential Marketing: Pleasure, Wellbeing, and Consumption
Abstract
Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing. Food and Experiential Marketing uses a holistic perspective to explore how the experiential side of food pleasure may drive healthy eating behaviors in varied food cultures. It questions: Is food pleasure an ally or an enemy of developing and adopting healthy eating habits? Can we design healthy offline and online food experiences that are pleasurable? What are the features of food consumption experiences, and how do they contribute to consumer wellbeing? Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding the importance of pleasure in promoting healthy eating behaviors
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Veganism and vegan food tourism activism are often represented by photosharing activities of consumers/tourists on social media.
“Veganism and vegan food tourism activism are often represented by photosharing activities of consumers/tourists on social media (Batat, 2019).”
From Ethical Veganism as the Future of Tourist Consumption (2026) · cites this paper as Batat, 2019
Cites
Still being checked.
Cited by
Sorted by citations
Batat, W. (2021) · Technological Forecasting and Social Change · doi:10.1016/j.techfore.2021.121013 · Cited by 210 · see citing works
Self-citationBatat, W. (2020) · International Journal of Tourism Research · doi:10.1002/jtr.2372 · Cited by 127 · see citing works
Self-citationCustomer experience management strategies in upscale restaurants: Lessons from the Covid-19 pandemic
Bonfanti, A., Vigolo, V., Yfantidou, G., & Gutuleac, R. (2022) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2022.103416 · Cited by 66 · see citing works
Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants
Lin, M.-P., Mariné-Roig, E., & Molina, N. L. (2022) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph19052778 · Cited by 53 · see citing works
Sokolova, K., Pérez, C., & Vessal, S. R. (2024) · Technological Forecasting and Social Change · doi:10.1016/j.techfore.2024.123462 · Cited by 36 · see citing works
Bonfanti, A., Bagnato, G., & Vigolo, V. (2025) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2025.104110 · Cited by 29 · see citing works
Co-designing a community-wide approach to encouraging healthier food choices
Carins, J., & Bogomolova, S. (2021) · Appetite · doi:10.1016/j.appet.2021.105167 · Cited by 18 · see citing works
Towards “a sky full of Michelin Stars”
Castillo-Manzano, J. I., & Zarzoso, Á. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100738 · Cited by 12 · see citing works
Introducing Sedatic Hunger: Eating To Survive, Not to Savor
Arslan, S., YILMAZ, H. Ö., & Çiydem, E. (2025) · Current Nutrition Reports · doi:10.1007/s13668-025-00677-6 · Cited by 10 · see citing works
The menu: Private chef dining experienscape in the sharing economy
Radić, A., Quan, W., Noida, N. S. J., & Han, H. (2024) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2024.103779 · Cited by 9 · see citing works
Competences that affect the gastronomic entrepreneur for a proper business management
Yábar, D. C. P.-B., & Machado, J. J. G. (2024) · International Entrepreneurship and Management Journal · doi:10.1007/s11365-024-01041-w · Cited by 8 · see citing works
Supporting healthy eating behavior through social marketing
Carins, J., & Rundle-Thiele, S. R. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-85615-7.00016-1 · Cited by 5 · see citing works
Ethical Veganism as the Future of Tourist Consumption
Handayani, B., Filimonau, V., & Ermolaev, V. A. (2026) · International Journal of Hospitality & Tourism Administration · doi:10.1080/15256480.2025.2494576 · Cited by 4 · see citing works
Food and Beverage Management: Trends, Innovations, and Challenges
Sykimte, C. (2023) · International Journal of Advanced Research in Science Communication and Technology · doi:10.48175/ijarsct-12360 · Cited by 4 · see citing works
Designing Luxurious Food Experiences for Millennials and Post-Millennials
Mendini, M., Batat, W., & Peter, P. C. (2021) · Advances in marketing, customer relationship management, and e-services book series · doi:10.4018/978-1-7998-5882-9.ch014 · Cited by 4 · see citing works
Self-citationMendini, M., Peter, P. C., Bitetti, L., & Castro, I. A. (2024) · Italian Journal of Marketing · doi:10.1007/s43039-024-00104-8 · Cited by 3 · see citing works
Co-creation through non-dyadic service experiences using service design
Gottlieb, U. R., Beatson, A., Chamorro‐Koc, M., & Camilleri, B. A. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e10318 · Cited by 3 · see citing works
Telling the Story of Climate Change through Food
Eiseman, D. L., & Hoffmann, M. P. (2024) · Springer eBooks · doi:10.1007/978-3-031-54790-4_13 · Cited by 3 · see citing works
Atakan, S. S., & Soscia, I. (2021) · Springer eBooks · doi:10.1007/978-3-030-54296-2_8 · Cited by 3 · see citing works
Experiential Marketing of Clean Drinking Water: Experimental Evidence for Kenya and Rwanda
Howell, R., Sinha, K. M., & Wagner, N. (2025) · Review of Development Economics · doi:10.1111/rode.70046 · Cited by 1 · see citing works
Beckman, S. L., Fletcher, A., & Martin, R. S. (2021) · Springer eBooks · doi:10.1007/978-3-030-54296-2_12 · Cited by 1 · see citing works
Oe, H., & Yamaoka, Y. (2023) · Businesses · doi:10.3390/businesses3030024 · Cited by 1 · see citing works
Underlying Motivations for Food Choices and Their Influence on Healthy Eating among Millennials
Lafuente, D. V. M., Catin, J. C. A., Dagoc, M. G. R., & Egos, C. M. N. (2023) · Journal of Tourism and Hospitality Management · doi:10.15640/jthm.v11n2a4
Batat, W., Addis, M., Atakan, S. S., Manika, D., Peter, P. C., & Fronczek, L. P. (2026) · European Journal of Marketing · doi:10.1108/ejm-07-2024-0615
Self-citationLes antécédents expérientiels de la haine envers la marque : une application au secteur du tourisme
Farhat, Z. (2023) · theses.fr (ABES) · doi:10.70675/93908844z0291z47b8za6bez3f12967f742c
Sustainability in Shopping Experience and Consumer Well-Being Across Channels
Ruggiero, M. (2026) · Springer eBooks · doi:10.1007/978-3-032-39444-6_3
- Authors
- Batat, W.
- Corresponding author
- Batat, Wided
- Venue
- Routledge eBooks
- Publisher
- Routledge
- Published
- 2019-06-11
- OpenAlex
- W2955034540
- Cited by
- 25
- References
- 0
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 5 · 2023: 6 · 2022: 3 · 2021: 5 · 2020: 1
- FWCI
- 1.76
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Routledge eBooks (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food, Nutrition, and Cultural Practices
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- food enjoyment, experiential marketing, food marketing, healthy eating habits, consumer well-being, hedonic consumption, food education, food culture, food symbolism
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
