Traditional Sushi for Modern Consumers: A Comparison Between Sushi Consumption Behavior in Japan and Norway

References

• Asche, F., Guttormsen, A. G., Sebulonsen, T., & Sissener, E. H. (2005). Competition between farmed and wild salmon: The Japanese salmon market. Agricultural Economics, 33, 333–340. doi:10.1111/agec.2005.33.issue-3
   Web of Science ®Google Scholar
• Azar, G. (2011). Food culture distance: An antecedent to export marketing strategy adaptation-an empirical examination of Swedish and Finnish food processing companies. International Food and Agribusiness Management Review, 14(3), 17–44.
   Web of Science ®Google Scholar
• Azar, G. (2014). Food culture distance as a predictor of foreign market selection: The case of Swedish food exporters. Journal of Food Products Marketing, 20, 75–97. doi:10.1080/10454446.2013.739121
   Google Scholar
• Bartels, J., & Reinders, M. J. (2010). Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison. Food Quality and Preference, 21, 347–352. doi:10.1016/j.foodqual.2009.08.016
   Web of Science ®Google Scholar
• Bartels, R. (1968). Are domestic and international marketing dissimilar? Journal of Marketing, 32, 56–61. doi:10.2307/1249763
   Web of Science ®Google Scholar
• Belk, R. W. (1975). Situational variables and consumer behavior. Journal of Consumer Research, 2, 157–164. doi:10.1086/jcr.1975.2.issue-3
   Web of Science ®Google Scholar
• Brown, J. C. (2012). Entering the era of convenience sushi: Changes in the cultural meaning of a connoisseur cuisine. Intersect: The Stanford Journal of Science, Technology and Society, 5, 1-13.
   Google Scholar
• Bugge, A., & Døving, R. (2000). Det norske måltidsmønsteret: Ideal og praksis. Statens institutt for forbruksforskning [The Norwegian eating pattern: Ideal and practice]. Report statens institutt for forbruksforskning nr. 2-2000 [SIFO. Report: SIFO]. Retrieved from http://www.sifo.no/files/file52751_rapport-nr-2-2000.pdf
   Google Scholar
• Czarniecka-Skubina, E., & Nowak, D. (2014). Japanese cuisine in Poland: Attitudes and behaviour among Polish consumers. International Journal of Consumer Studies, 38, 62–68. doi:10.1111/ijcs.2014.38.issue-1
   Web of Science ®Google Scholar
• De Barcellos, M. D., Kügler, J. O., Grunert, K. G., Van Wezemael, L., Pérez-Cueto, F. J., Ueland, Ø., & Verbeke, W. (2010). European consumers’ acceptance of beef processing technologies: A focus group study. Innovative Food Science & Emerging Technologies, 11, 721–732. doi:10.1016/j.ifset.2010.05.003
   Web of Science ®Google Scholar
• De Silva, D., & Yamao, M. (2006). A yen for sushi: An analysis of demographic and behavioural patterns of sushi consumption in Japan. Journal of Foodservice, 17, 63–76. doi:10.1111/fri.2006.17.issue-2
   Google Scholar
• Edwards, P. A. (2012). Global sushi: Eating and identity. Perspectives on Global Development and Technology, 11, 211–225. doi:10.1163/156914912X620842
   Google Scholar
• FAO. (2014). The state of the world fisheries and aquaculture 2014. Rome, Italy: FAO fisheries and Aquaculture Department, Food and Agriculture Organization of the United Nations.
   Google Scholar
• Fitzmaurice, J., & Comegys, C. (2006). Materialism and social consumption. Journal of Marketing Theory and Practice, 14, 287–299. doi:10.2753/MTP1069-6679140403
   Google Scholar
• Giskes, K., Van Lenthe, F., Avendano-Pabon, M., & Brug, J. (2011). A systematic review of environmental factors and obesogenic dietary intakes among adults: Are we getting closer to understanding obesogenic environments? Obesity Reviews, 12(5), e95–e106. doi:10.1111/obr.2011.12.issue-5
   PubMed Web of Science ®Google Scholar
• Goldsmith, R. E., & Hofacker, C. F. (1991). Measuring consumer innovativeness. Journal of the Academy of Marketing Science, 19, 209–221. doi:10.1007/BF02726497
   Google Scholar
• Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S. … Hersleth, M. (2009). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52, 345–354. doi:10.1016/j.appet.2008.11.008
   PubMed Web of Science ®Google Scholar
• Hofstede, G., & Bond, M. H. (1988). The Confucius connection: From cultural roots to economic growth. Organizational Dynamics, 16(4), 5–21. doi:10.1016/0090-2616(88)90009-5
   Web of Science ®Google Scholar
• Honkanen, P., Olsen, S. O., & Myrland, Ø. (2004). Preference-based segmentation: A study of meal preferences among Norwegian teenagers. Journal of Consumer Behaviour, 3, 235–250. doi:10.1002/(ISSN)1479-1838
   Google Scholar
• Honkanen, P., & Voldnes, G. (2006). Russian consumers’ food habits. Retrieved from http://www.nofima.no/filearchive/Rapport%2027-2006%20Russian%20consumers%20food%20habits.pdf
   Google Scholar
• Hsin‐I Feng, C. (2012). The tale of sushi: History and regulations. Comprehensive Reviews in Food Science and Food Safety, 11, 205–220. doi:10.1111/j.1541-4337.2011.00180.x
   Web of Science ®Google Scholar
• Kasulis, T. P. (1995). Sushi, science, and spirituality: Modern Japanese philosophy and its views of Western science. Philosophy East and West, 45, 227–248. doi:10.2307/1399566
   Web of Science ®Google Scholar
• Köster, E. P. (2009). Diversity in the determinants of food choice: A psychological perspective. Food Quality and Preference, 20, 70–82. doi:10.1016/j.foodqual.2007.11.002
   Web of Science ®Google Scholar
• Lähteenmäki, L., Lampila, P., Grunert, K., Boztug, Y., Ueland, Ø., Åström, A., & Martinsdóttir, E. (2010). Impact of health-related claims on the perception of other product attributes. Food Policy, 35, 230–239. doi:10.1016/j.foodpol.2009.12.007
   Web of Science ®Google Scholar
• Levitt, T. (1983). The globalization of markets. Harvard Business Review, 61, 92–102.
   Web of Science ®Google Scholar
• Luomala, H. T. (2007). Exploring the role of food origin as a source of meanings for consumers and as a determinant of consumers’ actual food choices. Journal of Business Research, 60, 122–129. doi:10.1016/j.jbusres.2006.10.010
   Web of Science ®Google Scholar
• Moschis, G. P. (1981). Patterns of consumer learning. Journal of the Academy of Marketing Science, 9, 110–126. doi:10.1007/BF02723571
   Google Scholar
• Olsen, S. O. (2003). Understanding the relationship between age and seafood consumption: The mediating role of attitude, health involvement, and convenience. Food Quality and Preference, 14, 199–209. doi:10.1016/S0950-3293(02)00055-1
   Web of Science ®Google Scholar
• Olsen, S. O., Scholderer, J., Brunsø, K., & Verbeke, W. (2007). Exploring the relationship between convenience and fish consumption: A cross-cultural study. Appetite, 49, 84–91. doi:10.1016/j.appet.2006.12.002
   PubMed Web of Science ®Google Scholar
• Sakamoto, R., & Allen, M. (2011). There’s something fishy about that sushi: How Japan interprets the global sushi boom. Japan Forum, 23, 99–121. doi:10.1080/09555803.2011.580538
   Google Scholar
• Sone, I., & Nortvedt, R. (2009). A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan. International Journal of Food Science & Technology, 44, 2055–2061. doi:10.1111/ifs.2009.44.issue-10
   Web of Science ®Google Scholar
• Tamamura, T., & Mark, P. (2000). Sushi conquers the world. Japan Echo, 27(6), 57–60.
   Google Scholar
• Undeland, I., Lindqvist, H., Chen-Yun, Y., Falch, E., Ramel, A., Cooper, M., & Elvevoll, Ex. (2009). Seafood and health: What is the full story? Marine Functional Food, 1, 17–87.
   Google Scholar
• Yang, W. (2013). The “authenticity” of sushi: Modernizing and transforming a Japanese food. Retrieved from http://arizona.openrepository.com/arizona/bitstream/10150/297043/1/azu_etd_12831_sip1_m.pdf
   Google Scholar