Journal of Business and Management Studies

Yazarlar: Lily Dianafitry Hasan, Muhammad Anas, Muh. Zainuddin

Konular:-

DOI:10.32996/jbms.2021.3.2.22

Anahtar Kelimeler:Food consumption,Foodie,Popular-Commercial

Özet: This study aims to describe how foodies consume popular-commercial foods. In this study, the method used is qualitative. The informant determination technique used is purposive (deliberate). The data collection used is by observation, in-depth interviews with informants, and confirmed by various literature studies that are relevant to the research topic. The results show that the concept of eating itself is still relatively different for each foodie. However, the similarities are related to the limits, such as eating which is limited by the availability of rice or not in a dish, snacking as a 'light' food (practical and fast), and a booster that can be anything but with smaller portions. Foodies have also transformed non-material to material values from food into meanings that are used as a medium for social interaction.

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