Skip Nav Destination
Close Modal
Update search
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
NARROW
Format
Journal
Article Type
Date
Availability
1-1 of 1
Tihana Brkljačić
Close
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Sort by
Journal Articles
Gastronomica (2019) 19 (3): 79–92.
Published: 01 August 2019
Abstract
The aim of this study is to explore the content of lay definitions of happiness containing food/drink and food-related terms. This research is part of CRO-WELL—the Croatian Longitudinal Study of Well-Being project—which was conducted via an online application consisting of a comprehensive battery of questionnaires related to well-being and life events. The current study uses only an open-ended question in which the respondents provide their own definition of happiness by answering the question “What is happiness for you?” Definitions containing food-related terms (N = 207) were selected for the purpose of this study. The central purpose of this research is to explore which meals/food/drink people include in these definitions, and under what circumstances. Some respondents mentioned specific types of food/drink, while others (33.3%) used generic terms such as “food,” “lunch,” or “meal.” The most frequently mentioned specific food or drink items were coffee (28%) and sweets (22.1%). Two main dimensions of values attributed to food emerged: hedonic (76.8%) -existential (18.3%) and individual (52.2%) -social (44%). The study offers an explanatory model suitable for classifying the main values of food expressed within people's subjective constructs of happiness.