Gastronomic Consumers’ Attitudes Toward AI-Generated Food Images: Exploring Different Perceptions Based on Generational Segmentation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F24%3A100618" target="_blank" >RIV/60460709:41110/24:100618 - isvavai.cz</a>

Result on the web

<a href="https://link-springer-com.infozdroje.czu.cz/chapter/10.1007/978-981-97-1552-7_8" target="_blank" >https://link-springer-com.infozdroje.czu.cz/chapter/10.1007/978-981-97-1552-7_8</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-981-97-1552-7_8" target="_blank" >10.1007/978-981-97-1552-7_8</a>

Result language

angličtina

Original language name

Gastronomic Consumers’ Attitudes Toward AI-Generated Food Images: Exploring Different Perceptions Based on Generational Segmentation

Original language description

The paper aims to identify the differences in attitudes of particular generational segments of gastronomy consumers toward AI-generated food marketing images. DALL-E engine was used to generate 56 images of dishes, which were initially ranked by professional chefs and reduced to a final set of 18 images used for four photo-elicitation focus groups. Qualitative evaluation of the data showed three topics to be crucial during the discussion of agents: the ability to recognize the meal or ingredient (M/I-R), preference toward presented food, and ability to recognize pictures as artificial (AR). There were significant differences in the meaning construction of such topics based on particular generational segments, i.e., Baby Boomers (BB), Generation X (GX), Generation Y (GY), or Generation Z (GZ). Findings show that GZ manifested the highest M/I-R scores but the lowest AR scores. GZ also preferred dishes for which M/I-R was manifested over those with missing M/I-R. GY and GX showed lower M/I-R scores as well as low AR scores. However, GY and GX showed a will to experiment by choosing dishes independently on M/I-R manifestation. BB segment showed the lowest M/I-R scores, but it was the only segment able to achieve high AR scores. As for the GZ, the BB segment also preferred dishes with M/I-R manifestation over the unidentified dishes. The results present marketing implications, especially since the BB segment is the most (and only) suspicious group toward AI-generated food images as it tends to elaborate deeper analysis of the presented images, leading to increased artificiality recognition.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

50900 - Other social sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Smart Innovation, Systems and Technologies

ISSN

2190-3018

e-ISSN

2190-3018

Volume of the periodical

386

Issue of the periodical within the volume

Neuvedeno

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

15

Pages from-to

105-119

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85196847194