Anders Hauge Wien
Biographic Data
| ID | 6465310 |
|---|---|
| NAME | Anders Hauge Wien |
| GIVEN NAMES | Anders Hauge |
| FAMILY NAME | Wien |
| SIGNATURE | WIEN A H |
| AFFILIATIONS | UiT The Arctic University of Norway |
| ORCID | 0000-0002-7530-3060 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 14 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
The role of identity and gender in seafood cooking skills
Purpose The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men. Design/methodology/approach Survey data was collected from a balanced sample of 515 Norwegian consumers. Findings The results showed that men (versus women) with high confidence in their seafood cooking skills hav…
Preference for local food as a matter of helping behaviour
Consumption of local food is a fast-growing trend supported by local food advocates and governments. This\ntrend has also captured the interest of researchers. The present study draws from the foundational principles of\nthe theoretical perspective of helping behaviour with a view to enhancing the understanding of why people buy\nlocal food. This article tests a conceptual framework with proposed relationships between helping behaviour\nconstruct…
Preference for local food as a matter of helping behaviour
Consumption of local food is a fast-growing trend supported by local food advocates and governments. This\ntrend has also captured the interest of researchers. The present study draws from the foundational principles of\nthe theoretical perspective of helping behaviour with a view to enhancing the understanding of why people buy\nlocal food. This article tests a conceptual framework with proposed relationships between helping behaviour\nconstruct…
Preference for local food as a matter of helping behaviour
Consumption of local food is a fast-growing trend supported by local food advocates and governments. This\ntrend has also captured the interest of researchers. The present study draws from the foundational principles of\nthe theoretical perspective of helping behaviour with a view to enhancing the understanding of why people buy\nlocal food. This article tests a conceptual framework with proposed relationships between helping behaviour\nconstruct…
The role of identity and gender in seafood cooking skills
Purpose The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men. Design/methodology/approach Survey data was collected from a balanced sample of 515 Norwegian consumers. Findings The results showed that men (versus women) with high confidence in their seafood cooking skills hav…
Consumer Behavior in Brand Consumption and Identification (2 works) · Culinary Culture and Tourism (2 works) · Norwegian (2 works) · Organic Food and Agriculture (2 works) · Preference (2 works) · Psychology (2 works) · Social Psychology (2 works) · Aesthetics (1 work) · Biology (1 work) · Business (1 work)