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Foodie's Point of View on Consuming Popular-Commercial Food

Author

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  • Lily Dianafitry Hasan

    (Hospitality Department, Catering Management Study Program, Makassar Tourism Polytechnic)

  • Muhammad Anas

    (Hospitality Department, Catering Management Study Program, Makassar Tourism Polytechnic)

  • Muh. Zainuddin

    (Hospitality Department, Catering Management Study Program, Makassar Tourism Polytechnic)

Abstract

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.

Suggested Citation

  • Lily Dianafitry Hasan & Muhammad Anas & Muh. Zainuddin, 2021. "Foodie's Point of View on Consuming Popular-Commercial Food," Journal of Business and Management Studies, Al-Kindi Center for Research and Development, vol. 3(2), pages 213-217, June.
    • Handle: RePEc:alk:jbms00:v:3:y:2021:i:2:id:2376
    DOI: 10.32996/jbms.2021.3.2.22
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