Ethnic food preferences in the Spanish market
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A labelled choice experiment is conducted
in order to investigate preferences of Spanish consumers
towards ethnic cuisines. In particular, the three best
known cuisines, Mexican, Arab and Asian, are
considered, across three consumption situations:
restaurant, take-away and at home. Wald statistics are
applied in order to assess the differential marginal
utilities of ethnic food in alternative consumption
situations, and the appropriateness of considering a
linear effect in price.