Title Details: | |
Luxury food products |
|
Authors: |
Theodoridis, Prokopis K. Vassou, Sofia |
Description: | |
Abstract: |
Chapter Two presents an in-depth discussion of the democratization of luxury in the 21st century. It explores how luxury products, once exclusive to the aristocracy, have become accessible to a wider audience. The chapter delves into the shift in the modern perception of luxury, which is now more associated with personal satisfaction rather than a display of social status. This transformation has led companies to create more accessible products that cater to a larger consumer base, all while maintaining their prestigious branding. The chapter further highlights how this trend of democratization has permeated the food sector, making luxury food products more accessible and providing consumers with a more personalized experience of satisfaction and enjoyment.
|
Linguistic Editors: |
Kioseoglou, Nerina |
Graphic Editors: |
Tsakmaki, Eleni |
Type: |
Chapter |
Creation Date: | 27-05-2024 |
Item Details: | |
License: |
Attribution - NonCommercial - ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
Handle | http://hdl.handle.net/11419/13420 |
Bibliographic Reference: | Theodoridis, P., & Vassou, S. (2024). Luxury food products [Chapter]. In Theodoridis, P. 2024. Contemporary Issues in Food Marketing [Undergraduate textbook]. Kallipos, Open Academic Editions. https://hdl.handle.net/11419/13420 |
Language: |
Greek |
Is Part of: |
Contemporary Issues in Food Marketing |
Publication Origin: |
Kallipos, Open Academic Editions |