Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods

Cross-cultural study of hotel practices as perceived by Chinese and North American travellers: A data mining analysis

This paper aims to unearth the different perception styles of Chinese and North American travellers from analytic versus holistic thinking perspectives. Python was utilized to gather online textual data from Chinese and North American travellers, while word frequency analysis, latent Dirichlet allocation (LDA) topic modelling analysis and content analysis were employed to elucidate the perception styles in a cross-cultural context. In general, North American travellers mainly leaned towards analytic thinking, whereas Chinese travellers showcased a blend of holistic and analytic thought processes. The topic of travel, leisure and accommodation showed both holistic and analytic thinking styles. The topics of nature and environment, front desk service, and travel routes and scenic spot areas mainly represented a holistic thinking style. The topics of convenience and facilities, breakfast, transportation, hotel theme and features, and decoration and amenities mainly suggested an analytic thinking style. Hotels should consider the different perception styles of Chinese and North American travellers to facilitate strategies accordingly and to maximize the experience of travellers from different cultural backgrounds.

Analytic and holistic cognitive style as a set of independent manifests: Evidence from a validation study of six measurement instruments

Cognitive styles are commonly studied constructs in cognitive psychology. The theory of field dependence-independence was one of the most important cognitive styles. Yet in the past, its measurement had significant shortcomings in validity and reliability. The theory of analytic and holistic cognitive styles attempted to extend this theory and overcome its shortcomings. Unfortunately, the psychometric properties of its measurement methods were not properly verified. Furthermore, new statistical approaches, such as analysis of reaction times, have been overlooked by current research. The aim of this pre-registered study was to verify the psychometric properties (i.e., factor structure, split-half reliability, test-retest reliability, discriminant validity with intelligence and personality, and divergent, concurrent and predictive validity) of several methods routinely applied in the field. We developed/adapted six methods based on self-report questionnaires, rod-and-frame principles, embedded figures, and hierarchical figures. The analysis was conducted on 392 Czech participants, with two data collection waves. The results indicate that the use of methods based on the rod-and-frame principle may be unreliable, demonstrating no absence of association with intelligence. The use of embedded and hierarchical figures is recommended. The self-report questionnaire used in this study showed an unsatisfactory factor structure and also cannot be recommended without futher validation on independent samples. The findings also did not correspond with the original two-dimensional theory.

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior

Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers’ perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?