Title : Single Factor Anova Test on Different Cuisines
Author : Mickey Ann
INTRODUCTION :
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. A cuisine is primarily influenced by the ingredients that are available locally or through trade, they can even be made into distinct ingredients themselves when they become popular within a region.
OBJECTIVES :
Cuisines vary from culture to culture, differing between nations and within them. Food is a universal necessity, but the importance of food goes beyond need. Food surpasses sustenance and becomes mental energy evoking emotion. It satisfies the needs of the body, but touches deeper places like the soul and spirit.
LITERATURE REVIEW :
Long, (2004) in a book on culinary tourism reveled that culinary tourism raises questions ofintellectual property rights connected to intangible cultural heritage. Similarly, Cohen and Avieli, (2004) discussed the various ways in which culinary establishments mediate between the tourists and the local cuisine. They considered the authenticity of dishes in such establishments and the varieties of culinary experience. However, the Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine, role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. Whereas Fuller (2005) opined that Cuisine is like language – it can be adopted, adapted or modified through time. Montanari & Staniscia (2009) stressed that food is not merely a source of nourishment depending on production methods, food can also become a cultural reference point, an element of regional development and a tourist resource. This occurs with “local” food, representing a model of production and consumption which suggests a strong link with the region in which the food is produced.

DATA COLLECTION :

Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
American 35 242 6.914285714 5.610084034
Chinese 35 265 7.571428571 1.546218487
Italian 35 290 8.285714286 0.504201681
Korean 35 253 7.228571429 3.240336134

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 36.37142857 3 12.12380952 4.448761435 0.005143009 2.671177951
Within Groups 370.6285714 136 2.725210084

Total 407 139

DATA ANALYSIS :
As we know that from above Anova calculation , Tabulated Value of F for 5% significance level , Degree of Freedom of Numerator 3 And Denominator is 136. F=2.67
CONCLUSION : The calculated value of Anova is greater than the tabulated value , so we reject H0 and Accept H1 and we conclude that there is a significant variance in the variance. Hence , Not all Cuisines are liked by everyone , Neither Traditional or Native food are liked by everyone . People from different cultural backgrounds eat different foods. The areas in which families live and where their ancestors originated influence food like and dislikes. These food preferences result in patterns of food choices within a cultural or regional group.
REFERENCE :
http://shodh.inflibnet.ac.in:8080/jspui/bitstream/123456789/4107/3/03_literature%20review.pdf