Interpretative Phenomenological Analysis of Factors for the Use of Serving Chopsticks and Separate Dining in Sichuan and Chongqing, China

Abstract

Objectives: To conduct a qualitative phenomenological study exploring factors for using serving chopsticks and separate dining.

Methods: Qualitative phenomenological research was conducted via face-to-face, semi-structured interviews. All interview transcripts were analyzed using the seven steps of Colaizzi phenomenological data analysis and were input into the Nvivo12 (qualitative research analysis software) through sentence-by-sentence, word-by-word coding and formed themes.

Results: Two main themes and fifteen sub-themes were found. The barriers in implementing serving chopsticks and separate dining include consumers bearing the cost of serving chopsticks and separate dining in the end; long-established dietary habits and culture background of willingness to share food with others by using own chopsticks or eating in one pot; the difficulty for low-end catering to implement the serving chopsticks and separate dining; separate dining bringing challenges to grasping the quantity of meals given each person’s varying preferences; weak public awareness of serving chopsticks and separate dining; their perception that troublesome and embarrassing, separate dining destroys the overall aesthetic of the food; and no sophisticated design of serving chopsticks and separate dining. Suggestions to implement serving chopsticks and separate dining include pioneering the implementation and training of communal chopsticks sharing in the restaurant industry, the collective units implementing the serving chopsticks system, producing highly recognizable serving chopsticks, creating a living atmosphere of serving chopsticks, promoting the comprehensive government system to form a new "food" fashion, conducting serving chopsticks experience activities, guarantee through government mandatory policies starting with teenagers, prioritizing the implementation of serving chopsticks, and gradually promoting the serving chopsticks system.

Conclusions: Mandatory government policies and measures, public education on serving chopsticks, creating a good atmosphere for serving chopsticks, the production and sale of recognizable chopsticks and reasonable separate dining design, and the initiative of the catering industry and unit canteens to assume the responsibility of chopsticks sharing are required.