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Understanding Global Cultures

Dive into the rich world of Belgian chocolates, renowned for their exceptional quality and variety. This guide explores popular brands such as Godiva, Ghirardelli, Cadbury, and more, examining their cacao content and pricing. Discover how cultural metaphors shape our understanding of chocolate as a form of art and expression in Belgium. The influence of national culture on consumer preferences is highlighted, emphasizing that cultural nuances play a significant role in why Belgian chocolates are considered some of the best globally.

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Understanding Global Cultures

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  1. UnderstandingGlobal Cultures Belgium

  2. Scaling chocolates • Belgium best • Godiva better • Ghirardelli better • Cadbury good • Whitman good • Brachs good • Hershey fair • Nestle fair

  3. Scaling chocolates • Belgium 70+% cacao • Godiva 70% cacao • Ghirardelli 40% cacao • Cadbury 08% cacao • Whitman xx% cacao • Brachs xx% cacao • Hershey 10% cacao • Nestle 10% cacao

  4. http://www.mrkland.com/fun/xocoatl/barlist.htm

  5. Scaling chocolates • Belgium $1.62 each • Godiva $1.08 each • Ghirardelli $ .69 each • Cadbury $ .41 each • Whitman $ .29 each • Brachs $ .28 each • Hershey $ .24 each • Nestle $ .23 each

  6. Cultural Metaphors “Cleft National Cultures” • Ch. 15 The Malaysian Balik Kampung • Ch. 16 The Nigerian Marketplace • Ch. 17 The Israeli Kibbutzim and Moshavim • Ch. 18 The Italian Opera • Ch. 19 Belgian Lace

  7. Cultural Metaphors • four generic types of cultures, plus • “Cleft National Cultures” • one in which the subcultures of the diverse ethnic groups are difficult to integrate

  8. Cultural Metaphors • Unit of analysis in the book = the nation or national culture • Other “units of analysis” may include: • one person (e.g., Paul Buffalo) • the family (e.g., Strodtbeck) • the community • a region • a culture

  9. Culture Counts and it counts quit a bit

  10. Geert Hofstede (1991) • IBM study demonstrated that national culture explained 50% of the differences in attitudes in IBM’s 53 countries (p. 5)

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