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dc.contributor.author
Rojas Rivas, Edgar
dc.contributor.author
Rendón Domínguez, Alicia
dc.contributor.author
Felipe Salinas, José Alberto
dc.contributor.author
Cuffia, Facundo
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dc.date.available
2020-10-27T20:01:29Z
dc.date.issued
2020-07
dc.identifier.citation
Rojas Rivas, Edgar; Rendón Domínguez, Alicia; Felipe Salinas, José Alberto; Cuffia, Facundo; What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach; Elsevier; Food Quality and Preference; 83; 103930; 7-2020; 1-11
dc.identifier.issn
0950-3293
dc.identifier.uri
http://hdl.handle.net/11336/116970
dc.description.abstract
The aim of this work was to explore, based on language of experts and consumers, how they define the concept of gastronomy and Mexican cuisine applying the Theory of Social Representation. Gastronomy has become very relevant in the recent years and numerous researches on the matter have been published. Likewise, gastronomy has become one of the main drivers for tourists to travel to a certain destination, such as Mexico, whose traditional cuisine has been included within the List of Intangible Cultural Heritage of UNESCO. This research was carried out in two phases: the first one through 22 semi-structured interviews with chefs who work in public and private schools of gastronomy in Mexico, and the second one through a convenience sampling in Central Mexico with a sample of 329 Mexican consumers. Information was obtained through Open-Ended questions, Word Association technique (WA) and Free Listing (FL) task. Interviews were recorded, transcribed and analyzed through content analysis. The words or terms obtained from the WA were grouped into categories by means of lemmatization process. Through FL, there were obtained the main foods, ingredients or dishes of Mexican cuisine and Cognitive Salience Index (CSI) was calculated. Results of this research establish that gastronomy is a complex concept and that the social representation of chefs and consumers are related with traditional and human aspects, sensory characteristics of foods, apart from techniques, methods and forms of food preparation. In this sense, the categories, foods, and ingredients that characterize Mexican cuisine are discussed based on the language of experts and consumers applying the Theory of Social Representation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHEFS AND CONSUMERS
dc.subject
FREE LISTING TASK
dc.subject
GASTRONOMY
dc.subject
OPEN-ENDED QUESTIONS
dc.subject
SOCIAL REPRESENTATION
dc.subject
WORD ASSOCIATION
dc.subject.classification
Otras Ciencias Sociales
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dc.subject.classification
Otras Ciencias Sociales
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dc.subject.classification
CIENCIAS SOCIALES
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dc.title
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:21:09Z
dc.journal.volume
83
dc.journal.number
103930
dc.journal.pagination
1-11
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rojas Rivas, Edgar. Universidad de Ixtlahuaca Cui; México
dc.description.fil
Fil: Rendón Domínguez, Alicia. Universidad de Ixtlahuaca Cui; México
dc.description.fil
Fil: Felipe Salinas, José Alberto. Universidad de Ixtlahuaca Cui; México
dc.description.fil
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Food Quality and Preference
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0950329319309607
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodqual.2020.103930
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