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dc.contributor.author
Cuffia, Facundo
dc.contributor.author
Rojas Rivas, Edgar
dc.contributor.author
Urbine, Ayelen
dc.contributor.author
Zaragoza Alonso, Jazmin
dc.date.available
2024-02-20T11:04:18Z
dc.date.issued
2023-12
dc.identifier.citation
Cuffia, Facundo; Rojas Rivas, Edgar; Urbine, Ayelen; Zaragoza Alonso, Jazmin; Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina; BioMed Central; Journal of Ethnic Foods; 10; 1; 12-2023; 1-13
dc.identifier.issn
2352-6181
dc.identifier.uri
http://hdl.handle.net/11336/227539
dc.description.abstract
The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according to their representation of traditional gastronomy; and (iii) to establish some methodological implications using the free listing in the study of the gastronomic field. A survey was conducted in which 249 Argentines from the Littoral area were recruited. Through a free listing task, participants were asked to mention the main foods or dishes of Argentina’s gastronomy. Twenty-eight foods, dishes or food categories were obtained that are part of the representations of Argentina’s gastronomy. The results showed a strong connection between gastronomy and the representations of the consumers with the “Asado” (CSI = 0.289, Smith = 0.613), the traditional and characteristic food of Argentine gastronomy. Three groups of consumers were identified, presenting differences in the representation of traditional gastronomy (p < 0.05). This work is pioneering for studying gastronomy representations from the consumers’ language through the free listing method using the case of traditional Argentine gastronomy. Future directions of free listing in the gastronomic field are identified and discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
BioMed Central
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ARGENTINA
dc.subject
COGNITIVE SALIENCE INDEX
dc.subject
CONSUMER BEHAVIOR
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FREE LISTING
dc.subject
REPRESENTATIONS
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SMITH INDEX
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TRADITIONAL GASTRONOMY
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-02-16T15:17:57Z
dc.journal.volume
10
dc.journal.number
1
dc.journal.pagination
1-13
dc.journal.pais
Países Bajos
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.description.fil
Fil: Rojas Rivas, Edgar. Universidad de Las Américas Puebla; México
dc.description.fil
Fil: Urbine, Ayelen. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Zaragoza Alonso, Jazmin. No especifíca;
dc.journal.title
Journal of Ethnic Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1186/s42779-023-00166-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00166-7
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