Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
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 met...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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BMC
2023-01-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-023-00166-7 |
| _version_ | 1811171527016579072 |
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| author | Facundo Cuffia Edgar Rojas-Rivas Ayelen Urbine Jazmin Zaragoza-Alonso |
| author_facet | Facundo Cuffia Edgar Rojas-Rivas Ayelen Urbine Jazmin Zaragoza-Alonso |
| author_sort | Facundo Cuffia |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-10T17:15:29Z |
| format | Article |
| id | doaj.art-bfe3c478ce9c41fb8c2690b039e50f6a |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-04-10T17:15:29Z |
| publishDate | 2023-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-bfe3c478ce9c41fb8c2690b039e50f6a2023-02-05T12:27:21ZengBMCJournal of Ethnic Foods2352-61812023-01-0110111310.1186/s42779-023-00166-7Using the free listing technique to study consumers’ representations of traditional gastronomy in ArgentinaFacundo Cuffia0Edgar Rojas-Rivas1Ayelen Urbine2Jazmin Zaragoza-Alonso3Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralDepartamento de Turismo, Escuela de Negocios y Economía, Universidad de las Américas Puebla (UDLAP)Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del LitoralDivisión de Gastronomía, Tecnológico de Estudios Superiores de TianguistencoAbstract 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.https://doi.org/10.1186/s42779-023-00166-7ArgentinaCognitive Salience IndexSmith IndexFree listingTraditional gastronomyRepresentations |
| spellingShingle | Facundo Cuffia Edgar Rojas-Rivas Ayelen Urbine Jazmin Zaragoza-Alonso Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina Journal of Ethnic Foods Argentina Cognitive Salience Index Smith Index Free listing Traditional gastronomy Representations |
| title | Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina |
| title_full | Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina |
| title_fullStr | Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina |
| title_full_unstemmed | Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina |
| title_short | Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina |
| title_sort | using the free listing technique to study consumers representations of traditional gastronomy in argentina |
| topic | Argentina Cognitive Salience Index Smith Index Free listing Traditional gastronomy Representations |
| url | https://doi.org/10.1186/s42779-023-00166-7 |
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