Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina

Autores
Cuffia, Facundo; Rojas Rivas, Edgar; Urbine, Ayelen; Zaragoza Alonso, Jazmin
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
Fil: Rojas Rivas, Edgar. Universidad de Las Américas Puebla; México
Fil: Urbine, Ayelen. Universidad Nacional del Litoral; Argentina
Fil: Zaragoza Alonso, Jazmin. No especifíca;
Materia
ARGENTINA
COGNITIVE SALIENCE INDEX
CONSUMER BEHAVIOR
FREE LISTING
REPRESENTATIONS
SMITH INDEX
TRADITIONAL GASTRONOMY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/227539

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network_name_str CONICET Digital (CONICET)
spelling Using the free listing technique to study consumers’ representations of traditional gastronomy in ArgentinaCuffia, FacundoRojas Rivas, EdgarUrbine, AyelenZaragoza Alonso, JazminARGENTINACOGNITIVE SALIENCE INDEXCONSUMER BEHAVIORFREE LISTINGREPRESENTATIONSSMITH INDEXTRADITIONAL GASTRONOMYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.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; ArgentinaFil: Rojas Rivas, Edgar. Universidad de Las Américas Puebla; MéxicoFil: Urbine, Ayelen. Universidad Nacional del Litoral; ArgentinaFil: Zaragoza Alonso, Jazmin. No especifíca;BioMed Central2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/227539Cuffia, 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; 1-132352-6181CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1186/s42779-023-00166-7info:eu-repo/semantics/altIdentifier/url/https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00166-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:14Zoai:ri.conicet.gov.ar:11336/227539instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:14.564CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
title Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
spellingShingle Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
Cuffia, Facundo
ARGENTINA
COGNITIVE SALIENCE INDEX
CONSUMER BEHAVIOR
FREE LISTING
REPRESENTATIONS
SMITH INDEX
TRADITIONAL GASTRONOMY
title_short 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_sort Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
dc.creator.none.fl_str_mv Cuffia, Facundo
Rojas Rivas, Edgar
Urbine, Ayelen
Zaragoza Alonso, Jazmin
author Cuffia, Facundo
author_facet Cuffia, Facundo
Rojas Rivas, Edgar
Urbine, Ayelen
Zaragoza Alonso, Jazmin
author_role author
author2 Rojas Rivas, Edgar
Urbine, Ayelen
Zaragoza Alonso, Jazmin
author2_role author
author
author
dc.subject.none.fl_str_mv ARGENTINA
COGNITIVE SALIENCE INDEX
CONSUMER BEHAVIOR
FREE LISTING
REPRESENTATIONS
SMITH INDEX
TRADITIONAL GASTRONOMY
topic ARGENTINA
COGNITIVE SALIENCE INDEX
CONSUMER BEHAVIOR
FREE LISTING
REPRESENTATIONS
SMITH INDEX
TRADITIONAL GASTRONOMY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
Fil: Rojas Rivas, Edgar. Universidad de Las Américas Puebla; México
Fil: Urbine, Ayelen. Universidad Nacional del Litoral; Argentina
Fil: Zaragoza Alonso, Jazmin. No especifíca;
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/227539
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
2352-6181
CONICET Digital
CONICET
url http://hdl.handle.net/11336/227539
identifier_str_mv 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
2352-6181
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1186/s42779-023-00166-7
info:eu-repo/semantics/altIdentifier/url/https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00166-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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