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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/227539
Ver los metadatos del registro completo
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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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1844613134658043904 |
score |
13.070432 |