Artifact as a Node of Heterogeneous Relationships: A Study with Traditional Natural Packaging in Cooking and Food Preparation Practices in Antioquia, Colombia

Abstract

This article studies natural food packaging as enabling artifacts of the traditional material culture of Antioquia in Colombia. For this purpose, we consider artifacts as objective nodes that combine design and use intentions, functions, materials, histories, artifactual lineages, and cooperative relationships that stabilize ritualized practices of a human group. We take the example of natural packaging as artifacts that enablers and stabilizers of traditional cooking and food preparation practices. Natural packaging materials are here assumed to be leaves having some favorable property to contain a food product. After providing a theoretical reflection, we analyze the data collected from fieldwork we conducted in two towns in Antioquia, Colombia (Santa Fe de Antioquia and Amagá), as well as from an interview with an expert in the field. Finally, we show that it is possible to postulate an analysis under a relational ontological description of a traditional practice with conceptual categories of the philosophy of technology.

Research on Consumer Perception Regarding Traditional Food Products of Romania

“…The same criterion-"curiosity"-is preferred by respondents who have completed high school studies (p = 0.002, score 3.83) and those in the 18-19 age group; this result is not necessarily related to the level of training of the respondents, because those with completed university studies also have a fairly high degree of curiosity (grade: 3.41). Additionally, respondents under 30 years old are open to choosing traditional products through the statements "recent experience" (ST2, p = 0.042, score 3.42 for 18-19 year olds) and "friend recommendation" (ST3, p = 0.033, score 3.38 for the 18-19 year old age group and 3.22 for the aged [20][21][22][23][24][25][26][27][28][29].…”

“…Indeed, intentions to buy local traditional food products were significantly associated with growing food alone and preparing meals from traditional ingredients. The analysis of demographic characteristics in the specialized literature shows that they did not have a significant impact on the probability of buying local food, unlike behaviors associated with food knowledge or those related to the pleasure of cooking [27][28][29].…”