Assessment of gastronomic heritage quality in traditional restaurants

Uggioni, Paula Lazzarin; Proença, Rossana Pacheco da Costa; Zeni, Lucia

doi:10.1590/s1415-52732010000100002

Cited by 17 publications

(12 citation statements)

References 9 publications

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“…Faced with the consequences of the mechanization process, people once again value what is produced by people or that seem to be produced by them [37]. Similarly, regional kitchens have been decharacterized [38] as a result of progressive globalization, demonstrating the need to recover gastronomic heritage and to value traditional flavors [39].…”

Section: Groupmentioning

confidence: 99%

Labeling of packaged foods in Brazil: Use of terms such as homemade, traditional, and the like

et al. 2018

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Objective The study aimed to shed light on the use of the terms “homemade”, “traditional”, and other similar terms in the front-of-pack labels of industrialized foods. Methods Labels of all packaged foods products (n=5,506) available for sale in a Brazilian supermarket were analyzed. The analysis verified the relative and absolute frequency of terms according to the similarity of expressions and semantics by food groups according to Brazilian regulation (nº 359/2003). A chi-square test identified differences in the total food terms with terms between food groups (.<0.001). Results Of all foods analyzed, 14.1% (n=778) presented the target terms. On the analyzed labels, the age of the brand or product was found more frequently (58.1%, n=495), followed by the terms “traditional” (20.1%, n=175) and “original” (11.0%, n=94). The groups that presented the highest relative frequency were groups I (baking goods) and II (canned vegetables), both with 21.4%. Conclusion The study confirmed the commercialization of packaged foods with terms that refer to a traditional and homemade production with different connotations. The information contained in the labels should be clear and correct to ensure that the consumer can make informed choices. The findings indicate the importance of investigating consumers’ perception of the presence of these terms on labels and clarifying the composition of these foods.

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Section: Groupmentioning

confidence: 99%

Labeling of packaged foods in Brazil: Use of terms such as homemade, traditional, and the like

et al. 2018

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“…For example, traditional restaurants that serve a local cuisine, which is a cuisine with a regional culinary culture and long-term continuity over generations, represent a growing trend in the food service industry (Kim and Song, 2020). Given that traditional restaurants take the role of cultural disseminators promoting the local culture and heritage (Uggioni et al, 2010), the perceived authenticity of these restaurants is a key factor determining consumers' dining intentions. However, current insights into what constitutes service authenticity and the comparative influences of different authenticity dimensions are limited.…”

Section: Introductionmentioning

confidence: 99%

Service authenticity and its effect on positive emotions

Kim

2021

JSM

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Purpose This paper aims to report that authenticity is a crucial factor in determining consumer behavior. To ensure that customers feel a sense of authenticity, service organizations and researchers must understand the factors that convey perceived authenticity. Therefore, this study uses multiple features of perceived service authenticity (i.e. continuity, consistency, uniqueness, talent, scarcity, honesty and traditional) and examines their effects on positive emotions in a traditional restaurant service context. Design/methodology/approach A total of 342 surveys were collected using a panel data service in China. This study examined the structural relationships among perceived service authenticity, positive emotions and revisit intention using AMOS. Additionally, a multigroup analysis was conducted to identify the moderating effect of individuals’ psychological traits (i.e. nostalgia proneness). Findings The results indicated that all service authenticity dimensions except continuity significantly enhance positive emotions. Furthermore, positive emotions significantly enhanced revisit intention. The results also revealed that nostalgia proneness moderates the effects of service authenticity on positive emotions. Practical implications The results provide important insights into how to increase customers’ perceived service authenticity and positive emotions. Originality/value This research is a pioneering effort to conceptualize a multiple-dimensional structure of the authenticity model and test its appropriateness in a traditional restaurant context. Furthermore, this study is one of the first attempts to develop an authenticity model that links service authenticity, positive emotions, revisit intention and the moderator of nostalgia proneness based on the Mehrabian and Russell model.

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“…Os restaurantes típicos são mais valorizados, pois apresentam um pouco da história local e são as melhores referências para o consumo de ingredientes regionais [7] .…”

Section: Introductionunclassified