Cross-cultural representations of gastronomy among consumers in two Latin American countries

Rojas-Rivas, Edgar; Urbine, Ayelén; Zaragoza-Alonso, Jazmín; Cuffia, Facundo

doi:10.1016/j.foodres.2020.109881

Cited by 10 publications

(10 citation statements)

References 40 publications

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“…Gastronomy is essential in any society and contributes to understanding people's food choices and preferences. Therefore, through the study of gastronomy, it is possible to identify people's eating behaviors [4] and study the different perceptions of consumers according to the cultural context of each region [5,6]. Likewise, gastronomy comprises traditional foods and beverages representing society's food culture [7].…”

Section: What Is Gastronomy?mentioning

confidence: 99%

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

et al. 2023

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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.

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Section: What Is Gastronomy?mentioning

confidence: 99%

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

et al. 2023

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“…Tourists' preference for a place is increasingly influenced by factors such as the quality of the local cuisine, local culture, religion, and budget [22,23]. An increasing amount of research is being conducted on how food, wine, and the "gastronomic experience" as a whole affect people's overall satisfaction and motivational level [24,25]. As a result, local cuisine has become a popular tourist attraction.…”

Section: Of 17mentioning

confidence: 99%

Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan

Ullah

Khan

Saeed

et al. 2022

IJERPH

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Gastronomic tourism is becoming an essential consideration among tourists when choosing a tourist destination. One of the main reasons for visiting a specific destination for almost 15% of tourists is “gastronomy”. This has led to the development of a new kind of tourism called “Gastronomic Tourism”. However, there has been minimal research on gastronomy tourism, specifically in Pakistan. The primary purpose of this study is to measure the level of satisfaction in a tourist destination and furthermore consider gastronomy as a component of visitor motivation. A survey of 307 tourists who had recently visited Pakistan’s northern areas was undertaken to conduct the study. This has enabled us to better understand the variables that influence the behaviors and attitudes of tourists toward this popular tourist attraction. Gastronomy motivation impacts tourism location selection, and gastronomic experience influences satisfaction, according to the research. Specifically, tourists show a keen interest in gastronomic experiences after feeling satisfied with the destination and local foods, developing loyalty toward the destination.

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“…Therefore, the representations in the central core can be identified and positioned in the map’s upper-left area, while the peripheral regions are found in the upper-right (first periphery) and lower quadrants of the map (left = contrasting elements zone; right = second periphery). As previously established, this approach has been used with different concepts or food products taken from the language of consumers, including cheeses [ 22 , 23 , 24 , 25 , 26 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses

Rojas-Rivas

Thomé-Ortíz

Espinoza‐Ortega

2022

Foods

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Projective methods are qualitative tools used to study food consumer behavior. In recent years, there has been an increase in studies that use these tools to analyze consumer behavior, particularly with the word association (WA) technique. However, one of the challenges in using these methods is the stability and validity of the data. This research aimed to obtain preliminary information on the stability and validity of the associations generated by consumers with the WA technique, using the structural approach of social representations. For this, two studies were carried out; for the first study, a face-to-face survey was carried out in which 89 consumers participated, who wrote the first words that came to mind with the stimulus “Aculco” on a ballot paper. For the second study, 122 consumers completed the same task as in the first study; however, the participants were recruited from an online survey. A random sample (n = 50) of both studies was selected to explore the stability and validity of the results. In the three study samples, the words were grouped into categories and analyzed through the structural approach of social representations. The frequency of mention of the identified categories was compared with the chi-square test and the average position (AP) and the Cognitive Salience Index (CSI) were calculated. Prototype maps were built to study the structure of the categories according to the central core and peripheral areas. Cluster analysis was performed to corroborate the structure of the representations. Finally, multiple factor analysis (MFA) was performed to determine the similarity of the results obtained from the three samples using the RV coefficient. No statistical differences (p > 0.05) were identified in most of the representations (n = 11) generated from the WA task. Furthermore, the representation “Cheese and dairy products” was positioned in the central core of the three maps. The APs and the CSIs of each representation were similar in the three study samples. The RV coefficient (≥0.80) indicated similarity in the representations obtained. Results of this research can be useful for future studies that attempt to compare the stability and validity of the information based on qualitative and more flexible methodologies. Some methodological implications related to the validity and stability of projective methods are discussed.

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Cross-cultural representations of gastronomy among consumers in two Latin American countries

Cited by 10 publications

References 40 publications

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

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

Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan

A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses

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