The traditional food of migrants: Meat, water, and other challenges for dietary advice. An ethnography in Guanajuato, Mexico

Smith-Morris, Carolyn

doi:10.1016/j.appet.2016.06.001

Cited by 12 publications

(5 citation statements)

References 49 publications

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“…The free listing method is a qualitative tool used to understand cultural domains from the consumers' language. It is widely used in sociology and anthropology [16,17]. It is based on a simple procedure in which people are asked to list all the words, ideas or things they think or refer to some concept, topic or domain [16,18].…”

Section: Free Listing: a Methodological Tool For The Study Of Gastronomymentioning

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: Free Listing: a Methodological Tool For The Study Of Gastronomymentioning

confidence: 99%

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

et al. 2023

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“…Composite dishes with more than one main ingredient were separated into the main food components, and these components were ranked according to the order in which they were mentioned. For example, in the dish “beans and yam porridge,” “beans” was ranked first, while “yam” was placed next on the list and ranked immediately below “beans.” Finally, multiple responses about a specific food or dish were considered only the first time these were mentioned, respecting their position on the list of each focus group [ 56 ].…”

Section: Data Managementmentioning

confidence: 99%

“…For example, in the dish "beans and yam porridge," "beans" was ranked first, while "yam" was placed next on the list and ranked immediately below "beans." Finally, multiple responses about a specific food or dish were considered only the first time these were mentioned, respecting their position on the list of each focus group [56].…”

Section: Data Analysesmentioning

confidence: 99%

Why Acute Undernutrition? A Qualitative Exploration of Food Preferences, Perceptions and Factors Underlying Diet in Adolescent Girls in Rural Communities in Nigeria

Sosanya,

Freeland-Graves,

Gbemileke

et al. 2024

Nutrients

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Background: Adolescent girls are nutritionally vulnerable due to their rapid growth and increased nutrient requirements. Nigeria has the sixth-largest population in the world. This study qualitatively explored the food preferences, perceptions of nutritive value and factors underlying food consumption of adolescent girls in rural communities in Nigeria. Methods: The data were collected via the free listing of foods and focus group sessions conducted in the Hausa language with 48 unmarried adolescent girls. The discussions were audio-recorded, transcribed, translated into English, and analyzed using a deductive thematic framework. Results: The mean age of the respondents was 13.0 ± 2.7, and almost half (48%) had a primary school education. A total of 19 and 23 foods were identified as preferred, and perceived as nourishing, respectively. The top 10 foods present on both free lists overlapped considerably in terms of cognitive salience. The focus group themes included nutrition knowledge, food preferences, autonomy, household food allocation, courtship practices, and agricultural landscapes and economic access. The participants had minimal knowledge of nutrients and food groups, and their preferred foods were limited in diversity. The key factors in food preferences were desirable health effects, sensory attributes, and the contribution of foods to a desirable body image for marriage. Household food choices depended on parents. Thus, a desire for independence was an incentive for early marriage, mostly at 13 to 17 years. Gender inequities in household food distribution (quantity) and animal protein intake were reported. The participants believed that boys need more food for strength to impregnate girls. As part of a courtship practice, the girls received gifts of animal source foods from potential suitors. The food options were limited by financial challenges and low agricultural diversity. Conclusion: To interrupt the cycle of inadequate food consumption and undernutrition in these adolescent girls, policy makers need to promote nutrition education and address the underlying determinants of inequitable access to nutritious foods.

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“…This is true even among those who perceive these foods to be less healthy than "American" food, although this perception may be due in part to less healthy versions of traditional foods being preferentially retained by these migrants [32]. Indeed, the translation and reproduction of "traditional foods" and their impact on health in migrant communities is subject to variation, depending on age at migration, household economic status, social context, and other variables [77].…”

Section: Migration Diet Change and Healthmentioning

confidence: 99%

Traditional Foods, Globalization, Migration, and Public and Planetary Health: The Case of Tejate, a Maize and Cacao Beverage in Oaxacalifornia

et al. 2023

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We are in the midst of an unprecedented public and planetary health crisis. A major driver of this crisis is the current nutrition transition—a product of globalization and powerful multinational food corporations promoting industrial agriculture and the consumption of environmentally destructive and unhealthy ultra-processed and other foods. This has led to unhealthy food environments and a pandemic of diet-related noncommunicable diseases, as well as negative impacts on the biophysical environment, biodiversity, climate, and economic equity. Among migrants from the global south to the global north, this nutrition transition is often visible as dietary acculturation. Yet some communities are defying the transition through selective resistance to globalization by recreating their traditional foods in their new home, and seeking crop species and varieties customarily used in their preparation. These communities include Zapotec migrants from the Central Valleys of the southern Mexican state of Oaxaca living in greater Los Angeles, California. Focusing on the traditional and culturally emblematic beverage tejate, we review data from our research and the literature to outline key questions about the role of traditional foods in addressing the public and planetary health crisis. We conclude that to answer these questions, a transnational collaborative research partnership between community members and scientists is needed. This could reorient public and planetary health work to be more equitable, participatory, and effective by supporting a positive role for traditional foods and minimizing their harms.

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The traditional food of migrants: Meat, water, and other challenges for dietary advice. An ethnography in Guanajuato, Mexico

Cited by 12 publications

References 49 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

Why Acute Undernutrition? A Qualitative Exploration of Food Preferences, Perceptions and Factors Underlying Diet in Adolescent Girls in Rural Communities in Nigeria

Traditional Foods, Globalization, Migration, and Public and Planetary Health: The Case of Tejate, a Maize and Cacao Beverage in Oaxacalifornia

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