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Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
Get PDFThe 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
Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications
No full textProjective methods allow for understanding food consumer behavior quickly and with reliable results. This short review aims to update projective methods for studying food consumer behavior. Several applications of the projective methods were identified, the association, construction, and completion techniques the most common to decipher food consumption behavior. Personification techniques and shopping lists allow for identifying the consumer profile while completing sentences or stories helps to understand the factors that influence or limit food consumption. Finally, the theoretical approaches used by studies with projective methods are based principally on social representations and expectancy-value theories. The big five personality traits theory may be useful for future studies using the shopping list or product personality profile techniques.Fil: Rojas Rivas, Edgar. Universidad de Las Américas Puebla; MéxicoFil: Thomé Ortiz, Humberto. Universidad Autónoma del Estado de México; MéxicoFil: Cuffia, Facundo. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. 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; Argentin
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach
No full textThe aim of this work was to explore, based on language of experts and consumers, how they define the concept of gastronomy and Mexican cuisine applying the Theory of Social Representation. Gastronomy has become very relevant in the recent years and numerous researches on the matter have been published. Likewise, gastronomy has become one of the main drivers for tourists to travel to a certain destination, such as Mexico, whose traditional cuisine has been included within the List of Intangible Cultural Heritage of UNESCO. This research was carried out in two phases: the first one through 22 semi-structured interviews with chefs who work in public and private schools of gastronomy in Mexico, and the second one through a convenience sampling in Central Mexico with a sample of 329 Mexican consumers. Information was obtained through Open-Ended questions, Word Association technique (WA) and Free Listing (FL) task. Interviews were recorded, transcribed and analyzed through content analysis. The words or terms obtained from the WA were grouped into categories by means of lemmatization process. Through FL, there were obtained the main foods, ingredients or dishes of Mexican cuisine and Cognitive Salience Index (CSI) was calculated. Results of this research establish that gastronomy is a complex concept and that the social representation of chefs and consumers are related with traditional and human aspects, sensory characteristics of foods, apart from techniques, methods and forms of food preparation. In this sense, the categories, foods, and ingredients that characterize Mexican cuisine are discussed based on the language of experts and consumers applying the Theory of Social Representation.Fil: Rojas Rivas, Edgar. Universidad de Ixtlahuaca Cui; MéxicoFil: Rendón Domínguez, Alicia. Universidad de Ixtlahuaca Cui; MéxicoFil: Felipe Salinas, José Alberto. Universidad de Ixtlahuaca Cui; MéxicoFil: 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; Argentin
Gastronomy: A novel social representation of foods through consumers´ language
No full textEvolution of human beings and their relationship with food has gone from scarcity to overabundance due to several factors, mainly those of a technological and socio-economic nature. For its part, the human being is also the only species in the world that prepares its food based on social norms, fashions, beliefs, or customs (Bolanos, 2009). In addition, the multipleways of preparing food within a society, along with traditions or beliefs related to it, reflect the traditional gastronomy of a specific place or territory (Guerrero et al., 2010).Gastronomy is a fundamental concept for describing a social representation of foods through the consume's language and for explaining the cultural and feeding characteristics of a society (Cuffia et al., 2021). However, although it is widely used, this is not clearly defined. Several definitions have been established from the language of experts in the gastronomic field, leaving aside one of the most important dimensions: the opinions, perceptions, or cognitive structures that consumers possess in different cultural contexts of the world (Rojas-Rivas et al., 2020, 2021). Furthermore, owed to the global importance, gastronomy has currently acquired today and the interest of chefs, artists, academics, and scientists in this discipline, new concepts have emerged in this field (Fooladi et al., 2019). As an example, one can mention the application of science in cooking, normally called molecular gastronomy (Barham et al., 2010); or the foray into the neuroscience area to understand why food has a certain flavor, usually called neurogastronomy (Fooladi et al., 2019; Shepherd, 2012; Spence, 2016); or gastrophysics (Spence, 2018). These have approached the experience of human food from the areas of psychology and sensory analysis. However, recently, new studies expose the diversity of dimensions that are needed to define gastronomy through the study of its social representations. In fact, it has been shown that this concept consists of dimensions related to Culture, Food and beverages (F&B), Hedonism, Sensory aspects, Ingredients, methods, and techniques,? among others (Rojas-Rivas et al., 2021).In the field of tourism, gastronomy has become an element of interest for the movement of people to a destination. Some studies highlight the importance of identifying profiles and types of tourists to detect the motivations that exist to carry out gastronomic or culinary tourism activities (P erez et al., 2020); the importance of food service in its development (Bertan, 2020); the role of traditional and local food (Sanchez-Canizares and Castillo-Canalejo, 2015) or gastronomic festivals (Lopez-Guzman et al., 2017). For this reason, understanding social representations towards gastronomy from the language of consumers will be useful for gastronomic tourism literature, as well as for public entities in charge of promoting gastronomic-based tourist destinations, contributing to the development of regional or local economies.In this book chapter, we present a novel concept of gastronomy based on the empirical data from a cross-cultural study conducted among consumers from Mexico and Argentina (Rojas-Rivas et al., 2021). We use previous information to understand the concept of gastronomy in a global way from the language of consumers belonging to two Latin American territories with marked cultural differences. In addition, we present information on the study of gastronomy at a theoretical methodological level, including the structural approach of the theory of social representations (TSR), which may be of interest for future research in the gastronomic field to understand eating behaviors.To begin with, we describe some definitions of gastronomy. Subsequently, we introduce the reader to the Theory of Social Representations and the theoretical-methodological implications of its use, along with the Central Core Theory, which is fundamental to understand the social representations towards a concept. Finally, we present the results of thecross-cultural case study carried out in a global way and give a series of implications for the future on the importance of gastronomy and food, as well as future research opportunities in the field.Fil: Rojas Rivas, Edgar. Universidad de Ixtlahuaca Cui; MéxicoFil: 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; Argentin
Consumers’ perception of a traditional fermented beverage in Central Mexico: An exploratory study with the case of pulque
No full textPurpose: Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers? perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, to explore the underlying factors that influence consumers? perception toward pulque, and second, to identify groups of consumers according to their perception. Design/methodology/approach: A questionnaire was designed and applied to 220 consumers within points of sales. Exploratory factor analysis (EFA) was undertaken and hierarchical cluster analysis (HCA) was used to identify different groups of consumers. Findings: By means of EFA three factors were obtained: traditionality, bad reputation of pulquerías and functional beverage. In order to identify different consumption patterns among consumers, HCA was performed and three groups were identified: traditional, neo-consumers and neo-consumers in transition. The groups identified showed significant differences in their perception. Practical implications: Pulque has recently gained interest in various consumer sectors, mainly among young consumers, who are consuming and promoting the beverage these days. In this sense, the results of this work could be used for its promotion and consumption in order to attract more consumers and make a contribution to the development of local economies. Originality/value: This is the first work in Mexico to explore the perception of consumers toward pulque: the most important traditional fermented beverage in Central México. Results of this research suggest the appearance of a revaluation process among young consumers, more informed and with greater sensitivity toward traditional Mexican food, particularly in the case of pulque. Likewise, these results could be useful for producers and sellers to carry out commercial strategies and promote the drink.Fil: Rojas-Rivas, Edgar. Universidad de Ixtlahuaca Cui; MéxicoFil: Viesca-González, Felipe Carlos. Universidad Autónoma del Estado de México; MéxicoFil: Favila-Cisneros, Héctor Javier. Universidad Autónoma del Estado de México; MéxicoFil: 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; Argentin
Time orientation and risk perception moderate the influence of nutritional warnings on food choice
No full textNutritional warnings are becoming popular as a front-of-package labelling scheme aimed at discouraging consumption of products with high content of nutrients associated with non-communicable diseases. Factors claimed to influence the effectiveness of such nutritional warnings include personality traits linked to risk perceptions and the extent to which individuals are present-oriented or futurefocused in their decision-making style. Therefore, the study aimed to explore whether time orientation and sodium risk perception may moderate the influence of nutritional warnings on food choices. An online study involving 498 participants was carried out. Participants performed a choice-conjoint task involving bread packages differing in three 2-level variables: sodium warning (present vs. absent), type of bread (regular vs. whole wheat) and brand (well-known vs. unknown). They were presented with 8 pairs of bread packages and for each pair, were asked to indicate the one they would choose if they were in a supermarket. Next, participants answered a scale on ´consideration of future consequences´ adapted to eating habits, and responded to statements measuring perceived risk of sodium consumption. Data were analyzed using mixed logit models.Results revealed that the inclusion of the sodium warning on the packages discouraged participants´ choice (p=0.001), reinforcing its potential to reduce sodium consumption. Time orientation and sodium perceived risk moderated the effect of bread characteristics on participants´ choices. Besides, participants preferred the well-known (vs. unknown) brand (p=0.036), while the type of bread only had a marginal effect on their choice of bread packages (p=0.095). It was found that both a focus on immediate consequences and thinking that the risk associated with sodium consumption can be compensated decreased the ffectiveness of the sodium warning. In addition, the relative importance of brand on participants´ choices decreased as perceived risk increased. Regarding type of bread, participants who prioritized immediate consequences of eating habits preferred white bread over whole bread, while those with greater consideration of future consequences preferred whole wheat bread. Results from the present work suggest that communication campaigns aimed at encouraging participants to consider nutritional warnings in their decision-making process should promote a future-oriented vision on eating habits, as well as raise risk awareness.Fil: Ares, Gastón. Universidad de la República; UruguayFil: Rojas Rivas, Edgar. Universidad de la República; UruguayFil: Antúnez, Lucía. Universidad de la Republica; UruguayFil: 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: Otterbring, Tobias. University Aarhus; DinamarcaFil: Aschemann Witzel, Jessica. University Aarhus; DinamarcaFil: Giménez, Ana. Universidad de la República; UruguayInternational Society of Behavioral Nutrition and Physical Activity Annual MeetingPragaRepública ChecaInternational Society of Behavioral Nutrition and Physical Activit
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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