What is a traditional food? Conceptual evolution from four dimensions

Abstract

The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics for future research. A literature review of traditional foods was conducted that examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on the topic. Twenty-three definitions were identified in the period 1995–2019. It reveals the difficulty of establishing one that encompasses such a dynamic concept. Although there is variability in the specific characteristics of these foods, four dimensions have been established: time, place, know-how, and cultural meaning. It was found that their main characteristic is the transmission of knowledge and raw materials between generations. The conceptualization of the term has been developed mainly in Europe, based on the perspective of consumers. New trends in research include the contrast and complementarity of innovation in traditional foods and the difference between these products and those named with similar attributes such as typical, regional, ethnic, local, among others. Social network analysis (SNA) was used to study the definitions of a concept, something that had not been done with this approach. Suggestions are made for possible research on the subject, such as the conceptual delimitation of related terms and the compatibility between innovation and tradition.

Vegetarian ethnic foods of South India: review on the influence of traditional knowledge

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Facilitators and barriers to the consumption of traditional foods among adults in Zimbabwe

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Food sovereignty of the P’urhépecha of Michoacán, Mexico: historical review and critical perspectives from nature-culture relationships

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