What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

Rojas-Rivas, Edgar; Rendón-Domínguez, Alicia; Felipe-Salinas, José Alberto; Cuffia, Facundo

doi:10.1016/j.foodqual.2020.103930

Cited by 42 publications

(27 citation statements)

References 42 publications

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“…The most mentioned category was Ingredients and elaboration process (70.52%); in this category, the participants mentioned words related to ingredients and production process of Sende (ingredients, corn, pulque). These results concur with those of Rojas‐Rivas et al (2020), who reported that consumers of Central Mexico perceive traditional foods as part of the gastronomy; moreover, the ingredients and methods of production are a fundamental part of their recognition.…”

Section: Resultssupporting

confidence: 91%

“…In Mexico, there are several traditional ethnic food products that consumers recognize as part of the gastronomic heritage of the country, including particular foods or dishes that are made in specific regions of the country; moreover, fermented beverages are not an exception in Mexican gastronomic heritage (Pérez‐Armendáriz & Cardoso‐Ugarte, 2020; Rojas‐Rivas, Rendón‐Domínguez, Felipe‐Salinas, & Cuffia, 2020). Unfortunately, several beverages or traditional gastronomic dishes are still unknown to the population, which can lead to their complete disuse or loss.…”

Section: Introductionmentioning

confidence: 99%

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Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Bernal-Gil

Favila-Cisneros

Zaragoza-Alonso

et al. 2020

Journal of Sensory Studies

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Foods considered ethnic are produced and consumed in a specific region. As well it has been documented that consumers expresses fear of the intention of eating new foods. Furthermore, the perception of the Mexican consumers toward ethnic foods has been scarcely studied. The aim of this work was to explore the perception toward Sende-a traditional ethnic Mazahua beverage of low alcoholic content, produced from germinated corn, dried, cooked and fermented-using word association (WA) and Food Neophobia Scale (FNS). A questionnaire was designed and applied to 160 people in a locality in Central Mexico where, traditionally, this beverage is produced. The mean of FNS was 26.70, which suggests that food neophobia level in the sample under study was low. Through WA, 13 categories were obtained which reflect the perception toward the beverage. By means of cluster analysis, three groups were obtained, which presented differences in FNS and the categories obtained through WA. These results may serve to promote and foster the consumption of traditional ethnic foods, which are not familiar for the population, this with a view to increasing the number of new producing establishments, improving profitability and developing the local economy. Practical applications There is a wide range of traditional ethnic foods in Mexico. However, many are unknown to the population and are falling in disuse, which could lead to their disappearance. The results of this work might help local producers or institutions from different regions of the country to promote their gastronomic heritage, particularly their traditional ethnic foods. Furthermore, this research shows that young people may be more interested in trying and consuming this type of food products. In that sense, campaigns to promote and disseminate ethnic foods could focus on this consumer sector considering their levels of acceptance or rejection when consuming little known or non diet food products. 1 | INTRODUCTION Food is a fundamental part of any society's culture. The relation between edible natural resources and technological development has evolved and influenced what we eat, the way our foods are obtained and the methods to prepare them (Meléndez & Cañez, 2010). Each country or region configures food characteristics on the basis of cultural components associated with the individuals' consumption patterns which, gradually, become their traditional cuisine. Traditional foods are part of a cultural model, as they comprise ancestral culinary

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Bernal-Gil

Favila-Cisneros

Zaragoza-Alonso

et al. 2020

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…As mentioned, we did not consider other plant or animal products that are often mixed with pulque consumption which are generally called pulques curados [93][94][95]. We did not consider them because the main substrate is the fermented agave sap and fruits are added after pulque is produced.…”

Section: Cluster Of Agave Beveragesmentioning

confidence: 99%

“…However, the number of Agave species employed as main substrates for pulque production (42 species) is high. Pulque results from the fermentation of Agave sap, and it has been recorded as spontaneous fermentation [91,92], but also as the product of using inoculums, which have been characterized in different regions [23,[93][94][95][96]. Pulque preparation starts with the collection of the agave sap called aguamiel directly from the agave stem, which is mostly performed under non-sterile conditions [95,96].…”

Section: Cluster Of Agave Beveragesmentioning

confidence: 99%

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Ojeda-Linares

Álvarez-Ríos

Figueredo-Urbina

et al. 2021

Foods

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Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

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“…Recent research has focused on the analysis of gastronomic tourism in World Heritage sites and cities, given the tourism potential of the combination of the material or intangible "Heritage of Humanity" and gastronomy. In this way, studies carried out on tourism and gastronomy, including topics of gastronomic interest, satisfaction with gastronomy, or the valuation of gastronomic attributes in various places, such as Spain [8][9][10], Italy [11], Ireland [12], Portugal [13], Mexico [14], Colombia [5,15] and Morocco [16], stand out.…”

Section: Introductionmentioning

confidence: 99%

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

et al. 2021

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Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visiting the city, based on gastronomy. Finally, the results allow us to conclude that the levels of tourist satisfaction are different, depending on their attitude toward gastronomy, as classified by the groupings obtained.

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What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

Cited by 42 publications

References 42 publications

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

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