Angélica Espinoza-Ortega
Biographic Data
| ID | 879320 |
|---|---|
| NAME | Angélica Espinoza-Ortega |
| GIVEN NAMES | Angélica |
| FAMILY NAME | Espinoza-Ortega |
| SIGNATURE | ESPINOZA-ORTEGA A |
| AFFILIATIONS | Universidad Autónoma del Estado de México |
| ORCID | 0000-0002-5968-0587 |
| VERIFIED | Yes |
| TOTAL WORKS | 11 |
| TOTAL CITATIONS | 13 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
Psychographic segmentation and consumer cheese behaviour
Purpose Segmenting cheese consumers in Mexico based on their behaviour and lifestyle through the adaptation of the Food Related-Lifestyle. Design/methodology/approach A non-probabilistic random sample was used which included cheese consumers over the age of 18. A digital questionnaire was developed on the SURVIO platform, divided into three sections: socio-demographic characteristics, consumption behaviour questions and food-related lifestyle adj…
Perception of non-conventional food consumption
Purpose To analyse the reasons for acceptance and rejection of insect consumption among urban Mexican consumers based on their perceptions and levels of food neophobia and neophilia. Design/methodology/approach A questionnaire was distributed online to 415 people. The Food Neophobia Scale was used, measured on a four-point Likert scale, and consumers were grouped according to their level of neophobia. The Free Word Association technique was used …
The perceived authenticity in food among sociological generations
Purpose The study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico. Design/methodology/approach An online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analy…
Motivos de consumo de vino de enoturistas del centro de México
Estudiamos los factores de consumo de vino en las rutas enológicas del Centro de México. Para ello, diseñamos un cuestionario aplicado a 402 sujetos en la Ruta del Queso y el Vino, en Querétaro, estructurado en tres secciones: Food Choice Questionnaire para identificar los motivos de consumo, libre asociación de palabras y, finalmente, fueron recopiladas las características sociodemográficas, siendo estas últimas analizadas de manera cualitativa.…
Gender inequalities in the sale of handmade corn tortillas in central Mexican markets
ObjectiveThe objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in central Mexico, facing the COVID-19 pandemic.MethodsThis was a qualitative study based on 36 in-depth interviews before pandemic (2018), as well as 16 interviews during pandemic (2020) of women engaged in this work.ResultsMaking corn t…
Comercialización de cultivos y productos agroecológicos como aporte al sostenimiento de las unidades domésticas. El caso del grupo “Mujeres Cosechando”, México
La agricultura ha sido importante para el sustento de diversas poblaciones. La demanda de alimentos ha ido al alza y, con ello, los sistemas agrícolas han sufrido modificaciones, pasando de producciones de pequeña a gran escala. Múltiples problemáticas apuntan a la insostenibilidad generada por dichos cambios. El objetivo del artículo es analizar la pertinencia de la agroecología para vincular la producción con la comercialización y así aportar a…
What is a traditional food? Conceptual evolution from four dimensions
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 th…
Una aproximación al turismo micológico desde el enfoque de capital rural. Análisis comparativo en el Centro de México
El turismo rural juega un importante papel en la reestructuración productiva del espacio rural, siendo una estrategia transversal de diversificación económica, basada en los principios de multifuncionalidad y pluriactividad. El desarrollo de algunas modalidades turísticas, como el turismo micológico, depende de la articulación entre recursos específicos que integran el capital rural de los territorios. El objetivo del trabajo fue identificar la i…
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
Street sale of pulque and sociospatial practices
Pulque is an agave (agave salmiana) alcoholic beverage, with a high nutritional content, which is part of the diet and ritual life of different ethnic groups in central Mexico. Since pre-Hispanic times, it has been commercialized and consumed in street markets. There is limited knowledge about the strategies that women who sell pulque use to face the mechanisms of exclusion, discrimination and control established for the sale of pulque. The objec…
Evolución y uso del agua de riego en los sistemas campesinos de producción de leche del noroeste del Estado de México
Se analiza en retrospectiva, la evolución del sistema de riego y la actividad agropecuaria en la región noroeste del estado de México. Se emplearon diversas estrategias de análisis a partir de información proporcionada por dependencias gubernamentales, entrevistas a informantes clave, así como la aplicación de cuestionarios a productores que hicieron uso del recurso. Se logró identificar que la disponibilidad de agua ha contribuido al establecimi…
What is a traditional food? Conceptual evolution from four dimensions
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 th…
Street sale of pulque and sociospatial practices
Pulque is an agave (agave salmiana) alcoholic beverage, with a high nutritional content, which is part of the diet and ritual life of different ethnic groups in central Mexico. Since pre-Hispanic times, it has been commercialized and consumed in street markets. There is limited knowledge about the strategies that women who sell pulque use to face the mechanisms of exclusion, discrimination and control established for the sale of pulque. The objec…
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
Gender inequalities in the sale of handmade corn tortillas in central Mexican markets
ObjectiveThe objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in central Mexico, facing the COVID-19 pandemic.MethodsThis was a qualitative study based on 36 in-depth interviews before pandemic (2018), as well as 16 interviews during pandemic (2020) of women engaged in this work.ResultsMaking corn t…
Evolución y uso del agua de riego en los sistemas campesinos de producción de leche del noroeste del Estado de México
Se analiza en retrospectiva, la evolución del sistema de riego y la actividad agropecuaria en la región noroeste del estado de México. Se emplearon diversas estrategias de análisis a partir de información proporcionada por dependencias gubernamentales, entrevistas a informantes clave, así como la aplicación de cuestionarios a productores que hicieron uso del recurso. Se logró identificar que la disponibilidad de agua ha contribuido al establecimi…
Street sale of pulque and sociospatial practices
Pulque is an agave (agave salmiana) alcoholic beverage, with a high nutritional content, which is part of the diet and ritual life of different ethnic groups in central Mexico. Since pre-Hispanic times, it has been commercialized and consumed in street markets. There is limited knowledge about the strategies that women who sell pulque use to face the mechanisms of exclusion, discrimination and control established for the sale of pulque. The objec…
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
Una aproximación al turismo micológico desde el enfoque de capital rural. Análisis comparativo en el Centro de México
El turismo rural juega un importante papel en la reestructuración productiva del espacio rural, siendo una estrategia transversal de diversificación económica, basada en los principios de multifuncionalidad y pluriactividad. El desarrollo de algunas modalidades turísticas, como el turismo micológico, depende de la articulación entre recursos específicos que integran el capital rural de los territorios. El objetivo del trabajo fue identificar la i…
Comercialización de cultivos y productos agroecológicos como aporte al sostenimiento de las unidades domésticas. El caso del grupo “Mujeres Cosechando”, México
La agricultura ha sido importante para el sustento de diversas poblaciones. La demanda de alimentos ha ido al alza y, con ello, los sistemas agrícolas han sufrido modificaciones, pasando de producciones de pequeña a gran escala. Múltiples problemáticas apuntan a la insostenibilidad generada por dichos cambios. El objetivo del artículo es analizar la pertinencia de la agroecología para vincular la producción con la comercialización y así aportar a…
What is a traditional food? Conceptual evolution from four dimensions
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 th…
Motivos de consumo de vino de enoturistas del centro de México
Estudiamos los factores de consumo de vino en las rutas enológicas del Centro de México. Para ello, diseñamos un cuestionario aplicado a 402 sujetos en la Ruta del Queso y el Vino, en Querétaro, estructurado en tres secciones: Food Choice Questionnaire para identificar los motivos de consumo, libre asociación de palabras y, finalmente, fueron recopiladas las características sociodemográficas, siendo estas últimas analizadas de manera cualitativa.…
Gender inequalities in the sale of handmade corn tortillas in central Mexican markets
ObjectiveThe objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in central Mexico, facing the COVID-19 pandemic.MethodsThis was a qualitative study based on 36 in-depth interviews before pandemic (2018), as well as 16 interviews during pandemic (2020) of women engaged in this work.ResultsMaking corn t…
The perceived authenticity in food among sociological generations
Purpose The study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico. Design/methodology/approach An online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analy…
Psychographic segmentation and consumer cheese behaviour
Purpose Segmenting cheese consumers in Mexico based on their behaviour and lifestyle through the adaptation of the Food Related-Lifestyle. Design/methodology/approach A non-probabilistic random sample was used which included cheese consumers over the age of 18. A digital questionnaire was developed on the SURVIO platform, divided into three sections: socio-demographic characteristics, consumption behaviour questions and food-related lifestyle adj…
Perception of non-conventional food consumption
Purpose To analyse the reasons for acceptance and rejection of insect consumption among urban Mexican consumers based on their perceptions and levels of food neophobia and neophilia. Design/methodology/approach A questionnaire was distributed online to 415 people. The Food Neophobia Scale was used, measured on a four-point Likert scale, and consumers were grouped according to their level of neophobia. The Free Word Association technique was used …
Culinary Culture and Tourism (5 works) · Sociology (5 works) · Agricultural and Food Production Studies (4 works) · Art (4 works) · Geography (4 works) · Humanities (4 works) · Social science (4 works) · Business (3 works) · Organic Food and Agriculture (3 works) · Political science (3 works)