What is a traditional food? Conceptual evolution from four dimensions
Datos Bibliográficos
| ID | 5166328 |
|---|---|
| Autores | Zeltzin Rocillo-Aquino, Zeltzin Itzel Rocillo-Aquino (0000-0002-2025-2059, Chapingo Autonomous University, autor de correspondencia), Fernando Cervantes-Escoto (0000-0003-3725-9684, Chapingo Autonomous University), Juan Antonio Leos-Rodríguez, Juan Antonio Lugo Machado (0000-0003-4864-8546, Chapingo Autonomous University), Daniela Cruz-Delgado, Daniela Cruz Delgado (0000-0003-0289-7483), Angélica Espinoza-Ortega (0000-0002-5968-0587, Universidad Autónoma del Estado de México) |
| Año | 2021 |
| Volumen | 8 |
| Número | 1 |
| Fecha de publicación | 2021-11-29 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Journal of Ethnic Foods (JOURNAL) |
| Identificadores de la revista | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Editorial | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-021-00113-4 |
| OpenAlex | W3216388599 |
| Idioma | EN |
| Citas recibidas | 20 |
| Referencias citadas | 51 |
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
Conceptual framework · Conceptualization · Data science · Epistemology · Ethnic group · Knowledge management · Management science · Social science · Sociology · Biochemical Analysis and Sensing Techniques · Computer Science · Culinary Culture and Tourism · Engineering · Organic Food and Agriculture · Artificial Intelligence
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| Obras citantes distintas | 20 |
|---|---|
| Citas por año | 5 |
| Intervalo de citas | 2022 - 2026 (5) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 17 |