Facundo Cuffia
Biographic Data
| ID | 895870 |
|---|---|
| NAME | Facundo Cuffia |
| GIVEN NAMES | Facundo |
| FAMILY NAME | Cuffia |
| SIGNATURE | CUFFIA F |
| AFFILIATIONS | Universidad Nacional del Litoral |
| ORCID | 0000-0001-7944-0321 |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 6 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 2 |
Using the free listing technique to study consumers' representations of traditional gastronomy in Argentina
The 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 we…
Time orientation and risk perception moderate the influence of sodium warnings on food choice
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
Time orientation and risk perception moderate the influence of sodium warnings on food choice
Using the free listing technique to study consumers' representations of traditional gastronomy in Argentina
The 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 we…
Business (3 works) · Culinary Culture and Tourism (2 works) · Organic Food and Agriculture (2 works) · Perception (2 works) · Psychology (2 works) · Social Psychology (2 works) · Advertising (1 work) · Amaranth (1 work) · Archaeology (1 work) · Behavioral Health and Interventions (1 work)