What is a traditional food? Conceptual evolution from four dimensions

다국어 초록 (Multilingual 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 ecompasses 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.

다국어 초록 (Multilingual 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.

참고문헌 (Reference)

1 Zakowska-Biemans S, "Żywność Tradycyjna z Perspektywy Konsumentów" 19 (19): 5-18, 2012

2 Caterina Contini, "Why Do We Buy Traditional Foods?" Informa UK Limited 22 (22): 643-657, 2016

3 Cerjak M, "What motivates consumers to buy traditional food products? Evidence from Croatia and Austria using word association and laddering interviews" 116 (116): 1726-1747, 2014

4 Vlontzos G, "What are the main drivers of young consumers purchasing traditional food products? European field research" 7 (7): 2018

5 Borgatti SP, "Ucinet IV network analysis software" 15 : 12-15, 1992

6 Zecca F, "Trends and perspectives of the information asymmetry between consumers and Italian traditional food producers" 8 (8): 19-24, 2016

7 Jordana J, "Traditional foods: challenges facing the European food industry" 33 (33): 147-152, 2000

8 Hossain A, "Traditional foods history, preparation, processing and safety" Springer 219-238, 2019

9 Al-khusaibi M, "Traditional foods history, preparation, processing and safety" Springer 9-35, 2019

10 Verbeke W, "Traditional foods general and consumer aspects" Springer 3-16, 2016

11 Danesi F, "Traditional foods for health : screening of the antioxidant capacity and phenolic content of selected black sea area local foods" 93 (93): 3595-3603, 2013

12 D’Antuono LF, "Traditional foods and food systems : a revision of concepts emerging from qualitative surveys on-site in the black sea area and italy" 93 (93): 3443-3454, 2013

13 Trichopoulou A, "Traditional foods : a science and society perspective" 18 (18): 420-427, 2007

14 Trichopoulou A, "Traditional foods : Why and how to sustain them" 17 (17): 498-504, 2006

15 Cacciolatti LA, "Traditional food products : the effect of consumers’ characteristics, product knowledge, and perceived value on actual purchase" 27 (27): 155-176, 2015

16 Cotillon C, "Traditional food : A better compatibility with industry requirements" 93 (93): 3426-3432, 2013

17 Traditional United Europe Food (TRUEFOOD)., "Traditional United Europe Food"

18 Hervieu-Léger D, "Tourisme, tradition et ethnologie" 27 : 55-86, 1996

19 Tosato A, "The protection of traditional foods in the EU : traditional specialities guaranteed" 19 (19): 545-576, 2013

20 Gross R, "The four dimensions of food and nutrition security : definitions and concepts" 20 (20): 20-25, 2000

21 Amilien V, "The dimensions of"traditional food"in reflexive modernity : Norway as a case study" 93 (93): 3455-3463, 2013

22 Boncinelli F, "Territory, environment, and healthiness in traditional food choices : Insights into consumer heterogeneity" 20 (20): 143-157, 2017

23 Weichselbaum E, "Synthesis report No 6 : Traditional Foods in Europe Synthesis Report No 6 Traditional Foods in Europe" 2009

24 Quaranta G, "Survival and Sustainability" 187-194, 2011

25 Wasserman S, "Soc Netw Anal Methods Appl" NY Cambridge Univ Press 1999

26 Cayot N, "Sensory quality of traditional foods" 101 (101): 154-162, 2007

27 "Royal Spanish Academy Dictionary" 2014

28 Council Regulation, "Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs" 343-, 2012

29 Vanhonacker F, "Profiling European traditional food consumers" 112 (112): 871-886, 2010

30 Zuin L, "Produção de alimentos tradicionais-contribuindo para o desenvolvimento local/regional e dos pequenos produtores rurais" 4 (4): 109-127, 2007

31 Sajdakowska M, "Polish consumer perception of traditional food based on the qualitative survey [Postrzeganie żywności tradycyjnej przez polskich konsumentów na podstawie badańjakościowych]" 16 (16): 95-104, 2009

32 Wang O, "Perceptions of Chinese traditional food and European food among Chinese consumers" 118-, 2016

33 Luis Guerrero, "Perception of traditional food products in six European regions using free word association" Elsevier BV 21 (21): 225-233, 2010

34 "Nuestros alimentos tradicionales"

35 Costa HS, "New nutritional composition data on selected traditional foods consumed in black sea area countries" 93 (93): 3524-3534, 2013

36 Camacho-Vera JH, "Los alimentos artesanales y la modernidad alimentaria" 29 (29): 2019

37 Bessiere J, "Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas" 38 (38): 21-34, 1998

38 Nora P, "Les Lieux de mémoire" 1993

39 Miranda Román G, "La recolección de insectos con fines alimenticios en la zona turística de Otumba y Teotihuacán, Estado de México" 9 (9): 81-100, 2011

40 de Gante AV, "La genuinidad y tipicidad en la revalorización de los quesos artesanales mexicanos" 19 (19): 146-164, 2011

41 Montowska M, "Is authentication of regional and traditional food made of meat possible?" 52 (52): 475-487, 2012

42 Guerrero L, "Innovation strategies in the food industry: Tools for implementation" Elsevier Inc 77-89, 2016

43 Bianka Kühne, "Innovation in traditional food products in Europe: Do sector innovation activities match consumers’ acceptance?" Elsevier BV 21 (21): 629-638, 2010

44 Gellynck X, "Innovation and collaboration in traditional food chain networks" 8 (8): 121-129, 2008

45 Lee G, "How to protect traditional food and foodways effectively in terms of intangible cultural heritage and intellectual property laws in the Republic of Korea" 25 (25): 543-572, 2018

46 Vanhonacker F, "How European consumers define the concept of traditional food : evidence from a survey in six countries" 26 (26): 453-476, 2010

47 Almli VL, "General image and attribute perceptions of traditional food in six European countries" 22 (22): 129-138, 2011

48 Mehrdad Tajkarimi, "Food safety challenges associated with traditional foods in Arabic speaking countries of the Middle East" Elsevier BV 29 (29): 116-123, 2013

49 Serrano-Cruz MR, "Factors associated with the consumption of traditional foods in central Mexico" 120 (120): 2695-2709, 2018

50 Arezoo Haghighian Roudsari, "Explaining the barriers and facilitators of ethnic and traditional food choices from the viewpoints of women" 한국식품연구원 6 : 1-8, 2019

51 European Food Information Resource Network (EuroFIR), "European Food Information Resource Network of Excellence"

52 De Jesús Contreras D, "Entre el desarrollo económico y la apropiación cultural Apuntes para el debate sobre la valorización de alimentos emblemáticos" 25 (25): 327-347, 2016

53 Kuhnlein HV, "Dietary change and traditional food systems of indigenous peoples" 16 (16): 417-442, 1996

54 Dilis V, "Definition and documentation of traditional foods of the black sea area countries : potential nutrition claims" 93 (93): 3473-3477, 2013

55 Ministero Agricoltura, "Decreto Legislativo 30 Aprile 1998 n. 173"

56 Rudawska ED, "Customer loyalty towards traditional products—Polish market experience" 116 (116): 1710-1725, 2014

57 Luis Guerrero, "Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation" Elsevier BV 25 (25): 69-78, 2012

58 Corinna Feldmann, "Consumers’ perceptions and preferences for local food: A review" Elsevier BV 40 : 152-164, 2015

59 Guerrero L, "Consumer-driven definition of traditional food products and innovation in traditional foods A qualitative cross-cultural study" 52 (52): 345-354, 2009

60 Balogh P, "Consumer willingness to pay for traditional food products" 61 : 176-184, 2016

61 Padilla C, "Consumer preference and willingness to pay for an officially certified quality label : implications for traditional food producers" 63 (63): 300-308, 2007

62 Hidalgo-Milpa M, "Characterisation of consumers of traditional foods: the case of Mexican fresh cheeses" 118 (118): 2016

63 Freeman LC, "Centrality in social networks : conceptual clarification" 1 (1): 215-239, 1979

64 Galli F, "Case studies in the traditional food sector: a volume in the consumer science and strategic marketing series" Elsevier Ltd 3-24, 2018

65 Caputo V, "Case studies in the traditional food sector: a volume in the consumer science and strategic marketing series" Elsevier Ltd 47-87, 2018

66 Council of the European Communities, "COUNCIL REGULATION (EEC) No. 2082/92 of 14 July 1992, on certificates of specific character for agricultural products and foodstuff"

67 Council Regulation, "COUNCIL REGULATION (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed" 2006

68 Pieniak Z, "Association between traditional food consumption and motives for food choice in six European countries" 53 (53): 101-108, 2009

69 Honfoga BG, "Assessing the role of market integration in the consumption of traditional foods in Benin : a joint price instability coefficient and diet composition approach" 6 (6): 1-18, 2018

70 Domínguez-López A, "Alimentos artesanales y tradicionales : El Queso Oaxaca como un caso de estudio del centro de México" 19 (19): 165-193, 2011

71 Champredonde M, "Agregado de Valor o Valorización? Reflexiones a partir de Denominaciones de Origen en América Latina" 9 (9): 147-172, 2016

72 Ribeiro M, "A tradição já não é o que era dantes : a valorização dos produtos tradicionais face à mudança social" 60 (60): 29-45, 1995

73 Löker GB, "A pilot study on food composition of five Turkish traditional foods" 115 (115): 394-408, 2013