La “Dieta Mediterránea”: la cultura y su impacto en los hábitos de consumo en restaurantes de Barcelona
Palabras clave:
dieta mediterránea, Barcelona, cultura, consumo
Resumen
Este artículo se ha enfocado en estudiar la prevalencia de la dieta mediterránea en los menús de los restaurantes de la ciudad de Barcelona, partiendo de una revisión de estudios previos referentes a la gran influencia de la cultura “Mediterránea” sobre aspectos diarios como lo es la alimentación. Se ha establecido un estudio cualitativo seleccionando una muestra de expertos, definida por jefes de cocina de los restaurantes barceloneses. Los resultados evidencian que la dieta mediterránea está posicionada en la mente de sus clientes y por tanto genera que todas las decisiones de compra de insumos, planificación de minutas, elaboración de platos y menús, se realicen siguiendo los lineamientos de la dieta mediterránea. Este estudio es un aporte de gran importancia para la línea de investigación sobre la cultura en los hábitos de consumo especialmente con la dieta mediterránea, ya que, confirma que su prevalencia frente a nuevos alimentos, platos y menús foráneos es fuerte y los hábitos de los consumidores se mantienen fieles a sus tradiciones culinarias.
Referencias bibliográficas
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Varela-Moreiras, G., Ruiz, E., Valero, T., Ávila, J., M., & Pozo, S., D. (2013). La dieta española: una actualización. Nutrición Hospitalaria, 28, 13-20.
Bazzani, C., Caputo, V., Nayga Jr, R. M., & Canavari, M. (2017). Revisiting consumers’ valuation for local versus organic food using a non- hypothetical choice experiment: Does personality matter?. Food Quality and Preference, 62(7), 144–154.
Benedetti, I., Biggeri, L., Laureti, T., & Secondi, L. (2016). Exploring the Italians Food Habits and Tendency towards a Sustainable Diet: The Mediterranean Eating Pattern. Agriculture and Agricultural Science Procedia, 8, 433–440.
Cacciolatti, L. A., Garcia, C. C., & Kalantzakis, M. (2015). ‘Traditional Food Products: The Effect of Consumers’ Characteristics, Product Knowledge, and Perceived Value on Actual Purchase”. Journal of International Food & Agribusiness Marketing, 27(3), 155-176.
Cannon, J. (2005). Notions of region and the Mediterranean diet in food advertising: Quality marks or subjective criteria?. British Food Journal, 107(2), 74-83.
Davis L., Wang S., & Lindridge, A. (2008). Culture influences on emotional responses to on-line store atmospheric cues. Journal of Business Research, 61, 806–812.
Denzin, N. K., & Lincon Y.S. (2005). The Stage handbook of Qualitative Research (3ª, Ed.), London, Stage Publication.
Díaz-Méndez, C., & García-Espejo, I. (2016). Eating out in Spain: Motivations, sociability and consumer contexts. Appetite, 119, 14–22.
Drisko, J. (2005). Writing up qualitative research. Families in society. The journal of contemporaty social services, 86, 589-593.
Fernández-Puertas, N. (2014). Adherencia al patrón de dieta mediterránea en un grupo de estudiantes universitarios. Valladolid-España, Universidad de Valladolid.
Fort, F. (2012). Traditional Mediterranean products: markets and large-scale retail trade. In Mediterra 2012. (pp. 305-324). Presses de Sciences Po (PFNSP).
Freedman, I. (2016). Cultural specificity in food choice – The case of ethnography in Japan, Appetite, 96, 138-146
Januszewska, R., Pieniak, Z., & Verbeke, W. (2011). Food choice questionnaire revisited in four countries. Does it still measure the same?. Appetite, 57(1), 94-98.
Jallinoja, P., Niva, M., & Latvala, T. (2016). Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture. Futures, 83, 4–14.
Jiménez-Beltrán, F. J., López-Guzmán, T., & Santa Cruz, F. G. (2016). Analysis of the relationship between tourism and food culture, Sustainability, 8(5).
Küster-Boluda, I., & Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing - ESIC, 21, 65–79.
Kornbluh, M. (2015). Combatting Challenges to Establishing Trustworthiness in Qualitative Research. Qualitative Research in Psychology, 12 (4), 393-414.
Kyunghee, B., Donghoon, K., Jungmin, S., (2013). Is the culture-emotion fit always important?. Journal of Business Research, 66 (8), 983-988.
Logue, A. W., & Smith, M. E. (1986). Predictors of food preferences in adult humans.
Appetite, 7(2), 109-125.
Meiselman, H. L. (2017). An Historical Perspective on variety in United States dining based on menus. Appetite, 118(1), 174–179.
Méndez, C. D. (2014). Hábitos alimentarios de los españoles: Cambios en las maneras de vivir, comprar y comer. Distribución y consumo, 24(135), 20-29.
Minkov, M., & Hofstede, G. (2014). A replication of Hofstede’s uncertainty avoidance dimension across nationally representative samples from Europe. International Journal of Cross Cultural Management, 14(2), 161-171.
Molnár, A., Gellynck, X., Vanhonacker, F., Gagalyuk, T., & Verbeke, W. (2011). Do chain goals match consumer perceptions? The case of the traditional food sector in selected European Union countries. Agribusiness, 27(2), 221-243.
Petruzzellis, L., & Craig, C., S. (2016). Separate but together: Mediterranean identity in three countries. Journal of Consumer Marketing, 33(1), 9-19.
Rozin, P. (1982). Human food selection: The interaction of biology, culture and individual experience. In the psychobiology of human food selection (pp. 225e254).
Rozin, P., Kurzer, N., Cohen, A., B. (2002). Free associations to “food:” the effects of gender, generation, and culture. Journal of Research in Personality, 36(5), 419-441.
Salgado Lebano, C. (2007). Investigación cualitativa: Diseños, evaluación del rigor metodológico y retos. Liberabit, 13, 71-78.
Varela-Moreiras, G., Ruiz, E., Valero, T., Ávila, J., M., & Pozo, S., D. (2013). La dieta española: una actualización. Nutrición Hospitalaria, 28, 13-20.
Cómo citar
Sánchez-Torres, J., Arroyo-Cañada, F. J., Solé-Moro, M. L., & Argila-Irurita, A. (2017). La “Dieta Mediterránea”: la cultura y su impacto en los hábitos de consumo en restaurantes de Barcelona. Revista CEA, 3(6), 47–54. https://doi.org/10.22430/24223182.657
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Publicado
2017-12-15
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