The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant
Keywords:
mediterranean diet, Barcelona, culture, consumption
Abstract
This article studies the importance of the Mediterranean diet in the menus of restaurants in the city of Barcelona. It is based on a review of previous studies about the great influence of the Mediterranean culture on daily aspects such as food. A qualitative study was conducted and a sample of experts—head chefs at restaurants in Barcelona—was selected. The results show that the Mediterranean diet is positioned in the minds of their customers; therefore, all the decisions related to the purchase of products and the planning of menus and dishes are made following the guidelines of the Mediterranean diet. This study is an important contribution to the research field of culture in consumption habits, because it confirms that the Mediterranean diet still is strongly preferred over new foods, dishes and foreign menus. The habits of consumers remain true to their culinary traditions.
References
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Kornbluh, M. (2015). Combatting Challenges to Establishing Trustworthiness in Qualitative Research. Qualitative Research in Psychology, 12 (4), 393-414.
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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.
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.
How to Cite
Sánchez-Torres, J., Arroyo-Cañada, F. J., Solé-Moro, M. L., & Argila-Irurita, A. (2017). The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant. Revista CEA, 3(6), 47–54. https://doi.org/10.22430/24223182.657
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Published
2017-12-15
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