What is a traditional food? Conceptual evolution from four dimensions

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...

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Auteurs principaux: Zeltzin Rocillo-Aquino, Fernando Cervantes-Escoto, Juan Antonio Leos-Rodríguez, Daniela Cruz-Delgado, Angélica Espinoza-Ortega
Format: article
Langue:EN
Publié: BMC 2021
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Accès en ligne:https://doaj.org/article/393660c9c4fe45a0b543b08bd21478f0
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