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dc.contributor.author Thomé Ortiz, Humberto
dc.contributor.author ESPINOZA OLVERA, NORMA ANGELICA
dc.contributor.author MARTINEZ GARCIA, CARLOS GALDINO
dc.contributor.author Vizcarra Bordi, Ivonne
dc.creator Thomé Ortiz, Humberto; 168441
dc.creator ESPINOZA OLVERA, NORMA ANGELICA; 444346
dc.creator MARTINEZ GARCIA, CARLOS GALDINO; 161330
dc.creator Vizcarra Bordi, Ivonne; 5848
dc.date.accessioned 2017-08-16T19:33:35Z
dc.date.available 2017-08-16T19:33:35Z
dc.date.issued 2016
dc.identifier.issn 1652-2877
dc.identifier.uri http://hdl.handle.net/20.500.11799/67279
dc.description.abstract Social studies on human food consumption are recent with just over thirty years, with the largest advances in the Francophone and Anglophone schools, and to a lesser degree, the Spanish school. The studies undertaken have looked at (Diaz, 2005; Mili, 2006; Gómez, 2008): 1) The effect of globalization and its interaction with local food cultures (Hinrichs, 2000; Chambers . 2007); 2) Micro1social modifications of contemporary food consumption (Barham, 2003; Hermann, 2009; Pettersson ., 2016); 3) Issues relating to nutrition in a general sense and associated to social stratification (Frewer ., 2003; Doyon and Labrecque, 2008); and 4) The changes in agro1food technologies and issues related to food risks (Aruoma, 2006; Luomala ., 2015). In contemporary Western societies, the distance between the consumers and the preparation of their own food makes the global agri1food industry and its distribution system as a symbol of void (Díaz and Gómez, 2005; Álvarez, 2008), increased suspicion on the manipulation of food by these industries (Aguilar, 2007), and generating interest for what they call quality foods; where consumption is not ruled by economic aspects, but by values as health, quality, tradition, culture, the environment and ethics (Espeitx, 1996). es
dc.language.iso eng es
dc.publisher BRITISH FOOD JOURNAL
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject Food choice es
dc.subject Consumers es
dc.subject Motives es
dc.subject Central Mexico es
dc.subject.classification CIENCIAS SOCIALES
dc.title Motives for food choice of consumers in central México es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.ambito Internacional es
dc.modalidad Artículo especializado para publicar en revista indizada es
dc.audience students es
dc.audience researchers es
dc.type.conacyt article
dc.identificator 5


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  • Título
  • Motives for food choice of consumers in central México
  • Autor
  • Thomé Ortiz, Humberto
  • ESPINOZA OLVERA, NORMA ANGELICA
  • MARTINEZ GARCIA, CARLOS GALDINO
  • Vizcarra Bordi, Ivonne
  • Fecha de publicación
  • 2016
  • Editor
  • BRITISH FOOD JOURNAL
  • Tipo de documento
  • Artículo
  • Palabras clave
  • Food choice
  • Consumers
  • Motives
  • Central Mexico
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

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