01928nas a2200181   4500000000100000000000100001000000100002008004100003100001900044700002200063700001800085700002700103245011400130856015100244490000700395520133100402022001301733       2023                            d1 aFacundo Cuffia1 aEdgar Rojas-Rivas1 aAyelen Urbine1 aJazmin Zaragoza-Alonso00aUsing the free listing technique to study consumers’ representations of traditional gastronomy in Argentina  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85147016945&doi=10.1186%2fs42779-023-00166-7&partnerID=40&md5=65a06c7d9d17dc3edcdbc1782b53fc090 v103 aThe aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according to their representation of traditional gastronomy; and (iii) to establish some methodological implications using the free listing in the study of the gastronomic field. A survey was conducted in which 249 Argentines from the Littoral area were recruited. Through a free listing task, participants were asked to mention the main foods or dishes of Argentina’s gastronomy. Twenty-eight foods, dishes or food categories were obtained that are part of the representations of Argentina’s gastronomy. The results showed a strong connection between gastronomy and the representations of the consumers with the “Asado” (CSI = 0.289, Smith = 0.613), the traditional and characteristic food of Argentine gastronomy. Three groups of consumers were identified, presenting differences in the representation of traditional gastronomy (p \textless 0.05). This work is pioneering for studying gastronomy representations from the consumers’ language through the free listing method using the case of traditional Argentine gastronomy. Future directions of free listing in the gastronomic field are identified and discussed.  a23526181