https://socictopen.socict.org/files/original/c8fa6d054611e112a126f8d83f31dcbb.pdf c52379efdcfb805231ab190ab5d7a4a7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource What is a traditional food? Conceptual evolution from four dimensions Creator An entity primarily responsible for making the resource Daniela Cruz Delgado, Zeltzin Rocillo-Aquino, Fernando Cervantes-Escoto, Juan Antonio Leos-Rodríguez, Angélica Espinoza-Ortega Description An account of the resource 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 examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on the topic. Twenty-three definitions were identified in the period 1995–2019. It reveals the difficulty of establishing one that encompasses such a dynamic concept. Although there is variability in the specific characteristics of these foods, four dimensions have been established: time, place, know-how, and cultural meaning. It was found that their main characteristic is the transmission of knowledge and raw materials between generations. The conceptualization of the term has been developed mainly in Europe, based on the perspective of consumers. New trends in research include the contrast and complementarity of innovation in traditional foods and the difference between these products and those named with similar attributes such as typical, regional, ethnic, local, among others. Social network analysis (SNA) was used to study the definitions of a concept, something that had not been done with this approach. Suggestions are made for possible research on the subject, such as the conceptual delimitation of related terms and the compatibility between innovation and tradition. Date A point or period of time associated with an event in the lifecycle of the resource 2021 Subject The topic of the resource Tradition, Typical foods, food heritage, local foods, social network analysis (SNA) Identifier An unambiguous reference to the resource within a given context 10.1186/s42779-021-00113-4 Source A related resource from which the described resource is derived Journal of Ethnic Foods Publisher An entity responsible for making the resource available BMC Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply Relation A related resource <a href="https://doi.org/10.1186/s42779-021-00113-4" target="_blank" rel="noreferrer noopener">https://doi.org/10.1186/s42779-021-00113-4</a>