Alimentación tradicional en la región del Maule de Chile. Representación de clientes y encargados de restaurantes tradicionales

Traditional food in the region of the Maule of Chile. Representation of clients and managers of traditional restaurants

Abstract

The article aims to elucidate the representation that have owners and customers, regarding the notion of food and traditional restaurant in the Maule region. Methodology. Qualitative study, exploratory and oriented theoretically and methodologically from the social representations. A structural sample composed of 14 restaurant owners considered as traditional, and 29 of its clients in the Maule region (Chile). A structured interview is applied. Results. These express that the notion of traditional restaurant, is composed by a historical valuation for both structural positions. Customers are represented as commensals, from the emergence of feelings associated to the familiarity, and the owners represent their condition, for pride and responsibility. Customers would recommend the premises for its gastronomic quality and tradition associate to the history of place. The owners would recommend their local for quality and public recognition. Limitations. It highlights as difficulty, the perception in the participants of the study, to consider the research as an evaluating aspect, therefore negative and fiscalizador of the place. Conclusions. It would be advisable to carry out a quantitative study to characterize the gastronomic offer and nutritional composition of foods in traditional restaurants in the region.