The concepts of “local” and “traditional” in the perceptions and food manufacturing practices of rural crafts-women : A case study in Greece

Nowadays consumers weary of mass-produced industrial products and sensitive to the nutritional risks of industrially-processed food are on the lookout for local traditional foods which are both safe and of specific quality linked to the place of origin. The quality turn by consumers towards local ag...

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Detalles Bibliográficos
Autor principal: Anthopoulou, Theodosia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Ciencias Agrarias
Grecia
Alimentos Industrializados
mujeres rurales
industria agroalimentaria
alimentos tradicionales locales
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/54898
http://www.agro.unlp.edu.ar/revista/index.php/revagro/article/view/158/82
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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