Maltese cuisine heritage : exploring perceptions and consumption of traditional food

Abstract

The aim of the study was to obtain a better understanding on the current perceptions and consumption patterns of traditional Maltese food in the Maltese islands. Triangulation was adopted as the research design, where each stage fed into the objectives of the study. Two checklists were developed to assess the content of restaurant menus and recipe books which claimed to provide/present traditional Maltese food. A questionnaire (N=250) was distributed in order to investigate the consumption patterns and popularity of traditional Maltese food among adults (n=200) and elderly people (n=50) in Malta (n=200) and Gozo (n=50). Following the analysis of the results, interviews were conducted (n=12) in order to obtain more detail on the factors influencing traditional food consumption patterns. The main outcomes of the study suggest that traditional Maltese food consumption is rather low due to a lack of time, as well as the required skills. Results also suggested that females opted for healthier options such as white meat and vegetables, while males preferred red meat and high-fat food, however results for traditional sweets were very similar. Analysis showed that the Maltese elderly were more dedicated towards encompassing the national cuisine in their everyday life and diet. Parents and grandparents seem to have an important role in transmitting traditional Maltese recipes, and media was also found to be playing a crucial role in this area. The national cuisine seems to be regarded as a healthy choice by many. Prepared with local produce and traditional cooking methods, these dishes are ultimately as authentic as those prepared by our grandparents.