Table 3.

Categories of analysis.

Access/Supply	Food and How It Is Prepared	Nostalgia	The Concept of Healthy
Difficulties of accessing food in rural settings	Structure of meals	Traditional ways of preparing and consuming food	Descriptions in meaningful terms (conscious or unconscious) for the interviewees
Age-related physical and socio-economic limitations	The central role of the cocido/puchero (traditional stews) and bread	The matanza (seasonal pig-slaughtering tradition)	Perception that “everything that is good” is forbidden
Solutions: Farmers’ markets and self-provisioning strategies (vegetable plots)	Meal preparation, gender distinction	Health conditions limit the consumption of certain foods	Solutions: Farmers’ markets and self-provisioning strategies (vegetable plots)
	Traditional and new ways of preparing food	Food acquisition and consumption as socializing spheres	Some changes are accepted (salt), other are re-interpreted