Add to ORKGThe overarching question of this paper is whether it is possible to identify concepts that define a specifically French tradition regarding food. Two themes seem central. The first theme is the relationship between food and place as it emerges in concepts such as authenticity and terroir. The second theme is the "how" food is eaten and can be studied through concepts such as commensality, synchronisation and structur
International audienceThis article sheds light on the fact that the commensality remains a fundament...
The aim of this paper is to show the role of anthropological inquiry in the development of a new, in...
By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’...
With the concept foodscapes as a point of departure, this paper explores the fundamental notions and...
The French are known as culinary giants. Their culinary prowess goes hand in hand with their identit...
The recent designation of French cuisine as a UNESCO world heritage inspires many questions about ho...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
This study is concerned with the routine experiences, attitudes and knowledge people bring to the pr...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
This dissertation examines representations of “French” and “foreign” food—in cookbooks and newspaper...
Over time, meat has acquired a central place in French gastronomy. The role played by plant-based pr...
This dissertation considers the cultural and historical implications of the long-held power of Frenc...
Classifying people according to their tastes in food and drink is a fruitful and topical area of mar...
TITLE: The French gastronomy (products-dishes) in terms of etymology AUTHOR: Marcela Šmrhová DEPARTM...
How can the relationship between food and place be explained in a globalised and de-territorialised ...
International audienceThis article sheds light on the fact that the commensality remains a fundament...
The aim of this paper is to show the role of anthropological inquiry in the development of a new, in...
By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’...
With the concept foodscapes as a point of departure, this paper explores the fundamental notions and...
The French are known as culinary giants. Their culinary prowess goes hand in hand with their identit...
The recent designation of French cuisine as a UNESCO world heritage inspires many questions about ho...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
This study is concerned with the routine experiences, attitudes and knowledge people bring to the pr...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
This dissertation examines representations of “French” and “foreign” food—in cookbooks and newspaper...
Over time, meat has acquired a central place in French gastronomy. The role played by plant-based pr...
This dissertation considers the cultural and historical implications of the long-held power of Frenc...
Classifying people according to their tastes in food and drink is a fruitful and topical area of mar...
TITLE: The French gastronomy (products-dishes) in terms of etymology AUTHOR: Marcela Šmrhová DEPARTM...
How can the relationship between food and place be explained in a globalised and de-territorialised ...
International audienceThis article sheds light on the fact that the commensality remains a fundament...
The aim of this paper is to show the role of anthropological inquiry in the development of a new, in...
By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’...