National audienceTechnologies have changed the perceptions and behaviors in cooking. The results of the qualitative study show differences between the real world and the digital world at the level of cooking perception, group membership, research and sharing behavior.Les technologies ont fait évoluer les perceptions et comportements en cuisine. Les résultats de l'étude qualitative montrent des différences entre le monde réel et le monde numérique que ce soit au niveau de la perception de la cuisine, la place du groupe d'appartenance ou du comportement de recherche et de partage
The conference marks the end of the four-year QMSS programme, which started in September 2003Interna...
International audienceThis paper aims at analyzing what is sense and what makes sense in the world o...
Supported by the trend of On Demand Economy, the recent emergence of FoodTech companies have reshape...
National audienceTechnologies have changed the perceptions and behaviors in cooking. The results of ...
«Tell me what you eat and I will tell you who you are,” claimed Brillat Savarin in his book the Phys...
«Tell me what you eat and I will tell you who you are,” claimed Brillat Savarin in his book the Phys...
International audienceIt is fruitful to explore the increasing rejection of technological innovation...
International audienceWe are more inclined to visit and eat at a frequented restaurant than a restau...
© 2017 Mouritsen, Edwards-Stuart, Ahn and Ahnert. The study of food consumption, in the broadest sen...
International audienceDigitalization seems to be a "mantra" that retailers must follow. This positiv...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
The study of food consumption, in the broadest sense, intersects with a wide range of academic disci...
The aim of this essay is to analyze the peculiar aspects of the relationship between the digital us...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
International audienceLike many other activities, luxury gastronomy has been affected by the COVID-1...
The conference marks the end of the four-year QMSS programme, which started in September 2003Interna...
International audienceThis paper aims at analyzing what is sense and what makes sense in the world o...
Supported by the trend of On Demand Economy, the recent emergence of FoodTech companies have reshape...
National audienceTechnologies have changed the perceptions and behaviors in cooking. The results of ...
«Tell me what you eat and I will tell you who you are,” claimed Brillat Savarin in his book the Phys...
«Tell me what you eat and I will tell you who you are,” claimed Brillat Savarin in his book the Phys...
International audienceIt is fruitful to explore the increasing rejection of technological innovation...
International audienceWe are more inclined to visit and eat at a frequented restaurant than a restau...
© 2017 Mouritsen, Edwards-Stuart, Ahn and Ahnert. The study of food consumption, in the broadest sen...
International audienceDigitalization seems to be a "mantra" that retailers must follow. This positiv...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
The study of food consumption, in the broadest sense, intersects with a wide range of academic disci...
The aim of this essay is to analyze the peculiar aspects of the relationship between the digital us...
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills wit...
International audienceLike many other activities, luxury gastronomy has been affected by the COVID-1...
The conference marks the end of the four-year QMSS programme, which started in September 2003Interna...
International audienceThis paper aims at analyzing what is sense and what makes sense in the world o...
Supported by the trend of On Demand Economy, the recent emergence of FoodTech companies have reshape...
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