REVUE-ESPACES | Mots clés food

Article

Le mouvement Slow Food réveille le patrimoine gastronomique

Le mouvement Slow Food vise à construire un monde où chacun puisse avoir accès à une nourriture bonne pour lui, pour ceux qui la produisent, et pour la planète. Pour servir son projet au service [...]

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Article

Understanding the Process of Heritage Building: Constructing Enhancement Indicators Around the Issue of Food Heritage Ownership

A marker of territorial identity, heritage remains a complex field of investigation. It is what makes “specificity”, what creates similarity and difference at the same time. The aim of this paper is to investigate the [...]

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Article

Searching for Food : Nourishment, Nostalgia and Authenticity

This paper aims to explore the nature of authenticity and nostalgia in food purchasing as defined and constructed by visitors to three types of food markets. The concept of authenticity is explored through literature relating [...]

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Article

Effect of Cultural Difference on Preference for Popular Malaysian Cuisines

Monosodium glutamate, a sodium salt of glutamic acid with the unique unami taste, is a popular flavor enhancer of food. It has been demonstrated that unami has a distinct taste which is not composed of [...]

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Article

Typologies of Eating Habits in a Multicultural Society: Findings from the Observatory of Eating Habits in Malaysia

Eating habits can be studied via the sensorial, nutritional, socio-cultural, economical and ecological points of view. This study reviews research status of eating habits in Malaysia, under the lens of sociology in food studies. It [...]

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Article

Hanoi Consumers and Avian Influenza: Risk Perceptions, Food Practices and Comparison with French Sanitary Crisis Context

This study examines the impact of the recent Avian Influenza epizootic on urban Vietnamese consumers. This research was undertaken to help us understand how consumers reacted to this risk. Moreover, it allowed us to analyze [...]

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Article

Eating Elsewhere, Eating “Locally” : the Role of Regional Gastronomy in Tourism

By instituting a recognized national norm, French gastronomy is perceived as a common base, a collective marker which federates a common identity. The notion of “eating well” in France is a national code which qualifies, [...]

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Article

Food and the City

In the era of globalization, the traditional way of perceiving the prosperity of urban spaces based on an economic basis is no longer the only important factor that needs to be taken into account. Indeed, [...]

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Article

A Conceptual Model to Study the Determinants of Food and Beverage Pairing

The study reviewed the factors influencing food and beverage pairing principles in different social groups worldwide. Determinants of food and beverage pairings can be studied via the sensorial, physiological, socio-cultural, economic and ecological points of [...]

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Article

Slow Food et tourisme. Des intérêts gastronomiques liés

Le mouvement international Slow Food, qui travaille pour la sauvegarde des traditions culinaires et la promotion d'une production agricole de qualité, œuvre indirectement pour le tourisme. Inversement, le tourisme peut jouer un rôle actif dans [...]

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Article

Using social psychology towards new foods in modern society

The proliferation of new foods in modern society has resulted in both likes and dislikes among consumers. In any food choice model, attitude is a fundamental factor correlated to food acceptance/rejection. The study describes the [...]

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Article

Bonds between research and training : the case of food cultures

In a context where French “nouvelle cuisine” has created the conditions for the emergence of local “nouvelles cuisines” in a very great number of countries, who can dispute the French leadership of creative gastronomy. This [...]

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Article

A feasibility study of the inclusion of “white coffee” under “protected food appellation schemes”

There is chocolate and there is white chocolate. In Malaysia there is coffee and there is white coffee. It is not what is usually called café au lait (coffee with milk) but is is white [...]

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Revue Espaces n°202

Panorama de la restauration en France

La restauration est un secteur dynamique et fortement employeur. C'est notamment à la restauration rapide et aux chaînes que l'on doit ce dynamisme et, bien évidemment, tous les types de restaurant ne sont pas promis [...]

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Article

Slow Food, le mouvement des éco-gastronomes

L'association Slow Food est née en 1996 en Italie, en réaction à la “macdonalisation” du monde, et est désormais présente dans 45 pays. Son emblème est un escargot ; sa devise est : “manger moins, [...]

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Article

Manger n'importe où, n'importe quand

Pour répondre à des consommateurs pressés, l'offre, qu'il s'agisse des supermarchés, des fast-foods ou des grandes marques alimentaires, s'organise. Désormais, c'est à l'offre de restauration d'aller chez le client, et non le contraire... [...]

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Article

Restauration : la rue gourmande ou le concept de food court décliné à la française

Dans certaines villes touristiques, la juxtaposition d'enseignes de restauration dans une rue historique peut être comparée au concept anglo-saxon de "food court", dont l'exemple français le plus connu se trouve au Carrousel du Louvre. Incontestablement, [...]

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Article

La restauration d'hier à demain

Les syndicats professionnels nous le rappellent sans cesse : la restauration traditionnelle connaît des difficultés. Pour sortir de la crise durable qu'elle traverse, elle doit adapter son offre aux évolutions de la demande. [...]

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