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Food Studies

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Jean-Pierre Poulain
Jean-Pierre Poulain

From gastronomic heritage to food studies By Jean-Pierre Poulain

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From gastronomic heritage to food studies ,[object Object],[object Object],[object Object]
Plan ,[object Object],[object Object],[object Object],[object Object]
Tourism: the meeting of two food cultures ,[object Object],[object Object],[object Object]
General problematic ,[object Object],[object Object],[object Object],[object Object]
Socio-economic impacts ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
How to move from a comparative advantage to an absolute advantage? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
From an organized market to high cultural value products ,[object Object],[object Object],[object Object]
Cultural aspects Agronomic aspects Technical aspects FOOD Engineering Quality processing High cooking Protected food appellation scheme
Plan ,[object Object],[object Object],[object Object],[object Object]
Historical perspective of culinary creativity ,[object Object],[object Object]
1 Spice Trade 2 Discovery of America 3 Recentering on Europe
The social organisation of the Ancient Regime ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Functions Social Categories
The social differentiation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],Taste as an axis of development of the French gastronomy
Birth of fashion : the distinction process ( Elias, 1939 ) ,[object Object],[object Object],[object Object],[object Object]
Centralisation of the state ,[object Object],[object Object],[object Object]
The impact of the French Revolution ,[object Object],[object Object]
The Critic: a link between 2 social backgrounds ,[object Object],[object Object],[object Object]
Is enjoying life's pleasures a sin?
The catholic morale and the spirit of gastronomy ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Emergence of a breach between sacred and non-sacred foods ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
"Why is gastronomy French?" ,[object Object],[object Object]
1974 The "nouvelle cuisine“ and the compelling of creativity ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
How to be creative ? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
From nouvelle cuisine to local gastronomies ,[object Object],[object Object],[object Object],[object Object]
Consequences of the encounters with other food cultures ,[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],A reciprocal influence
Welcome to the world cuisines ,[object Object],[object Object],[object Object]
Plan ,[object Object],[object Object],[object Object],[object Object]
What is a food model? ,[object Object],[object Object],[object Object],[object Object]
Food Social Space (Condominas, 1980, Poulain, 1997 et 2002) Cultures Freedom space Social dimensions of food Physiological and biological constraints Ecological constraints The edible products The food production The culinary aspect The food habits The temporality Social differentiation
Socialisation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The social dimensions of food ,[object Object],[object Object],[object Object]
1. The edible products ,[object Object],[object Object],[object Object]
2. The food production ,[object Object]
3 The culinary aspect ,[object Object],[object Object]
4. The food habits
Table manners ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Forms of meals
Put on display the Values ,[object Object]
A Chinese table
A table of the « French Grand Service » Main Course Middle Courses Appetisers
Organisation of the « French Grand Service » ,[object Object]
Plan ,[object Object],[object Object],[object Object],[object Object]
Forms of the food heritage ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Forms of the food heritage ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The slow development of “terroir” ,[object Object]
The birth of terroir ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The entry by the products ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The entry by the techniques ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The entry by the practices at the table ,[object Object],[object Object],[object Object],[object Object],[object Object]
The entry by the culture ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
 
Objectives of research on food studies for tourism ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Reasons to study food cultures A good knowledge of food cultures Improves welcome Facilitates access to French Gastronomy Allows the exportation of French food stuffs In France Abroad By training By information Through trade
[object Object],[object Object],[object Object],[object Object],After ,[object Object],[object Object],[object Object],[object Object],[object Object],During ,[object Object],[object Object],[object Object],[object Object],[object Object],Before spaces of valorization The number of trip
Conclusion ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object]
More ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Food Studies

  • 1.
  • 2.
  • 3.
  • 4.
  • 5.
  • 6.  
  • 7.
  • 8.  
  • 9.
  • 10. Cultural aspects Agronomic aspects Technical aspects FOOD Engineering Quality processing High cooking Protected food appellation scheme
  • 11.
  • 12.
  • 13. 1 Spice Trade 2 Discovery of America 3 Recentering on Europe
  • 14.
  • 15.
  • 16.
  • 17.
  • 18.
  • 19.
  • 20.
  • 21. Is enjoying life's pleasures a sin?
  • 22.
  • 23.
  • 24.  
  • 25.
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 32.
  • 33.
  • 34. Food Social Space (Condominas, 1980, Poulain, 1997 et 2002) Cultures Freedom space Social dimensions of food Physiological and biological constraints Ecological constraints The edible products The food production The culinary aspect The food habits The temporality Social differentiation
  • 35.
  • 36.
  • 37.
  • 38.
  • 39.
  • 40. 4. The food habits
  • 41.
  • 43.
  • 45. A table of the « French Grand Service » Main Course Middle Courses Appetisers
  • 46.
  • 47.
  • 48.
  • 49.
  • 50.
  • 51.
  • 52.
  • 53.
  • 54.
  • 55.
  • 56.  
  • 57.  
  • 58.
  • 59. Reasons to study food cultures A good knowledge of food cultures Improves welcome Facilitates access to French Gastronomy Allows the exportation of French food stuffs In France Abroad By training By information Through trade
  • 60.
  • 61.
  • 62.
  • 63.