Tout est bon dans le cochon ? Représentations autour des additifs au sein d’un CAP adulte en charcuterie-traiteur (notice n° 1004026)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02331cam a2200289 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250125134819.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Héron, Raphaëlle |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Tout est bon dans le cochon ? Représentations autour des additifs au sein d’un CAP adulte en charcuterie-traiteur |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 80 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | La charcuterie concentre de nombreux enjeux de sécurité sanitaire, entre risques biologiques et risques chimiques. Le débat se cristallise aujourd’hui autour du sel nitrité, utilisé dans la charcuterie industrielle comme artisanale, pour limiter le risque de développement de la toxine botulique, mais qui est accusé d’être cancérogène. Cet article vise à documenter les représentations et les pratiques autour du sel nitrité au sein d’un parcours de formation d’adultes en cap charcuterie. Il analyse la (non) adéquation entre les savoirs pratiques enseignés et les savoirs opérationnels et théoriques recherchés par le public adulte. Cet écart révèle des visions différentes du métier d’artisan charcutier. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Producing charcuterie means taking care of numerous safety food hazards, including both biological and chemical risks. Nowadays, public opinion focuses largely on the usage of nitrite salt, which is used in large-scale industrial production as well as in smaller scale craft food in order to minimise botulism risk. On the other hand, it is also accused of being carcinogenic. This article aims to document the representations and usages of nitrite salt within an adult training in order to become a delicatessen producer. It analyses the gap between practical knowledge taught and both operational ant theoretical knowledge saught by the adults. This gap illustrates the different visions of craft charcuteries. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | sel nitrité |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | charcuterie |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | securité sanitaire |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | formation adultes |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | artisanat |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | adult training |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food crafts |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food safety |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | charcuterie |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | nitrite salt |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Sociologies pratiques | 41 | 2 | 2021-01-25 | p. 53-65 | 1295-9278 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-sociologies-pratiques-2020-2-page-53?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-sociologies-pratiques-2020-2-page-53?lang=fr&redirect-ssocas=7080</a> |
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