Santé et qualification des produits (notice n° 1644312)
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| fixed length control field | 03210cam a2200289 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260208001058.0 |
| 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 | Lamine, Claire |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Santé et qualification des produits |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2005.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 94 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | RésuméCet article étudie une démarche de qualification de produits alimentaires fondée sur une triple revendication relative au terroir, au respect de l’environnement, et enfin à l’atout préventif de ces produits en termes de santé, qui constitue l’originalité de cette marque collective. Cette introduction d’une allégation santé pose de nombreuses questions. Quelles tensions cela crée-t-il avec les autres revendications affichées? Comment construire durablement une valorisation qui s’appuie sur des connaissances largement instables, celles touchant aux liens entre alimentation et santé ? Comment valoriser un large éventail de produits, allant du vin aux fruits et légumes, mais aussi aux œufs, alors que l’atout santé est pour certains loin d’aller de soi ? Nous verrons comment ce dispositif parvient, grâce au rôle intermédiaire des techniciens qui l’animent, à faire coopérer des scientifiques que la question de la valorisation des produits agricoles ne concerne a priori pas et des agriculteurs que les aspects scientifiques ont peu de raison d’intéresser. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Health and qualification of food products“Nutrition Méditerranéenne en Provence” is an umbrella brand and a qualification process based on three arguments: origin, preservation of the environment and preventive nutrition. The paper addresses the questions raised by the introduction of the preventive claim. How can a valorization process be sustainably developed with scientific knowledge on the relations between health and nutrition derived from different disciplinary fields and moreover highly unstable? What tensions does this argument generate when confronted with the other two? How can a wide variety of foods ranging from wine, olive oil, fruits and vegetables to cheese, meat and even eggs be valorized when nutrition data about some of them seem to be far from beneficial to health? We show that codification of these different arguments relies on the producers’ practical knowledge, on scientist knowledge and on the central role of the technicians who develop the project. These intermediary actors have succeeded in bringing together scientists who initially were only remotely concerned with issues of farm produce quality and farmers who have little interest in the scientific aspects of nutrition. But will the project interest consumers, whose presence in such a project remains rather ambiguous? |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | action collective |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | labels |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | nutrition |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Provence |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | qualité |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | collective action |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | labels |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | nutrition |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Provence |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | quality |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Natures Sciences Sociétés | 13 | 4 | 2005-12-01 | p. 403-412 | 1240-1307 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://stm.cairn.info/revue-natures-sciences-societes-2005-4-page-403?lang=fr&redirect-ssocas=7080">https://stm.cairn.info/revue-natures-sciences-societes-2005-4-page-403?lang=fr&redirect-ssocas=7080</a> |
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