Social representations of the gastronomic meal (notice n° 593047)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01697cam a2200229 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250121150157.0 |
| 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 | Cardinale, Bruno |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Social representations of the gastronomic meal |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2023.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 17 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Countries are discovered through their gastronomy, making meals a space in which to decipher not only a person's physiological needs, but also their beliefs, representations, values, and culture. In his famous aphorisms praising the pleasures of the table, Brillat-Savarin has already put forward the idea that “animals feed; man eats.” Aware of the stakes involved in French gastronomy, the Mission Française du Patrimoine et des Cultures Alimentaires (French Mission for Food Heritage and Culture) took on the project of having the French gastronomic meal (RGF) added to the Intangible Cultural Heritage of Humanity list. The process involved producing a definition of the RGF, but this did not meet with consensus. The question remains: What is a gastronomic meal? We interviewed 424 French people; in this article, we study and classify their representations of the gastronomic meal in order to better define the concept and its orientations. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | French gastronomic meal |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | free associations |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | social representations |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | French gastronomic meal |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | free associations |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | social representations |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Vie & sciences de l'entreprise | o 216-217 | 1 | 2023-08-21 | p. 180-203 | 2262-5321 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/journal-vie-et-sciences-de-l-entreprise-2023-1-page-180?lang=en&redirect-ssocas=7080">https://shs.cairn.info/journal-vie-et-sciences-de-l-entreprise-2023-1-page-180?lang=en&redirect-ssocas=7080</a> |
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