La représentation des cuisiniers de collectivité (notice n° 813688)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02784cam a2200265 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250123130044.0 |
| 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 | Perrenoud, Marc |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | La représentation des cuisiniers de collectivité |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 25 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Résumé : Ce texte s’intéresse à la représentation médiatique d’un groupe professionnel relativement discret, celui des cuisiniers de collectivité. Dans une première partie, nous montrons comment la culture populaire contemporaine a progressivement établi la distinction fondamentale entre la figure du grand chef cuisinier dans la restauration commerciale et celle du « cuistot » de cantine. La médiocrité du second fait ainsi pendant à l’excellence du premier, vigoureusement mise en spectacle par les productions audiovisuelles contemporaines et notamment celles de la télé-réalité. Dans la deuxième partie, l’article aborde la communication endogène dans la cuisine de collectivité. Il s’agit alors de montrer la différence entre, d’un côté, la communication des grands groupes de restauration collective qui pratiquent à grande échelle ce que l’on peut être tenté de qualifier de green washing, et d’un autre côté, l’investissement de l’espace public par des cuisiniers de collectivité, notamment via la communication en ligne et les réseaux sociaux. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This text focuses on the media representation of a relatively discreet professional group, that of the community cooks. In the first part, we show how contemporary popular culture has progressively established the fundamental distinction between the figure of the great chef in restaurants and that of the canteen "cook". The mediocrity of the latter is thus contrasted with the excellence of the former, vigorously put on show by contemporary audio-visual productions, especially those of reality TV. In the second part, the article deals with endogenous communication in the community kitchen world. The aim is to show the difference between, on the one hand, the communication of large-scale catering groups, which practice what one might be tempted to call green washing, and, on the other hand, the investment of the public space by community cooks, particularly via online communication and social networks. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | cuisiniers |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | image sociale |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | cantines |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | identité au travail |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | cooks |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | community canteens |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | social image |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | occupational identity |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Questions de communication | 39 | 1 | 2021-09-13 | p. 79-96 | 1633-5961 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-questions-de-communication-2021-1-page-79?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-questions-de-communication-2021-1-page-79?lang=fr&redirect-ssocas=7080</a> |
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