Dissertationen zum Thema „Produits du terroir – Authentification“
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Mialon, Nicolas. „Détermination de l'origine géographique par analyse chimique non ciblée“. Electronic Thesis or Diss., Nîmes, 2024. http://www.theses.fr/2024NIME0001.
Der volle Inhalt der QuelleFood authenticity has raised public’s awareness for many years. Eating locally in a context of climate change to contribute to terroirs protection as well as many food fraud scandals is a major concern. Scandals such as melamine in milk (2008), the Horsegate scandal (2013), or many wines imported from Spain (or elsewhere) that were wrongly sold as French ones in 2014, 2016 and 2021.The purpose of this thesis is to develop new diagnostic methods to guarantee authenticity of three products: wine, olive oil and honey. The developed methodology is about comparing the three types of matrixes from the same geographic area and define if area-specific biomarkers exist.At the crossroad of chemistry, analysis and data science, this thesis is divided into three main parts. The first one was to develop an extraction protocol in such a way that three matrixes analysis is comparable. The second is about proving the concept of terroir markers and validating the analytical techniques. Finally, a fully integrated workflow to deal with food authenticity question is proposed. Starting from the sampling of the database to the ability of modelling and classifying unknown samples
Bougeard, Delfosse Christine. „Etude des déterminants d'achat des produits alimentaires régionaux : une application aux produits bretons“. Rennes 1, 2009. http://www.theses.fr/2009REN1G006.
Der volle Inhalt der QuelleScheffer, Sandrine. „Qu'est-ce qu'un produit alimentaire lié à une origine géographique ?“ Paris 1, 2002. http://www.theses.fr/2002PA010670.
Der volle Inhalt der QuelleHadjou, Lamara. „Commerce extérieur des produits algériens de terroir : quel rôle pour les réseaux de diaspora ?“ Thesis, Montpellier 1, 2014. http://www.theses.fr/2014MON10011.
Der volle Inhalt der QuelleThe Algerian economy is highly dependent with a foreign trade oriented mainly to the export of hydrocarbons. The prospect of depletion of such a non-renewable resource lead economists and leaders to question the future of the economy, the ways and means of diversification. The local products appear as a possible solution because of their importance in the Algerian economy and the specific attachment of Diaspora consumers to these products. Algerian diaspora is able to impact the process of implementation and export development of these local products to international markets. This cross between diaspora, international trade and local products is the main contribution of this thesis in theoretical terms. This relation is also original in the Algerian and North African context, because there is little research about this. We have defended the thesis that the local products could be one way of diversification of the Algerian foreign trade. In this context, the diaspora is able to play a significant role both in the development of these products and their introduction in international markets. We supported our demonstration by an original theoretical and methodology approach. Our main results confirm this thesis. However, the institutional and territorial constraints, contradict the involvement of diaspora networks, slows the process of diversification and enhancement of territories. It this then urgent to implement support and guidance for the benefit of entrepreneurs, territories and local products
Dedeire, Marc. „Le concept d'agriculture de terroir“. Phd thesis, Montpellier 1, 1997. http://www.theses.fr/1997MON10036.
Der volle Inhalt der QuelleDedeire, Marc. „LE CONCEPT D'AGRICULTURE DE TERROIR“. Phd thesis, Université Montpellier I, 1997. http://tel.archives-ouvertes.fr/tel-00406633.
Der volle Inhalt der QuelleLe concept normatif : le système territorial s'organise autour des propriétés de non-transportabilité de l'organisation territoriale, de levée de l'incertitude qualitative et de lien avec le terroir d'origine. Il y a domination des informations de type régulation qui sont véhiculées dans le système. La norme, par l'information, détermine la qualité interne des PAT et l'AOC ou l'AOP peuvent avoir à certains égards, le statut de bien collectif ;
Le concept élargi : le système territorial a également les propriétés du concept normatif. Mais dans ce cas, la norme n'est plus relative à la définition de la qualité interne des PAT issue de cette organisation territoriale, elle va reposer sur la qualité externe. Cela revient à considérer chaque produit de ce territoire comme différent sur le plan qualitatif (nutritionnel, organoleptique, etc.) alors qu'ils vont avoir une identification unique sur la base de la qualité externe. L'information de type régulation est issue des acteurs qui vont déployer l'image symbole du terroir patrimonial. Ce dernier acquiert le statut de bien collectif, car il est approprié par tous les producteurs et tend à être considéré, par le consommateur de PAT, comme une bonne information gage d'une définition fiable de la qualité. En accédant à cet environnement très complexe que nous avons défini sous le terme de terroir patrimonial, l'espace vient compléter l'insuffisante définition de la qualité du produit tirée du terroir naturel et social.
Touiti, Takoi. „Les stratégies d'implantation en grandes et moyennes surfaces (GMS) : le cas des produits de terroir“. Thesis, Strasbourg, 2018. http://www.theses.fr/2018STRAB006/document.
Der volle Inhalt der QuelleThe diversification of the offer of terroir products forces distributors to question their allocation in the store. The thesis proposes to reflect on the allocation of terroir products in the French context by adopting an inter-categorial approach, at the general level of the store. This research examines the role of shelf space allocation strategies in increasing the accessibility and ease of purchase of terroir products in-store, on the one hand, and in increasing financial performance, on the other hand. Therefore, both an exploratory qualitative study and an experiment in a store have been conducted for the categories of terroir products
Lapoule, Paul. „Le succès des marques terroir des distributeurs : un modèle par les compétences“. Paris, CNAM, 2007. http://www.theses.fr/2007CNAM0562.
Der volle Inhalt der QuelleThe purpose of this qualitative research is to understand the relationship between the success of regional retail brands and the competencies necessary to manage them. The market for "terroir" or regional products is growing in volume as well as in value, despite the fact that no major producer has emerged. This study is divided into three main areas : an empirical research, through the study of one English and two French cases ; a review of Strategic Management and Marketing literature ; several groups of practitionners were asked to triangulate their propositions in relation to the concepts in order to create and justify a theoretical model, as well as the results. The success of regional distributors'brands is first of all based on fostering a spirit of cooperation among distributors, which can be applied to further partnerships. Dynamic relational skills are among the main strategic assets necessary to gain sustainable competitive advantage
Lavoie, Karine. „Caractérisation microbiologique des laits du terroir québécois servant à la production de fromages de spécialité“. Thesis, Université Laval, 2011. http://www.theses.ulaval.ca/2011/27677/27677.pdf.
Der volle Inhalt der QuelleBenkhira-Fort, Fatiha. „Effets principaux et de congruence de la région d'origine, du produit et de la marque sur l'évaluation des produits : une application aux produits alimentaires de terroir“. Montpellier 2, 2005. http://www.theses.fr/2005MON20188.
Der volle Inhalt der QuelleCalvani, Abbo Francisco José. „Qualité et valorisation des produits du terroir : le cas de la Fleur d'Aubrac entre tradition et modernité /“. Montpellier : CIHEAM-IAMM, 2005. http://catalogue.bnf.fr/ark:/12148/cb40042826p.
Der volle Inhalt der QuelleCIHEAM-IAMM = Centre international des hautes études agronomiques méditerranéennes-Institut agronomique méditerranéen de Montpellier. Bibliogr. p. 215-230. Résumé en français et en anglais.
Raymond-Fleury, Annick, und Annick Raymond-Fleury. „Étude de la microflore des fromages du terroir québécois par métabarcoding“. Master's thesis, Université Laval, 2020. http://hdl.handle.net/20.500.11794/38168.
Der volle Inhalt der QuelleL’industrie des fromages de spécialité occupe une place très importante au Québec. Sa production annuelle représente plus de 60 000 tonnes de fromages. Bien que les produits québécois se démarquent par leur haute qualité, ils manquent parfois de constances au niveau de leurs propriétés sensorielles (goût, odeur, texture, couleur). Ces variations peuvent être expliquées en partie par un déséquilibre de la microflore fromagère (bactéries et mycètes). Bien que la microflore joue un rôle majeur dans le développement des fromages, très peu d’information est disponible sur sa composition (présence et abondance relative des espèces) pour les fromages du terroir québécois. Le but de ce projet de recherche est de développer une méthode de métagénomique ciblée par séquençage massif d’amplicons (metabarcoding) pour faire la caractérisation complète de la microflore de la surface (croûte) et du coeur (pâte) de ces fromages. Le métabarcoding est une méthode d’identification qui utilise une courte séquence d’ADN représentative du génome entier. Les résultats obtenus lors de ce projet montrent que la région V3-V4 de l’ADNr 16S, pour les bactéries, et la région ITS2 de l’espaceur de transcription interne, pour les mycètes, sont les régions qui permettent de dépeindre le portrait le plus fidèle des écosystèmes fromagers. La microflore de 32 fromages du terroir québécois a été caractérisée. Les régions cibles utilisées recensent les genres dominants associés aux écosystèmes fromagers et permettent aussi la détection spécifique de certains genres moins fréquents. Le nombre de genres dominants identifiés est de 20 pour la région V3-V4, de 22 pour la région V6-V8, de 12 pour la région ITS1 et de 13 pour la région ITS2. Il a également été possible de comparer la communauté microbienne de 15 fromages pour deux années de production (2015 et 2018, 30 fromages au total) afin d’observer la variation de la microflore en fonction du temps. Cette étude a permis d’observer que plus de la moitié des écosystèmes étudiés se révèle être constante. Ces nouvelles connaissances permettent de mieux décrire la typicité des fromages québécois et de proposer des leviers technologiques aux artisans pour produire des fromages de haute qualité de façon plus constante.
The speciality cheese industry plays an important role in the province of Quebec, with a production of over 60 000 tonnes of cheeses. Although these products distinguish themselves with their high quality, a lack of constancy is sometime experienced regarding their sensory properties (taste, smell, texture, color). These variations can be explained, partly, by a microflora disequilibrium (bacteria and fungi). Even though microflora plays an important role in cheese ripening, very little information is available about his composition (presence and relative abundance of different species) for Quebec’s terroir cheeses. This research project aims to develop a targeted metagenomic by massive amplicon sequencing (metabarcoding) to characterize the microflora of cheese rind and cheese core. Metabarcoding is a profiling method using short sequences representative of the entire genome. In this project, the V3-V4 region of the 16S rDNA and the ITS2 region of the rDNA ITS region were identified as the most precise molecular markers for the profiling of respectively bacterial and fungal cheese ecosystems. The microflora of 32 cheeses of the Quebec terroir has been characterized. The target regions used identified the dominant genera associated with cheese ecosystems and also allow the specific detection of some less frequent genera. The number of dominant genus assigned is 20 for the V3-V4 region, 22 for the V6-V8 region, 12 for the ITS1 region and 13 for the ITS2 region. It was also possible to compare the microbial community of fifteen cheeses for two different years of production (2015 and 2018) in order to observe the variation of the microflora over time. This study shows that over half of the ecosystems analyzed are stable. This new knowledge allows a better understanding of Quebec’s terroir cheese typicity and offers new information to cheesemakers on the way to produce high quality cheeses more consistently.
The speciality cheese industry plays an important role in the province of Quebec, with a production of over 60 000 tonnes of cheeses. Although these products distinguish themselves with their high quality, a lack of constancy is sometime experienced regarding their sensory properties (taste, smell, texture, color). These variations can be explained, partly, by a microflora disequilibrium (bacteria and fungi). Even though microflora plays an important role in cheese ripening, very little information is available about his composition (presence and relative abundance of different species) for Quebec’s terroir cheeses. This research project aims to develop a targeted metagenomic by massive amplicon sequencing (metabarcoding) to characterize the microflora of cheese rind and cheese core. Metabarcoding is a profiling method using short sequences representative of the entire genome. In this project, the V3-V4 region of the 16S rDNA and the ITS2 region of the rDNA ITS region were identified as the most precise molecular markers for the profiling of respectively bacterial and fungal cheese ecosystems. The microflora of 32 cheeses of the Quebec terroir has been characterized. The target regions used identified the dominant genera associated with cheese ecosystems and also allow the specific detection of some less frequent genera. The number of dominant genus assigned is 20 for the V3-V4 region, 22 for the V6-V8 region, 12 for the ITS1 region and 13 for the ITS2 region. It was also possible to compare the microbial community of fifteen cheeses for two different years of production (2015 and 2018) in order to observe the variation of the microflora over time. This study shows that over half of the ecosystems analyzed are stable. This new knowledge allows a better understanding of Quebec’s terroir cheese typicity and offers new information to cheesemakers on the way to produce high quality cheeses more consistently.
Bessière, Jacinthe. „Valorisation du patrimoine gastronomique et dynamiques de développement territorial : le haut plateau de l'Aubrac, le pays de Roquefort et le Périgord noir“. Toulouse 2, 2000. http://www.theses.fr/2000TOU20003.
Der volle Inhalt der QuelleFortier, Julie, und Julie Fortier. „Pratiques, perceptions et attitudes des consommateurs de la Communauté métropolitaine de Québec à l'égard des aliments locaux“. Master's thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/37158.
Der volle Inhalt der QuelleNombreux sont les pays, régions, villes et communautés dans le monde, notamment au Québec, qui tournent maintenant leur regard vers leur propre système alimentaire dans le but d’en analyser les forces et faiblesses. La présente étude constitue l’un des volets du projet REPSAQ : Vers une alimentation territorialisée et durable : une recherche participative pour comprendre le système alimentaire de Québec. Ce mémoire présente les résultats de l’analyse du maillon « consommation » du système alimentaire de Québec, qui s’intéresse plus précisément aux consommateurs de la Communauté métropolitaine de Québec (CMQ). Les deux phases successives de cette étude ont permis de mieux comprendre les pratiques et habitudes d’un échantillon de consommateurs à l’égard des aliments produits localement, d’en vérifier les liens avec la qualité nutritionnelle de l’alimentation et d’explorer les barrières et facilitants perçus à la consommation d’aliments locaux selon la Théorie du comportement planifié. Les résultats, rapportés sous forme d’un score Locavore, illustrent un faible recours aux circuits courts de distribution alimentaire ainsi qu’une faible consommation d’aliments produits dans la région ou la province de Québec chez les participants. Une association modeste mais significative entre la qualité nutritionnelle de l’alimentation et le score Locavore a été identifiée. De plus, bien que les attitudes des consommateurs soient très positives à l’égard des aliments locaux, il semble que plusieurs barrières liées à l’offre et au prix nuisent au comportement. Par ailleurs, les grands consommateurs d’aliments locaux paraissent plus informés sur le système alimentaire en général et engagés dans la « cause » de l’alimentation locale alors que les consommateurs occasionnels recherchent plutôt la commodité dans leurs choix alimentaires. Une meilleure promotion, une stratégie d’éducation et de sensibilisation des consommateurs ainsi qu’une modification des stratégies de distribution comptent parmi les pistes identifiées pour favoriser la consommation d’aliments locaux.
Many countries, regions, cities and communities around the world, particularly in Quebec, are now investigating their own food systems in order to analyze their strengths and weaknesses. This study is part of the REPSAQ project: Vers une alimentation territorialisée et durable : une recherche participative pour comprendre le système alimentaire de Québec. This dissertation presents the results of the analysis of the "consumption" link in the Québec City food system, which focuses more specifically on Québec Metropolitan Community’s consumers. The two consecutive phases of this study provided a better understanding of the practices and habits of a sample of consumers with respect to locally produced foods, verified their associations with diet quality and explored perceived barriers and facilitators to the consumption of local foods according to the Theory of Planned Behaviour. The results, reported as a Locavore score, illustrate a low use of short food supply chains and a low consumption of food produced in the region or province of Québec among participants. A modest but significant association between the diet quality and the Locavore score has been identified. In addition, although consumer attitudes towards local foods were very positive, it appears that several barriers such as limited offer and high prices affect behaviour. On the other hand, high consumers of local foods appear to be more informed about the food system in general and engaged in the "cause" of local food, while low consumers seek convenience in their food choices and provisioning schemes. Better promotion, an appropriate consumer education and awareness strategy, and a change in distribution strategies are among the avenues identified to promote the consumption of local food.
Many countries, regions, cities and communities around the world, particularly in Quebec, are now investigating their own food systems in order to analyze their strengths and weaknesses. This study is part of the REPSAQ project: Vers une alimentation territorialisée et durable : une recherche participative pour comprendre le système alimentaire de Québec. This dissertation presents the results of the analysis of the "consumption" link in the Québec City food system, which focuses more specifically on Québec Metropolitan Community’s consumers. The two consecutive phases of this study provided a better understanding of the practices and habits of a sample of consumers with respect to locally produced foods, verified their associations with diet quality and explored perceived barriers and facilitators to the consumption of local foods according to the Theory of Planned Behaviour. The results, reported as a Locavore score, illustrate a low use of short food supply chains and a low consumption of food produced in the region or province of Québec among participants. A modest but significant association between the diet quality and the Locavore score has been identified. In addition, although consumer attitudes towards local foods were very positive, it appears that several barriers such as limited offer and high prices affect behaviour. On the other hand, high consumers of local foods appear to be more informed about the food system in general and engaged in the "cause" of local food, while low consumers seek convenience in their food choices and provisioning schemes. Better promotion, an appropriate consumer education and awareness strategy, and a change in distribution strategies are among the avenues identified to promote the consumption of local food.
Tavilla, Valériane. „Imaginaire du terroir et territoire de communication sensible“. Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOL019.
Der volle Inhalt der QuelleThe aim of this thesis is to understand terroir as a tangible communication territory, starting with the lack of conceptual translation in foreign language. Terroir comes to rest in a social space characterized by fleeing models, above and beyond Law, History and Agronomy. Food and eating become the space of contradictory signs for the “social eater” attuned to hedonism and control. The object seduces him to satisfy his desires for authenticity and taste. Discourses and scenes show terroir in an imaginary world, made up of food patrimony and symbolic identity. But it arouses tensions because economic actors take it hold of it. A review of the history and rules about terroir’s provokes its confrontation with everyday reality and reveals its polysemy. Certain differences of meaning exist between criteria established by norms and the eater’s practices toward “nostalgic food”. The study of terroir as a social construct proceed through paradigmatic displacement, from beliefs and labels, to terroir’s mediations in devices. They create meaning around know -how and certain values. The aims, here is to demonstrate that multiple significations coexist and to study how the mediations of terroir’s logic of the senses in figurative spaces are created. We then tested it in two spaces similar to symbolical public spaces: consumers‘s association and internet forum
Rochet, Morgan. „Représentation territoriale des produits alimentaires : le rôle de l'acteur régional (Rhône-alpes)“. Lyon 3, 2008. http://www.theses.fr/2008LYO31011.
Der volle Inhalt der QuelleFood is more and more often included in strategies of territorial development. The examination of this « patrimonisation tool » in the region of Rhone-Alpes is the occasion of pointing out the role of the regional protagonists in the development and the promotion of the foodstuffs and the expertises. At a time when many regions append their marks on their products considered as emblematic of a territory, a land, or a region, Rhone-Alpes can choose whether it adopts this type of action relying on the existence of a strong territorial picture. Does Rhone-Alpes have such a picture? To answer this question, the Foodstuffs from Rhone-Alpes' Promotion Committee, « R3AP », decided in 2003 to conduct a large survey among the inhabitants of Rhone-Alpes to know what kind of picture the consumers could have of their region and how far they knew the food patrimony they lived in. In this context of examination, the practice of a cultural geography, based on the analysis of the consumers' territorial representations, enables to consider the perception mechanisms and it also gives the opportunity to create concepts and methods leading to patterns of construction and organization of the regional area or to food practices determined by criteria of influence on consumption. These researches are also the starting point of concrete actions built on the issue of the consumers' consciousness-raising and education concerning the regional patrimony, thus expressing the transition from a cultural geography to an applied geography
Coulombe-Demers, Jérôme. „Bière, terroir et patrimoine au Québec : le cas du style de bière annedda“. Master's thesis, Université Laval, 2015. http://hdl.handle.net/20.500.11794/26063.
Der volle Inhalt der QuelleThe anneda is a new style of beer described as typically québécois, which is analysed from the concept of terroir and heritage. It was possible to demonstrate that this typicity of this style is socially constructed with references from Quebec’s history. Within this study, three goals was fixed to find out in which way this style of beer belongs to Québec’s terroir and heritage. First of all, the annedd’ale project was documented and its production was described. Secondly, the chosen raw materials by the brewers for their own annedda beer were listed as the reasons of these choices. Finally, the third and last goal was intended to analysed the perceptions and opinions of differents kind of actors who revolve around the annedda style. To do this, in 2012 and 2013, interviews were made with those who conceived the style, those who brew it, and those who produce the raw materials.
Lamani, Ouassila. „Institutions et acteurs locaux dans la valorisation des produits de terroir : quelle démarche locale de valorisation de l'huile d’olive de Beni-Maouche en Kabylie ?“ Thesis, Montpellier, SupAgro, 2014. http://www.theses.fr/2014NSAM0061/document.
Der volle Inhalt der QuelleAlgeria is one of the main Mediterranean countries where the climate is more conducive to the cultivation of olive trees. Concentrated in the mountains of Kabylie, olive oil represents all the land productions that suffer most from the lack of proven professional organization. The need to revitalize the olive oil sector in Algeria has become a major necessity. Therefore, the objective of our research is to identify the actors involved in the processes of production, transformation (Maâsras) and olive oil marketing with in our study area. Our research also aims at analyzing the institutional arrangements as well as formal or informal relations in the sector, in order to assess the constraints that hamper the valorization of this local product, and then question the introduction of institutional change to correct or improve the level of performance and sustainability of the sector. Our empirical application to the town of Beni Maouche in Kabylia, has demonstrated that the future of the olive-oil, from this region depends on the local actor's capacity to be involved and on the institutional support in maintaining the source link and trust together with maintaining proximity
Bétry, Nathalie. „La Patrimonialisation des fêtes, des foires et des marchés classés "sites remarquables du goût" ou la mise en valeur des terrritoires par les productions locales“. Lyon 2, 2003. http://theses.univ-lyon2.fr/documents/lyon2/2003/betry_n.
Der volle Inhalt der QuelleCouder, Julien. „Design, qualité de la relation à la marque et terroir d’origine : le cas du vin“. Thesis, Université Grenoble Alpes (ComUE), 2019. http://www.theses.fr/2019GREAG011.
Der volle Inhalt der QuelleThe terroir is the unique combination of a limited geographical area, with its own characteristics and the particular culture and know-how of its inhabitants. In that way, it is the symbol of a history, the population of the area, and typical products, among others. Terroir products are in vogue, as shown by the 1250 brands referenced at the INPI that include the word terroir. This success is the consequence of the very nature of these products; indeed, terroir products appear to be archetypes of post-modern consumption products, tribal and experiential marketing (Fort and Fort, 2006; Charters et al., 2017). Despite this success, some individuals grieve the lack of research investigating the particularities of terroir (e.g. Charters et al., 2017). Thus, consumers' perception of terroir is still poorly understood, and to date no study investigates the ability of the terroir to foster the creation of brand relationships.The objective of this doctoral research is to answer the following question: Does the perception of a product's terroir of origin foster the creation of relationships with the brand?Through the implementation of an original qualitative methodology and advanced statistical analyses, this research has enabled us to specify the consumer's perception of the terroir. They also permitted the creation of a causal model, adapted from the BRQ model (Nyffeneger et al., 2015) to clarify the capacity of the terroir to foster the brand relationship, whether cognitive or affective. This research also highlighted the central role of perceived authenticity, product design and psychological distance between respondent and place in creating these relationships. Finally, it is shown that the relationship with the terroir brand enhances the brand experience
Balvet, Delphine. „La consommation de productions locales en Bresse de l'Ain : pratiques et représentations alimentaires“. Lyon 2, 2002. http://theses.univ-lyon2.fr/documents/lyon2/2002/balvet_d.
Der volle Inhalt der QuelleThe present work takes part in a study concerning the consumption of local agricultural products and foodstuffs in a context of strong valorisation and fancy for these products in France. It proposes to better understand the status granted to this food by the "consumers-connoisseurs" taking the consumers from Bresse (Ain - Rhône-Alpes) as a Aradne's thread. This doctoral thesis tries to show how the attention of the consumer towards what he's eating is all the more sustained and the food all the more appreciable since the mental and physical proximity with the product and its production system is great. Therefore, the ethnographic approach underlines that consuming this sort of foodstuffs needs a certain number of knowledges and know-hows, in term of way of consumption and in cooking or product's identification. This knowledges give sense to the act of incorporation. It will deal with the practices and representation regarding these foodstuffs, by setting them within the whole local food system by favouring their dynamic aspects. The local production can be sometimes exteriorised: the processes of exhibition suppose some selection processes which create a gap between private food and public food, between "saying" and "doing". But in the Bresse area, those processes scarcely take the shape of heritage creation process
Badii, Michela. „Processi di patrimonializzazione e politiche del cibo tradizionale nel Valdarno aretino contemporaneo“. Paris, EHESS, 2008. http://www.theses.fr/2008EHES0495.
Der volle Inhalt der QuelleThe main objective of my thesis is dealing with the economic and cultural intersections of traditional food practices between local and "global" views. Thus focusing my attention pricipally on the role of public institutions in selecting what one ought to call tradition, as well as on the emic "know-how" (material culture) treated as "object" of cultural heritage. Actually the politics and the "poetics" of food are aprticularly evident in the time and space of representation, which is influenced by global and "local-peculiar" powers (biological issues, GMOs etc. . . ), for example the Slow Food activists or the strategy -and the resistance- of local and national subjects (farmers, institutional authorities, notable, political actors). As a matter of fact the intersections of all these levels are contemporary issues within the conflictual contruction of the identity in a local community located in a Tuscan area (Valdarno aretino)
Hatoum, Rima. „Levures laitières à activité antimicrobienne : une nouvelle génération de cultures protectrices et de probiotiques“. Doctoral thesis, Université Laval, 2013. http://hdl.handle.net/20.500.11794/24261.
Der volle Inhalt der QuelleThe overall objective of this thesis was to isolate and identify new yeast strains from Quebec dairy products with antagonistic activity against food-borne pathogens such as Listeria sp. It also aims to evaluate the potential of these strains to be used as a natural food biopreservation. A total of 95 isolates of yeasts isolated from milk and cheese of Quebec were screened. Four yeasts, in particular, namely Candida tropicalis LMA-693, Debaryomyces hansenii LMA-916, Pichia fermentans LMA-256, and Wickerhamomyces anomalus LMA-827 selected for their inhibitory activity against Listeria monocytogenes. The inhibitory activity of these strains appears to be related to the production of an extracellular hydrophobic substances extracted from the culture supernatant. The evaluation of the inhibitory activity of these strains showed a strong inhibition against L. ivanovii HPB28 with microbial reduction of 97, 92, 84 and 78 %, respectively. Attempts to purify and characterize peptides produced by W. anomalus were conducted from the culture supernatant. Two protein HPLC peaks have demonstrated significant inhibition of L. ivanovii HPB28 were then identified and purified. In the second part of the thesis, the protective effect of D. hansenii LMA-916 and W. anomalus LMA-827 was analyzed as well as their acetone extracts concentrated against L. monocytogenes LMA-1045 in Camembert cheese model curd. Microbiological analyzes of different curds models showed significant inhibition of L. monocytogenes LMA-1045 in Camembert curd models containing the acetone extracts from the first day of ripening up to the fifth and ninth days. The electron microscopy observations revealed an extensive cell lysis, with the formation of pores. Finally, the survival of D. hansenii LMA-916 in a Camembert curd model under the gastrointestinal stress was studied using dynamic simulator in vitro gastrointestinal tract (TIM-1). The behavior of this strain showed a digestive stress tolerance and survival rate (number of CFU in the effluent from the TIM-1 / number of CFU input to the TIM-1 multiplied by 100) 2.08 % comparing with 1.85 % for Saccharomyces boulardii.
Lescureux, Frédéric. „Les relations des agriculteurs au terroir au travers de la vente directe et de l'accueil à la ferme : le cas de la région des Monts de Flandre“. Lille 1, 2003. https://pepite-depot.univ-lille.fr/RESTREINT/Th_Num/2003/50377-2003-29-1.pdf.
Der volle Inhalt der QuelleCôté, Joanie. „Étude de l'impact de différents laits du terroir québécois et de leurs composantes sur la croissance de bactéries lactiques et de "Geotrichum candidum"“. Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/27379.
Der volle Inhalt der QuelleIn the province of Quebec, several cheese makers seek to produce local cheeses with unique characteristics, from one or a few milks whose composition is influenced by genetic and environmental factors. The aim of this project was to demonstrate whether raw and pasteurized milk from Québec, and certain milk components (permeate (P), caseins (CN), whey proteins (IPL) and concentrated bacteria (CB)), obtained by using microfiltration and ultrafiltration of milk, have an impact on the growth and activity of dairy microflora. The growth of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris in the raw and pasteurized local milks was studied and the development of three strains of Geotrichum candidum was followed in curds models made from some of these milks. In addition, the growth of lactic acid bacteria in mixtures of milk fractions (P-CN-IPL, P-CN, P-IPL, P and P-CB) of raw and pasteurized local milk and an industrial milk was evaluated. Results showed that the origin of the local milk and the heat treatment influenced the development of certain strains of Lactococcus, whereas the development of G. candidum was influenced by its dimorphic character. In dairy mixes, the growth of lactococci was lower in pasteurized milk mixtures than in raw milk mixtures, contrary to observations made in whole milk. The microfiltration at 1,4 µm, when removing the CB portion, seems to have retained growth factors that would be found in pasteurized milk and that would promote the growth of certain lactic acid bacteria. In this way, the origin of milk, pasteurization and filtration of milk on membranes have an impact on the development of dairy microflora and it is important for the cheese maker specialist to adapt to these changes.
Beylier, René Pierre. „Les Marques de Distributeur de terroir comme outil de légitimation de la grande distribution“. Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTD027/document.
Der volle Inhalt der QuelleTo impose themselves on the very competitive food consumption market, mass-marketing retailers have tackled the terroir and its regional food products. Today, store-brand regional products, which contribute to differentiation, are the only products whose market share continues to grow. This phenomenon reaffirms the consumers’ increasing interest for this type of products. Regional food products are becoming a new challenge not only in regards to consumption habits but also in regards to the food industry. The first goal of the research is to show how store-brand regional products contribute to building up the legitimacy of the brand by allowing it access to the best local/regional resources in order to obtain a competitive advantage. Its second goal is to create the necessary compliance requirements, in response to the pressure from the environment which confuses and/or threatens its legitimacy and the meaning of its actions. To answer the research question, the theoretical framework mobilizes three theoretical fields: terroir/regional image concepts and consumption value, as well as relationship marketing based on the consumer’s behavior and explained in particular by satisfaction, trust and the central legitimacy component of sociological institutionalism. The mixed methodology combines both a qualitative (20 interviews) and a quantitative approach (631 persons answered the two surveys). It also demonstrates the significant positive effect of the regional image interaction – how the store-brand regional consumption value and the territorial legitimacy of the brand are perceived. The territorial legitimacy contributes to building up confidence and gives media attention to the store-brand regional image and to the perceived value of the satisfaction and the confidence towards the brand
Garcon, Lucile. „Réinventer les pommes et les pommes de terre : une géographie de la qualité à l’épreuve des produits ordinaires“. Thesis, Lyon 2, 2015. http://www.theses.fr/2015LYO20050.
Der volle Inhalt der QuelleIn a context of proliferation of short supply chains, issues of quality invite a shift in geographical focus, moving from specific products characterized by their origin to ordinary products characterized by their provenance. This shift raises the question of the modalities of attachment that these common products have to geographical areas. Everyday foods and common plant materials such as apples and potatoes allow for particular discussion around the issues concerning the reconnection of agriculture and food, specifically around the concept of territorial agri-food systems. Looking at three medium mountain areas - in France (Ardèche, Bauges) and Italy (Liguria) - this thesis proposes an analysis of the trajectories of ten different food collectives through the varying phases of controversy that are driving them towards qualification devices which are more flexible than purely geographical indications. Maintaining the logic of 'rooting', inspired by a territorial rhetoric, the collectives do not fall into the short supply chains model, and maintain, for the most part, the varietal question at the heart of their concerns. This thesis shows that this varietal question can only be treated at the territorial level if we consider the production of food as integrated. That is to say, involving a variety of stakeholders, capable of designing various stages of qualification in the same movement, from plant material management to food consumption. The emergence and realizable qualities of these territorial agri-food systems incite political debate, and raise the question of the public action modalities to promote these devices, which we notice are mainly due to individuals and places of mediation
Fontaine, Alexine. „Histoire et actualité d'un inventaire du patrimoine alimentaire (Rhône-Alpes,1995-2014)“. Thesis, Lyon 2, 2015. http://www.theses.fr/2015LYO20035/document.
Der volle Inhalt der QuelleThis thesis deals with the study of a book published in 1995 by Albin Michel Editor and carried out by the Conseil national des arts culinaires : l’Inventaire du patrimoine culinaire de la France-Rhône-Alpes, produits du terroir et recettes traditionnelles – 8th book of a collection of 24th – and its impact on Rhone-Alpes territory and its possible updating. The documentation is based on an rich bibliography, on documents from departmental files, private documentation and oral inquiries.This work, achived thanks to a contract CIFRE, fulfills an order from the Comite de Promotion/R3AP, inter consular organism. It’s a global study of the book and the productions reviewed in it. It tries to analyse the stakes of this inventory and to tell the history of this book to understand past issues while assessing the situation and putting it in context in the current debate about food patrimonialization.This work enlightens the story of a solid method: the inventory, applied to a specific theme : food. The book is analyzed in its context– political, economical and social – and we study its aspect, its place inside the collection and its content. We explain the lack of influence inside the territory it deals with through two initial objectives which have been met more or less : first, a cultural goal in order to make products known and also an economical objective to boost still unknown products. A current state of products has been made, which underlines the need to update the book : even if the food heritage monuments are still alive, even if the patrimonialization is active, some products have disappeared. This Inventaire, as it has been highlighted, is a precious catalog of products that would require much more study and development. With this thesis, once more we tackle the question of food heritage and we ask ourselves what we need to save and preserve it while refusing to make it become a museum
Ceugniez, Alexandre. „Recherche de levures antagonistes, à potentiel probiotique, dans les produits du Terroir du Nord-Pas-de-Calais : étude de Kluyveromyces marxianus et K. lactis, isolées d’un fromage artisanal, la Tomme d’Orchies“. Thesis, Lille 1, 2017. http://www.theses.fr/2017LIL10035/document.
Der volle Inhalt der QuelleRaw milk cheeses show a complex microbial ecosystem, where each actor interacting with its neighbor and with its environment. Among these interactions, one is particularly interesting, the antagonism, in other words the capacity of an individual to inhibit the growth of another. Antagonistic interactions are massively studied in bacterial cheese ecosystems and lead to the identification of bacteriocin-producing lactic acid bacteria. Among these strains, some revealed probiotics properties and a high potential in the fight against antibiotics resistances. Additionally, cheese fungal ecosystems were poorly studied. However, this ecosystem is promising as it might contain mycocin-producing yeasts and/or showing probiotic properties. In this frame, our work focused on a local French cheese, the “Tomme d’Orchies”. Two non Saccharomyces antagonistic yeasts, with a probiotic potential, were identified in this cheese. Microbial ecosystems of the “Tomme d’Orchies” will be described before presenting the research and the characterization of antagonistic yeast in the fungal ecosystem. Two strains of Kluyveromyces (K. marxianus S-2-05 and K. lactis S-3-05) will be highlighted, with broad antagonistic properties, against Gram positive and negative bacteria, but also against pathogenic yeast. A high potential to be used as probiotic agents could be observed, in addition to antioxidative properties for K. marxianus, with medical relevance
Grijalba, Marijuan Nagore. „Contrefaçon du vin : développement de méthodes d'analyse multifactorielles rapides et non destructives pour l'authentification des bouteilles par des techniques spectrochimiques couplées à un rayonnement laser“. Thesis, Pau, 2017. http://www.theses.fr/2017PAUU3041/document.
Der volle Inhalt der QuelleThe knowledge of grape and wine is as old as the cultural history of humankind. It is well known since the ancient civilizations the influence of the "terroir" on wine, which is a limited geographical space where a human community constructs a collective knowledge of production, which gives wine grapes their distinctive character and generate a reputation for a product originating from this geographical area. The great wines are a prime target for counterfeiters because of their brand value, mostly originating from the Asian market. According to the National Committee of Foreign Trade Advisers of France (Comité National des Conseillers du Commerce Extérieur de la France, CNCCEF) the wine fraud is not just a matter of a few bottles but also includes an entire clandestine industry. According to the Wine and Spirits Commission of the CNCCEF, there is at least one bottle of forged wine for each bottle of original French wine in China. Although China is not the only supplier of counterfeited wines, the rapid growth of the wine market in this country and the absence of laws protecting intellectual property have triggered the counterfeit market. It is estimated that 20% of the wines consumed in the world are counterfeit. In fact, according to the European Union Intellectual Property Office, it is estimated that the legitimate industries losses approximately €1.3 billion of revenue annually due to the presence of counterfeit spirits (€740 million) and wine (€530 million) in the EU market, 3.3% of the sector’s sales, which results in a direct loss of about 4,800 jobs. Wine fraud may be categorized in several forms and anti-counterfeiting measures have shown lack of effectiveness. Unfortunately, invasive techniques are used for wine verification purposes, which are mainly based on liquid sampling, requiring opening the bottle that can be fateful when it comes to great value wines. This work presents a new unambiguous diagnostic tool based on the ultra-trace analysis of the wine packaging (glass, paper and inks, capsule) by femtosecond laser ablation coupled to ICPMS. This is a fast (about 5 minutes) and non-invasive technique, which allows detecting trace elements below ng/g and has no equivalent in terms of performance to date. In a first step, we have designed and developed a new ablation cell that allows direct and multi-elemental analysis of the packaging without causing any visible degradation on the bottle. In a second step, the new ablation cell has been applied to the direct analysis of the packaging components. For the analysis of paper and inks, as the lack of certified reference materials represents a real analytical challenge, we have developed a quantitative approach by developing our own standards by printing spiked solution with an inkjet printer. Finally, in order to complement the results obtained with fsLA-ICPMS, a new unambiguous diagnostic tool based on Raman spectroscopy and Infrared spectroscopy has been developed for the qualitative and direct molecular analysis of paper and inks. The instrumentation and packaging characterization methods have been applied to the analysis of a large number of bottles (n> 200) of controlled origin and bottles originating from other countries. The statistical processing of data based on multivariate analysis (PCA, PLS, hierarchical classification) clearly shows the distinction between authentic and counterfeited bottles by isolating and prioritizing the trace elements responsible for this discrimination. It was also possible to distinguish the chemical signature of the bottles according to their geographical origin and the vintage
Arsenault-Verreault, Mélissa. „Étude comparative de deux clientèles relativement à leurs attentes et à leurs perceptions de la performance d'entreprises membres d'un organisme de promotion gourmand“. Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26981.
Der volle Inhalt der QuelleThe gourmet promotion agencies are well established in Quebec. In fact, the majority of the touristic areas have their local association of producers which helps to the economic development of the different regions of Quebec. Knowing that these gourmet promotion agencies are collectively owned, and they all have their own set of requirements which can be more or less demanding from one region to another, the review of the literature has permitted to establish that expectations may significantly vary among different market segments (i.e., local consumers, touristic consumers, local consumers originating from the place where the promoted enterprises operate, touristic consumers originating from the place where the promoted enterprises operate, local consumers not originating from the place where the promoted enterprises operate, and touristic consumers not originating from the place where the promoted enterprises operate). The aim of this study is to determine whether those various market segments are characterized by different levels of expectation about gourmet promotion associations in general, and to assess the extent to which these market segments may differ in regard to their appreciation of the various enterprises making up Gaspésie Gourmande. . As such, a questionnaire was made available to respondents on Gaspésie Gourmande’s web site. The results indicate that there are some significant differences between the various types of consumers sampled in this study. Moreover, a gap analysis "perceived performance - expectation" based on the expectation disconfirmation paradigm, provides insights regarding the extent to which Gaspésie Gourmande meets the expectations of its various market segments.
Mariani, Mariagiulia. „Les frontières contestées de la biodiversité culturelle : une approche par les connaissances et les savoirs dans les produits d'origine. Le cas des fromages méditerranéens“. Thesis, Montpellier 3, 2018. http://www.theses.fr/2018MON30088.
Der volle Inhalt der QuelleOrigin food qualification has emerged as a new institutional tendency from the 80s, becoming a relevant asset in the European model of agriculture with the Geographical Indication (GI) system. Place-based labelling led by non-governmental organisations are also multiplying, such as the Presidia projects developed by the Slow Food movement. These public or private initiatives, referred as Origin Food Schemes (OFS), generate significant environmental, social, and cultural outputs, besides producing market value. For these reasons, OFS are also becoming economically and politically relevant in the Global South.In particular, policy makers and social movements have increasingly looked at the effects of OFS on biodiversity, referred to here as cultural biodiversity to underline the relevance given to practices and local knowledge. Considering the gap in knowledge regarding the bio-cultural outcomes of different OFS, this Thesis asks which are the gaps between discourses, understood as policies, systems of knowledge, and communication tools, and both explicit and implicit practices conveyed by OFS as for cultural biodiversity. The Thesis presents the following sub-research questions: Which are the institutions and logics that determine the definition and practices related to cultural biodiversity? How are knowledge and practices codified and, then, are rules applied? To what extent are codified and tacit knowledge and practices modified and re-created within OFS?Four origin cheeses recognized as a GI and/or a Presidium and located in France, Italy and Morocco were selected as case studies and addressed with 24 month-multisite ethnographic enquiries, privileging participant observation and apprenticeship as a research tool to study the embodied and experientially grounded practices.The example of the management of cheese microbiodiversity shows that the Slow Food movement and GI promoters have integrated cultural biodiversity into their institutional discourses in different times and to different extents. Despite limitations due to the prominent role of the market, a mediatized institutional narrative on cultural biodiversity can amplify the political voice of local actors by fostering community and social relationships.The analysis of specifications – privileged places to study the effects of OFS – demonstrates that OFS differently take into account traditional practices of production, following stakeholders’ negotiations that oppose motives, strategies, and forms of knowledge. Although specifications directly preserve some genetic resources, taste, and know-how, paradoxically their codification always results in adapting and reducing existing diversity, including in the OFS that are more oriented to localise practices and promote diversity of tastes.Nevertheless, food knowledge and practices are dynamic. OFS stakeholders interact in a learning process, using codified and tacit knowledge as tools to shape communities of practice. This learning process surpasses the border of the OFS governing body and encompasses also consumers and producers who do not belong to the scheme into joint practices. The gap between what is codified and what is done leads to a dynamic redefinition of both practices and communities
Rioux, Simon. „La bière, entre terroir et savoir-faire local : une étude de l'ancrage régional des microbrasseries du Bas-Saint-Laurent et de la Gaspésie-Îles-de-la-Madeleine“. Master's thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/33746.
Der volle Inhalt der QuelleThe subject of this study is the regional implantation of microbreweries located in Bas-Saint-Laurent and Gaspésie-Îles-de-la-Madeleine, two regions of Quebec that are distant from urban centers. The regional implantation that these microbreweries demonstrate is observed from different angles : the local origin of resources used in the making of beer, the quality of terroir assigned to the beer, the local marketing of the products, the social significance of the pub in their community and finally the symbolic regional representations that can be found on beer labels. The analysis is carried out with the concepts of local consumption and terroir. Cheers! -- Keywords : Beer, Craft beer, Local consumption, Terroir, Rural areas, Anthroplogy
Fournier, J. „Contribution a l'etude de l'evolution des teneurs en elements traces dans les produits de la vigne pendant le cycle reproductif et la vinification application a la recherche de parametres chimiques liant une production viticole et son terroir d'origine“. Nantes, 1998. http://www.theses.fr/1998NANT2040.
Der volle Inhalt der QuellePalacios, Arguello Laura Vanessa. „Characterization and assessment of distribution schemes for food supply and distribution systems considering environmentally sensitive demand“. Electronic Thesis or Diss., Lyon, 2019. https://theses.hal.science/tel-02862123.
Der volle Inhalt der QuelleThis thesis addresses the research question of how demand requirements for eco-responsible and local products may impact the food supply distribution configuration. In other words, how to configure urban food systems to satisfy a demand for eco-responsible food products. Therefore, the purpose of this research is to explore how to estimate the relationship between a demand for eco-responsible and food distribution configuration considering economic and environmental issues.The thesis is a compilation of three phases:• Eco-responsible food demand: It seeks to identify the product's environmental quality criteria that impact product demand and how these demand's characteristics can be used to describe the requirements of logistic schemes for sustainable distribution.• Food supply chain configuration: Considering these new requirements, this phase aims to describe the food supply chain strategies that achieve a sustainable food distribution addressed in the literature, and to analyse how these strategies identified impact logistic decisions in the supply chain.• Food supply chain assessment: It attempts to analyse the estimation of economic and environmental indicators that may represent the impacts generated in the configuration of the different food distribution schemes proposed.The results highlight a framework proposal, aiming to understand how changes in a current food distribution system can be identified and quantified (in a logic of before-after scenario assessment). This framework includes: (i) Logistic decisions to be considered in the distribution system at strategic and tactical level. (ii) Food system characterization to define an initial situation (stakeholders, demand and supply characterization), and the demand and supply estimation; (iii) Scenario construction to analyse scenarios to be tested; and (iv) Scenario assessment to identify and assess economic and environmental impacts of the food distribution system, including tests and expert feedback to validate the scenarios proposed
Hirczak, Maud. „La co-construction de la qualité agroalimentaire et environnementale dans les stratégies de développement territorial : une analyse à partir des produits de la région Rhône-Alpes“. Phd thesis, Grenoble 1, 2007. http://www.theses.fr/2007GRE10289.
Der volle Inhalt der QuelleLn agribusiness, valorization of quality produce often appears necessary for rural territories which use it as a tool fo differentiation on markets. Ln the context of sustainable development, this research focused on existing interaction between quality, territory and environment: what is the share of environment in the definition of territorial quality Reciprocally, how development strategies based on qua lit y contribute to environmental quality? It is questioning the co construction's dynamics already existing between territorial quality and environmental quality. Using both economicl and geographical theories, this work is based on territorial information combining analysis of general specifications c products POO, spatial analysis and interviews. Based on a multiscale approach, it leads to a typology of links betwee quality/environment/territory and thus makes it possible to show the conditions of emergence of this triangle and il stakes
Hirczak, Maud. „La co-construction de la qualité agroalimentaire et environnementale dans les stratégies de développement territorial : une analyse à partir des produits de la région Rhône-Alpes“. Phd thesis, Université Joseph Fourier (Grenoble), 2007. http://tel.archives-ouvertes.fr/tel-00311491.
Der volle Inhalt der QuelleDumas, Marie-Eve. „Nourrir le lien : l'approvisionnement local en milieu rural, le cas de Bellechasse“. Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/30158/30158.pdf.
Der volle Inhalt der QuelleSorgho, Zakaria. „Protection des dénominations géographiques dans l'Union Européenne : effectivité et analyse des effets sur le commerce“. Doctoral thesis, Université Laval, 2014. http://hdl.handle.net/20.500.11794/25444.
Der volle Inhalt der QuelleThe protection of geographical indications (GIs) is a very controversial subject at the World Trade Organization as well as in the negotiations of bilateral trade agreements like the Canada/European Union Trade Agreement (CETA). This is mainly because different countries have very different views on how to go about protecting GIs. North American countries favor trademarks because they believe that the “know-how” can be transferred across geographical boundaries and that it is possible to replicate or even improve on ancestral production processes developed in a given region. “Parmesan” cheese and “Parma” ham are examples of products manufactured and marketed under these names in Canada. The European Union (EU) promotes a « terroir » approach, applying a sui generis protection, which grants a monopoly of the GI to producers located in a specific region. The first European regulation of GIs was adopted in 1992. But more than 20 years later, the effectiveness of GIs in the EU Member States appears mixed. Our thesis attempts to explain reasons for this situation and analyzes the trade-impact of GI protection considering trade within the European Union. Our research on reasons highlights two key issues related to the European GI regulation: potential conflicts between geographical marks (containing geographical names or terms) and sign of GIs (IGP/PDO), and the degeneration of GIs. In addition, we note that consumers are comparatively confused between GIs products and organic products, and small potential producers are rather deterred by the costs of GIs implementation, monitoring and control. Our findings suggest that the protection of GIs creates trade when the importing and exporting countries have GI-protected products. Trade increased by 0.76% when both exporting and importing countries have protected products, after controlling for the effects of others determinants of trade. There is also empirical evidence regarding a trade-diverting effect when the importing country does not have GIs. In addition, our results note a border enlargement effect arising from European GI-protection. An analysis by sector of production indicates that the trade-impact of protecting GIs in some sectors is more important than other sectors.
Piques, Stéphane. „La céramique dans le territoire industriel de Martres-Tolosane depuis le XVIe siècle“. Thesis, Toulouse 2, 2012. http://www.theses.fr/2012TOU20088.
Der volle Inhalt der QuelleThe industrial area of which Martres-Tolosane has become the eponymous center has a long history. The origin of modern ceramic production is Italian and goes back to the XVIth century. Maybe attracted by the local Lords, the first potters who settle in Plagne, a village near Martres, take advantage of the presence of calcareous clay and plentiful forests. As early as 1737, earthenware makers, mainly from Nevers, arrive in the new earthenware factories created locally. After the French Revolution, a "Productive and Commercial Localised System” is set up. The various activities of the peasant workers are at the heart of this system, supported by a fast growing population and by the small amount of initial capital necessary. Farm-workshops and small factories are established in about twenty communities around Martres and they trade even on the international level. This success is also supported by the social action of the elites of Martres who, by assuring a redistribution of the municipal income, alleviate the effects of the proletarisation, maintain low salaries and perpetuate the old rural society. The depopulation of the second half of the XIXth century affects the activity which retracts and survives only by adapting to the demand for traditional earthenware. Earthenware makers copy the motives of renowned French centers, a niche strategy which allows them to supply the main tourist regions with earthenware gifts during the XXth century. At the same time), earthenware takes root in the area and becomes a “product of the land” that the crisis of the 1970s and the changes of fashion seem to condemn
De, Myttenaere Bernard. „Valorisation touristique de patrimoines alimentaires en Wallonie: acteurs, processus et enjeux socio-territoriaux“. Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209235.
Der volle Inhalt der QuelleContrairement à nombres de recherches portant sur la valorisation touristique de PAL, cette thèse ne questionne pas l’efficacité touristique et la performance économique générées par ces actions, mais interroge avant tout les opportunités, effets et enjeux socio-territoriaux et touristiques que suscitent ces processus. Il ne s’agit donc pas de nous consacrer à la recherche d’un éventuel modèle théorique qui rendrait compte des conditions idéales de la valorisation de ressources tour-istiques territoriales mais bien de se placer dans la perspective de l’analyse du rôle et de l’influence des acteurs locaux-régionaux, engagés individuellement ou collectivement dans des actions de valorisation touristique et d’interpréter leurs logiques d’actions.
Si cette recherche porte en grande partie sur des actions de valorisation touristique mise en œuvre par des acteurs locaux, nous nous intéressons également aux touristes fréquentant les territoires d’études, et cherchons notamment à saisir la manière dont leurs regards portés sur les patrimoines alimentaires participent aux imaginaires, aux représen¬tations et à l’attractivité de ces territoires ainsi que des PAL dont ils sont issus.
La première étude de cas porte sur les trois bières trappistes de Wallonie :l’Orval, la Chimay et la Rochefort, brassées au sein de trois abbayes cisterciennes situées dans les territoires éponymes. La deuxième étude de cas porte sur un seul territoire, le Pays de Herve, dans lequel nous analysons les processus de valorisation de trois PAL différents :le fromage de Herve, à savoir le seul fromage belge bénéficiant d’une Appellation d’Origine Protégée (AOP) ;les sirops issus de la cuisson de jus de pommes et de poires, communé¬ment appelés « sirops de Liège » ;et la bière de l’abbaye de Val-Dieu.
L’originalité de cette thèse réside également dans l’approche pluridisciplinaire qu’elle propose, dans la mesure où elle se situe au croisement de la géographie humaine, de la sociolo¬gie compréhensive et de l’économie territoriale. -- Summary :This doctoral thesis addresses the relationships between adding value to agricultural products associated with a particular territory on the one hand, and tourism and local development on the other. It examines the question of the role played by local food products as resources and as levers for developing tourism, and proposes to respond by analysing the processes, effects and challenges of using the food heritage emblematic of Wallonia for tourist purposes. Broadly speaking, this research is intended to contribute to an understanding of the social and territorial processes and dynamics at work in constructing the promotion of local products for tourist purposes.
Unlike the many studies of the tourist promotion of local food products, this thesis does not focus on investigating their efficacy as a focus for tourism or on the economic performance generated by these activities, but enquires above all into the socio-territorial and tourist opportunities, effects and challenges to which these processes give rise. The aim of the thesis is thus not to seek a theoretical model that would determine the ideal conditions for adding value to local tourist resources. The aim is to analyse the role and influence of local and regional actors who are involved either individually or collectively in promotional campaigns directed at tourists, and to interpret the logic underlying these campaigns.
While the research focuses mainly on the ways in which local actors seek to add tourist value to these products, it also turns its attention to the tourists who visit the regions under study and seeks in particular to identify the ways in which their attitudes to traditional foods affect the image, representations and attractiveness of the products’ places of origin and the local food heritage. The first case study involves three Trappist beers from Wallonia: those of Orval, Chimay and Rochefort, brewed at the three Cistercian abbeys located on the territories of the same name. The second case study examines a single territory, the Herve countryside, where I analyse the process of adding value to three different local food products: Herve cheese, which is the only Belgian cheese to have received a protected designation of origin (PDO); the syrups produced by cooking apple and pear juice, commonly known as “Liège syrups”; and the beer of the Abbey of Val-Dieu.
The originality of this thesis lies also in the multidisciplinary approach it offers, insofar as it is situated at the intersection of human geography, interpretive sociology and regional economy.
Doctorat en Sciences
info:eu-repo/semantics/nonPublished
Vitrolles, Delphine. „La promotion de l’origine au Brésil“. Thesis, Lyon 2, 2011. http://www.theses.fr/2011LYO20088/document.
Der volle Inhalt der QuelleLusophone giant of Latin America and second world’s largest agricultural exporter, Brazil is an emerging country. Since the 1990s, new tools for promoting the origin of food products have been developed at the initiative of the government and civil society. Their profusion questions the interpretation and appropriation modes of international and national standards. In Europe, the origin-link and the territorial roots of local products were forged on long term and confirm the hypothesis of the social construction of quality. New World country, the first image associated to Brazil is a country where the agricultural frontier continues to move forward and therefore, a population without strong anchoring to a territory. However, the structure and modes of occupation of space are more complex. They result from the tradition of different waves of immigration, their mode of local appropriation and construction of specific identities. The construction of the origin-link also reflects the inclusion in the international market of a country that, at present, participates fully in the global economy. Thus, the promotion of origin in Brazil refreshes the perspective on Brazilian agriculture, beyond the scope of export agriculture and questioning the local and regional economy. Beyond economic interests related to the opening in the export of niche markets, the local claiming appears to be an indication of the emergence of a national market inclined to protect and promote its cultural and natural heritage; a market which makes sense for the local actors who promotes the concept of origin
Gigante lusófono da América Latina e segunda potência agroexportadora mundial, o Brasil é um país emergente. Desde os anos 1990, novas ferramentas de promoção da origem dos produtos agroalimentares se desenvolvem por iniciativa do governo e da sociedade civil. A profusão de estratégias questiona os modos de interpretação e apropriação de modelos de normas internacionais e nacionais. Na Europa, a ligação com a origem e a inscrição territorial dos produtos locais construíram-se em um tempo bastante longo e confirmam a hipótese da construção social da qualidade. País do novo mundo, a primeira imagem associada ao Brasil é aquela de um país cuja fronteira agrícola continua avançando, condicionando a inexistência de uma ligação forte das populações a um território. No entanto, a estrutura e os modos de ocupação do espaço são muito mais complexos. Resultam das tradições formadas em diferentes ondas de imigração, dos modos de apropriação local do espaço e da construção de identidades específicas. A construção da ligação à origem reflete também a inserção no mercado internacional de um país que, atualmente, participa plenamente de uma economia mundial. Assim, a promoção da origem no Brasil reatualiza o olhar sobre a agricultura brasileira, indo além do âmbito de uma agricultura de exportação e questionando aquele da economia local e regional. Além dos interesses econômicos relacionados à abertura para exportação em mercados de nicho, a reinvindicação do local aparece como um indício da emergência de um mercado nacional propenso a proteger e promover seu patrimônio cultural e natural; um mercado onde o “local” faz sentido para os atores que mobilizam a noção de origem
Hémon, Georgina. „Conceptualisation de la traditionnalité perçue d’un produit alimentaire : une approche qualitative“. Thesis, Angers, 2018. http://www.theses.fr/2018ANGE0013.
Der volle Inhalt der QuelleTraditional food products seem to be a "new" trend. A lot of work has been done to define what is a traditional product. However, we observe from the literature review in management that traditional food product is a fuzzy concept, which lacks of precision. Besides we can not know precisely what the consumer perceives as raditional in food product. In order to provide a different point of view, we are interested in understanding the traditional elements perceived in the food product. We mobilize a literature review in the social sciences in order to bring clarity and structure to perceived traditionality of food product. Our data collection uses several qualitative methods. To give a new vision of what is perceived as traditional, we make an analysis using the Grounded Theory. Through the results of this analysis, we propose four dimensions of traditionality. We perform a methodological triangulation of the data by statistical analysis of textual data. Our results are conclusive. The perceived traditionality of a food product is an experiential concept, with four dimensions: process, dynamics, identity and ritual. This structuring brings clarity in theoretical terms. It opens up ways for the development of measurement tools. In managerial terms, the highlighting of the perceived traditionality of a food product and the elaboration or consumer experience offers development opportunities to producers
Fiamor, Anne-Emmanuelle. „Changement dans la construction sociale de la production alimentaire localisée : analyse à partir du cas drômois“. Thesis, Toulouse 2, 2014. http://www.theses.fr/2014TOU20078/document.
Der volle Inhalt der QuelleThis research emanates from a field survey we conducted in the Department of Drôme, France, which deals with the analysis of a variety of valorization methods of local food productions we sought to explain. Local food productions are a traditional production rooted in time and space, regardless the organizational and strategic variety of valorization methods. In the Drôme territory, we found a variety of productions and a variety of organizational and strategic valorization methods. But those patterns are not sufficient to explain what we observed in the field. We observed also another form of reference to location of these productions than only the reference to tradition. From there, in addition to the analysis of the organizational diversity of valorization methods of local food production in Drôme, the characterization of a new form of reference to location of production we spotted is the main issue of this research. To analyze the organizational and symbolic diversity, we conceptualize the valorization methods as systems of domination (in the sense of Max Weber). Indeed, the system and the strategy of valorization are pointed out as well as the shape of the legitimacy on which the social significance of the production is expressed. In this framework, we analyzed six variations of localization types by reference to tradition and one emergent way of localizing productions. This last is assessed through the fact that productions are produced, processed and sold locally by small local farmers, often neo-rural, according to production knowledge and expertise, processing and selling organization built through sharing and selling networks constructed among these farmers. These networks, either formal or informal, are either created through agricultural associations, or either were built autonomously. In this framework, each farmer aims to produce and sell, but also to “build a community” while keeping its independence from peers and institutional actors. Therefore, these farmers, through their relationships to the production and to their community, induce the emergence of knowledge and know-how rooted in “here and now” cultural bedrock crystallized in the representation of the small local farmer
Gazzurelli, Jean-Loup. „Trajectoires contemporaines du textile dans les Basses-Pyrénées. Contribution à l'histoire de l'industrialisation de la France du Sud-Ouest“. Thesis, Pau, 2017. http://www.theses.fr/2017PAUU1042.
Der volle Inhalt der QuelleThis study comes within the scope of a recent historiographical trend to change perception of the industrialisation of the South-West of France which is often approached from the perspective of underdevelopment . It aims at reconstructing the « paths » of different textile industries in the Basses-Pyrénées / Pyrénées-Atlantiques from late 18th century to late 20th century, based on the study of produce, markets, producting organisations, firms, views and representations. The research points out the importance, structuring and the diversity of textile industries : complete industrial processes can be found in Basses-Pyrénées for several fibres (cotton, linen, wool, jute) and some products are produced and sold by millions (berets, sandals and, to a leaser extent, basque linen, wool of the Pyrénées...). The maintain of “soft” producting organisations, the massive use of hydraulic power and the domination of family businesses are also linked with fast technical changes and strong ability of industrial reconversion inside various industrial countries and small or middle-sized towns.In the end, these industrial “paths” reveal the economical integration of Basses-Pyrénées on different scales, from local to international, as regards raw material, markets or technical, or financial and human movements. The exploitation of regional opportunities plays a major role in the continuity of these textile industries : proximity of Spain, continuing consumption in the pyrenean area, emigration to America, tourism, regionalistic vogue for Bearn, Basque Country and Pyrénées
Raduget, Nicolas. „Les acteurs et les voies de la mise en valeur du patrimoine alimentaire de la Touraine des années 1880 à 1990“. Thesis, Tours, 2015. http://www.theses.fr/2015TOUR2016/document.
Der volle Inhalt der QuelleThis study aims at observing the interest in Touraine food specialities and how they were promoted by various players. Starting from the 1880s, with the appearance of regionalism (an integral part of which is gastronomy), our study ends in the late 20th century, when the notion of heritage becomes widespread and gets its current form. Thanks to the meeting of the agricultural theme, regionalist dynamics (politically and culturally speaking), and the tourist identity of the “Garden of France,” the emergence of food heritage is reflected on. All involved players build up a regional identity through the promotion of centres of tourist interest and set their sights on sustaining local attractiveness. The behavioural evolution throughout the period is observed, ranging from qualitative approach to excessive commercial drive; from strong interest in “terroir” to a certain detachment from it