Literatura científica selecionada sobre o tema "Alimentation – Société"
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Artigos de revistas sobre o assunto "Alimentation – Société"
Chanet-Garcia, Jeanne, Régis Pierret e Michel Streith. "Alimentation, intervention sociale et société". Sciences & Actions Sociales N° 14, n.º 2 (21 de janeiro de 2021): 1–8. http://dx.doi.org/10.3917/sas.014.0001.
Texto completo da fonteTroude-Chastenet, Patrick. "Surpoids et course à la minceur". Études octobre, n.º 10 (22 de setembro de 2015): 29–41. http://dx.doi.org/10.3917/etu.4220.0029.
Texto completo da fonteOtye Elom, Paul Ulrich. "Alimentation et parémiologie dans la socioculture bulu (Sud-Cameroun) : ethnanalyse de quelques proverbes". Voix Plurielles 10, n.º 2 (29 de novembro de 2013): 462–73. http://dx.doi.org/10.26522/vp.v10i2.878.
Texto completo da fonteOuédraogo, Arouna P. "De la Secte Religieuse à L'Utopie Philanthropique: Genèse sociale du végétarisme occidental". Annales. Histoire, Sciences Sociales 55, n.º 4 (agosto de 2000): 825–43. http://dx.doi.org/10.3406/ahess.2000.279882.
Texto completo da fonteOrtar, Nathalie. "Les multiples usages de la datcha des jardins collectifs". Hors-thème 29, n.º 2 (12 de dezembro de 2005): 169–85. http://dx.doi.org/10.7202/011900ar.
Texto completo da fontePachucki, Mark C., e Isabelle Malo. "Alimentation et réseau social : une étude sur « le goût par nécessité » en contexte social". Sociologie et sociétés 46, n.º 2 (28 de outubro de 2014): 229–52. http://dx.doi.org/10.7202/1027149ar.
Texto completo da fonteDribe, Martin, Mats Olsson e Patrick Svensson. "Manorialisme et gestion du risque dans la société préindustrielle: La Suède aux XVIIIeet XIXesiècles". Annales. Histoire, Sciences Sociales 67, n.º 2 (junho de 2012): 451–69. http://dx.doi.org/10.1017/s0395264900010179.
Texto completo da fonteDeslandes, Rollande, Marie-Claude Rivard, François Trudeau e Jean Lemoyne. "Regard sur le processus d’adaptation d’immigrants adultes de la Mauricie sous l’angle des habitudes de vie et des compétences de la vie courante1". Articles 43, n.º 1-2 (20 de março de 2014): 91–118. http://dx.doi.org/10.7202/1023979ar.
Texto completo da fonteBoukala, Mouloud. "La mise en images de soi des jeunes montréalaises d’origine haïtienne". Anthropologie et Sociétés 40, n.º 1 (18 de maio de 2016): 193–218. http://dx.doi.org/10.7202/1036377ar.
Texto completo da fonteLanglois, Simon. "Budgets de famille et genres de vie au Québec dans la seconde moitié du XXe siècle". Les Cahiers des dix, n.º 62 (24 de setembro de 2009): 195–231. http://dx.doi.org/10.7202/038125ar.
Texto completo da fonteTeses / dissertações sobre o assunto "Alimentation – Société"
Deleuze, Marjorie. "La dimension identitaire des pratiques, des habitudes et des symboliques alimentaires de l'Irlande contemporaine". Thesis, Lille 3, 2015. http://www.theses.fr/2015LIL30016/document.
Texto completo da fonteAffected by globalisation, secularism and multiculturalism, Irish society has undergone many radical changes since the turn of the 21st century, food consumption being one of the most striking. This PhD thesis examines and analyses past and contemporary eating and cooking practices from a sociological and historical perspective. Taking into account the dramatic effects engendered by the English colonisation (acculturation, extensive exploitation of resources, contempt vis-à-vis indigenous customs…), the aim of this research is to stress the importance that religious principles had in shaping the dietary practices until the 1960s and to analyse the consequences on contemporary eating behaviours. Particular emphasis is given to the essential role played by Bord Fáilte and Fáilte Ireland in developing a national cuisine and promoting Ireland’s food culture. The late development of a gastronomy for all (not just for the Protestant elites), is explained by the importance for centuries of the spiritual act of “non-ingestion” over the bodily act of ingestion. Fasting was for so long engrained into everyday life that rejoicing in food consumption was not acceptable until the reforms of penitential laws brought by the Second Council of Vatican in the late 1960s. Contemporary excessive food consumption and growing interest in all things food is also analysed through the concepts of hedonism, hypermodernity and gastro-anomy, aftermath of the collapse of the traditional authoritative institutions
Lorcy, Armelle. "Cuisiner les sensibilites : alimentation, affects et société (Noirs et Indiens Chachi du littoral équatorien)". Thesis, Paris 10, 2010. http://www.theses.fr/2010PA100075.
Texto completo da fonteThis dissertation examines the social organization of the Blacks of coastal Ecuador and their relations with neighboring Chachi Indians through the study of cooking. The cooking process, from the production to the consumption of food, is approached from the angle of the senses and emotions. On one hand, the process involves removing odor and then adding odor to meat. These "deodorizing" and "reodorizing" techniques, symbols of hygiene and the degree to which one is "civilized", are crucial to relations between Blacks and Chachi. Adopting these techniques is part of individual economic and/or migratory strategies. Ignoring these techniques leads to social discrimination and to the reinforcement of social boundaries between the groups. On the other hand, analyzing the link between cooking and feelings reveals an obsession among the Blacks to remain Christian. In other words, they must maintain reciprocal relations with the Saints, the Virgin Mary, and God. They must also avoid "temptation" and the risk of changing into "enemies". It is by controlling their emotions, especially while cooking, that the Blacks reach their objective. Thus, cooking will be analyzed under three aspects: the food system of the Blacks which brings out the importance of odors; the adoption or not of deodorizing marinades and the consequences for Black-Chachi relations; and the mastery of emotions while cooking every day and for certain Catholic feast days. Finally, this work reveals the social and cultural, selective and dynamic interpenetration of the Black and Indian populations
Schar, Philippe. "Société, agriculture et alimentation en Inde méridionale : étude de Rangashipura (District du Coorg - Karnataka)". Bordeaux 3, 1987. http://www.theses.fr/1987BOR30035.
Texto completo da fonteMasson, Estelle. "Les formes du manger : représentations de pratiques alimentaires contemporaines". Paris, EHESS, 2001. http://www.theses.fr/2001EHES0036.
Texto completo da fonteBerto, Alexandre. "La nourriture, le mangeur et la société : les territoires de l'aliment". Versailles-St Quentin en Yvelines, 2006. http://www.theses.fr/2006VERS012S.
Texto completo da fonteFood act is built by the conjunction of sociocultual, physilogical and historical factors. The structural evolution of food behaviours during the XX° century has two origins : the substitution of the traditionnal process of food production by the industrial process and a new positioning of the eater in front of this change. The cost of food decreases drasticly as the offer gets bigger. The eater have to deal with a lack of visibility of the link between food and raw material. The utilitarian aspect of animal is replaced by a purely cultural conception wich is symbolically near of the human being. The opaqueness of the production system causes a special sensitiveness of society in front of food risks. Authorities such State or science produce dicourses which are intended to modify the food behaviours of individuals. There is a gap between the norms of those authorities and the expectation of society. The farm-produce industries rush in this breach by reprocessing some forms of the State or science discourses to confer to their products positive symbolic charge. The present food behaviours can be explained by the conjunction of these factors and particulary the gap between the reality of the modern process of production and the perception by the eater of this process
Serra, Mallol Christophe. "Changement social et traditions alimentaires : approche socio-anthropologique de l'alimentation à Tahiti (îles de la Société, Polynésie française)". Polynésie française, 2007. http://www.theses.fr/2007POLF0001.
Texto completo da fonteThis thesis has the aim of studying in a diachronic way Tahitians food pratices and their representations. It shows the central role of food in social, economic and cultural life of Ancient Tahitians, true "total social fact" and support of a workship of abundance, and the impact on the food system of the Society islands through triple change process. In spite of a phenomenon of acculturation, permanencies are highlighted today, through a fieldwork made up of participating observations in two districts of Tahiti and Moorea, and complementary surveys carried out in the Society archipelago. The study of the report to body and the valorization of the big body size, as well as food habits and representations, in particular to food provisions through gifts, exchanges and festive time sources of a strong social bond, leads to a matter of constitutive factors of the contemporary ma'ohi identity
Vabre, Sylvie. "Roquefort Société : une industrie agro-alimentaire en Aveyron (vers 1840-1914)". Toulouse 2, 2010. http://www.theses.fr/2010TOU20042.
Texto completo da fonteBetween 1820 and 1914, cheese manufacturing in the village of Roquefort grew from 300 to 9,250 tons. This large scale increase resulted from the new appetite for cheese within the upper middle classes of large European cities. Among all the ripened cheeses, Roquefort stands out by both its look and taste: its paste is speckled with blue and green veins; its taste is unique due to the use of sheep's milk, converted through the art of ripening. Trade success has transformed both the village and the supply area. The Société civile des Caves was founded in 1851 by several small and large owners, in order to bring together the coldest cellars of the village to produce cheese better able to travel. The association became a limited company in 1882 and was one of the largest French food processing businesses in 1914. Lt has deeply transformed the way cheese is manufactured and sold. From 1851 to 1914, the company tried to capture and increase consumer demand: first (between 1850-1880), the sales policy focused on the high quality of the product ripened in the best cellars. Then, faced with growing markets and the Great Depression, it attempted to transform both the manufacturing process and the product to bring a more affordable cheese to new consumers. By 1914, manufacturing had reached an industrial scale: Roquefort cheese has since become world famous and an international symbol of France
Goumalengue, David. "Alimentation et rapport à l'environnement : Evolution historique chez les Kweso (Pomo) de la Sangha : Congo, XVIIIè-XXè s". Paris 1, 1993. http://www.theses.fr/1993PA010685.
Texto completo da fonteA study objet is to reconstruct the food history of Kweso people since the eighteenth century to nowadays. We have examined a group food habits in the first part whose staple food was a maize during the eighteenth and nineteenth century. In the second part, we have study these food habits which have knew many modifications between the 1880 to 1950 years. Thus the staple food have changed from maize to tapioca. To finish, we have in the third and last part observed that this feedind has rapididy changed since the 1950 years to nowadays. This evolution has mainly observed through breakfast and imported drinks
Langlois, Anne. "Au sujet du Cheval de La Micoque (Dordogne) et des comportements humains de subsistance au Pléistocène moyen dans le nord-est de l'Aquitaine". Bordeaux 1, 2004. http://www.theses.fr/2004BOR12894.
Texto completo da fonteArpinon, Thibaut. "Three essays in experimental economics : plant-based diets and Registered Reports". Electronic Thesis or Diss., Université de Rennes (2023-....), 2023. http://www.theses.fr/2023URENG005.
Texto completo da fonteScientific evidence on the benefits of plant-based diets (environmental, health and animal welfare) is growing. Yet, individual meat consumption remains high. The first part of this dissertation uses experimental economics methods to identify and remove some of the barriers that limit the transition towards plant-based diets. Chapter 1 presents an experimental approach to measure the social stigma associated with following a plant-based diet. The results do not conclude to the presence of vegephobia in the economic environment but underline the limits of the employed tools. Chapter 2 reports the results from an experiment on the impact of an information campaign about plant-based diets on a representative sample of French doctors. The information campaign has a positive impact on the doctors' views and, to a smaller extent, improves their practices. The second part of the dissertation is dedicated to reduce publication bias and questionable research practices in economics in order to reduce the likelihood of a replication crisis. Chapter 3 provides a practical guide to Registered Reports for economists. The guide describes the benefits of Registered Reports and details the necessary methodological components (analysis plan, power analysis, smallest effect size of interest, etc.). Specific examples for experimental economics as well as R and Stata codes are provided to facilitate the implementation of Registered Reports
Livros sobre o assunto "Alimentation – Société"
française, France Secrétariat général Direction de la documentation. Alimentation et Société en France. S.l: s.n, 1986.
Encontre o texto completo da fonteLa nutrition: L'alliée de la médecine moderne. Chicoutimi, Qué: Morin, 1987.
Encontre o texto completo da fonteEllen, Messer, e Millman Sara, eds. Who's hungry? and how do we know?: Food shortage, poverty, and deprivation. Tokyo: United Nations University, 1998.
Encontre o texto completo da fonteThe magical body: Power, fame, and meaning in a Melanesian society. Australia: Harwood Academic Publishers, 1998.
Encontre o texto completo da fonteOntario. Esquisse de cours 12e année: Individus, familles et sociétés hhs4m cours préuniversitaire. Vanier, Ont: CFORP, 2002.
Encontre o texto completo da fonteElizabeth, Higginbotham, e Andersen Margaret L, eds. Race and ethnicity in society: The changing landscape. Belmont, CA: Thomson/Wadsworth, 2006.
Encontre o texto completo da fonteOntario. Le curriculum de l'Ontario 9e et 10e année: English. Toronto, Ont: Imprimeur de la Reine, 2007.
Encontre o texto completo da fonteOntario. Le curriculum de l'Ontario 9e et 10e année: English. Toronto, Ont: Imprimeur de la Reine, 1999.
Encontre o texto completo da fonteOntario. Le curriculum de l'Ontario 9e et 10e année: Planification des programmes et évaluation. Toronto, Ont: Imprimeur de la Reine, 1999.
Encontre o texto completo da fonteOntario. Le curriculum de l'Ontario 9e et 10e année: Langues autochtones. Toronto, Ont: Imprimeur de la Reine, 1999.
Encontre o texto completo da fonteCapítulos de livros sobre o assunto "Alimentation – Société"
Juhé-Beaulaton, Dominique. "4. Alimentation des hommes, des vodoun et des ancêtres : une histoire de céréales dans le golfe de Guinée". In Cuisine et société en Afrique, 53–66. Karthala, 2002. http://dx.doi.org/10.3917/kart.chas.2002.01.0053.
Texto completo da fonteNizard, Sophie. "Chapitre 7 : Alimentation et insécurité identitaire". In Politique et sociétés au miroir de l’alimentation, 165–86. Presses universitaires de Strasbourg, 2023. http://dx.doi.org/10.4000/books.pus.31980.
Texto completo da fonte