Evolution of Social Ties Around New Food Practices

ISBN-13: 9781789450446 / Angielski / Twarda / 2021 / 256 str.

Sere de Lanauze, Gilles

Spis treści

Foreword xiThibaut NGUYENAcknowledgments xvAuthor Biographies xviiIntroduction xxiGilles SÉRÉ DE LANAUZEChapter 1. Eating Together, a PNNS Recommendation. How Can it be Put Into Practice? 1Margot DYEN and Lucie SIRIEIX1.1. Introduction 11.2. Eating together, a recommendation of the National Nutrition and Health Plan 21.3. Understanding the emergence and maintenance of eating together 51.3.1. Benefits of practice theories to the study of eating together 51.3.2. A two-stage qualitative study to understand how consumers "eat together" 71.3.3. The different practices of eating together 101.4. Eating together: materials, meanings and skills 131.5. Interactions between materials, meanings and skills: particular practices or means of overcoming constraints 171.6. Does eating together always promote well-being? 201.7. What are the perspectives for promoting eating together? 211.8. Appendix: Sample summary 231.9. References 24Chapter 2. "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities 27Steffie GALLIN, Laurie BALBO and Marie-Christine LICHTLÉ2.1. Introduction 272.2. Online weight loss support communities 282.3. Exchanges in these communities: informational as well as emotional social support 292.4. Social influence within online weight loss support communities 312.5. A hybrid research methodology 322.5.1. Step 1: Survey of health experts and community participants 332.5.2. Step 2: Analysis of the content shared within the weight loss support communities 342.6. Analysis of the results 342.6.1. Content exchanged in weight loss support communities 342.6.2. The exchange of informational support in online weight loss support communities 382.6.3. The exchange of emotional support in online weight loss support communities 412.6.4. Recipes at the heart of discussions in the communities... 442.6.5. Informational and normative social influence in online weight loss support communities 462.6.6. The degree of susceptibility to social influence 502.7. Conclusion 512.8. Appendices 522.8.1. Appendix 1: Characteristics of the expert sample 522.8.2. Appendix 2: Characteristics of the user sample 542.9. References 55Chapter 3. "Eating Together": With or Without the Dietary Constraints of Others? 59Andréa GOURMELEN, Marie-Christine LICHTLÉ, Laurie BALBO and Steffie GALLIN3.1. Introduction 593.2. Dietary constraints, whether endured or chosen 613.2.1. What are the possible dietary constraints? 623.2.2. Nutritional compliance and the role of social support in chronic disease 633.2.3. Selected dietary constraints: the example of consideration of future consequences (CFC) 653.3. Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people 673.3.1. The difficulties of the system 693.3.2. Factors that explain deviations from the plan 703.3.3. Meals with other people: a variety of situations 713.4. Having dietary constraints out of conviction: How do you eat with others? 733.4.1. The point of view of those who impose constraints on themselves: wanting to convince without being judged 743.4.2. The point of view of those who do not have constraints: wanting to make an effort but not too much 773.4.3. Struggles, trade-offs and compromises of eating together 783.5. Conclusion 803.6. Appendix: Characteristics of the Study 2 sample 813.7. References 82Chapter 4. Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism 85Gilles SÉRÉ DE LANAUZE, Lucie SIRIEIX and Erick SUAREZ DOMINGUEZ4.1. Introduction 854.2. Not eating meat! 874.2.1. What does vegetarianism mean? 874.2.2. Vegetarianism, the steps of a process 914.3. Relationships between vegetarians and non-vegetarians 944.3.1. From hostility to acceptance 944.3.2. The notion of a vegetarian community 964.4. Opposition between society and community, the normative dissonance 1014.4.1. Conceptualizing forms of normative dissonance (what normative perceptions of vegetarianism?) 1024.4.2. Perceived normative dissonance between community and society 1034.4.3. Strategies for managing and reducing normative dissonance 1054.5. Conclusion 1074.6. References 108Chapter 5. Eating Together and Differently: Halal Between Standardization and Segmentation 111Foued CHERIET, Félix JOURDAN and M'hamed MERDJI5.1. The halal meat market: eating together or differently? 1115.2. Producing together AND differently: actors, complexity and differentiation: segments within the segment 1165.2.1. Producing differently: actors and organization of halal meat production 1165.2.2. Producing together: between standardization and differentiation 1205.3. Consuming together and differently: credibility, trust and differentiation: more segments within segments 1225.3.1. Eating differently: specificities of the halal meat market in France 1235.3.2. Eating together: between standardization and hyper-differentiation 1255.4. Conclusion: the halal meat market in France: eating together and differently 1365.5. Appendices 1385.5.1. Appendix 1: Secondary data on the halal meat market in France 1385.5.2. Appendix 2: Description of the questionnaire survey 1405.5.3. Appendix 3: Example of information collected during the semi-structured interview survey (16 respondents, Montpellier, November 2019-January 2020) 1415.6. References 142Chapter 6. From "Eating Together" to "Living Together Better", the Case of Local Products 145René Pierre BEYLIER, Fatiha FORT and Andry RAMAROSON6.1. Introduction 1456.2. Eating locally in a global context 1476.2.1. Close links between local products and the local area 1486.2.2. Food and local anchoring: the challenge of trust 1566.3. Eating locally: from local conviviality to globalized connectivity 1626.3.1. Attachment to a soil: the conviviality of the land and better living together 1636.3.2. Digital technology and better living together through local consumption 1736.4. Conclusion 1816.5. Appendices 1826.6. References 185Chapter 7. By Way of an Epilogue: "Eating Together" in the Time of Covid-19 189Gilles SÉRÉ DE LANAUZE and Guillaume LE BORGNE7.1. Introduction 1897.2. The change in practices 1907.3. Irruption and trivialization of the digital in food and conviviality 1927.4. Strengthening communities and beliefs? 1947.5. A refocusing on the local and nearby 1967.6. What are the possible scenarios? 197Conclusion 199Guillaume LE BORGNE and Gilles SÉRÉ DE LANAUZEList of Authors 217Index 219

O autorze

Gilles Sere de Lanauze is Professor at the University of Montpellier, France. He is in charge of the agri-food branch of the MRM research laboratory and his research interests include consumer behavior, the differences between attitudes and behaviors, and responsible consumption.