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Food provisioning—from supermarket to producer: understanding the articulation of different suppliers / Marie-Pierre Julien in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 1–14 Titre : Food provisioning—from supermarket to producer: understanding the articulation of different suppliers Type de document : Article Auteurs : Marie-Pierre Julien, Auteur Année de publication : 2018 Article en page(s) : pp 1–14 Langues : Anglais (eng) Catégories : [Thesagri] alimentation [Thesagri] consommation des ménages Note de contenu : This special issue of the Review of Agricultural, Food and Environmental Studies sets out to describe the social logics that enable consumers to manage their restrictions and resources, leading them to multimodal provisioning practices. Although it has become common to make use of multiple suppliers for food provisioning, these places of commodification differ depending on each person’s restrictions. The five articles in this issue make important contributions on this point. In the first section of this introduction, we examine the way in which consumers mobilise these different suppliers, integrating different practices to authenticate foods. In the second section, we look at the complementarity of the disciplines and methods of this issue’s authors, who share the same comprehensive approach. They pay special attention not only to the meaning consumers give to their provisioning but also to its material aspects, which we analyse in the third section. Lastly, we return to the way in which all these studies incorporate politics, economics and social aspects when analysing the commodification and decommodification occurring in today’s food provisioning. [article] Food provisioning—from supermarket to producer: understanding the articulation of different suppliers [Article] / Marie-Pierre Julien, Auteur . - 2018 . - pp 1–14. Langues : Anglais (eng) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 1–14 Catégories : [Thesagri] alimentation [Thesagri] consommation des ménages Note de contenu : This special issue of the Review of Agricultural, Food and Environmental Studies sets out to describe the social logics that enable consumers to manage their restrictions and resources, leading them to multimodal provisioning practices. Although it has become common to make use of multiple suppliers for food provisioning, these places of commodification differ depending on each person’s restrictions. The five articles in this issue make important contributions on this point. In the first section of this introduction, we examine the way in which consumers mobilise these different suppliers, integrating different practices to authenticate foods. In the second section, we look at the complementarity of the disciplines and methods of this issue’s authors, who share the same comprehensive approach. They pay special attention not only to the meaning consumers give to their provisioning but also to its material aspects, which we analyse in the third section. Lastly, we return to the way in which all these studies incorporate politics, economics and social aspects when analysing the commodification and decommodification occurring in today’s food provisioning.

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“Making people buy and eat differently”: lessons from the modernisation of small independent grocery stores in the early twentieth century / Franck Cochoy in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 15–35 Titre : “Making people buy and eat differently”: lessons from the modernisation of small independent grocery stores in the early twentieth century Type de document : Article Auteurs : Franck Cochoy, Auteur Année de publication : 2018 Article en page(s) : pp 15–35 Langues : Anglais (eng) Catégories : [Thesagri] magasin de proximité [Thesagri] mercatique [Thesagri] relation avec la clientèle Note de contenu : Food studies teach us much about foods and eaters, but despite their impressive coverage and richness, they pay little attention to what occurs between the two: they tend to neglect the many market professionals and “market-things” that act as a bridge between food products and consumers. This paper proposes to fill the gap by examining how the transformation of the grocery business and related techniques contributed to reshaping the food industry’s strategies, the content of foods and the identity of eaters. This investigation was conducted by studying the trade magazine Progressive Grocer over the period 1922–1959. It shows how the journal promoted a new art of “making people buy and eat”. Grocers were invited to modify their practices, hence the eaters’ experience, by implementing two different strategies: a movement of “betterment” of their previous service know-how and then a more radical movement of “replacement” of this know-how by the new “self-service” arrangement. By following these two movements, we understand how grocery professionals and techniques made us buy and eat, but made us do so differently, to the extent that the grocery business and related devices changed foods as well as consumers’ identities. [article] “Making people buy and eat differently”: lessons from the modernisation of small independent grocery stores in the early twentieth century [Article] / Franck Cochoy, Auteur . - 2018 . - pp 15–35. Langues : Anglais (eng) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 15–35 Catégories : [Thesagri] magasin de proximité [Thesagri] mercatique [Thesagri] relation avec la clientèle Note de contenu : Food studies teach us much about foods and eaters, but despite their impressive coverage and richness, they pay little attention to what occurs between the two: they tend to neglect the many market professionals and “market-things” that act as a bridge between food products and consumers. This paper proposes to fill the gap by examining how the transformation of the grocery business and related techniques contributed to reshaping the food industry’s strategies, the content of foods and the identity of eaters. This investigation was conducted by studying the trade magazine Progressive Grocer over the period 1922–1959. It shows how the journal promoted a new art of “making people buy and eat”. Grocers were invited to modify their practices, hence the eaters’ experience, by implementing two different strategies: a movement of “betterment” of their previous service know-how and then a more radical movement of “replacement” of this know-how by the new “self-service” arrangement. By following these two movements, we understand how grocery professionals and techniques made us buy and eat, but made us do so differently, to the extent that the grocery business and related devices changed foods as well as consumers’ identities.

Exemplaires (1)

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Monetary income, public funds, and subsistence consumption: the three components of the food supply in French Polynesia — a comparative study of Tahiti and Rapa Iti islands / Christophe Serra Mallol in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 37–55 Titre : Monetary income, public funds, and subsistence consumption: the three components of the food supply in French Polynesia — a comparative study of Tahiti and Rapa Iti islands Type de document : Article Auteurs : Christophe Serra Mallol, Auteur Année de publication : 2018 Article en page(s) : pp 37–55 Langues : Anglais (eng) Catégories : [Thesagri] alimentation [Thesagri] comportement alimentaire [Thesagri] Polynésie française Note de contenu : The question of the impact of food supply on food practices rises in a particular sociocultural environment—French Polynesia, an overseas territory—forged by a political and economic post-colonial system inferring a triple modality of food resources: monetary incomes, public funds, and subsistence consumption. The comparison between two Polynesian islands, Tahiti mostly central and urban and Rapa mostly peripheric and rural, highlights the variability of intracommunity food exchanges and symbolized social meanings. Rapa’s choice of food resources collective control is readable through the importance of gifts, exchanges, and pooling food flows. The dimension of subsistence consumption, re-embedded in specific social temporality, allows local implementation of an integrated model of resource management. [article] Monetary income, public funds, and subsistence consumption: the three components of the food supply in French Polynesia — a comparative study of Tahiti and Rapa Iti islands [Article] / Christophe Serra Mallol, Auteur . - 2018 . - pp 37–55. Langues : Anglais (eng) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 37–55 Catégories : [Thesagri] alimentation [Thesagri] comportement alimentaire [Thesagri] Polynésie française Note de contenu : The question of the impact of food supply on food practices rises in a particular sociocultural environment—French Polynesia, an overseas territory—forged by a political and economic post-colonial system inferring a triple modality of food resources: monetary incomes, public funds, and subsistence consumption. The comparison between two Polynesian islands, Tahiti mostly central and urban and Rapa mostly peripheric and rural, highlights the variability of intracommunity food exchanges and symbolized social meanings. Rapa’s choice of food resources collective control is readable through the importance of gifts, exchanges, and pooling food flows. The dimension of subsistence consumption, re-embedded in specific social temporality, allows local implementation of an integrated model of resource management.

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From how consumers categorize natural food to their buying methods: a comparative study between France and Israel / Louis Mathiot in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 57–76 Titre : From how consumers categorize natural food to their buying methods: a comparative study between France and Israel Type de document : Article Auteurs : Louis Mathiot, Auteur Année de publication : 2018 Article en page(s) : pp 57–76 Langues : Anglais (eng) Catégories : [Thesagri] comportement alimentaire [Thesagri] consommation des ménages [Thesagri] France [Thesagri] Israël Note de contenu : Based on a qualitative investigation comparing the ways in which French and Israeli “ordinary” consumers view naturalness in food, this paper questions the choices they make in terms of food supply and their relations to the food production processes and the retail channels. The results of the study highlight that these representations, with the categorizations in which they are embodied, are strongly influenced by the context of life and the socio-cultural affiliations of these consumers. The comparison between the two countries allows to underline that the logics of categorization of the natural, and the related practices, are characterized by significant differences due to food cultures and relations of trust or mistrust regarding the food chains and industries. More broadly, the article demonstrates that investigating the conceptions that consumers have of naturalness is a relevant analyzer of their dietary decisions and their perceptions of food production and distribution systems. [article] From how consumers categorize natural food to their buying methods: a comparative study between France and Israel [Article] / Louis Mathiot, Auteur . - 2018 . - pp 57–76. Langues : Anglais (eng) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 57–76 Catégories : [Thesagri] comportement alimentaire [Thesagri] consommation des ménages [Thesagri] France [Thesagri] Israël Note de contenu : Based on a qualitative investigation comparing the ways in which French and Israeli “ordinary” consumers view naturalness in food, this paper questions the choices they make in terms of food supply and their relations to the food production processes and the retail channels. The results of the study highlight that these representations, with the categorizations in which they are embodied, are strongly influenced by the context of life and the socio-cultural affiliations of these consumers. The comparison between the two countries allows to underline that the logics of categorization of the natural, and the related practices, are characterized by significant differences due to food cultures and relations of trust or mistrust regarding the food chains and industries. More broadly, the article demonstrates that investigating the conceptions that consumers have of naturalness is a relevant analyzer of their dietary decisions and their perceptions of food production and distribution systems.

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The supply strategies of health food eaters / Camille Adamiec in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 77–96 Titre : The supply strategies of health food eaters Type de document : Article Auteurs : Camille Adamiec, Auteur Année de publication : 2018 Article en page(s) : pp 77–96 Langues : Anglais (eng) Catégories : [Thesagri] alimentation [Thesagri] comportement alimentaire [Thesagri] nutrition [Thesagri] point de vente Note de contenu : What are the supply strategies implemented by people who are interested in health food? How do the supply methods of the respondents reveal the moral values linked to health food? Is it possible to find compromises between individual contexts, financial and social constraints, and market evolutions, and which shape do they take? My initial hypothesis was that the places where health food eaters stock up on supplies would be homogeneous. However, my observation of consumers’ daily practices has revealed a much more diverse range of supply practices, showing a complex cartography of places of supply and purchase. Based on the ethnographic trajectories of families who consume health food, this article shows that people arrive at different trade-offs depending on the points of purchase where they buy food and on the kind of food they are looking for. Brands and labels, for instance, which have no impact when it comes to shopping at the market or through a food basket system, are regarded as a safe solution when it comes to shopping in a conventional shop. I will insist on the importance of setting research on food supplies back in the same framework as studies on food consumption, in order to avoid creating a divide between a financial choice and a moral choice of incorporation. This conclusion will lead to a reflection in the conclusion on the possibility for people who consume health food to turn to hybrid and reflexive compositions in their food supply methods. [article] The supply strategies of health food eaters [Article] / Camille Adamiec, Auteur . - 2018 . - pp 77–96. Langues : Anglais (eng) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 77–96 Catégories : [Thesagri] alimentation [Thesagri] comportement alimentaire [Thesagri] nutrition [Thesagri] point de vente Note de contenu : What are the supply strategies implemented by people who are interested in health food? How do the supply methods of the respondents reveal the moral values linked to health food? Is it possible to find compromises between individual contexts, financial and social constraints, and market evolutions, and which shape do they take? My initial hypothesis was that the places where health food eaters stock up on supplies would be homogeneous. However, my observation of consumers’ daily practices has revealed a much more diverse range of supply practices, showing a complex cartography of places of supply and purchase. Based on the ethnographic trajectories of families who consume health food, this article shows that people arrive at different trade-offs depending on the points of purchase where they buy food and on the kind of food they are looking for. Brands and labels, for instance, which have no impact when it comes to shopping at the market or through a food basket system, are regarded as a safe solution when it comes to shopping in a conventional shop. I will insist on the importance of setting research on food supplies back in the same framework as studies on food consumption, in order to avoid creating a divide between a financial choice and a moral choice of incorporation. This conclusion will lead to a reflection in the conclusion on the possibility for people who consume health food to turn to hybrid and reflexive compositions in their food supply methods.

Exemplaires (1)

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Shopping and cooking: the organization of food practices, at the crossing of access to food stores and household properties in France / Séverine Gojard ; Bérangère Véron in Revue d'Etudes en Agriculture et Environnement, Vol.99, N°1 ([01/06/2018])

Public ISBD [article]  inRevue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 97–119 Titre : Shopping and cooking: the organization of food practices, at the crossing of access to food stores and household properties in France Type de document : Article Auteurs : Séverine Gojard, Auteur ; Bérangère Véron, Auteur Année de publication : 2018 Article en page(s) : pp 97–119 Langues : Anglais (eng) Français (fre) Catégories : [Thesagri] achat : consommation [Thesagri] comportement alimentaire [Thesagri] consommation des ménages Note de contenu : This paper explores different ways of organizing food practices in shopping, cooking, and managing leftovers and shows how these relate to sustainability. We conducted an ethnographic study in France based on in-depth and repeated interviews with around 30 ‘ordinary’ consumers aged between 30 and 87 years. We analyzed the interviews using a practice–theory approach and distinguished meanings, materials, and skills linked to food products and eating. We identify four patterns of everyday food practices, each coherently linking specific ways of provisioning, storing, cooking, waste sorting, and other practices. We show how households adopt patterns according to their social characteristics and place of residence and how they switch from one pattern to another according to circumstances. Each pattern comprises some sustainable practices, although not always at the same level. We highlight not only the role of material infrastructure in framing access to food products, but also the necessity to consider temporal organization, financial resources, household size, and social position to understand food practices. Food practices also differ according to definitions of proper eating, which may vary in the long run according to life course events, and in the short run according to the context of meals. We conclude by discussing different ways to promote more sustainable eating. [article] Shopping and cooking: the organization of food practices, at the crossing of access to food stores and household properties in France [Article] / Séverine Gojard, Auteur ; Bérangère Véron, Auteur . - 2018 . - pp 97–119. Langues : Anglais (eng) Français (fre) in Revue d'Etudes en Agriculture et Environnement > Vol.99, N°1 [01/06/2018] . - pp 97–119 Catégories : [Thesagri] achat : consommation [Thesagri] comportement alimentaire [Thesagri] consommation des ménages Note de contenu : This paper explores different ways of organizing food practices in shopping, cooking, and managing leftovers and shows how these relate to sustainability. We conducted an ethnographic study in France based on in-depth and repeated interviews with around 30 ‘ordinary’ consumers aged between 30 and 87 years. We analyzed the interviews using a practice–theory approach and distinguished meanings, materials, and skills linked to food products and eating. We identify four patterns of everyday food practices, each coherently linking specific ways of provisioning, storing, cooking, waste sorting, and other practices. We show how households adopt patterns according to their social characteristics and place of residence and how they switch from one pattern to another according to circumstances. Each pattern comprises some sustainable practices, although not always at the same level. We highlight not only the role of material infrastructure in framing access to food products, but also the necessity to consider temporal organization, financial resources, household size, and social position to understand food practices. Food practices also differ according to definitions of proper eating, which may vary in the long run according to life course events, and in the short run according to the context of meals. We conclude by discussing different ways to promote more sustainable eating.

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REV-00013670	Vol.99, N°1 - 01/06/2018	Revue	Archives sur place	Documentaires	Disponible