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Группа авторов. Evolution of Social Ties around New Food Practices
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Evolution of Social Ties Around New Food Practices
Foreword
Acknowledgments
Author Biographies
Introduction Eating Together, What Are We Talking About? Social Evolution of Today’s Food…
I.1. References
1. Eating Together, a PNNS Recommendation. How Can it be Put Into Practice?
1.1. Introduction
1.2. Eating together, a recommendation of the National Nutrition and Health Plan
1.3. Understanding the emergence and maintenance of eating together
1.3.1. Benefits of practice theories to the study of eating together
1.3.2. A two-stage qualitative study to understand how consumers “eat together”
1.3.2.1. Step 1: Semi-structured interviews based on projective collages
1.3.2.2. Step 2: In-store and at-home observations
1.3.3. The different practices of eating together. 1.3.3.1. A wide variety of eating together practices
1.3.3.2. Eating together: the influence of constraints and the centrality of food in the meal
1.4. Eating together: materials, meanings and skills
1.5. Interactions between materials, meanings and skills: particular practices or means of overcoming constraints
1.6. Does eating together always promote well-being?
1.7. What are the perspectives for promoting eating together?
1.8. Appendix: Sample summary
1.9. References
2 “Eating Together” Through the Internet: The Case of Online Weight Loss Support Communities
2.1. Introduction
2.2. Online weight loss support communities
2.3. Exchanges in these communities: informational as well as emotional social support
2.4. Social influence within online weight loss support communities
2.5. A hybrid research methodology
2.5.1. Step 1: Survey of health experts and community participants. 2.5.1.1. Data collection
2.5.1.2. Characteristics of the sample
2.5.1.3. The analysis method
2.5.2. Step 2: Analysis of the content shared within the weight loss support communities
2.6. Analysis of the results. 2.6.1. Content exchanged in weight loss support communities
2.6.2. The exchange of informational support in online weight loss support communities
2.6.3. The exchange of emotional support in online weight loss support communities
2.6.4. Recipes at the heart of discussions in the communities…
2.6.5. Informational and normative social influence in online weight loss support communities
2.6.6. The degree of susceptibility to social influence
2.7. Conclusion
2.8. Appendices. 2.8.1. Appendix 1: Characteristics of the expert sample
2.8.2. Appendix 2: Characteristics of the user sample
2.9. References
3 “Eating Together”: With or Without the Dietary Constraints of Others?
3.1. Introduction
3.2. Dietary constraints, whether endured or chosen
3.2.1. What are the possible dietary constraints?
3.2.2. Nutritional compliance and the role of social support in chronic disease
3.2.3. Selected dietary constraints: the example of consideration of future consequences (CFC)
Box 3.1. CFC measurement scale, Strathman et al. (1994)
3.3. Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people
Box 3.2. Methodology of Study 1
3.3.1. The difficulties of the system
3.3.2. Factors that explain deviations from the plan
3.3.3. Meals with other people: a variety of situations
3.4. Having dietary constraints out of conviction: How do you eat with others?
Box 3.3.Methodology of Study 2
3.4.1. The point of view of those who impose constraints on themselves: wanting to convince without being judged
3.4.2. The point of view of those who do not have constraints: wanting to make an effort but not too much
3.4.3. Struggles, trade-offs and compromises of eating together
3.5. Conclusion
3.6. Appendix: Characteristics of the Study 2 sample
3.7. References
4. Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism
4.1. Introduction
4.2. Not eating meat!
4.2.1. What does vegetarianism mean?
4.2.2. Vegetarianism, the steps of a process
4.2.2.1. The steps of the process
4.3. Relationships between vegetarians and non-vegetarians. 4.3.1. From hostility to acceptance
4.3.2. The notion of a vegetarian community
4.3.2.1. Different meanings of the vegetarian community
4.3.2.2. Expected functions of the community
4.3.2.3. Self-identity and relationship with the community
4.4. Opposition between society and community, the normative dissonance
4.4.1. Conceptualizing forms of normative dissonance (what normative perceptions of vegetarianism?)
4.4.2. Perceived normative dissonance between community and society
4.4.3. Strategies for managing and reducing normative dissonance
4.5. Conclusion
4.6. References
5. Eating Together and Differently: Halal Between Standardization and Segmentation
5.1. The halal meat market: eating together or differently?
Box 5.1.Methodological approach and data sources
5.2. Producing together AND differently: actors, complexity and differentiation: segments within the segment
5.2.1. Producing differently: actors and organization of halal meat production. 5.2.1.1. The complex organization of halal slaughter
5.2.1.2. The structuring of the halal meat industry in France
5.2.2. Producing together: between standardization and differentiation
5.3. Consuming together and differently: credibility, trust and differentiation: more segments within segments
5.3.1. Eating differently: specificities of the halal meat market in France
5.3.2. Eating together: between standardization and hyper-differentiation
5.4. Conclusion: the halal meat market in France: eating together and differently
5.5. Appendices. 5.5.1. Appendix 1: Secondary data on the halal meat market in France
5.5.2. Appendix 2: Description of the questionnaire survey
5.5.3. Appendix 3: Example of information collected during the semi-structured interview survey (16 respondents, Montpellier, November 2019–January 2020) Box 5.2. Verbatim responses from the interview of Lina, 18, French, of Turkish origin
5.6. References
6. From “Eating Together” to “Living Together Better”, the Case of Local Products
6.1. Introduction
6.2. Eating locally in a global context
6.2.1. Close links between local products and the local area
6.2.1.1. From terroir to local: diversity of products promoted by these spaces
6.2.1.1.1. Terroir and local products
6.2.1.1.2. Local products and localized products
6.2.1.2. The prevalence of local consumption, more committed to the territories
6.2.1.2.1. The terroir “confined” to the local
Box 6.1.From terroir to local
6.2.1.2.2. Local products, a large family for the consumer and a marketing asset
6.2.1.2.3. “Consuming local”, motivations and commitments in favor of the territory and better living together
6.2.2. Food and local anchoring: the challenge of trust
6.2.2.1. Eating locally: origin and transparency to overcome mistrust
6.2.2.2. Local and regional products, a guarantee of quality and renewed confidence
6.2.2.2.1. Results of the analysis: Terroir image and perceived value as antecedents of trust
6.3. Eating locally: from local conviviality to globalized connectivity
6.3.1. Attachment to a soil: the conviviality of the land and better living together
6.3.1.1. The local network: between tradition and shared innovation
6.3.1.1.1. When the local network innovates: co-construction of actors
6.3.1.1.2. Territorial anchoring, networks and innovation
6.3.1.1.3. The consumers’ discourse
6.3.1.2. The conviviality of the terroir: the links between place and body through local food
6.3.1.2.1. Conceptual approach
6.3.1.2.2. Methodology and results of the study
6.3.2. Digital technology and better living together through local consumption
6.3.2.1. Eating local and digital: terroir and local connected
6.3.2.1.1. Local and terroir connected
6.3.2.1.2. Local products and local trade, a renaissance thanks to digital technology
6.3.2.2. A consumer rooted in the territory and connected to others
6.4. Conclusion
6.5. Appendices. Box 6.2.Methodology
Box 6.3.The mobilized constructs
6.6. References
7. By Way of an Epilogue: “Eating Together” in the Time of Covid-19
7.1. Introduction
7.2. The change in practices
7.3. Irruption and trivialization of the digital in food and conviviality
7.4. Strengthening communities and beliefs?
7.5. A refocusing on the local and nearby
7.6. What are the possible scenarios?
Conclusion
C.1. Producing, buying, eating together on different scales
C.2. Eating together: between identity construction and social influences
C.3. Eating together: adapting practices and offers
C.4. Eating together: What changes are expected?
List of Authors
Index. C, D
F, H, L
M, N
O, P, Q
R, S, T
V, W
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