Thématisation du plaisir alimentaire et visées utilitaristes

Dupuy, Anne

doi:10.7202/1027150ar

Cited by 13 publications

(3 citation statements)

References 36 publications

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“…The work will use the results of an extensive literature review carried out as part of a collective expert study on obesity, for INSERM, the French Institute for Medical Research (Poulain, 2000). 2 In relation to food issues, the thematisation approach has been used on several occasions to study how taste and food pleasure have been problematised in French social sciences (Dupuy, 2014; Dupuy & Poulain, 2012; Poulain, 2008, 2009, 2020; Poulain & Corbeau, 2012) and to compare the development of ‘food studies’ in the English-speaking world and ‘sociology of food’ in the French one (Poulain, 2018). It has also been used in the study of obesity (Poulain, 2009) and advances of knowledge in nutrigenomics (Fournier & Poulain, 2017, 2018).…”

Section: Theoretical Framework and Methodsmentioning

confidence: 99%

Food in transition: The place of food in the theories of transition

Poulain

2021

The Sociological Review

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Among the different theories used to explain social change, the transition theory holds a special place. It has been applied to subjects such as demography, epidemiology, nutrition, etc. and most often from a multidisciplinary perspective. However, beyond the apparent uniqueness of the transition label there are quite different theoretical frameworks and presuppositions, which can be a source of misunderstanding. A first perspective considers change as the transition from one stable state to another and concentrates on the processes at work in the transition phase. It focuses attention on the interactions between cultural and biological variables and tries to take into account the consequences of the fact that they move at different rates. A second perspective conceives change as a series of stages (more or less stable situations) and proceeds to analyse the structural transformation of the organisation at each stage. The emphasis is placed on the transformations that take place during these stages. This brings us closer to the theory of stages. Finally, a third perspective combines stages and transitions. Change is seen as part of an evolutionary and progressive movement and as being reversible or not. This article studies the cognitive organisation of the different theoretical variants of the transition model in which food plays a more or less important role.

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Section: Theoretical Framework and Methodsmentioning

confidence: 99%

Food in transition: The place of food in the theories of transition

Poulain

2021

The Sociological Review

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“…Les processus sociaux internes correspondent aux jeux de compétitions entre disciplines, entre écoles de pensée, entre laboratoires, ils renvoient aux stratégies déployées par les acteurs pour conquérir des ressources symboliques afin d' obtenir du prestige, de la légitimité, des signes de reconnaissance (prix et médailles), via des publications acceptées dans des revues Berthelot (1996Berthelot ( et 2001 et Gerald Holton (1982). Nous l'avons déjà mise en oeuvre dans l'analyse de la question du goût et de l'alimentation dans les sciences sociales françaises (Poulain 2008 ;, du plaisir alimentaire (Dupuy et Poulain 2012, Dupuy 2014, de l' obésité (Poulain 2009), des avancées en matière de nutri-génomique (Fournier et Poulain 2017) et de l' émergence des food studies (Poulain 2018). L'intérêt de Rodinson pour la cuisine, que nous ne sommes pas le seul à reconnaître comme important (Cobby 1999), invite à revenir sur les transformations du cadrage épistémologique de l'alimentation dans les SHS.…”

Section: L'approche En Termes De Thématisationunclassified

Un précurseur… des food studies : Maxime Rodinson

Poulain

2020

Anthropology of the Middle East

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This article explores the contribution of Maxime Rodinson to the thematisation of food in the Social and Human Sciences (SHS), i.e. its recognition as a legitimate object. Rodinson’s contribution consists in having created the conditions for the socialisation of food. The focused interest in cookery books, as a source of empirical data, has made it possible to situate food in culinary styles, that is to say not only in physical space, but also in social space. Entry through practices has provided access to what he calls “mass effects” that affect society at large. Thus, it has been possible to sociologise the issue by adding to the local, geographical, and cultural locations of food and dishes the consideration of social hierarchies and forms of diffusion, mixing linguistics, history, sociology, anthropology, and geography. Beyond Rodinson’s personal trajectory, which from a personal poly-competence promotes a transdisciplinary approach, the thematisation takes place in a historical and epistemological context marked by the opposition between a spiritual Islamology and evolutionary Marxism. This characterises the period preceding the Iranian revolution and the fall of the Berlin Wall.Résumé : Cet article étudie la contribution de Maxime Rodinson à la thématisation de l’alimentation dans les Sciences humaines et sociales (SHS), c’est-à-dire à sa reconnaissance comme objet légitime. Son apport consiste à avoir créé les conditions de la sociologisation des aliments. La mise en évidence de l’intérêt des livres de cuisine comme source de données empiriques a permis de situer les aliments dans des styles culinaires, c’est-à-dire non seulement dans l’espace physique, mais également dans l’espace social. L’entrée par les pratiques a donné accès à ce qu’il appelle des « effets de masse » qui touchent la société de façon large. Ainsi a-t-on pu sociologiser la question en ajoutant à la localisation géographique et culturelle des aliments et des mets la prise en compte des hiérarchies sociales et des formes de diffusions, en mêlant linguistique, histoire, sociologie, anthropologie, géographie… Au-delà de la trajectoire personnelle de Rodinson qui, depuis une poly-compétence personnelle, promeut une approche transdisciplinaire, cette thématisation s’opère dans un contexte historique et épistémologique marqué par l’opposition entre une islamologie spirituelle et le marxisme évolutionniste qui caractérise la période qui précède la révolution iranienne et la chute du mur de Berlin.

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“…Its power has grown as it has been constructed against the rise of fast‐food and convenience food, which are commonly moralized and associated with health risks (Jackson et al 2018; Warin et al 2019). Over the past couple of decades, the experience of pleasure in eating and during shared mealtimes—also called conviviality (Grignon, 2001)—has indeed gained traction to counterbalance growing anxiety associated with food; in that context, eating together has even been positioned as a solution for the prevention of food‐related diseases such as obesity (Dupuy, 2014; Dupuy & Poulain, 2008; Fiese & Schwartz, 2008; Kinser, 2017; Phull et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Mealtime emotion work: Gendered politics of care and power at the table

Le Moal

2024

J of Marriage and Family

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ObjectiveThis study examined how family members managed emotions ‐ or produced emotion work ‐ during family mealtimes and how this affected eating together in contexts where positive feeling rules, such as expectations of feeling happy together at the table, shaped commensality.BackgroundThe happy family meal ideology is widespread, but few studies have specifically investigated the way emotions are managed at the table.MethodsBased on 90 h of observations and 47 interviews with parents and children in 14 households across France and Australia, this ethnographic study examined emotions during family mealtimes. The data was analyzed using grounded theory.ResultsPositive feeling rules affected family mealtimes and led the mothers and fathers to produce significant, but different types of mealtime emotion work. The mothers were seen as caring, loving, and patient, whereas the fathers were seen as fun, but also impatient and authoritative. The lower the social class position of the family, the more parents distanced themselves from normative feeling rules—or from the happy family meal ideology—which meant emotions were not moderated as much.ConclusionThe type and intensity of emotion work repositioned parents in unequal roles of care and power relationships in relation to each other.ImplicationsThe amount and type of mealtime emotion work are key to understanding the barriers and burdens that families face when wanting to eat together.

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Thématisation du plaisir alimentaire et visées utilitaristes

Cited by 13 publications

References 36 publications

Food in transition: The place of food in the theories of transition

Food in transition: The place of food in the theories of transition

Un précurseur… des food studies : Maxime Rodinson

Mealtime emotion work: Gendered politics of care and power at the table

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