Abstract: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 wha… Show more
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