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Du monde réel à la Cuisine 2.0 : exploration de l'évolution des comportements dans l'univers de la cuisine

Author

Listed:
  • Damien Renard

    (LITEM - Laboratoire en Innovation, Technologies, Economie et Management (EA 7363) - EESC-GEM Grenoble Ecole de Management - UEVE - Université d'Évry-Val-d'Essonne - TEM - Télécom Ecole de Management, IMT-BS - MMS - Département Management, Marketing et Stratégie - TEM - Télécom Ecole de Management - IMT - Institut Mines-Télécom [Paris] - IMT-BS - Institut Mines-Télécom Business School - IMT - Institut Mines-Télécom [Paris])

  • Marie Haikel-Elsabeh

    (CEROS - Centre d'Etudes et de Recherches sur les Organisations et la Stratégie - UPN - Université Paris Nanterre)

  • Christine Balagué

    (LITEM - Laboratoire en Innovation, Technologies, Economie et Management (EA 7363) - EESC-GEM Grenoble Ecole de Management - UEVE - Université d'Évry-Val-d'Essonne - TEM - Télécom Ecole de Management, IMT-BS - MMS - Département Management, Marketing et Stratégie - TEM - Télécom Ecole de Management - IMT - Institut Mines-Télécom [Paris] - IMT-BS - Institut Mines-Télécom Business School - IMT - Institut Mines-Télécom [Paris])

Abstract

Technologies have changed the perceptions and behaviors in cooking. The results of the qualitative study show differences between the real world and the digital world at the level of cooking perception, group membership, research and sharing behavior.

Suggested Citation

  • Damien Renard & Marie Haikel-Elsabeh & Christine Balagué, 2013. "Du monde réel à la Cuisine 2.0 : exploration de l'évolution des comportements dans l'univers de la cuisine," Grenoble Ecole de Management (Post-Print) hal-01271695, HAL.
    • Handle: RePEc:hal:gemptp:hal-01271695
    Note: View the original document on HAL open archive server: https://hal.science/hal-01271695
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