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Identification des mécanismes d'appropriation des produits alimentaire en fonction de leur degré d'élaboration

Author

Listed:
  • Olivier Brunel

    (Laboratoire de Recherche Magellan - UJML - Université Jean Moulin - Lyon 3 - Université de Lyon - Institut d'Administration des Entreprises (IAE) - Lyon)

  • Céline Gallen

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

  • Dominique Roux

    (PESOR - UP11 - Université Paris-Sud - Paris 11)

Abstract

L'incorporation d'un aliment passe par son appropriation physique et psychologique. Cette étude révèle par quels moyens et à quels moments du processus de choix, les individus s'approprient un produit alimentaire. Grâce à l'analyse d'expériences narrées par des consommateurs, nous montrons qu'il existe quatre modes d'appropriation issus de la philosophie de Sartre (contrôle, création, connaissance, contamination), que l'appropriation s'effectue de manière séquentielle du pré-achat à la post-consommation et que les opérations appropriatives employées dépendent du degré d'élaboration du produit.

Suggested Citation

  • Olivier Brunel & Céline Gallen & Dominique Roux, 2012. "Identification des mécanismes d'appropriation des produits alimentaire en fonction de leur degré d'élaboration," Post-Print halshs-00707507, HAL.
  • Handle: RePEc:hal:journl:halshs-00707507
    as

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