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Les interfaces entre diffusion de l’alimentation d’origine et processus d’acculturation

Author

Listed:
  • Tozanli, Selma
  • Dedeire, Marc

Abstract

Définir l’articulation entre l’immigration et l’alimentation par ethnicité reste descriptif et unilatéral alors que les processus de co-imprégnation culturelle sont importants dans le rencontre des population d’accueil et des immigrants et donnent lieu à des mutations des modes alimentaires de ces deux groupes sociaux. Ce processus que l’on définit en tant qu’acculturation alimentaire peut être expliqué par la théorie des réseaux sociaux et est à la base de la diffusion des différents modes alimentaires. Cependant, la diffusion est source d’altération des produits et préparations alimentaires. Les auteurs analysent les différentes formes d’altération pour aboutir à trois scénarii de la transformation culturelle, technico-industrielle et sociale des produits et préparations alimentaires que l’on peut qualifier de « terroir ».

Suggested Citation

  • Tozanli, Selma & Dedeire, Marc, 2010. "Les interfaces entre diffusion de l’alimentation d’origine et processus d’acculturation," 116th Seminar, October 27-30, 2010, Parma, Italy 95243, European Association of Agricultural Economists.
    • Handle: RePEc:ags:eaa116:95243
    DOI: 10.22004/ag.econ.95243
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