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Gastronomic meals: tradition, representations and the food transition
[Repas gastronomique : tradition, représentations et transition alimentaire]

Author

Listed:
  • Bruno Cardinale

    (ULH - Université Le Havre Normandie - NU - Normandie Université, NIMEC - Normandie Innovation Marché Entreprise Consommation - UNICAEN - Université de Caen Normandie - NU - Normandie Université - ULH - Université Le Havre Normandie - NU - Normandie Université - UNIROUEN - Université de Rouen Normandie - NU - Normandie Université - IRIHS - Institut de Recherche Interdisciplinaire Homme et Société - UNIROUEN - Université de Rouen Normandie - NU - Normandie Université)

Abstract

This paper explores the French culinary tradition embodied by the French gastronomic meal (RGF) and the vegetalization of meals. The RGF, a UNESCO intangible cultural heritage site, symbolises a tradition of refinement and conviviality. However, emerging environmental and health standards are calling for a reduction in meat consumption, creating a perceptible tension in the social representations of eaters. The research combines a quantitative study of eating practices at wedding dinners with a qualitative analysis of social representations of the gourmet meal. The results show that the proportions of vegan and pescetarian eaters are significantly lower than those declared in surveys, revealing an over-declaration. Furthermore, representations of FGR remain strongly associated with meat products, illustrating a cultural resistance to the dietary transition. The discussion highlights the need for strategies that integrate tradition and innovation, to reconfigure the collective imagination around the gastronomic meal.

Suggested Citation

  • Bruno Cardinale, 2025. "Gastronomic meals: tradition, representations and the food transition [Repas gastronomique : tradition, représentations et transition alimentaire]," Post-Print hal-05080591, HAL.
    • Handle: RePEc:hal:journl:hal-05080591
    as

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