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Critères d'acceptabilité des aliments industriels et repas gastronomique

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

Dans le contexte de la gastronomie, les restaurateurs sont tiraillés entre le modèle traditionnel prônant les produits bruts de préférence locaux, et un modèle hybride fondé sur l'utilisation de produits alimentaires intermédiaires d'origine industrielle (PAI). Cette communication aborde la question de l'acceptabilité de tels produits dans le contexte singulier du repas gastronomique. Á partir des caractéristiques et indicateurs de qualité des aliments industriels, cinq réducteurs de risques sont étudiés. La méthode des scénarios mobilisée permet de repérer les réducteurs efficaces dans le contexte singulier du repas gastronomique hors luxe.

Suggested Citation

  • Bruno Cardinale, 2021. "Critères d'acceptabilité des aliments industriels et repas gastronomique," Post-Print hal-05080641, HAL.
    • Handle: RePEc:hal:journl:hal-05080641
    as

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