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Going green on screen. The mediatization of social norms around plant-based cuisine in Top Chef France

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  • Arnaud Lamy

    (UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

Abstract

This session explores how Top Chef France mediates the rise of plant-based cuisine, shaping social norms, professional practices, and audience perceptions. This session highlights the negotiation of vegetarian and vegan cooking on screen, exploring hybrid culinary forms, normative conflicts, and the influence of celebrity chefs.This session offers practical and theoretical insights relevant to academics exploring food research and plant-based consumption.

Suggested Citation

  • Arnaud Lamy, 2026. "Going green on screen. The mediatization of social norms around plant-based cuisine in Top Chef France," Post-Print hal-05704974, HAL.
    • Handle: RePEc:hal:journl:hal-05704974
    Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-05704974v1
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