Suchergebnisse

Based on the original scientific field of taste communication, the article exposes the setting up of a methodology specific to the communication sciences. Explicating the specificity of the taste and using multidisciplinary tools, we build a communication methodology specific to the communication of sensory attribute.

International audience ; For two millennia the different Western societies have been able to think world and society and debate human behaviour without resorting to any notion of taste. Using the archeological method of Foucault the paper questions the emergence of the notion of taste. It studies the modern discourses on tastes: the Kantian discourse of the democratic taste and the discourses of production of tastes. It concludes by specifying the stakes, for economic and management sciences, of the conception of contemporaneous taste. ; En suivant la démarche archéologique de M. Foucault le texte s'interroge sur l'émergence tardive et l'évolution de la notion de goût dans la pensée occidentale. Il oppose aux discours qui ne laissent pas d'espace théorique à la notion de goût, les discours de l'Antiquité et du Moyen Age, les discours du goût qui se construisent au contraire pour traiter de cette catégorie, le discours kantien du goût démocratique et les discours de la production, discours caractéristiques de la modernité. Cela conduit, dans un dernier point conclusif, à préciser les enjeux pour les sciences économiques et de gestion de la définition du goût contemporain, dans un régime de consommation de masse.

International audience ; For two millennia the different Western societies have been able to think world and society and debate human behaviour without resorting to any notion of taste. Using the archeological method of Foucault the paper questions the emergence of the notion of taste. It studies the modern discourses on tastes: the Kantian discourse of the democratic taste and the discourses of production of tastes. It concludes by specifying the stakes, for economic and management sciences, of the conception of contemporaneous taste. ; En suivant la démarche archéologique de M. Foucault le texte s'interroge sur l'émergence tardive et l'évolution de la notion de goût dans la pensée occidentale. Il oppose aux discours qui ne laissent pas d'espace théorique à la notion de goût, les discours de l'Antiquité et du Moyen Age, les discours du goût qui se construisent au contraire pour traiter de cette catégorie, le discours kantien du goût démocratique et les discours de la production, discours caractéristiques de la modernité. Cela conduit, dans un dernier point conclusif, à préciser les enjeux pour les sciences économiques et de gestion de la définition du goût contemporain, dans un régime de consommation de masse.

In this paper, will be examined the potential of television regarding the representation of food and taste. The analysis focuses on a particular TV show, Très très bon, a weekend program broadcast on the channel Paris Première. Since the success of many TV programs has already shown that cooking and television can go together, it is interesting to try to understand the terms of staging which are very specific to Très très bon. For this purpose, the apparatus behind this TV program will be analysed in order to understand how the TV show seduces the viewer for whom any form of tasting remains technically impossible.

International audience ; On s'accordera avec Barthes « le discours est en droit d'attaquer la nourriture sous plusieurs pertinences ; c'est en somme un fait social total, autour duquel on peut convoquer des métalangages variés » (1975). Et Barthes de noter combien « c'est cet encyclopédisme-cet « humanisme »-que recouvre, pour Brillat-Savarin, le nom de gastronomie ». Le goût à lui seul s'étire entre saveur et valeur, du biologique au symbolique, au point de créer parfois une pomme de discorde entre sciences exactes et sciences humaines, à moins d'ouvrir au contraire un vaste champ interdisciplinaire. En somme, on pourrait trouver facilité à multiplier ainsi les approches sur le goût, mais dans le même temps, ce plan de projection interdisciplinaire ajoute au mieux de la complexité, au pire de la confusion. Guère plus de consensus autour de la gastronomie, cette force d'expansion de l'acte alimentaire, car les définitions se multiplient là

Ouvrage issu de la journée d'études du 13 mars 2014 à l'Université de Haute Alsace sur le thème : "le sucre, entre tentations et réglementations", organisée par le Centre de recherche sur les économies, les sociétés, les arts et les techniques (CRESAT) ; The recent history of sugar in the european countries suggests that sugar consumption has levelled off and even starts to decrease. However, the geographer involved in researches about food is convincend that he cannot afford to ignore a broader reflection about the sweet taste. The rise of sweetners suggests that the stagnant consumption of sugar per capita isnot due to a decline of liking for sweet foods. Sweetners are also part of the turbulent history of sugar, made with turns and accidents. A lot of sweetners are product of serendipitous discoveries. Scandals surround the history of sweetners, in which multinational companies and states are involved (Japan outlowed the use of aspartam and allowed stevia while USA did the opposite). We can only understand this if we think along geopolitical lines. The key issue is the struggle between artificial and natural sweetners. The so-called natural sweetners now prevail, under the pressure of a concerned public opinion, that receives a welter of negative discourses about sugar and wants to avoid chimicals and to promote natural products. The rise of stevia production confirms the victory of natural sweetners and is currently revolutionizing the world of sweetness and the world of sugar itself. ; L'histoire récente du sucre dans les pays européens laisse penser que la consommation de sucre a atteint un palier, voire décroît. Cependant, le géographe de l'alimentation est convaincu qu'on ne peut pas faire l'économie d'une réflexion plus large sur le goût sucré. L'essor des édulcorants contredit d'emblée l'idée selon laquelle la consommation de sucre stagnante par habitants serait synonyme d'un recul du goût sucré. Les édulcorants appartiennent donc aussi à l'histoire mouvementée du sucre, composée de revirements et de hasards. Beaucoup d'édulcorants ont été découverts par sérendipité. Enfin, l'édulcorant possède certes une saveur sucrée mais il présente aussi souvent un parfum de scandale : son histoire et son actualité croisent les grandes firmes multinationales et les politiques des pays (le Japon a interdit l'aspartame et autorisé la stévia pendant aussi longtemps que les États-Unis ont opéré l'inverse etc.) Les édulcorants méritent bien une lecture géopolitique dont une des clés est la lutte entre les édulcorants artificiels et les édulcorants naturels. Ces derniers l'emportent, sous la pression d'une opinion publique abreuvée dans les pays riches d'un discours anti-sucre, méfiante à l'égard des produits chimiques et valorisant tout ce qui lui paraît, à tort ou à raison, comme un retour à la nature. L'essor de la culture de la stévia, consacre la victoire des édulcorants dits naturels et est peut-être en passe de révolutionner l'univers du sucré et du sucre tout court.

This article reflects a survey carried out in 2011-2013 among the Jazz musician Bernard Lubat for the development of the ImproteK software dedicated to improvisation. This software captures the game of the musician playing on a synthesiser keyboard and uses recorded sentences to create new ones in a idiomatic setting (jazz standards) where improvisation is based on regular pulsation and harmonic grid. We have gathered countless assessments made by Bernard Lubat on the results produced by the machine, which are all 'taste judgements'. They deal with purely idiomatic aspects such as phrasé (stiffness versus flexibility) or tempo accuracy, and, more generally, concepts of error and transgression- the limits of what is acceptable in terms of idioma. However, beyond these technical aspects, the survey unveils an aesthetic thinking that intersects music (improvisation seen as the crossing of obstacles) and more political and philosophical considerations. ; International audience ; This article reflects a survey carried out in 2011-2013 among the Jazz musician Bernard Lubat for the development of the ImproteK software dedicated to improvisation. This software captures the game of the musician playing on a synthesiser keyboard and uses recorded sentences to create new ones in a idiomatic setting (jazz standards) where improvisation is based on regular pulsation and harmonic grid. We have gathered countless assessments made by Bernard Lubat on the results produced by the machine, which are all 'taste judgements'. They deal with purely idiomatic aspects such as phrasé (stiffness versus flexibility) or tempo accuracy, and, more generally, concepts of error and transgression- the limits of what is acceptable in terms of idioma. However, beyond these technical aspects, the survey unveils an aesthetic thinking that intersects music (improvisation seen as the crossing of obstacles) and more political and philosophical considerations. ; Cet article rend compte d'une enquête menée en 2011-2013 auprès du musicien de jazz Bernard ...

Since the creation of the Indian Union, (1947), many local Indian territories have witnessed the structuring ofmodern economic fields based on networks of agents able to define the orientation of the development of theirown territory. From 1970 onwards, in the ancient Princely Capital Cities of Rajasthan, tourism has gradually become the basis of economic development. Rajput businessmen of Royal descent were at the origin of thistourist-centered project of development. It consists in the reappropriation, for economic purposes, of the socialmemories and of the cultural heritage of the royal dynasty. This research work purposes an analysis of the emergence of tourism in the city of Udaipur, where the project,initiated by entrepreneurs of Râjput origins, descendents of the royal principes of India, aims at theconstruction of a social memory of the royalty and of its heritage in the way to generate economic benefits. In this, tourism processes are linked to the territory, extracting in the material and immaterial elements, in theheritages and in the memories of the foundation of this ancient royal capital of Mewar Kingdom.Located in the historic city, near the places related to the royal heritage, this project relies on a permanent political domination, and on the mastery of the territory.The specificities of such an economic activity based on material and immaterial elements of the territory, are itsconstant references to the local cultures, and its ability to produce new forms of cultural expresions. The resulting cultural and economic system partakes of a global image. It also implies a territorial dynamic based onpolitical domination. This movement has an influence on the actual places, but conveys in the same time at abroader level a specific set of representation. The structuration of this emerging form of production combines cultural and economic innovation. It consequently defines a cultural district specializing in tourism. The study analyses the modes of emergence of this particular district, and of its ...

Since the creation of the Indian Union, (1947), many local Indian territories have witnessed the structuring ofmodern economic fields based on networks of agents able to define the orientation of the development of theirown territory. From 1970 onwards, in the ancient Princely Capital Cities of Rajasthan, tourism has gradually become the basis of economic development. Rajput businessmen of Royal descent were at the origin of thistourist-centered project of development. It consists in the reappropriation, for economic purposes, of the socialmemories and of the cultural heritage of the royal dynasty. This research work purposes an analysis of the emergence of tourism in the city of Udaipur, where the project,initiated by entrepreneurs of Râjput origins, descendents of the royal principes of India, aims at theconstruction of a social memory of the royalty and of its heritage in the way to generate economic benefits. In this, tourism processes are linked to the territory, extracting in the material and immaterial elements, in theheritages and in the memories of the foundation of this ancient royal capital of Mewar Kingdom.Located in the historic city, near the places related to the royal heritage, this project relies on a permanent political domination, and on the mastery of the territory.The specificities of such an economic activity based on material and immaterial elements of the territory, are itsconstant references to the local cultures, and its ability to produce new forms of cultural expresions. The resulting cultural and economic system partakes of a global image. It also implies a territorial dynamic based onpolitical domination. This movement has an influence on the actual places, but conveys in the same time at abroader level a specific set of representation. The structuration of this emerging form of production combines cultural and economic innovation. It consequently defines a cultural district specializing in tourism. The study analyses the modes of emergence of this particular district, and of its ...

Since the creation of the Indian Union, (1947), many local Indian territories have witnessed the structuring ofmodern economic fields based on networks of agents able to define the orientation of the development of theirown territory. From 1970 onwards, in the ancient Princely Capital Cities of Rajasthan, tourism has gradually become the basis of economic development. Rajput businessmen of Royal descent were at the origin of thistourist-centered project of development. It consists in the reappropriation, for economic purposes, of the socialmemories and of the cultural heritage of the royal dynasty. This research work purposes an analysis of the emergence of tourism in the city of Udaipur, where the project,initiated by entrepreneurs of Râjput origins, descendents of the royal principes of India, aims at theconstruction of a social memory of the royalty and of its heritage in the way to generate economic benefits. In this, tourism processes are linked to the territory, extracting in the material and immaterial elements, in theheritages and in the memories of the foundation of this ancient royal capital of Mewar Kingdom.Located in the historic city, near the places related to the royal heritage, this project relies on a permanent political domination, and on the mastery of the territory.The specificities of such an economic activity based on material and immaterial elements of the territory, are itsconstant references to the local cultures, and its ability to produce new forms of cultural expresions. The resulting cultural and economic system partakes of a global image. It also implies a territorial dynamic based onpolitical domination. This movement has an influence on the actual places, but conveys in the same time at abroader level a specific set of representation. The structuration of this emerging form of production combines cultural and economic innovation. It consequently defines a cultural district specializing in tourism. The study analyses the modes of emergence of this particular district, and of its ...

One of the most specific features of taste perception lies on the fact that sensation triggers strong emotional reactions. Also connected to taste sensation is the phenomenon known as gusto-facial reflex (GFR).
A longitudinal study of a group of children from birth up to the age of two, showed that the GFR tends to become disconnected from specific taste perception and to be used as a non verbal mode of communication.
This finding has, in our view theoretical significance insopes that it sheds new light on the transition from biological to psychological components.

In the course of my previous research, I realized that asking young French women about their body appearance was an interesting way to gather information regarding gender and sexuality. For this thesis, I generalized the analysis of the opinions about appearance and clothes, adding men's opinions and an intergenerational comparison.This qualitative investigation is based on sixty interviews with men and women, who have been interviewed about their clothing tastes and opinions regarding body appearance. I carried out this study in the political context of the vote on the same-sex marriage law, at a moment (2011-2015) when the "gender topic" was sensitive. This led me to direct my research towards a "sociology of knowledge" (Berger, Luckmann: 1966) of gender in the French context.As indicated in the title of the thesis, I indeed consider the thematic "clothes" as a pretext to understand how visually differentiated groups of men and women are created, and the links between those differentiated appearances and the gender identification.Introduction sets out how I came to study this question, the methodology used, the theoretical and epistemological orientation. Chapter 1 describes the historical context of women's and men's different preferences in terms of choice of clothes. Then, in chapter 2, I try to explain the modalities through which taste in clothes and the associated "techniques of the body" (Mauss: 1934) are transmitted. Chapter 3 focuses on the construction of identity as a mechanism which accentuates and naturalizes the differences. Chapter 4 analyzes opinions concerning gender hierarchy and some way of dressing that aim at subverting this hierarchy. I finally discuss the point of view of those who attach an importance to the symbolic accentuation of sex differences in chapter 5. ; Ayant remarqué, au cours de mes recherches de master, que questionner les jeunes Françaises sur leur apparence était un outil privilégié pour accéder à des informations concernant le genre et la sexualité, j'ai poursuivi ma ...

Water in Hispano-arabic Food and Cooking during the Middle-Ages

For Hispano-arabic physicians of the Middle-Ages, water was not only a natural element but the essential condition of health and civilization. The ancient philosophical doctrine regarding the function of water was further amplified : from hydraulics developed a theory of taste to be found in the agronomical literature ('Awwārn), cooking-books (Kitāb al-tābikh), as well as in Beyṭār's considerable pharmacopoeia. As a liquid, water is also capable of effecting decompositions and new mixings ; cooking thus becomes an alchimie process involving dessication (couscous), fermentation (bread) and the determination of suitable tastes for health and pleasure.