In the News
French gastronomy, so highly regarded worldwide, does put substantial emphasis on meat, especially for main courses. Coq au Vin, Pot au Feu, Beef Bourguignon and Steak Chateaubriand are famous dishes, and famously meaty. Whether at restaurants or in canteens, avoiding meat in France is, as Sandra Haurant in The Guardian … More
One of the more remarkable propositions in Legouy and Boulanger’s excellent Atlas de la Vigne et du Vin (2015) is that whilst wine consumption in France and Italy has steadily declined over the past forty years, wine consumption in Britain has exploded. Red, white, and rosé are colours that are … More
Food 2.0 LAB – Research Projects
The growth of digital technology in our everyday lives (smartphones, apps, blogs, social networks, the internet of things) and the flood of data that comes with it, are having a major impact and are changing the way we eat without us necessarily even realizing it.
Where does our food and drink come from? Which communities and which landscapes are these products connected to? Why do people eat spicy things in one place and fermented things in another? Why do people eat standing up here and sitting down there? When did people begin producing cereal crops? Why have fruit and vegetables crossed the Atlantic?
Food tradition and heritage (patrimoine in French) is forged through the combination of products and practices which emerge given specific technical, ecological, economic, social and cultural constraints.
The Taste of Coffee: health, sociability and cultures of consumption amongst the new middle classes of South Korea, China and Japan
The recent rapid growth in coffee consumption in Asia (especially in China and South Korea) is evidence of the profound changes taking place in Asian societies that are faced with the globalisation of the economy, of medicine, of representations of the body, and of lifestyle in general.
“Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and geographers have … More
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our … More