Food identity / food quality : Synergy and antagonism
The complex relationship between the identity and the quality of food is well summarized in Levy Strauss's simple but relevant expression "food must be good to eat and good to think about" 1. This requirement is increasing in the current context, from the point of view of both the identity and the quality of food. These two elements are inextricably linked in the products we eat, but belong to different categories and require different analytical approaches. In this presentation, we address a central issue: how demands for food identity interact with hygiene and nutritional requirements, and how the producers, in particular family farmers, are taking these changes into account in their strategies. To address this question we shall present: (i) a historical perspective of the relationship between food identity and food quality; (ii) an analysis of the processes of identification / qualification of food, based on field work: "queUo de coalho" (curd cheese) in the North-East of Brazil. (iii) the economic consequences of cultural phenomena.
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Subjects: | E16 - Économie de la production, produit alimentaire, qualité, appellation d'origine, valeur culturelle, norme, valeur économique, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_34241, http://aims.fao.org/aos/agrovoc/c_28661, http://aims.fao.org/aos/agrovoc/c_7367, http://aims.fao.org/aos/agrovoc/c_35691, |
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dig-cirad-fr-5233322024-01-28T13:03:24Z http://agritrop.cirad.fr/523332/ http://agritrop.cirad.fr/523332/ Food identity / food quality : Synergy and antagonism. Muchnik José, Biénabe Estelle, Cerdan Claire. 2004. In : Globalisation, risks and resistance. XI world congress of rural sociology, Trondheim, Norway, 25-30 July 2004. IRSA. s.l. : s.n., 20 p. World Congress of Rural Sociology. 11, Trondheim, Norvège, 25 Juillet 2004/30 Juillet 2004. Food identity / food quality : Synergy and antagonism Muchnik, José Biénabe, Estelle Cerdan, Claire eng 2004 s.n. Globalisation, risks and resistance. XI world congress of rural sociology, Trondheim, Norway, 25-30 July 2004 E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 The complex relationship between the identity and the quality of food is well summarized in Levy Strauss's simple but relevant expression "food must be good to eat and good to think about" 1. This requirement is increasing in the current context, from the point of view of both the identity and the quality of food. These two elements are inextricably linked in the products we eat, but belong to different categories and require different analytical approaches. In this presentation, we address a central issue: how demands for food identity interact with hygiene and nutritional requirements, and how the producers, in particular family farmers, are taking these changes into account in their strategies. To address this question we shall present: (i) a historical perspective of the relationship between food identity and food quality; (ii) an analysis of the processes of identification / qualification of food, based on field work: "queUo de coalho" (curd cheese) in the North-East of Brazil. (iii) the economic consequences of cultural phenomena. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/523332/1/document_523332.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=183996 |
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E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 |
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E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 Muchnik, José Biénabe, Estelle Cerdan, Claire Food identity / food quality : Synergy and antagonism |
description |
The complex relationship between the identity and the quality of food is well summarized in Levy Strauss's simple but relevant expression "food must be good to eat and good to think about" 1. This requirement is increasing in the current context, from the point of view of both the identity and the quality of food. These two elements are inextricably linked in the products we eat, but belong to different categories and require different analytical approaches. In this presentation, we address a central issue: how demands for food identity interact with hygiene and nutritional requirements, and how the producers, in particular family farmers, are taking these changes into account in their strategies. To address this question we shall present: (i) a historical perspective of the relationship between food identity and food quality; (ii) an analysis of the processes of identification / qualification of food, based on field work: "queUo de coalho" (curd cheese) in the North-East of Brazil. (iii) the economic consequences of cultural phenomena. |
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conference_item |
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E16 - Économie de la production produit alimentaire qualité appellation d'origine valeur culturelle norme valeur économique http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_34241 http://aims.fao.org/aos/agrovoc/c_28661 http://aims.fao.org/aos/agrovoc/c_7367 http://aims.fao.org/aos/agrovoc/c_35691 |
author |
Muchnik, José Biénabe, Estelle Cerdan, Claire |
author_facet |
Muchnik, José Biénabe, Estelle Cerdan, Claire |
author_sort |
Muchnik, José |
title |
Food identity / food quality : Synergy and antagonism |
title_short |
Food identity / food quality : Synergy and antagonism |
title_full |
Food identity / food quality : Synergy and antagonism |
title_fullStr |
Food identity / food quality : Synergy and antagonism |
title_full_unstemmed |
Food identity / food quality : Synergy and antagonism |
title_sort |
food identity / food quality : synergy and antagonism |
publisher |
s.n. |
url |
http://agritrop.cirad.fr/523332/ http://agritrop.cirad.fr/523332/1/document_523332.pdf |
work_keys_str_mv |
AT muchnikjose foodidentityfoodqualitysynergyandantagonism AT bienabeestelle foodidentityfoodqualitysynergyandantagonism AT cerdanclaire foodidentityfoodqualitysynergyandantagonism |
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1792496027155038208 |