Didier Chabrol
Biographic Data
| ID | 356166 |
|---|---|
| NAME | Didier Chabrol |
| GIVEN NAMES | Didier |
| FAMILY NAME | Chabrol |
| SIGNATURE | CHABROL D |
| AFFILIATIONS | Centre de Coopération Internationale en Recherche Agronomique pour le Développement |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 13 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2015 |
| H-INDEX | 2 |
Establishing Geographical Indications without State Involvement? Learning from Case Studies in Central and West Africa
Consumer skills contribute to maintaining and diffusing heritage food products
Our food heritage is not only limited to food products and production techniques, it also includes the consumption skills and technologies (CST) used to obtain what the consumer requires from a food product. In a specific food culture, a given food product is linked to specific CSTs. In this paper, we examine this aspect of food heritage through the examples of raw ham in Italy, France and Spain, rice varieties and chocolate. We then discuss two …
Manger, un acte culturel
Resumé Les cadres culturels de l'alimentation (les rites, les compétences) sont bouleversés, influencés par la logique industrielle. La nourriture peut être encore une affaire de convivialité, de goût
Establishing Geographical Indications without State Involvement? Learning from Case Studies in Central and West Africa
Consumer skills contribute to maintaining and diffusing heritage food products
Our food heritage is not only limited to food products and production techniques, it also includes the consumption skills and technologies (CST) used to obtain what the consumer requires from a food product. In a specific food culture, a given food product is linked to specific CSTs. In this paper, we examine this aspect of food heritage through the examples of raw ham in Italy, France and Spain, rice varieties and chocolate. We then discuss two …
Manger, un acte culturel
Resumé Les cadres culturels de l'alimentation (les rites, les compétences) sont bouleversés, influencés par la logique industrielle. La nourriture peut être encore une affaire de convivialité, de goût
Consumer skills contribute to maintaining and diffusing heritage food products
Our food heritage is not only limited to food products and production techniques, it also includes the consumption skills and technologies (CST) used to obtain what the consumer requires from a food product. In a specific food culture, a given food product is linked to specific CSTs. In this paper, we examine this aspect of food heritage through the examples of raw ham in Italy, France and Spain, rice varieties and chocolate. We then discuss two …
Establishing Geographical Indications without State Involvement? Learning from Case Studies in Central and West Africa
Organic Food and Agriculture (2 works) · Political science (2 works) · Acronym (1 work) · Agriculture, Land Use, Rural Development (1 work) · Art (1 work) · Business (1 work) · Chemistry (1 work) · Computer Science (1 work) · Culinary Culture and Tourism (1 work) · Food Science (1 work)