Claude Fischler
Datos Biográficos
| ID | 3681085 |
|---|---|
| NOMBRE | Claude Fischler |
| NOMBRES | Claude |
| APELLIDO | Fischler |
| FIRMA | FISCHLER C |
| AFILIACIONES | École des hautes études en sciences sociales |
| VERIFICADO | No |
| TOTAL DE OBRAS | 39 |
| TOTAL DE CITAS | 606 |
| TOTAL COMO AUTOR | 39 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 1979 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2026 |
| ÍNDICE H | 8 |
Food Cultures
Understanding commercial hosting in food experiences an ethnography of host–guest dynamics in the private domain
Entretien avec Claude Fischler, L’anthropologue qui a révolutionné les sciences sociales de l’alimentation
Claude Fischler donne le contexte de ses recherches, comment il les a menées, comment elles ont fait écho dans les food studies. Il nous livre quelques précieuses remarques sur l’alimentation contemporaine
Manger à Bamako (Mali)
Cet article étudie les attentes et les aspirations des Bamakois et Bamakoises (habitants de la capitale du Mali) concernant leur alimentation. Dans un contexte de transition alimentaire en milieu urbain, il s'intéresse à la façon dont les représentations de l'alimentation et à travers elles, les modèles alimentaires, se déploient entre attentes liées au manque et à la faim et celles relatives au plaisir ou encore à la santé. L'analyse est basée s…
Une écologie de l'alimentation
Repenser nos alimentations, c’est repenser nos sociétés. Car partager un repas et même faire ses courses sont des moyens de se relier aux autres. La façon de nous nourrir construit notre santé. Nos modes de production agricole façonnent nos paysages et définissent notre place dans la nature. Gérer des ressources pour produire, pour transformer et pour distribuer les aliments fonde nos économies. Nos registres du comestible, nos cuisines et nos ma…
Les repas des Marocains
This article provides an overview of Moroccan people’s eating habits, in a context of urbanisation and, more broadly, of ongoing changes in lifestyles and social aspirations. The analysis is mainly based on data from a quantitative survey conducted between 2012 and 2013. It focuses on the differences and commonalities between the meals of Casablanca residents and those of the inhabitants of rural areas in the Souss region. The article points out …
Une pensée, deux systèmes
Le don, la dette et l’enfant. Une étude-pilote sur la réciprocité dans les familles
La thèse anthropologique d’un équilibre nécessaire entre don et contre-don s’appliquerait-elle à la relation parents-enfants ? Le déséquilibre pourrait-il entraîner des compensations symboliques et somatiques chez l’enfant ? Pour explorer et approfondir cette hypothèse issue d’observations cliniques, une enquête-pilote a porté sur un échantillon composite de parents et d’enfants suivis ou non par des professionnels de santé pour des troubles liés…
Understanding traditional and modern eating
Across the world, there has been a movement from traditional to modern eating, including a movement of traditional eating patterns from their origin culture to new cultures, and the emergence of new foods and eating behaviors. This trend toward modern eating is of particular significance because traditional eating has been related to positive health outcomes and sustainability. Yet, there is no consensus on what constitutes traditional and modern…
L’alimentation
French consumers’ perceptions of nutrition and health claims
Perceptions of healthy weight of Malians and Moroccans living in different geographical environments Michelle Holdsworth
Objectives Perceptions of body size can influence whether obesity is seen as desirable and therefore whether a population is motivated to change. Few studies have investigated the effect of migration and living in different environments on preferences for body size. The present study examined body size preferences and satisfaction of adults living in urban and rural Morocco and Mali, as well as of migrants to France from these countries, to inves…
Manger
À l’aune des préoccupations actuelles de santé publique et face aux multiples recommandations émanant de toutes parts, les Français s’interrogent : faut-il vraiment changer nos façons de manger ? Plutôt que de crier au loup en annonçant que nous allons tous devenir obèses – les Américains le font depuis une bonne centaine d’années et cela ne les a pas fait maigrir –, Claude Fischler, spécialiste incontesté des comportements alimentaires en Europe…
Les alimentations particulières
Dans la plupart des sociétés humaines et dans la nôtre en particulier, refuser un aliment offert revient à refuser la relation, à s’extraire du cercle des convives et du groupe, signifie la méfiance et appelle l’exclusion. Or, dans le monde contemporain, il semble que des individus de plus en plus nombreux revendiquent une alimentation particulière pour des raisons diverses : médicales (allergies et intolérances), sanitaires (régimes divers), éth…
Rencontre avec Daniel Kahneman
Manger
European and American perspectives on the meaning of natural
Broad Themes of Difference between French and Americans in Attitudes to Food and Other Life Domains
Analysis of previous literature on the role of food in life in France and the United States suggests some fundamental differences in attitudes which may generalize outside of the food domain. Questionnaire results from French and American adults suggest that, compared to the French, Americans emphasize quantity rather than quality in making choices, Americans have a higher preference for variety, and Americans usually prefer comforts (things that…
Medical doctors’ attitudes and beliefs about diet and health are more like those of their lay countrymen (France, Germany, Italy, UK and USA) than those of doctors in other countries
Commensality, society and culture
The founding fathers of the social sciences recognized commensality as a major issue but considered it mostly in a religious, sacrificial, ritualistic context. The notion of commensality is examined in its various dimensions and operations. Empirical data are used to examine cultural variability in attitudes about food, commensality and its correlates among countries usually categorized as 'Western' and 'modern'. Clear-cut differences are identif…
Gastro-nomía y gastro-anomía. Sabiduría del cuerpo y crisis biocultural de la alimentación moderna
Los individuos de los países occidentales desarrollados padecen problemas de salud relacionados con una alimentación excesiva e inadecuada. ¿Cuáles son las causas de ello? Con la modernidad, se difunde un modo de alimentación basado en el picoteo, en el comisquear más que en el comer; entra en crisis el sistema de normas (las gastro-nomías) que regulaba las prácticas alimentarias, y éstas quedan libradas a la decisión y elección individual (se co…
Time Use and Subjective Well-Being in France and the U.S
Gourmandise, histoire d'un péché mignon
La gourmandise est-elle reellement un peche? Il apparait bien qu'hier comme aujourd'hui, c'est plutot la figure du glouton qui est stigmatisee
La sapience et la démence
du site ou, le cas chant, des conditions gnrales de la licence souscrite par votre tablissement
Attitudes towards large numbers of choices in the food domain
Food, self and identity
Food is central to our sense of identity. The way any given human group eats helps it assert its diversity, hierarchy and organisation, but also, at the same time, both its oneness and the otherness of whoever eats differently. Food is also central to individual identity, in that any given human individual is constructed, biologically, psychologically and socially by the foods he/she choses to incorporate. This paper is intended as a speculative …
Commensality, society and culture
The founding fathers of the social sciences recognized commensality as a major issue but considered it mostly in a religious, sacrificial, ritualistic context. The notion of commensality is examined in its various dimensions and operations. Empirical data are used to examine cultural variability in attitudes about food, commensality and its correlates among countries usually categorized as 'Western' and 'modern'. Clear-cut differences are identif…
Food habits, social change and the nature/culture dilemma
Facteurs biologiques et instinctifs, facteurs culturels dans la determination des preferences alimentaires. Nutrition et consommation de symboles
Gastro-nomie et gastro-anomie
Fischler Claude. Gastro-nomie et gastro-anomie. In: Communications, 31, 1979. La nourriture. Pour une anthropologie bioculturelle de l'alimentation, sous la direction de Claude Fischler. pp. 189-210
Time Use and Subjective Well-Being in France and the U.S
European and American perspectives on the meaning of natural
Attitudes towards large numbers of choices in the food domain
Learned versus "spontaneous" dietetics
Medical doctors’ attitudes and beliefs about diet and health are more like those of their lay countrymen (France, Germany, Italy, UK and USA) than those of doctors in other countries
Gastro-nomía y gastro-anomía. Sabiduría del cuerpo y crisis biocultural de la alimentación moderna
Los individuos de los países occidentales desarrollados padecen problemas de salud relacionados con una alimentación excesiva e inadecuada. ¿Cuáles son las causas de ello? Con la modernidad, se difunde un modo de alimentación basado en el picoteo, en el comisquear más que en el comer; entra en crisis el sistema de normas (las gastro-nomías) que regulaba las prácticas alimentarias, y éstas quedan libradas a la decisión y elección individual (se co…
La symbolique du gros
Fischler Claude. La symbolique du gros. In: Communications, 46, 1987. Parure pudeur étiquette, sous la direction de Olivier Burgelin, Philippe Perrot et Marie-Thérèse Basse. pp. 255-278
Scientist and public responses to BSE‐related risk
Social studies of risk repeatedly have found substantial divergences in the way that experts/scientists and members of the general public appraise risks associated with health and environmental hazards. However, empirical evidence for these differences remains controversial. A recent review of literature suggests in particular that divergences between experts and lay people may potentially result from confounding socio‐demographic factors. The pu…
French consumers’ perceptions of nutrition and health claims
Les repas des Marocains
This article provides an overview of Moroccan people’s eating habits, in a context of urbanisation and, more broadly, of ongoing changes in lifestyles and social aspirations. The analysis is mainly based on data from a quantitative survey conducted between 2012 and 2013. It focuses on the differences and commonalities between the meals of Casablanca residents and those of the inhabitants of rural areas in the Souss region. The article points out …
Le paradoxe de l'abondance
De la «securite alimentaire» aux risques d'obesite, l'alimentation n'a jamais pose autant de problemes aux omnivores que nous sommes, dans une societe ou regne pourtant l'abondance de nourriture
Le complexe alimentaire moderne
Fischler Claude. Le complexe alimentaire moderne. In: Communications, 56, 1993. Le gouvernement du corps, sous la direction de Georges Vigarello. pp. 207-224
Présentation
Fischler Claude. Présentation. In: Communications, 31, 1979. La nourriture. Pour une anthropologie bioculturelle de l'alimentation, sous la direction de Claude Fischler. pp. 1-3
Présentation
Fischler Claude. Présentation. In: Communications, 31, 1979. La nourriture. Pour une anthropologie bioculturelle de l'alimentation, sous la direction de Claude Fischler. pp. 1-3
Gastro-nomie et gastro-anomie
Fischler Claude. Gastro-nomie et gastro-anomie. In: Communications, 31, 1979. La nourriture. Pour une anthropologie bioculturelle de l'alimentation, sous la direction de Claude Fischler. pp. 189-210
Food habits, social change and the nature/culture dilemma
Facteurs biologiques et instinctifs, facteurs culturels dans la determination des preferences alimentaires. Nutrition et consommation de symboles
Learned versus "spontaneous" dietetics
Is sugarreallyan opium of the people
Sweet describes not only a but also almost anything pleasant in our lives: fragrances, memories, moments, dreams, sweethearts, etc. Webster's dictionary defines sweet as pleasing to the taste or pleasing to the mind or feelings: agreeable. Sweet definitely means a lot to us in terms of pleasure. In Sweetness and Power, by way of social-historical analysis, Sidney Mintz attempts to explain why and how, according to him, the meanings of one major s…
La symbolique du gros
Fischler Claude. La symbolique du gros. In: Communications, 46, 1987. Parure pudeur étiquette, sous la direction de Olivier Burgelin, Philippe Perrot et Marie-Thérèse Basse. pp. 255-278
Food, self and identity
Food is central to our sense of identity. The way any given human group eats helps it assert its diversity, hierarchy and organisation, but also, at the same time, both its oneness and the otherness of whoever eats differently. Food is also central to individual identity, in that any given human individual is constructed, biologically, psychologically and socially by the foods he/she choses to incorporate. This paper is intended as a speculative …
L'homnivore
Le complexe alimentaire moderne
Fischler Claude. Le complexe alimentaire moderne. In: Communications, 56, 1993. Le gouvernement du corps, sous la direction de Georges Vigarello. pp. 207-224
French general practitioners didn't fear the millennium bug
A survey including 1358 French general practitioners was conducted in December 1999, to assess their own perception of the risks related to the millennium bug. Neither fear nor anxious behaviour was reported. Eighty-three per cent (558/671) didn't think that health risks were to be feared, as the millennium approached
Le paradoxe de l'abondance
De la «securite alimentaire» aux risques d'obesite, l'alimentation n'a jamais pose autant de problemes aux omnivores que nous sommes, dans une societe ou regne pourtant l'abondance de nourriture
GPs and the social amplification of BSE-related risk
Social studies of risk have consistently shown that physicians and health professionals are viewed by the general public as a trustworthy source of information and communication regarding risks. However, few if any empirical investigations have focused on the role physicians, particularly general practitioners (GPs), may play as a ‘social station’ in the processes of amplification or attenuation of risks to health that Kasperson et al described i…
Risk Perception of the “Mad Cow Disease” in France
Since 1996, when bovine spongiform encephalopathy (BSE) was assessed as a possible human transmissible disease, a variant of Creutzfeldt-Jakob disease (vCJD), French people have entered into a long period of fear and avoidance of beef and bovine byproducts, which produced an unprecedented collapse in the beef market. This article deals with the perceived risk of the "mad cow disease" (MCD) in the French general population. Two surveys were conduc…
Scientist and public responses to BSE‐related risk
Social studies of risk repeatedly have found substantial divergences in the way that experts/scientists and members of the general public appraise risks associated with health and environmental hazards. However, empirical evidence for these differences remains controversial. A recent review of literature suggests in particular that divergences between experts and lay people may potentially result from confounding socio‐demographic factors. The pu…
Attitudes towards large numbers of choices in the food domain
Gourmandise, histoire d'un péché mignon
La gourmandise est-elle reellement un peche? Il apparait bien qu'hier comme aujourd'hui, c'est plutot la figure du glouton qui est stigmatisee
La sapience et la démence
du site ou, le cas chant, des conditions gnrales de la licence souscrite par votre tablissement
Time Use and Subjective Well-Being in France and the U.S
Gastro-nomía y gastro-anomía. Sabiduría del cuerpo y crisis biocultural de la alimentación moderna
Los individuos de los países occidentales desarrollados padecen problemas de salud relacionados con una alimentación excesiva e inadecuada. ¿Cuáles son las causas de ello? Con la modernidad, se difunde un modo de alimentación basado en el picoteo, en el comisquear más que en el comer; entra en crisis el sistema de normas (las gastro-nomías) que regulaba las prácticas alimentarias, y éstas quedan libradas a la decisión y elección individual (se co…
Broad Themes of Difference between French and Americans in Attitudes to Food and Other Life Domains
Analysis of previous literature on the role of food in life in France and the United States suggests some fundamental differences in attitudes which may generalize outside of the food domain. Questionnaire results from French and American adults suggest that, compared to the French, Americans emphasize quantity rather than quality in making choices, Americans have a higher preference for variety, and Americans usually prefer comforts (things that…
Medical doctors’ attitudes and beliefs about diet and health are more like those of their lay countrymen (France, Germany, Italy, UK and USA) than those of doctors in other countries
Commensality, society and culture
The founding fathers of the social sciences recognized commensality as a major issue but considered it mostly in a religious, sacrificial, ritualistic context. The notion of commensality is examined in its various dimensions and operations. Empirical data are used to examine cultural variability in attitudes about food, commensality and its correlates among countries usually categorized as 'Western' and 'modern'. Clear-cut differences are identif…
European and American perspectives on the meaning of natural
Manger
À l’aune des préoccupations actuelles de santé publique et face aux multiples recommandations émanant de toutes parts, les Français s’interrogent : faut-il vraiment changer nos façons de manger ? Plutôt que de crier au loup en annonçant que nous allons tous devenir obèses – les Américains le font depuis une bonne centaine d’années et cela ne les a pas fait maigrir –, Claude Fischler, spécialiste incontesté des comportements alimentaires en Europe…
Les alimentations particulières
Dans la plupart des sociétés humaines et dans la nôtre en particulier, refuser un aliment offert revient à refuser la relation, à s’extraire du cercle des convives et du groupe, signifie la méfiance et appelle l’exclusion. Or, dans le monde contemporain, il semble que des individus de plus en plus nombreux revendiquent une alimentation particulière pour des raisons diverses : médicales (allergies et intolérances), sanitaires (régimes divers), éth…
Psychology (19 obras) · French Urban and Social Studies (15 obras) · Medicine (14 obras) · Culinary Culture and Tourism (13 obras) · Humanities (11 obras) · Art (10 obras) · Political science (10 obras) · Sociology (9 obras) · Geography (8 obras) · Philosophy (8 obras)