Pierre Raffard
Biographic Data
| ID | 4184556 |
|---|---|
| NAME | Pierre Raffard |
| GIVEN NAMES | Pierre |
| FAMILY NAME | Raffard |
| SIGNATURE | RAFFARD P |
| VERIFIED | No |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 1 |
Interview with Peter Scholliers, Amy Trubek and Richard Wilk
Peter Scholliers is Professor in the Department of History at the Vrije Universiteit of Brussel ; Amy Trubek is Associate Professor in the Nutrition and Food Science department at the University of Vermont ; Richard Wilk is Professor of Anthropology at Indiana University. Q : What are you currently working on and why is it important for scholars in the food studies field? Peter Scholliers : For the last two years I have been studying the relation…
Interview with Richard C. Delerins
Richard C. Delerins, Ph.D., Associate research scholar at the Sorbonne University - CNRS (ISCC) and director of the Food 2.0 LAB, Paris. Q: Your work connects the biological and social dimensions of food. Thus, you have coined the term “nutritive strategies”. How does this concept enable us to establish a dialogue between research fields such as nutrigenomics and anthropology? Richard C. Delerins: Traditionally, studies on the interaction of both…
Approche culturelle et géographie de l'alimentation francophone
Généralement considérée comme une sous-catégorie de la géographie culturelle, la géographie de l'alimentation francophone peine encore à intégrer les apports théoriques et conceptuels hérités du ' tournant culturel ' qui a marqué les sciences sociales à partir des années 1980. Cet article propose de revenir sur l'épistémologie de la discipline et de comprendre, à travers ses modalités d'émergence, pourquoi ce rendez-vous n'a, jusqu'à récemment, q…
Introduction
Curieusement, la notion de « culture alimentaire » n’est apparue dans les sciences sociales européennes comme une évidence qu’au début des années 2000. Tandis qu’anthropologues et sociologues définissent l’alimentation comme un « fait social total » (Mauss), les historiens en ont enrichi sa connaissance d’une accumulation de strates et de ruptures dans le temps. Les géographes ont très vite insisté sur le fait qu’elle est un système de différenci…
Introduction
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 insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enable…
Cultures alimentaires et territoires
Introduction
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 insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enable…
Interview with Peter Scholliers, Amy Trubek and Richard Wilk
Peter Scholliers is Professor in the Department of History at the Vrije Universiteit of Brussel ; Amy Trubek is Associate Professor in the Nutrition and Food Science department at the University of Vermont ; Richard Wilk is Professor of Anthropology at Indiana University. Q : What are you currently working on and why is it important for scholars in the food studies field? Peter Scholliers : For the last two years I have been studying the relation…
Interview with Richard C. Delerins
Richard C. Delerins, Ph.D., Associate research scholar at the Sorbonne University - CNRS (ISCC) and director of the Food 2.0 LAB, Paris. Q: Your work connects the biological and social dimensions of food. Thus, you have coined the term “nutritive strategies”. How does this concept enable us to establish a dialogue between research fields such as nutrigenomics and anthropology? Richard C. Delerins: Traditionally, studies on the interaction of both…
Approche culturelle et géographie de l'alimentation francophone
Généralement considérée comme une sous-catégorie de la géographie culturelle, la géographie de l'alimentation francophone peine encore à intégrer les apports théoriques et conceptuels hérités du ' tournant culturel ' qui a marqué les sciences sociales à partir des années 1980. Cet article propose de revenir sur l'épistémologie de la discipline et de comprendre, à travers ses modalités d'émergence, pourquoi ce rendez-vous n'a, jusqu'à récemment, q…
Introduction
Curieusement, la notion de « culture alimentaire » n’est apparue dans les sciences sociales européennes comme une évidence qu’au début des années 2000. Tandis qu’anthropologues et sociologues définissent l’alimentation comme un « fait social total » (Mauss), les historiens en ont enrichi sa connaissance d’une accumulation de strates et de ruptures dans le temps. Les géographes ont très vite insisté sur le fait qu’elle est un système de différenci…
Introduction
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 insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enable…
Cultures alimentaires et territoires
Art (5 works) · Culinary Culture and Tourism (4 works) · Chemistry (3 works) · Food Science (3 works) · French Urban and Social Studies (3 works) · Humanities (2 works) · Sociology (2 works) · Aesthetics (1 works) · Agriculture (1 works) · Agriculture and Rural Development Research (1 works)