Rémi Bouche
Biographic Data
| ID | 6907953 |
|---|---|
| NAME | Rémi Bouche |
| GIVEN NAMES | Rémi |
| FAMILY NAME | Bouche |
| SIGNATURE | BOUCHÉ R |
| AFFILIATIONS | Laboratoire de Recherches sur le Développement de l'Elevage |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 1 |
Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications
Our case study of Salers cheese production in south-central France highlights how place-specific knowledge grounds the various networks shaping the rise of geographical indications (GI) in food production. In 1961, Salers cheese producers created a “Protected Designation of Origin” (PDO). To preserve the distinctive character of their product, they opted to require use of the gerle, a traditional wooden vat, and an on-farm cheese making process. …
Ancrage territorial et hybridation des savoir-faire au sein d’un système agroalimentaire localisé. Le cas des fromages corses
Les savoir-faire au cœur des Systèmes agroalimentaires localisés servent à souligner l’ancrage des produits agro-alimentaires à un territoire. Ils constituent des ressources complexes dont l’activation fait interagir des composantes techniques, relationnelles et culturelles. Les auteurs qui analysent ici les savoir-faire associés à la production fromagère en Corse, proposent la construction du concept de « savoir-faire collectifs ancrés territori…
Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications
Our case study of Salers cheese production in south-central France highlights how place-specific knowledge grounds the various networks shaping the rise of geographical indications (GI) in food production. In 1961, Salers cheese producers created a “Protected Designation of Origin” (PDO). To preserve the distinctive character of their product, they opted to require use of the gerle, a traditional wooden vat, and an on-farm cheese making process. …
Ancrage territorial et hybridation des savoir-faire au sein d’un système agroalimentaire localisé. Le cas des fromages corses
Les savoir-faire au cœur des Systèmes agroalimentaires localisés servent à souligner l’ancrage des produits agro-alimentaires à un territoire. Ils constituent des ressources complexes dont l’activation fait interagir des composantes techniques, relationnelles et culturelles. Les auteurs qui analysent ici les savoir-faire associés à la production fromagère en Corse, proposent la construction du concept de « savoir-faire collectifs ancrés territori…
Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications
Our case study of Salers cheese production in south-central France highlights how place-specific knowledge grounds the various networks shaping the rise of geographical indications (GI) in food production. In 1961, Salers cheese producers created a “Protected Designation of Origin” (PDO). To preserve the distinctive character of their product, they opted to require use of the gerle, a traditional wooden vat, and an on-farm cheese making process. …
Anthropology (1 work) · Art (1 work) · Culinary Culture and Tourism (1 work) · Diverse academic and cultural studies (1 work) · Diversity (politics (1 work) · French Urban and Social Studies (1 work) · Geography (1 work) · Humanities (1 work) · Information Technology and Learning (1 work) · Organic Food and Agriculture (1 work)