John Wiley & Sons Evolution of Social Ties around New Food Practices Cover We live in a world of major disruption, where the individual and the collective stand in opposition .. Product #: 978-1-78945-044-6 Regular price: $142.06 $142.06 Auf Lager

Evolution of Social Ties around New Food Practices

Sere de Lanauze, Gilles (Herausgeber)

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1. Auflage Januar 2022
256 Seiten, Hardcover
Wiley & Sons Ltd

ISBN: 978-1-78945-044-6
John Wiley & Sons

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We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.

This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to "buy local" and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.

For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in "eating together".

Foreword xi
Thibaut NGUYEN

Acknowledgments xv

Author Biographies xvii

Introduction xxi
Gilles SÉRÉ DE LANAUZE

Chapter 1. Eating Together, a PNNS Recommendation. How Can it be Put Into Practice? 1
Margot DYEN and Lucie SIRIEIX

1.1. Introduction 1

1.2. Eating together, a recommendation of the National Nutrition and Health Plan 2

1.3. Understanding the emergence and maintenance of eating together 5

1.3.1. Benefits of practice theories to the study of eating together 5

1.3.2. A two-stage qualitative study to understand how consumers "eat together" 7

1.3.3. The different practices of eating together 10

1.4. Eating together: materials, meanings and skills 13

1.5. Interactions between materials, meanings and skills: particular practices or means of overcoming constraints 17

1.6. Does eating together always promote well-being? 20

1.7. What are the perspectives for promoting eating together? 21

1.8. Appendix: Sample summary 23

1.9. References 24

Chapter 2. "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities 27
Steffie GALLIN, Laurie BALBO and Marie-Christine LICHTLÉ

2.1. Introduction 27

2.2. Online weight loss support communities 28

2.3. Exchanges in these communities: informational as well as emotional social support 29

2.4. Social influence within online weight loss support communities 31

2.5. A hybrid research methodology 32

2.5.1. Step 1: Survey of health experts and community participants 33

2.5.2. Step 2: Analysis of the content shared within the weight loss support communities 34

2.6. Analysis of the results 34

2.6.1. Content exchanged in weight loss support communities 34

2.6.2. The exchange of informational support in online weight loss support communities 38

2.6.3. The exchange of emotional support in online weight loss support communities 41

2.6.4. Recipes at the heart of discussions in the communities... 44

2.6.5. Informational and normative social influence in online weight loss support communities 46

2.6.6. The degree of susceptibility to social influence 50

2.7. Conclusion 51

2.8. Appendices 52

2.8.1. Appendix 1: Characteristics of the expert sample 52

2.8.2. Appendix 2: Characteristics of the user sample 54

2.9. References 55

Chapter 3. "Eating Together": With or Without the Dietary Constraints of Others? 59
Andréa GOURMELEN, Marie-Christine LICHTLÉ, Laurie BALBO and Steffie GALLIN

3.1. Introduction 59

3.2. Dietary constraints, whether endured or chosen 61

3.2.1. What are the possible dietary constraints? 62

3.2.2. Nutritional compliance and the role of social support in chronic disease 63

3.2.3. Selected dietary constraints: the example of consideration of future consequences (CFC) 65

3.3. Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people 67

3.3.1. The difficulties of the system 69

3.3.2. Factors that explain deviations from the plan 70

3.3.3. Meals with other people: a variety of situations 71

3.4. Having dietary constraints out of conviction: How do you eat with others? 73

3.4.1. The point of view of those who impose constraints on themselves: wanting to convince without being judged 74

3.4.2. The point of view of those who do not have constraints: wanting to make an effort but not too much 77

3.4.3. Struggles, trade-offs and compromises of eating together 78

3.5. Conclusion 80

3.6. Appendix: Characteristics of the Study 2 sample 81

3.7. References 82

Chapter 4. Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism 85
Gilles SÉRÉ DE LANAUZE, Lucie SIRIEIX and Erick SUAREZ DOMINGUEZ

4.1. Introduction 85

4.2. Not eating meat! 87

4.2.1. What does vegetarianism mean? 87

4.2.2. Vegetarianism, the steps of a process 91

4.3. Relationships between vegetarians and non-vegetarians 94

4.3.1. From hostility to acceptance 94

4.3.2. The notion of a vegetarian community 96

4.4. Opposition between society and community, the normative dissonance 101

4.4.1. Conceptualizing forms of normative dissonance (what normative perceptions of vegetarianism?) 102

4.4.2. Perceived normative dissonance between community and society 103

4.4.3. Strategies for managing and reducing normative dissonance 105

4.5. Conclusion 107

4.6. References 108

Chapter 5. Eating Together and Differently: Halal Between Standardization and Segmentation 111
Foued CHERIET, Félix JOURDAN and M'hamed MERDJI

5.1. The halal meat market: eating together or differently? 111

5.2. Producing together AND differently: actors, complexity and differentiation: segments within the segment 116

5.2.1. Producing differently: actors and organization of halal meat production 116

5.2.2. Producing together: between standardization and differentiation 120

5.3. Consuming together and differently: credibility, trust and differentiation: more segments within segments 122

5.3.1. Eating differently: specificities of the halal meat market in France 123

5.3.2. Eating together: between standardization and hyper-differentiation 125

5.4. Conclusion: the halal meat market in France: eating together and differently 136

5.5. Appendices 138

5.5.1. Appendix 1: Secondary data on the halal meat market in France 138

5.5.2. Appendix 2: Description of the questionnaire survey 140

5.5.3. Appendix 3: Example of information collected during the semi-structured interview survey (16 respondents, Montpellier, November 2019-January 2020) 141

5.6. References 142

Chapter 6. From "Eating Together" to "Living Together Better", the Case of Local Products 145
René Pierre BEYLIER, Fatiha FORT and Andry RAMAROSON

6.1. Introduction 145

6.2. Eating locally in a global context 147

6.2.1. Close links between local products and the local area 148

6.2.2. Food and local anchoring: the challenge of trust 156

6.3. Eating locally: from local conviviality to globalized connectivity 162

6.3.1. Attachment to a soil: the conviviality of the land and better living together 163

6.3.2. Digital technology and better living together through local consumption 173

6.4. Conclusion 181

6.5. Appendices 182

6.6. References 185

Chapter 7. By Way of an Epilogue: "Eating Together" in the Time of Covid-19 189
Gilles SÉRÉ DE LANAUZE and Guillaume LE BORGNE

7.1. Introduction 189

7.2. The change in practices 190

7.3. Irruption and trivialization of the digital in food and conviviality 192

7.4. Strengthening communities and beliefs? 194

7.5. A refocusing on the local and nearby 196

7.6. What are the possible scenarios? 197

Conclusion 199
Guillaume LE BORGNE and Gilles SÉRÉ DE LANAUZE

List of Authors 217

Index 219
Gilles Sere de Lanauze is Professor at the University of Montpellier, France. He is in charge of the agri-food branch of the MRM research laboratory and his research interests include consumer behavior, the differences between attitudes and behaviors, and responsible consumption.