Cette collection d’ouvrages culturels, économiques, historiques, sociologiques, anthropologiques, ou techniques, contribue aux progrès de la recherche et de la réflexion sur les cultures alimentaires. Ouverte sur le monde, elle permet de mieux comprendre les rapports entre l’homme et son alimentation. Ici, il n’est pas seulement question de cuisine, on se positionne à la frontière de ce qui rapproche l’alimentation de la gastronomie, des techniques de productions agricoles, de l’agroalimentaire,...
Cette collection d’ouvrages culturels, économiques, historiques, sociologiques, anthropologiques, ou techniques, contribue aux progrès de la recherche et de la réflexion sur les cultures alimentaires. Ouverte sur le monde, elle permet de mieux comprendre les rapports entre l’homme et son alimentation. Ici, il n’est pas seulement question de cuisine, on se positionne à la frontière de ce qui rapproche l’alimentation de la gastronomie, des techniques de productions agricoles, de l’agroalimentaire, de la viti-viniculture, des représentations du bon et du bien-manger, du patrimonial et de l’authenticité, des terroirs du Monde et des identités alimentaires. Autant d’imaginaires qui hantent nos assiettes, comme nos verres.
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