Social Factors and Cross-cultural Aspects of Culinary and Eating Behaviors and PracticesReport as inadecuate




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Résumé

The ninth edition of the Institut Paul Bocuse International Research Symposium aims at sharing the ongoing fundamental and applied research on the Social Factors and Cross-cultural Aspects of Culinary and Eating Behaviors and Practices. A series of talks by international scientists from various disciplines will address the most recent scientific advances in the understanding of: i the social factors of food behaviors and preferences in various populations, ii the key factors involved in the evolution and spatial diffusion of cross-cultural aspects of food practices and behaviors. The applied perspectives will be considered as well: RandD experts will discuss how they take the social cross-cultural differences into consideration in the development of new food offers or new services to international clients.

Catégories

Ethnologie, anthropologie Catégorie principale - Sociétés > Sociologie - Esprit et Langage > Psychisme > Psychologie - Esprit et Langage > Pensée > Sciences cognitives - Sociétés > Géographie - Esprit et Langage > Représentations > Identités culturelles - Sociétés > Économie -

Lieux

Institut Paul Bocuse - 1 Chemin de Calabert Écully, France 69130 -

Dates

mercredi 20 avril 2016 -

Mots-clés

food, cross-cultural, culinary, society, eating -

URLS de référence

Center for Food and Hospitality Research, Institut Paul Bocuse -





Author: João Fernandes

Source: http://calenda.org/358112



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