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The social conditions of macro-algae consumption in France: a review
No full textInternational audience« The social conditions of macro-algae consumption in France: a review »The sustainability of food diets has become a topical question with the growing impact of climate change and the emphasis of diets’ role in the carbon footprint (Chai et al., 2019; Wolfson et al., 2022). Food practices have been evolving for a few decades, from the rise of alternative diets in the western world, to the growing organic food offer (Murcott, 2016; Sexton et al., 2022). Our primary hypothesis is that after a change in food practices, we will be now observing a change in the households’ food repertoires, linked to a probable sustainable engagement (Alagarsamy, et al., 2021; Boström & Klintman, 2009). Recently, foods such as insects, tempeh, legumes or, our research object, macroalgae (such as kombu or nori), are being introduced in diets as a source of non-animal protein (Embling et al., 2022; Shanti et al., 2023). This literature survey aims to formulate the social conditions for the evolution of a routine that includes seaweed as a new food in the dietary repertoire. Seaweed can be an answer to a concern for sustainable consumption as they are packed with nutrients and do not require fresh water to grow (Fleurence, 2018). Previous studies show they are scarcely consumed as a sea vegetable in France (in dishes of French inspiration) but are widely consumed in Asian dishes such as Japanese sushi and miso soup within the country (Lesueur & Comparini, 2015). Seaweed may nevertheless be the object of a growing interest as a novel food. This literature review on the evolution of the food repertoire and the case of macroalgae is set in this context. The study will exclude articles oriented towards the medical field (biology, nutrition, health) as they are not relevant for the topic of research. With a focus on the consumer, this survey will include articles on historical seaweed consumption around the world and in France, as well as articles in social sciences which will form the basis of our analysis. This will allow us to put into perspective seaweed consumption and socio-anthropological approaches of food. We will also include analogies with similar research carried out on other foods not consumed in the western world, such as insects (House, 2018). The survey will mobilize authors such as Alan Warde (2005, 2016) or Elisabeth Shove (Shove, 2014; Shove et al., 2012) as they analysed food practices as a part of everyday life and theorized about routine modifications. Practice theory suits quite well this study as it considers sociological dimensions such as gender, constraints, age, etc. Other contributors to Food Studies such as Jean-Pierre Poulain (2002, 2003), Claude Fischler (1990) or Carol Counihan and Penny Van Esterik (2013) will be studied, as they bring a symbolic angle to the analysis. As this literature review is still in progress, the results are limited for the moment, but we can already foresee the role of green practices on food decisions or the impact of life transitions on routine (Beatson et al., 2020; Burningham & Venn, 2020)
The social conditions of macro-algae consumption in France
No full textInternational audienceInitially known as an Asian food, seaweed have made their way into the greatest kitchens thanks to their incomparable taste and jellification properties. In the family kitchen, however, they still struggle to find their place as a food, even though they have the reputation to be a great health value and are an environmental asset. How can a food integrate one’s diet? With a primary focus on seaweed producers and consumers, this thesis focuses on the social conditions of the renewal of the food repertoire and the case of seaweed
Algae every day ? Extra-ordinary experiences and daily cooking
No full textInternational audienceThe sustainability of food diets has become a topical question with the growing emphasis of diets’ role in carbon footprint. Food practices have been evolving for decades, from the rise of alternative diets in the West, to the growing organic food offer. Recently, foods such as insects, legumes or our research object, macro-algae (such as kombu or nori) are being introduced in diets as a source of non-animal protein. Algae can be an answer to a concern for sustainable consumption as it has many nutrients and grows in salted water. It is scarcely consumed as a sea vegetable in France but may be the object of a growing interest as a novel food. Our primary hypothesis is that after a change in food practices, we will be now observing a change in the households’ food repertoires, linked to a probable sustainable engagement. This review aims to examinate this hypothesis but also to highlight which theoretical approaches are used by authors in social sciences to report those changes in consumption. As the survey is still in progress, the results are limited for the moment, but we can already note that practice theories are much used to analyse sustainable consumption and changing individual behaviour. Anthropological concepts like “invisible foodscapes” (O’Connor, 2013) will also be explored as they suit particularly this research
Seaweed eaters in France: where are the men?
No full textInternational audienceDespite being a well-known ingredient in Japanese cuisine, seaweed is still quite unknown to most consumers in France. In Brittany, a region of production and harvesting of seaweed, local firms are developing businesses to promote seaweed as a human food, or as some say, as a sea vegetable. Among those initiatives, there are some promenades on the beach with an instructor to discover the seaweed, some cooking workshops or some conferences. While those means of spreading seaweed consumption are popular and participants show enthusiasm, some previous fieldwork showed that they were mostly attended by locals. Is there some consumption outside of Brittany and by what means do seaweed appear in consumers’ kitchen cupboards? In order to understand how this unusual food can become a common ingredient in daily consumptions, I looked for consumers to conduct interviews about their food habits and history. Interviews are still ongoing, but we can already notice that several ways of discovering seaweed appear such as for health reasons or via a third party of influence such as a parent or a relative, a teacher or a public figure. Drawing on literature on variation of food habits, gender, sustainable engagement and social influence, I will present the results of my first analysis of the interviews conducted in 2025, starting from a cliché: most interviewees are women
Échanger sur ses pratiques alimentaires en ligne: Enjeux éthiques et méthodologiques d'une ethnographie virtuelle sur Facebook
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The social conditions of food repertoire renewal: The case of macro algae
No full textInternational audienceThe sustainability of food diets has become a topical question with the growing emphasis of diets’ role in carbon footprint. Food practices linked to an environmental concern such as vegetarianism or locavorism have been observed. Our hypothesis is that after a change in food practices, we will be now observing a change in the households’ food repertoires, linked to a probable sustainable engagement. Some novel foods such as insects have been studied and seaweed presents similar characteristics. Often called sea vegetables, seaweeds have become a gastronomic sensation in the 2000’s among Michelin starred restaurants. Initially known as an Asian food, they made their way into the greatest kitchens thanks to their incomparable taste and jellification properties. In the family kitchen, however, they still struggle to find their place as a food, even though they have a great health value and are an environmental asset.Starting in the south of Finistère region (France), I plan to conduct an ethnographic survey with harvesters to better understand the seaweed sector, how they work and what harvesting means to them. I then plan on meeting consumers thanks to connections with harvesters or via products in supermarkets, to understand how seaweed appeared in their kitchen cupboards. I expect to highlight social circles around seaweed practices (harvesting, consuming) and the type of activities and engagements which are encouraging seaweed consumption
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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