S2 | 2007 - From local food to localised food - AOF

Sommaire : Pascale Moity-Maïzi, Geneviève Cazes-Valette (dir.), Faire la cuisine. Analyses pluridisciplinaires d’un nouvel espace de modernité / Pictures / Photographies / Georgina Holt, Workshop experience / Georgina Holt, Karen Montagne, Virginie Amilien, Isabelle Techoueyres, Local food in Europe: ESF exploratory workshop / Ágnes Kovács, Gabriella Zsarnóczay, Protected meat products in Hungary – local foods and hungaricums / Isabelle Techoueyres, Development,… (more)

Sommaire : Pascale Moity-Maïzi, Geneviève Cazes-Valette (dir.), Faire la cuisine. Analyses pluridisciplinaires d’un nouvel espace de modernité / Pictures / Photographies / Georgina Holt, Workshop experience / Georgina Holt, Karen Montagne, Virginie Amilien, Isabelle Techoueyres, Local food in Europe: ESF exploratory workshop / Ágnes Kovács, Gabriella Zsarnóczay, Protected meat products in Hungary – local foods and hungaricums / Isabelle Techoueyres, Development, terroir and welfare: a case study of farm-produced foie gras, in south west France / Pascale Moity-Maïzi, Document de synthèse et d’accompagnement du film : “De tomme en tomme” / Juan José Juste Carrión, ‘Agrofood local productive systems’ (ALPS): a case study of Castilla y León, Spain / Pascale Moity-Maïzi, Synthesis document commenting on the film: “from tomme cheese to tomme cheese” / Inger Beate Pettersen, The concept of glocal seafood: a case study of Madagascar shrimps / Virginie Amilien, Georgina Holt, Conclusion / Laura Terragni, Gun Roos, Hanne Torjusen, The local in the global – creating ethical relations between producers and consumers / Acknowledgments / Virginie Amilien, Georgina Holt, Introduction: from local food to localised food / Hielke S. van der Meulen, A normative definition method for origin food products / Laurence Bérard, Philippe Marchenay, Localized products in France: definition, protection and value-adding / Gianluca Brunori, Local food and alternative food networks: a communication perspective / Angela Tregear, Proximity and typicity: a typology of local food identities in the marketplace / Fatiha Fort, Virginie Amilien, Nicolas Ferras, Hyper-real territories and urban markets: changing conventions for local food – case studies from France and Norway – / Atle Wehn Hegnes, Understanding the temporal ambiguity of local foods through ‘polytemporality’: the case of Norwegian gamalost fra vik (old cheese) / Roberta Sonnino, The power of place: embeddedness and local food systems in Italy and the UK / Chantal Crenn, Isabelle Techoueyres, Local heritage to singularize a wine terroir: the example of pays Foyen (Gironde, France) / Georgina Holt, Local food in European supply chains: reconnection and electronic networks