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Book Sections Year : 2022

Manger ensemble pour mieux manger. Quelle mise en pratique ?

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Abstract

In this chapter, the authors adopt a practice-based approach to understand how individuals eat together. They address the questions “what are the materials, skills and meanings associated with these practices?” The overall goal of the Plan National Nutrition Santé is to “contribute to the creation of an overall nutritional environment, facilitating positive choice for the health of consumers”. The authors focus on the interactions between these three elements – materials, necessary skills and associated meanings – to show that together they can give rise to particular practices or help overcome obstacles to eating together. They examine the links between eating together and well-being, and open up perspectives for accompanying or facilitating eating together practices. Organizational constraints can indeed complicate the fact of eating together. Maintaining times and spaces dedicated to eating together would materially contribute to the implementation of this practice.
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Dates and versions

hal-03722453 , version 1 (13-07-2022)

Identifiers

  • HAL Id : hal-03722453 , version 1

Cite

Margot Dyen, Lucie Sirieix. Manger ensemble pour mieux manger. Quelle mise en pratique ?. Gilles Séré de Lanauze. Les évolutions des liens sociaux autour des nouvelles pratiques alimentaires, ISTE Editions, 2022, Agronomie et science des aliments, 978-1-78948-044-3. ⟨hal-03722453⟩
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