Social Factors and Cross-cultural Aspects of Culinary and Eating Behaviors and PracticesReportar como inadecuado




Social Factors and Cross-cultural Aspects of Culinary and Eating Behaviors and Practices - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

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 -





Autor: João Fernandes

Fuente: http://calenda.org/358112



DESCARGAR PDF




Documentos relacionados