Innovation et patrimoine alimentaire en Midi-Pyrénées.

Food habits and cultures are constantly evolving – changing in response to new innovations that are driven by agribusiness players large and small. As the ‘actors of innovation’ these people reinvent their relationship with tradition. This article is based on a study of three rural areas in the depa...

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Autors principals:	Bessiere, Jacinthe, Tibère, Laurence
Format:	Artigo
Idioma:	Francês
Publicat:	Anthropology of Food Webjournal 2011
Matèries:	patrimonialisation patrimoine alimentaire formes d’innovation innovateurs intégration locale appropriation food heritage heritage-making forms of innovations innovator local integration
Accés en línia:	https://doi.org/10.4000/aof.6759 https://hdl.handle.net/20.500.13089/9uyn https://journals.openedition.org/aof/6759
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