Innovation in food heritage. Typologisation in three rural areas of Midi-Pyrénées

Abstract : Food habits and cultures are subject to various forms of change and innovation. The different actors of the agro-food sector are involved in those innovation trends, renewing or reversing their relationship to "tradition". This article is based on a study of three rural areas of Midi-Pyrénées: Southern Aveyron, Rouergue the High Country (Northern Aveyron) and the Armagnac area in the Gers and reveals three main profiles of innovators in the field of food heritage. Each of these profiles corresponds to an organizational form, itself contained in a particular relationship to the territory and the system of local actors. It also highlights the importance of how these innovators are regarded by the local population, and it shows the central role of local companies in the appropriation of the innovation process.
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Jacinthe Bessière, Laurence Tibère. Innovation in food heritage. Typologisation in three rural areas of Midi-Pyrénées. Anthropology of Food, Anthropology of Food, 2011, Patrimoines alimentaires. ⟨hal-01362419⟩

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