This course introduces the basic concepts of food sociology and the general tools for understanding eating behaviour and its major changes. It examines the evolution of dietary patterns and their social variations, while addressing a number of key sociological concepts (social inequalities, social classes, social norms, social representations, the omnivore paradox and the principle of incorporation), combining theory with real-life situations.
John Coveney, 2006, Food, moral and meaning. ed. Routledge.
Claude Fischler, 1990, L'Homnivore, éd. Odile Jacob
Anne Murcott, 2019, Introducing the Sociology of Food & Eating, ed. Bloomsbury
Jean Pierre-Poulain, 2017, The Sociology of Food. ed. Bloomsbury- Enseignant: Thiron Sophie
