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Several hundred menus from the Lotos Club have been preserved from the period 1870 to the present. They are from so-called "State Dinners" honoring important people. They show in unusual detail and over a considerable period of time the changing tastes in cuisine, from adherence to French haute cuisine standards to the current fashions such as local and seasonal. It is useful to look at the food served at institutions such as clubs because while slow to change (and often proud of their sometimes-odd culinary traditions), they reflect the shifts in American taste focused in a way that restaurants, which serve a more varied clientele, do not. [ABSTRACT FROM AUTHOR]

The territorial scale is increasingly recognised as a relevant scale for analysing, conceiving and supporting the ecological transitions of agri-food systems. France and Italy have both been pioneer countries for the valorisation of territorially-based food identity and more recently experimented innovative forms of collective and public action to support transitions to sustainable territorial food systems. In Italy, the biodistrict frame has progressively been legitimised and recently adopted as a legal framework, while in France, despite many regional experiences focused on organic agriculture, the legal framework recently established with the territorial food system policy, officially driven by the agroecological transition paradigm, leaves a very variable place to organic agriculture and its principles, depending on local features and power configurations. Our objective in this paper is to understand these processes of institutionalisation. Based on a focused review of the French and Italian literature on this issue and on the analysis of the relative place of organics in policies, experiences and debates in France and Italy over the five last decades, we show that these processes of institutionalisation result from specific interplays between science, policy and experience, where the related actors take a different role, leading to different configurations and favouring different framings. [ABSTRACT FROM AUTHOR]

This text explores the relationship between food, identity, and discrimination against Muslims in France and Europe. It discusses how food choices are used to marginalize and stigmatize Muslims, particularly in relation to Muslim dietary practices. The text also examines the historical colonial practices of de-Islamizing Algerian food and promoting French wine production in Algeria. It argues that food norms in France reproduce whiteness and exclude Islam from the realm of gastronomic desirability, but marginalized communities resist these norms through culinary disobedience and reclaiming their own food traditions. The text emphasizes the need for critical studies of race and gender in relation to food and calls for a deeper understanding of the historical and cultural contexts in which food practices and beliefs develop. [Extracted from the article]

The use of macro-organisms for crop protection is one of the four pillars of biocontrol. These predators or parasitoids of crop pests are used, by introduction or conservation, in fields, greenhouses and orchards in order to reduce the impact of sucking (sap-feeding) or chewing (phytophagous) insects. However, plant protection is not the only usage of these macro-organisms, and the category was recently expanded to include global usefulness for plants in Europe. Since 2012, under the provisions of Articles L. 258-1 and -2, R. 258-1 of the French Rural and Maritime fishing Code (CRPM), and Decree no. 2012-140 of 30 January 2012, the introduction of non-indigenous macro-organisms has been regulated. Using all published national regulations, organism lists and outcomes from the French Agency for Food, Environmental and Occupational Health Safety (ANSES), we have characterized these indigenous and allowed non-indigenous macro-organisms in a systemic and complete way. After first studying these regulations and their impact in 2018, we analyze here the macro-organisms involved and their implementation regarding their origins, targets and applications in crop growth and protection. [ABSTRACT FROM AUTHOR]

Consumer tastes vary by country and influence food trade patterns. While previous literature highlights different cultural elements as either trade promoters or barriers, divergences in consumer tastes may also generate differences in the perception of the quality of products. As a consequence, consumer taste in destination countries is likely to affect the demand for imported products in a different manner according to the origin and the quality of products imported. Based on firm‐product level data on French exports, this study analyses how differences in taste proximity with French consumers across destination markets affect the export revenues of vertically differentiated varieties. To identify taste proximity, we rely on data gathered from TripAdvisor on the type of cuisine offered in restaurants all over the world. The results of this study suggest that quality of French products is more strongly appreciated and consumers are more willing to spend on high‐quality products in countries with a taste similar to that of French consumers. [ABSTRACT FROM AUTHOR]

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The French farm and food sectors face increasing societal pressures to engage in a sustainable transition. By defining ambitious environmental objectives and promising significant funds for green investment, the Green Deal roadmap of the European Union provides a unique opportunity to make this transition feasible. This paper assesses the current economic ability of the French food system to cope with the restrictions on fertilizers, pesticides, and land uses defined in this comprehensive roadmap. Integrating the most recent statistical evidence on the behaviors of French farmers and consumers into a macroeconomic simulation model, we find that these farm‐related objectives are reachable without seriously hampering the incomes of active farmers and transferring the burden onto foreign economies. These results are highly dependent on the currently unknown definition of high‐biodiversity landscape features. [ABSTRACT FROM AUTHOR]

French novels of the 19th century recall the aspects of food culture in different ways through their reflections on the golden age for both gastronomy and the pleasures of the table. La Comédie Humaine is a milestone in highlighting the keystones of French food and gastronomy. In this study, we propose a multistage analysis of 21 novels of La Comédie Humaine by examining the food terms and their translations into English and Turkish. Our main contribution is the qualitative and quantitative analysis of food in the Balzacian context. We have performed food data visualization from original and translated texts and thus revealed how the terms for beverages and mealtimes are interconnected in the Comédie Humaine and how food translations might differ in English and Turkish, especially the names of wine, coffee terms and mealtime names. We provide a contextualized food approach to Balzac's novels through the lens of Turkish and English culture revealing their openness, or not, to French food culture, linked to the rules of prestige and the habitus of the target culture. We started our analysis by localizing food patterns in the source language. Then we analyzed them in distant reading – analysis of quantitative data – and close reading focused on the qualitative analysis. This mixed methodology gives a new layer of insight and could be extrapolated to other texts and languages in the domain of food and literature. [ABSTRACT FROM AUTHOR]

Copyright of Lituanistica is the property of Lithuanian Academy of Sciences Publishers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ottoman palace cuisine contains distinguished flavours that come from combining of traditional tastes and different cultural elements. Political, economic, social, and cultural processes were reflected in the culinary of the empire. Istanbul’s increasing commercial and economic relations with Europe differentiated the food materials coming to the city. In the 19 th century, it was observed that the culinary was also Westernized due to the Tanzimat reforms. During the19 th century the Ottoman Palace culinary culture had elements reflecting the Turkish and European dichotomy. Mainly, in the table settings and manners, innovation has emerged under the influence of European culture. There was a diversification in the protocols and products used in the palace’s culinary and cooking utensils. As of the second half of the 19th century, foreign guests of the Ottoman palace were entertained with traditional Ottoman cuisine and the flavours of French cuisine. This article evaluates the palace’s cooking, focusing on the last Crown Prince Abdülmecid Efendi’s cuisine. While revealing the foods ordered to the Crown Office between 1918 and 1922, as well as those invited to the table of the crown prince, the focus is on his circle. The place of the Crown Prince’s kitchen in the late Ottoman culinary culture is discussed. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses the intersections of food, health, taste and science during the Enlightenment in Paris, where diet was studied as a tool for consciously forming one's body and soul. Topics include People began looking for printed advice on what and how to eat; the democratization of sugar, chocolate, and coffee changed consumption styles giving rise to nouvelle cuisine; and Philosophers such as Hume and Kant had diverse views on food.

This article uses a diary kept by a First World War soldier, Vince Schürhoff, to explore the British Army's food culture. It examines his journey through seven food contexts, the evolution of his cooking and consumption, and interaction with French food culture. This microhistory of everyday life demonstrates the centrality of food in the men's lives both emotionally and socially as well as physiologically. Additionally, it provides valuable insights into the relationships that formed around eating between the soldiers themselves and also with civilian providers. His rich account confirms the role of food as a key factor in the men's expression of the sometimes-shocking differences between military and civilian worlds. [ABSTRACT FROM AUTHOR]

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were highend places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of “French Cuisine”, “Indian curry rice”, “Steak”, and “Russian soup”. This analysis indicates that foreign cuisines had actively entered the market. [ABSTRACT FROM AUTHOR]

This paper seeks to understand the relationship between esthetics and transformative projects for the material world through a comparative inquiry into the substance and form of French cuisine, especially French pastry, and Rastafari Ital, a vegan cuisine originating in Jamaica. Working from Kant's esthetic theory of the beautiful and the sublime, I historicize and problematize both culinary traditions in relation to gender and species hierarchies as sites of colonial legacy. My argument is that these hierarchies, which are both psychological and physical, operate through culinary esthetics. If one is to understand the decolonizing potential of alternative foodways such as Ital, it is necessary to query the work being done by food both on the level of substance (ingredients) and form, which is indexical of hierarchies of group utility. It is when both substance and form point toward alternatives to colonial hierarchies that a food practice becomes restorative. Using Charles Sanders Pierce's triadic relationship of the sign, I demonstrate how Rastafari Ital, in contrast to French cuisine, eschews the object of the nation-state in favor of Mother Earth through an alternative esthetics of the beautiful and experience of a primal sublime. [ABSTRACT FROM AUTHOR]

The relationship between a firm's markups and its export behavior is highly relevant to individual firms' strategic decisions as well as to governments' policies regarding competition. We investigate the impact of markups on firms' decisions to export and resulting export intensity in the French food processing industry. Moreover, we assess the effect of entry into and remaining in the export market on firms' markups and evaluate differences in markups between exporters and non‐exporters. Our results suggest that higher markups lead to both increased participation in the export market and greater export intensity. In addition, we find that firms obtain higher markups by entering and remaining in the export market. Finally, our results suggest that exporters generate higher markups, on average, than non‐exporters. Similar results are found when controlling for differences in firms' productivity. Our findings suggest that trade policies designed to increase firms' participation in export markets, such as limits to border restrictions, may counteract domestic competition policies targeted at price–cost margins. [ABSTRACT FROM AUTHOR]

Taking an organizational sociology approach, the study of French pesticide regulation highlights the role of the unexpected effects of secrecies in organized ignorance. It demonstrates that the main regulator, the French food safety agency (ANSES), as well as the users of pesticides, the farmers, develop their own subcultures of secrecy to conceal information about their real practices. These subcultures support each other tacitly: the opacity created by farmers around their practices stifle knowledge production and reporting on their exposure to pesticides. Consequently, the risk standards are never called into question, which ensures that the French food safety agency maintains its scientific reputation. In turn, the fact that official standardization of risk is never challenged, impedes the reinforcement of pesticide regulations that would otherwise hamper day-to-day crop management. This tacit agreement between these combined subcultures maintains the illusion that the regulatory science used for risk management could control a broad spectrum of hazards, when in fact it has only a limited or even outdated knowledge of them. This deepens the definitions of organized ignorance. It demonstrates that non-knowledge production results not only from the complex mix of political, scientific and regulatory frameworks surrounding official expertise as STS researches tend to show, but also from more widespread and less perceptible sociological mechanism such as tacit understanding. Unexpected effects of intentional actions also count as much as willful actions in strategic ignorance production. [ABSTRACT FROM AUTHOR]

In this paper, we analyse the strategic role of the recent introduction of national brand (NB) products by hard discounters (HDs) in the French food retailing market and its impact both at the retail and manufacturer levels. We use a structural econometric model of vertical relationships and consider the competition between mainstream retailers (MSRs) and HDs, and between NBs and private labels (PLs). We apply this model to the French dairy dessert market, which is characterised by a high penetration of PLs and a high concentration at the manufacturer and retail levels. Using a counterfactual analysis, we show that the introduction of NBs by HDs clearly increases hard discounters' profits. Consumers benefit from this strategy. Moreover, we find an increase in the profit of manufacturers of NBs but at the expense of MSRs. We also show that the introduction of NBs by HDs does not only act as a means to attract different consumer groups and extend their market share through a variety effect. It also serves to improve their bargaining position with respect to their PL providers. [ABSTRACT FROM AUTHOR]

Copyright of Management international / International Management / Gestiòn Internacional is the property of Management International and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

France's national identity has long been inseparable from its culinary culture. From Taillevent's Le Viandier (c.1300) to Escoffier's Le Guide culinaire (1903), French treatises and texts led the way in establishing France's central role in codifying western food discourses. Against this backdrop of gastronomic glory, futuristic food fictions in French are few and far between, but they serve to reveal contemporary preoccupations and predictions related to culinary concerns. In this article, I track food futures in notable selected texts of French writing spanning four centuries--from Louis-Sébastien Mercier's L'An 2440, rêve s'il en fut jamais (1771) to Chantal Pelletier's Nos derniers festins (2019)--outlining briefly the gastronomic context from which they emanate and how these projections perform a parallel or meta-interpretation of food cultures in France. I will thereby demonstrate that the utopian and dystopian extremes emerging in these examples of food futures in French speculative narratives relate to and/or challenge the historical and literary contexts of culinary cultures in France. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study was to assess whether the retail food environment, measured by multiple indicators around the home and in activity space, was associated with the nutritional quality of food purchases. Methods: This cross-sectional study included 462 households from a quota sampling survey conducted in the south of France (Montpellier Metropolitan Area). The revised Healthy Purchase Index was implemented in order to assess the nutritional quality of food purchases. Food environment indicators (presence, number, relative density and proximity of food outlets) were calculated around the home and in activity space using a geographical information system. Six different types of food outlets were studied: supermarkets, markets, greengrocers, bakeries, other specialized food stores (butcher's, fishmonger's and dairy stores) and small grocery stores. Associations between food environment and the nutritional quality of food purchases were assessed using multilevel models, and geographically weighted regressions to account for spatial non-stationarity. Models were adjusted for households' socioeconomic and demographic characteristics. Results: The nutritional quality of food purchases was positively associated with the number of greengrocers around the home (1 vs. 0: β = 0.25, 95%CI = [0.01, 0.49]; >1 vs. 0: β = 0.25, 95%CI = [0.00, 0.50]), but negatively associated with the number of markets around the home (1 vs. 0: β = -0.20, 95%CI = [-0.40, 0.00]; >1 vs. 0: β = -0.37, 95%CI = [-0.69, -0.06]). These associations varied across space in the area studied. For lower income households, the number of greengrocers in activity space was positively associated with the nutritional quality of food purchases (1 vs. 0: β = 0.70, 95%CI = [0.12, 1.3]; >1 vs. 0: β = 0.67, 95%CI = [0.22, 1.1]). Conclusions: Greengrocers might be an effective type of food store for promoting healthier dietary behaviors. Further studies, particularly interventional studies, are needed to confirm these results in order to guide public health policies in actions designed to improve the food environment. [ABSTRACT FROM AUTHOR]