La créativité au cœur de l'acte culinaire quotidien

Abstract : As part of a funded PhD (2016-2019), we query the place of creativity in daily culinary discourses and practices. How the discourse on culinary creativity is characterized? Among the discourses going around every day cooking, what are the forms of discourses on creativity? What are the modalities, in the sociological sense (ways of saying, ways of doing things, (Verdier, 1979; Macé,2016)) that operate on the reception of these discourses? Based on a prospective watch (90 articles) and a semi-structured interviews’ corpus (25 households), we highlight that the discourse on culinary creativity is articulated between imaginary and reality. Two modalities stand out to study the reception and the circulation of discourses by everyday cooks: organization of culinary decision and level of culinary competence. The purpose then is to characterize the reception modalities’ of the culinary creativity discourse by everyday cooks.
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Submitted on : Tuesday, June 26, 2018 - 2:48:14 PM
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  • HAL Id : hal-01817672, version 1



Sarah Bastien, Jean-Jacques Boutaud, Clémentine Hugol-Gential. La créativité au cœur de l'acte culinaire quotidien. XXIème Congrès de la SFSIC - Création, créativité et médiations, Jun 2018, Paris, France. ⟨hal-01817672⟩



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