Evolution of Social Ties Around New Food Practices

SCIENCES - Agronomy and Food Science

Evolution of Social Ties Around New Food Practices

Edited by

Gilles Séré de Lanauze, University of Montpellier, France

ISBN : 9781789450446

Publication Date : January 2022

Hardcover 250 pp

165.00 USD



We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.

This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to “buy local” and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.

For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in “eating together”.


1. Eating Together, a PNNS Recommendation. How Can it be PutIntoPractice?, Margot Dyen and Lucie Sirieix.
2. “Eating Together” Through the Internet: The Case of Online Weight Loss Support Communities, Steffie Gallin Laurie Balbo and Marie-Christine Lichtlé.
3. “Eating Together”: With or Without the Dietary Constraints of Others?, Andréa Gourmelen, Marie-Christine Lichtlé, Laurie Balbo and Steffie Gallin.
4. Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism, Gilles Séré de Lanauze, Lucie Sirieix and Erick Suarez Dominguez.
5. Eating Together and Differently: Halal Between Standardization and Segmentation, Foued Cheriet, Félix Jourdan and M’hamed Merdji.
6. From “Eating Together” to “Living Together Better”, the Case of Local Products, René Pierre Beylier, Fatiha Fort and Andry Ramaroson.
7. By Way of an Epilogue: “Eating Together” in theTime of Covid-19, Gilles Séré de Lanauze and Guillaume Le Borgne.

About the authors/editors

Gilles Séré de Lanauze is Professor at the University of Montpellier, France. He is in charge of the agri-food branch of the MRM research laboratory and his research interests include consumer behavior, the differences between attitudes and behaviors, and responsible consumption.