Evolution of Social Ties around New Food Practices

3 Chapter 4Figure 4.1. Vegetarians as a function of normative dissonance

4 Chapter 5Figure 5.1. Simplified representation of the meat industry and halal actors. For...Figure 5.2. Eating together, standardization and differentiation trends in the h...

1 Cover

2 Table of Contents

3 Title page SCIENCES Agronomy and Food Science , Field Directors – Jack Legrand and Gilles Trystram Food Chain Management , Subject Head – Jean-Marc Ferrandi

4 Copyright First published 2021 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc. Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address: ISTE Ltd 27-37 St George’s Road London SW19 4EU UK www.iste.co.uk John Wiley & Sons, Inc. 111 River Street Hoboken, NJ 07030 USA www.wiley.com © ISTE Ltd 2021 The rights of Gilles Séré de Lanauze to be identified as the author of this work have been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. Library of Congress Control Number: 2021943145 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78945-044-6 ERC code: LS9 Applied Life Sciences, Biotechnology, and Molecular and Biosystems Engineering LS9_5 Food sciences (including food technology, food safety, nutrition)

5 Foreword

6 Acknowledgments

7 Author Biographies

8 Introduction

9 Begin Reading

10 Conclusion

11 List of Authors

12 Index

13 End User License Agreement

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SCIENCES

Agronomy and Food Science , Field Directors – Jack Legrand and Gilles Trystram

Food Chain Management , Subject Head – Jean-Marc Ferrandi

Coordinated by

Gilles Séré de Lanauze

First published 2021 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.

Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address:

ISTE Ltd

27-37 St George’s Road

London SW19 4EU

UK

www.iste.co.uk

John Wiley & Sons, Inc.

111 River Street

Hoboken, NJ 07030

USA

www.wiley.com

© ISTE Ltd 2021

The rights of Gilles Séré de Lanauze to be identified as the author of this work have been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.

Library of Congress Control Number: 2021943145

British Library Cataloguing-in-Publication Data

A CIP record for this book is available from the British Library

ISBN 978-1-78945-044-6

ERC code:

LS9 Applied Life Sciences, Biotechnology, and Molecular and Biosystems Engineering

LS9_5 Food sciences (including food technology, food safety, nutrition)

Thibaut NGUYEN

Trends & Prospective Department, Ipsos, Paris, France

As becomes clearer every day, we are living in a period of unprecedented changes and challenges. For the last 50 years, we have been witnessing the progressive erosion of all the major collective reference points, together with an extraordinary opening of the field of scientific and technological possibilities.

This double movement of collapse and innovation is generating a groundswell that is disrupting our lifestyles, redefining daily life in its most essential acts: working, moving, communicating, eating.

The work carried out by Gilles Séré de Lanauze and the group he coordinates clearly and rigorously reveals the extent to which our conception of meals and food is being profoundly modified, echoing a way of living together that is fragmenting and recomposing itself into small real and virtual ideological circles.