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Innovation and Food Heritage in Rural Areas

by Jacinthe Bessière (editorial coordination)

Collection: Update Sciences & technologies

september 2012

Book 161 x 240 format 160 pages In stock	35,00 €
eBook [ePub] 161 x 240 format Download after purchase	23,99 €
eBook [PDF] 161 x 240 format 160 pages Download after purchase	23,99 €

French rural areas are acquiring new roles - lighthearted, recreational, residential and also environmental and landscape - as they continue with their transformation.They are developing as a response to the assertion of new social concerns plus a diversity of key players and a wide range of goods and services.

The book is based on a deep-seated analysis of three rural areas in South-West France that all have strong heritage and food-processing potential.The author covers the promotion of food heritage and considers local food productions as resources for the future of regions.

Avant-propos
Jean Pilleboue

Introduction générale
Jacinthe Bessière

Partie I
Alimentation, patrimonialisation et innovation en espace rural : état des lieux et questionnements

Chapitre 1. Transformation, recomposition des espaces ruraux et émergence
de nouvelles demandes sociales
Jacinthe Bessière

Chapitre 2. L’innovation patrimoniale alimentaire : analyse d’un processus au service des territoires
Jacinthe Bessière

Chapitre 3. Trois territoires ruraux midi-pyrénéens engagés dans des stratégies
d’innovation patrimoniale alimentaire
Jacinthe Bessière

Partie II
De l’innovateur au processus d’innovation patrimoniale alimentaire

Chapitre 4. Des hommes, un territoire : quels types d’innovateurs ?
Laurence Tibère

Chapitre 5. L’innovation patrimoniale alimentaire : objectifs, fonctions et formes
Sébastien Rayssac

Chapitre 6. Sources et conditions d’émergence de l’innovation patrimoniale alimentaire
Jacinthe Bessière, Élise Mognard

Partie III
Innovation, patrimonialisation alimentaire et territoires : enjeux et problématiques de développement

Chapitre 7. L’innovation patrimoniale dans la production alimentaire : l’innovation jusqu’où ? Limites, freins et risques
Jean Pilleboue

Chapitre 8. Innovation et patrimoine alimentaire : synthèse et proposition d’une typologie de processus
Jacinthe Bessière

Chapitre 9. Quels systèmes d’action locaux autour de l’innovation patrimoniale alimentaire ?
Laurence Barthe, Émilien Soulenq

Conclusion générale
Jacinthe Bessière

Références bibliographiques

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Features

Language(s): French

Publisher: Éditions Quae

Edition: 1^st edition

Collection: Update Sciences & technologies

Published: 21 september 2012

Reference Book: 02342

Reference eBook [ePub]: 02342EPB

Reference eBook [PDF]: 02342NUM

EAN13 Book: 9782759218738

EAN13 eBook [ePub]: 9782759220281

EAN13 eBook [PDF]: 9782759218745

Interior: Two-colour

Format (in mm) Book: 161 x 240

Pages count Book: 160

Pages count eBook [PDF]: 160

Weight (in grammes): 305 (Book)

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Size: 2,2 Mo (ePub), 2,4 Mo (PDF)

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Biodiversité et savoirs naturalistes locaux en France

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Innovation and Food Heritage in Rural Areas

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Publications of the same author

Découvrez aussi

Biodiversité et savoirs naturalistes locaux en France

Le temps des Syal Techniques, foodstuffs and territories

Protecting Geographical Indications European Union, France and India

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Publications in the same collection

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Sociology of changing practices in agriculture The input of the study of inter-peer dialogue networks

The question of scales in the human and social sciences

Agro-forestry and ecosystem services in tropical areas In search of a trade-off between supply and other ecosystem services

Agrarian systems and climate change in the South Pathways to adaptation

Farmland faced with urbanisation From data to action, what part can information play?

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Customers who bought this item also bought

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Vidéo

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