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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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Le temps des Syal Techniques, foodstuffs and territories

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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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