Mobile and tablet apps, ubiquitous and pervasive computing, wearable computing and domotics for health.

<!--field: Resume--> À partir d’un corpus de conseils d’économie domestique, issu de la presse féminine française et américaine (Modes et Travaux et Good Housekeeping) entre 1934 et 2010, l’article propose une analyse du corps idéal féminin, de sa mesure et de la place que tient l’alimentation au sein des disciplines de la corpulence. Les spécificités françaises et américaines du souci de minceur, ainsi que leurs évolutions au fil du temps, sont mises en évidence. L’article montre ensuite qu’à la façon dont est mesuré le corps (en centimètres, puis en kilos) correspondent des techniques particulières qui permettent aux femmes de peser toujours moins : à l’action extérieure succède une action intérieure, qui confère à l’alimentation une place privilégiée. De là, les transformations observées : au corps-machine a succédé l’idéal d’un corps-sur-mesure, dont la femme est plus que jamais responsable. Sous couvert de plaisir, le corps féminin, soumis à un travail personnel plus intense et à une surveillance plus étroite, est l’objet de contraintes de plus en plus marquées. <!--field: -->

Seasonality is a lever of sustainability. However, very little is known about the social perceptions of “in season” food consumption. We aimed to explore different French social groups’ perceptions of seasonality, “in season” food choices, and their respective advantages or disadvantages. We interviewed 73 individuals (general population = 32, clients of short supply chains = 28, Etiquettable (a sustainability app) users = 13). In-depth, semi-structured interviews using open-ended questions were conducted. Content and thematic, textual, and quantitative analyses were performed. We found four clusters of interviewees who differed in social backgrounds and motivations for eating “in season.” A social divide between individuals for whom “eating seasonally” was a priority (upper strata), and those who “eat unseasonally” (lower strata) was highlighted. An analysis of motivations showed a contrast between individuals who were familiar with seasonal food rhythms and aimed to support the local economy and the older generation for whom seasonal products gave better value for money. The implications of public action on sustainable consumption are discussed with respect to the knowledge of seasonality, targeted segments of the population, and a combination of arguments to encourage seasonal consumption.

Based on two surveys - a French and a Luxembourgish one - with in-depth-interviews, this article examines the implementation of nutritional recommendations in two European countries. Each of them has promoted at governmental level a public health campaign regarding food consumption and daily diet. In which way - and by which social categories are the recommendations taken in and put into practice, and if so, which appropriation processes and interpretations occur? Do the social, societal and cultural differences between Luxembourg and France (as well as within them), in terms of standard of living and dissemination of norms account for differentiated appropriations of dietary incentives? We will first compare the overarching goals as well as the dietary norms these two programs promote, in terms of similarities versus particularities both of the recommendations' content and of the way they are communicated. We will then examine the perception of these norms. The comparison France / Luxembourg shows that socio-cultural logics override national ones: the way in which individuals perceive the recommendations and appropriate them reflect more the social affiliation than the national one; gender and the events of the life cycle, particularly parentality, are also relevant to the reception of dietary recommendations. Transversal to all social, milieus and in both national contexts, interviewees operate a selective internalisation of the perceived recommendations in a proactive yet pragmatic posture of personal responsibility. Ultimately, public dietary recommendations are only appropriated if they match people's daily priorities and constraints, as well as the general cultural values of their social milieu. This allows us to conclude to transnational, transversal, plural and distinctive everyday-cultural models of food consumption and differing notions of a "proper" diet. (C) 2017 Elsevier Ltd. All rights reserved.

Mobile and tablet apps, ubiquitous and pervasive computing, wearable computing and domotics for health.

Fondée sur un corpus de près de 10 000 recettes de cuisine de la presse féminine française et allemande (1930‑2000), cette contribution met en évidence la façon dont l’exotisme permet de manger hors norme tout en restant dans les normes. Les pratiques culinaires étrangères ne peuvent être adoptées qu’au terme d’un travail de normalisation. Elles sont modifiées de manière à ce que soient respectées les normes du pays d’accueil, par là même mises en œuvre. Elles sont donc conçues comme un ensemble de pratiques très normées et codifiées, régulant l’ingestion de l’Autre. Mais les cuisines exotiques doivent également, pour être séduisantes, rester « hors norme ». L’exotisme culinaire permet alors d’aller à la découverte des normes de l’Autre, lesquelles viennent enrichir celui qui les consomme. Il repose ainsi sur un jeu permanent entre « nos » normes et celles de l’étranger.