34. Food Social Space (Condominas, 1980, Poulain, 1997 et 2002) Cultures Freedom space Social dimensions of food Physiological and biological constraints Ecological constraints The edible products The food production The culinary aspect The food habits The temporality Social differentiation
45. A table of the « French Grand Service » Main Course Middle Courses Appetisers
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59. Reasons to study food cultures A good knowledge of food cultures Improves welcome Facilitates access to French Gastronomy Allows the exportation of French food stuffs In France Abroad By training By information Through trade