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A partir des travaux pionniers de Roland Barthes (1961), l’univers de l’alimentation – cuisine, nourriture, rituels et pratiques alimentaires – a donne lieu a de nombreuses etudes en sciences humaines et sociales (shs). Anthropologues (Levi-Strauss, 1964, 1966, 1968 ; Douglas, 1985), sociologues (Bourdieu, 1979 ; Certeau, 1980 ; Fischler, 1990 ; Poulain, 2002 ; Corbeau, Poulain, 2002 ; Bernard de Raymond, Parasie, 2005 ; Regnier et al., 2006), historiens de la culture (Flandrin, Montanari, 19...

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