Le régime entre santé et esthétique ? Significations, parcours et mise en oeuvre du régime alimentaire

[paper in French] This paper analyses the meanings, trajectory and perception of nutritional recommendations concerning weight control and dieting, through 85 semi-directive interviews. The article underlines three oppositions concerning the meanings of “diet”: firstly, dieting is closely linked to health (hygiene of life) in the upper strata, whereas in the lower strata health does not often constitute an aim; secondly, dieting is perceived in a preventive perspective and in a broad meaning in the upper strata, whereas in the lower strata it is taken in a curative and narrow meaning (targeting treatment on a short time); thirdly, dieting may constitutes the basis of an experimented knowledge concerning overweight prevention, whereas dieting can remain an applied prescription, when the obsession of losing weight prevents obese people from constituting one’s personal knowledge. Sources of nutritional recommendations are numerous, coming from the medical field and dieting programs, in a context of a strong influence of media. The paper underlines also the importance of opinions leaders. In consequence, social belonging and intensity of social links constitute two main factors helping women to follow a diet, whereas loneliness and breaks in careers are often at the origin of a significant disinvestment in body care.food, diet, nutritional recommendations, slimness, health

Exotisme et altérité dans la presse féminine

L’exotisme représente le versant positif de l’altérité et il a été appréhendé, ici, à partir de l’exotisme culinaire, dans quatre revues de la presse féminine française et allemande – Marie Claire et Modes et Travaux, Brigitte et Burda – depuis les années 30 jusqu’à la fin des années 90. À partir d’un corpus de 9 758 recettes de cuisine, l’intérêt de la presse féminine est mis en évidence comme source privilégiée. Son analyse permet de cerner des différences nationales, et elle conduit également à la prise en compte des spécificités des revues étudiées, en fonction des orientations de chacune.Exoticism is the positive side of otherness and it is studied here through culinary exoticism in four women’s magazines, two French and two German periodicals – Marie Claire and Modes et Travaux, Brigitte and Burda – from the mid 1930’ to the end of the 1990’. With a sample of 9 758 recipes, we show the interest of women’s magazine as a source for the analysis of changes in representations. The analysis underlines national models and also the specificity of each magazine, determined by its position in the field of women’s periodicals

Obésité et alimentation dans les catégories populaires : une approche du corps féminin

L'obésité touche inégalement les milieux sociaux ; les plus exposées sont les femmes des milieux populaires (16% d'obèses chez les ouvrières), qui appartiennent également aux groupes où la corpulence moyenne est la plus élevée et où l'attention au poids (désir de maigrir, fréquence des pesées, pratique sportive) est la moins forte. Pour autant, elles ne sont pas coupées des normes corporelles dominantes. Une enquête auprès de femmes obèses issues des classes populaires - anciennes ouvrières - montre que l'attention au corps et au poids augmente en même temps que la proximité aux classes moyennes et au monde du travail et décroît à mesure que la situation de ces femmes se précarise, pour se transformer en un impératif médical.

Manger hors norme, respecter les normes

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.Based on a corpus of almost 10 000 recipes from French and German women’s magazines (1930‑2000), this article highlights the way in which exoticism makes it possible to eat outside the norm while remaining within norms. Foreign culinary practices can only be adopted at the end of a process of normalisation. They are modified in such a way that the norms of the host country are respected and thereby brought into play. They are therefore conceived as a set of highly normed and codified practices, regulating the ingestion of the Other. But forms of exotic cuisine must also, in order to be attractive, remain ‘outside the norm’. Culinary exoticism makes it possible then to go in search of the Other’s norms, which come to enrich the one who consumes them. It rests therefore on a permanent play between ‘our’ norms and those of the foreigner

Do Public Health Campaigns Have an Impact on Diet? Institutional Set-Up and Everyday Appropriations of Nutritional Recommendations in France and Luxembourg

Since the early 2000s nutrition has increasingly established itself in various European countries as a major element of public health policies. The launching at governmental level of the Programme National Nutrition Santé in France in 2001, and of the National Action Plan “Gesond iessen, méi bewegen” in Luxembourg in 2006 has generated a number of public health campaigns and the dissemination of a series of nutritional recommendations. However, while these policies were developed concomitantly in numerous European countries, the work on their institutional implementation, but also the appropriation of nutritional recommendations by individuals, has rarely been put in European comparison, even less so in the field of social sciences and sociology. Based on a mixed-methodology combining an institutional analysis of how national models and on two field surveys with in-depth interviews, this contribution will examine the political implementation and societal appropriation of nutritional recommendations in two European countries, France and Luxembourg. Based on this comparison, the paper explores the following research question: 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, cultural values and dissemination of norms, account for differentiated appropriations of dietary incentives? Which socio-cultural factors and everyday constraints favour a frontal internalisation of dietary recommendations, as opposed to a more creative appropriation or even a critical avoidance? By means of the recommendations issued in the framework of public health, we pose the more general question of how and why dietary norms are perceived and integrated by individuals. This contribution will highlight that, in France as in Luxembourg, these two nutritional policies show striking similarities in term of contents, but marked differences in their structuring and their implementation. The dissemination of recommendations is based on policies, which are received, understood and appropriated in different ways. The comparison France / Luxembourg shows that socio-cultural logics override national ones: the way in which the 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. The recommendations disseminated by France's PNNS and Luxembourg's GIMB primarily reach people whose dietary habits are already orientated in the ‘desired’ direction. But even those persons sort out between the information that strikes them as being more or less pertinent – they only ever appropriate a selection of the recommendations. Ultimately, it is on the basis of their priorities and personal constraints, on the one hand, as well as of the agreement between the political recommendations with the previous societal practices and values on the other, that credit is given to this or that message. In the same way, the recommendations are only appropriated (albeit, again, in a selective and pragmatic way) if they match people’s daily priorities and constraints, as well as the general cultural values of their social milieu. No matter how much cognitive effort is put into nutritional composition in everyday experience, interviewees compensate it by a personal focus on the hedonistic communicative value and community formation through eating – which always comes first in their mind. Finally, the comparison of two European countries’ political institutionalisation on the one hand, and the appropriation and the putting into practice of nutritional recommendations on the other, allows us to comprehend more general societal evolutions: namely, a globalisation of national policies and of food cultures and a differentiation of social contrasts, cutting across national frontiers – but which take on specific forms depending on the standard of living and the social structure of the societies under review. The findings revealed by this comparison between France and Luxembourg can without doubt be further extended and point to the challenges that all European societies face in the future in a context of mounting health inequalities

MATASELLOS HISPANIDAD [Material gráfico]

Copia digital. Madrid : Ministerio de Educación, Cultura y Deporte, 201

A simple account of multiagent epistemic planning

International audienceA realistic model of multiagent planning must allow us to model notions which are absent in classical planning such as communication and knowledge. We investigate multiagent planning based on a simple logic of action and knowledge that is based on the visibility of propositional variables. Using such a formal logic allows us to deduce the validity of a plan from the validity of the individual actions which compose it. We present a coding of multiagent planning problems expressed in this logic into the classical planning language PDDL. Feeding the resulting problem into a PDDL planner provides a provably correct plan for the original multiagent planning problem. We use the gossip problem as a running example

Les tourments de la profusion : consommateurs et recommandations nutritionnelles au seuil du troisième millénaire

Le contexte actuel est sous le signe de la profusion : à l’abondance des aliments répond celle des recommandations nutritionnelles. Celles-ci prennent comme postulat le lien entre l’alimentation et l’état de santé des individus, dont témoignent les slogans : « La santé vient en mangeant », ou « Pour votre santé, mangez moins gras, moins sucré, moins salé. ». Ces liens entre alimentation et santé ne sont pas nouveaux : Hippocrate déjà l’affirmait (« Que ton aliment soit ta première médecine »)..

Manger hors norme, respecter les normes : le plaisir de l'exotisme culinaire

National audienc

Exotisme et altérité dans la presse féminine. Quelques différences franco-allemandes

National audienceExoticism is the positive side of otherness and it is studied here through culinary exoticism in four women’s magazines, two French and two German periodicals – Marie Claire and Modes et Travaux, Brigitte and Burda – from the mid 1930’ to the end of the 1990’. With a sample of 9 758 recipes, we show the interest of women’s magazine as a source for the analysis of changes in representations. The analysis underlines national models and also the specificity of each magazine, determined by its position in the field of women’s periodicals.L’exotisme représente le versant positif de l’altérité et il a été appréhendé, ici, à partir de l’exotisme culinaire, dans quatre revues de la presse féminine française et allemande – Marie Claire et Modes et Travaux, Brigitte et Burda – depuis les années 1930 jusqu’à la fin des années 1990. À partir d’un corpus de 9 758 recettes de cuisine, l’intérêt de la presse féminine est mis en évidence comme source privilégiée. Son analyse permet de cerner des différences nationales, et elle conduit également à la prise en compte des spécificités des revues étudiées, en fonction des orientations de chacune