WorldCat Identities

Fischler, Claude

Overview
Works: 45 works in 120 publications in 3 languages and 894 library holdings
Genres: Cross-cultural studies  Miscellanea  Interviews  History  Case studies 
Roles: Author, Publishing director, Editor, Interviewee
Classifications: HM291, 301.14
Publication Timeline
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Most widely held works about Claude Fischler
 
Most widely held works by Claude Fischler
L'homnivore : le goût, la cuisine et le corps by Claude Fischler( Book )
21 editions published between 1990 and 2001 in French and held by 214 WorldCat member libraries worldwide
En suivant à la trace les transformations de la diététique et de la cuisine, l'auteur montre comment la civilisation moderne ont transformé nos rapports avec l'alimentation et du même coup, avec notre corps
Manger : Français, Européens et Américains face à l'alimentation by Claude Fischler( Book )
7 editions published between 2007 and 2008 in French and held by 141 WorldCat member libraries worldwide
Enquête internationale sur les attitudes vis-à-vis de l'alimentation, du corps et de la santé, réalisée plusieurs années durant sur un total de 7.000 personnes. Une radiographie comparative du mangeur dans les grandes sociétés contemporaines (Pays d'Europe, Amérique du Nord, et plus particulièrement France et Etats-Unis)
Manger magique : aliments sorciers, croyances comestibles ( Book )
4 editions published between 1994 and 1996 in French and held by 90 WorldCat member libraries worldwide
Rumour in Orléans by Edgar Morin( Book )
3 editions published between 1969 and 2010 in French and held by 82 WorldCat member libraries worldwide
Marxisme, révisionnisme, méta-marxisme by Claude Fischler( Book )
8 editions published in 1976 in French and Undetermined and held by 61 WorldCat member libraries worldwide
La damnation de Fos by Bernard Paillard( Book )
5 editions published in 1981 in French and Undetermined and held by 56 WorldCat member libraries worldwide
Les alimentations particulières : mangerons-nous encore ensemble demain? by Claude Fischler( Book )
3 editions published in 2013 in French and held by 51 WorldCat member libraries worldwide
La croyance astrologique moderne Diagnostic sociologique by Groupe de diagnostic sociologique( Book )
7 editions published between 1981 and 1982 in French and held by 35 WorldCat member libraries worldwide
Du vin by Claude Fischler( Book )
3 editions published in 1999 in French and held by 27 WorldCat member libraries worldwide
S'appuyant sur son expérience d'amateur de vin, l'auteur, sociologue, s'attache à démonter les mythologies du vin tout en vivant le mythe au plus près possible
Manger, mode d'emploi ? entretiens avec Monique Nemer by Claude Fischler( Book )
4 editions published between 2011 and 2013 in French and held by 20 WorldCat member libraries worldwide
El (H)omnívoro : el gusto, la cocina y el cuerpo by Claude Fischler( Book )
2 editions published in 1995 in Spanish and held by 16 WorldCat member libraries worldwide
Le bon et le saint : évolution de la sensibilité alimentaire des Français by Claude Fischler( Book )
3 editions published in 1994 in French and held by 13 WorldCat member libraries worldwide
Le repas familial vu par les 10-11 ans : enquête réalisée à l'école auprès de 6014 enfants à Paris et en Haute-Saône ( Book )
1 edition published in 1996 in French and held by 13 WorldCat member libraries worldwide
Le rapport contemporain à l'alimentation une approche socio-anthropologique by Claude Fischler( Visual )
3 editions published in 2000 in French and held by 9 WorldCat member libraries worldwide
L'alimentation contemporaine, dans les pays développés, est en crise (vache folle, OGM...). Pour comprendre cette crise et envisager sa résolution, il faut d'abord analyser certaines caractéristiques fondamentales du rapport de l'homme à ses aliments
L'homme et la table by Claude Fischler( Book )
7 editions published in 1990 in French and Undetermined and held by 7 WorldCat member libraries worldwide
In the developed world, starvation and food shortages have been almost entirely eradicated. Yet contemporary societies seem to have become increasingly food conscious in the recent decades. Food actually seems to have become a major source of concern or even anxiety. Based on original, empirical data as well as a compilation of literature in several disciplines, this dissertation presents a view of contemporary changes in food patterns and ideologies. Such changes are examined and documented under their various forms, from haute cuisine to dietetics, dieting and the current obsessions with leanness and "lipophobia" (phobia of fat). They are put into perspective with anthropological and psychological analyses of the nature and function of cuisines and food patterns
L'onnivoro : il piacere di mangiare nella storia e nella scienza by Claude Fischler( Book )
2 editions published in 1992 in Italian and held by 5 WorldCat member libraries worldwide
Cuisines et cultures ( Book )
2 editions published in 1984 in French and held by 5 WorldCat member libraries worldwide
Alimentation, cuisine et identité : l'identification des aliments et l'identité du mangeur by Claude Fischler( )
3 editions published in 1985 in French and held by 4 WorldCat member libraries worldwide
La macdonaldizzazione dei costumi by Claude Fischler( )
1 edition published in 1997 in Italian and held by 4 WorldCat member libraries worldwide
Une séduction transculturelle by Sylvie Sanchez( Book )
2 editions published between 2002 and 2004 in French and held by 3 WorldCat member libraries worldwide
La pizza a connu au vingtième siècle une diffusion quasi-universelle. Devenue aux Etats-Unis l'une des nourritures les plus familières, elle vient aujourd'hui sous ses formes américanisées réinvestir l'Europe et conquérir les autres continents. La vicariance de ce mets à travers les cultures et les grammaires culinaires les plus diverses en fait une voie royale pour explorer les modalités du contact interculturel, identifier les conditions de l'emprunt mutuel, de l'appropriation ou de la réappropriation. L'analyse montre que, quel que soit le vecteur d'introduction du " nouveau ", industriel ou artisanal, l'appropriation des aliments par un groupe procède d'un même ensemble de mécanismes. En outre, un mets " allogène " rappelant, par la forme ou le nom, une préparation propre à la culture considérée est toujours " retravaillé " en fonction du modèle local. Ce fait vient infirmer la thèse d'une homogénéisation culturelle et culinaire dont la pizza serait l'une des manifestations
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.72 (from 0.00 for Le repas f ... to 0.96 for Manger, mo ...)
Alternative Names
Fischler, Claude 1947-...
Languages
French (83)
Italian (3)
Spanish (2)