Le rythme alimentaire: inculcation d’une technique du corps dans les couches supérieures des classes populaires

Marie Plessz () and Marie-Clémence Le Pape
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Marie Plessz: INRA-UR1303 ALISS
Marie-Clémence Le Pape: Centre Max weber, Université Lyon 2, UMR 5283

No 2013-02, Working Papers from Alimentation et Sciences Sociales

Abstract: We consider show that the timing of meals can be described as a bodily technique as described by Marcel Mauss. We examine how food socialization in families includes the incorporation of this timing. Based on the study of breakfast practices in working class families we discuss how mother teach their children when it is appropriate to be hungry and what it is suitable to eat.

Keywords: food; socialization; body; working class (search for similar items in EconPapers)
JEL-codes: Y9 (search for similar items in EconPapers)
Pages: 38 pages
Date: 2013-11
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