Food provisioning—from supermarket to producer:understanding the articulation of different suppliers

Marie-Pierre Julien
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Marie-Pierre Julien: Université de Lorraine - UFR Sciences Humaines et Sociales–CLSH, 23, Bd Albert 1er BP 6046,54001 Nancy Cedex, France et EA 3478 Laboratoire Lorrain de Sciences Sociales, UMR 7367 Dynamiques Européennes, Nancy& Metz, Strasbourg, France

Review of Agricultural, Food and Environmental Studies, 2018, vol. 99, issue 1, 1-14

Abstract: This special issue of theReview of Agricultural, Food and EnvironmentalStudiessets out to describe the social logics that enable consumers to manage theirrestrictions and resources, leading them to multimodal provisioning practices. Althoughit has become common to make use of multiple suppliers for food provisioning, theseplaces of commodification differ depending on each person’s restrictions. The fivearticles in this issue make important contributions on this point. In the first section ofthis introduction, we examine the way in which consumers mobilise these differentsuppliers, integrating different practices to authenticate foods. In the second section, welook at the complementarity of the disciplines and methods of this issue’sauthors,whoshare the same comprehensive approach. They pay special attention not only to themeaning consumers give to their provisioning but also to its material aspects, which weanalyse in the third section. Lastly, we return to the way in which all these studiesincorporate politics, economics and social aspects when analysing the commodificationand decommodification occurring in today’s food provisioning.

Keywords: Sociology.Anthropology.Food; supply; practices.Material; culture.Sociocultural; logics.Commodification.Decommodification (search for similar items in EconPapers)
Date: 2018
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