Du monde réel à la Cuisine 2.0: exploration de l'évolution des comportements dans l'univers de la cuisine

Damien Renard (), Marie Haikel-Elsabeh () and Christine Balagué ()
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Damien Renard: LITEM - Laboratoire en Innovation, Technologies, Economie et Management (EA 7363) - EESC-GEM Grenoble Ecole de Management - UEVE - Université d'Évry-Val-d'Essonne - TEM - Télécom Ecole de Management, IMT-BS - MMS - Département Management, Marketing et Stratégie - TEM - Télécom Ecole de Management - IMT - Institut Mines-Télécom [Paris] - IMT-BS - Institut Mines-Télécom Business School - IMT - Institut Mines-Télécom [Paris]
Marie Haikel-Elsabeh: CEROS - Centre d'Etudes et de Recherches sur les Organisations et la Stratégie - UPN - Université Paris Nanterre
Christine Balagué: LITEM - Laboratoire en Innovation, Technologies, Economie et Management (EA 7363) - EESC-GEM Grenoble Ecole de Management - UEVE - Université d'Évry-Val-d'Essonne - TEM - Télécom Ecole de Management, IMT-BS - MMS - Département Management, Marketing et Stratégie - TEM - Télécom Ecole de Management - IMT - Institut Mines-Télécom [Paris] - IMT-BS - Institut Mines-Télécom Business School - IMT - Institut Mines-Télécom [Paris]

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Abstract: Technologies have changed the perceptions and behaviors in cooking. The results of the qualitative study show differences between the real world and the digital world at the level of cooking perception, group membership, research and sharing behavior.

Keywords: Cooking; Sharing behavior; Virtual community; Social network; Comportement de partage; Réseaux sociaux; Cuisine; Communautés virtuelles (search for similar items in EconPapers)
Date: 2013-09-13
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Published in 12ème journée de recherche sur le e-marketing, Sep 2013, Paris, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01271695

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