Intergenerational Transmission of Culinary Heritage: An Object-Centred Approach

Margaret Josion-Portail ()
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Margaret Josion-Portail: IRG - Institut de Recherche en Gestion - UPEC UP12 - Université Paris-Est Créteil Val-de-Marne - Paris 12 - Université Gustave Eiffel

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Abstract: This qualitative study explores the role of materiality in intergenerational culinary transmission, focusing on objects used during meal preparation and consumption. Interviews were conducted with 20 individuals from four families spanning three generations. The results highlight the role played by objects in the transmission of culinary practices in relation to six meanings given to them: weaving an emotional bond, transmitting social capital, symbolically extending oneself (or one's parent), expressing one's creativity, playing a maternal role, and passing on a sense of region. The results also show how objects play a role in the different modalities through which family members receive the transmission (encouraging, accepting, tinkering with and putting at a distance). Recommendations are offered to help companies in the culinary sector better integrate transmission practices into the design of their products and services

Keywords: Culinary; practices; generational; triads; intergenerational; transmission; materiality; objects (search for similar items in EconPapers)
Date: 2021
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Published in International Journal of Arts Management, 2021, 23 (3), pp.46-58

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03335038

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