2021 Symposium "Being Together - Food as a social bond"

Articles

• Opening
  30 March 2021, by Mathilde COUDRAY

  Damien CONARÉ, UNESCO Chair in World Food Systems, Montpellier SupAgro

• "Virtual guided tour"
  30 March 2021, by Mathilde COUDRAY

  Nicolas Bourriaud, Director of the Mo.Co. - Montpellier contemporain

• Conclusion
  30 March 2021, by Mathilde COUDRAY

  Carolyn Steel, architect, writer and academic, Great-Britain

• The effects of confinement: commensality, precariousness, the importance of digital
  30 March 2021, by Mathilde COUDRAY

  • Olivier Lepiller, sociologist, CIRAD
  • Nani Moré Ramon, cook, director of Menjadors Ecològics, Barcelona, Spain
  • Eleonora Ceccaldi, researcher in cognitive sciences, University of Genoa, Italia

• Will we still be eating together ? Covid, confinement and the gastro-politics of commensality
  30 March 2021, by Mathilde COUDRAY

  John COVENEY, Professor of Global Food, Culture and Health, Flinders University, Adelaïde, Australia

• « Le Garbadrôme : manger ensemble à Abidjan » and « Food courts in Malaysia »
  30 March 2021, by Mathilde COUDRAY

  Adolin Paul Egnankou, Institut d’ethno-sociologie, Université Félix Houphouët-Boigny, Côte-d’Ivoire : « Le Garbadrôme : manger ensemble à Abidjan »
  Anindita Dasgupta, Taylor’s University, Malaysia : « Food courts in Malaysia »