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Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information. Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture. Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation. Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture. Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.

A l’intersection de la socio-anthropologie de l’alimentation et de la santé et s’inscrivant directement dans les réflexions entreprises par le monde biomédical sur la perte de poids des malades, cette thèse expose la réorganisation du rapport à l’alimentation des personnes atteintes d’un cancer bronchique et traitées par chimiothérapie. En s’intéressant à l’expertise même des malades, elle rend compte des stratégies d’adaptations alimentaires mises en place par ces derniers et/ou par leurs proches, pour pallier les perturbations alimentaires chimio-induites. La méthodologie de recherche employée s’appuie sur deux enquêtes longitudinales : une par entretiens semi-directifs et une par questionnaires, réalisées auprès des malades, au cours desquelles des observations de la prise en charge médicale et paramédicale des malades en cancérologie ont été menées.Alors que tant le monde biomédical que le monde profane n’identifient pas l’alimentation comme une causalité supposée des cancers bronchiques, cette thèse défend son inscription dans le modèle thérapeutique des malades. Pour ce faire, la thèse rend tout d’abord compte du contexte informationnel relatif à l’alimentation et au cancer, s’étirant de l’espace du préventif à l’espace du thérapeutique, et relevant de formes de légitimités académiques et non académiques. Puis, en détaillant minutieusement la trajectoire alimentaire des mangeurs-malades dès lors du diagnostic, elle définit un vécu alimentaire marqué par des situations de confort et d’inconfort à s’alimenter. Enfin, elle s’intéresse au soutien alimentaire matériel et émotionnel apporté par les proches. Ces trois entrées rendent compte de formes de stratégies d’adaptation alimentaires d’ordres nutritionnel, sensoriel et organisationnel s’inscrivant dans une dynamique d’autorégulation constante aux perturbations alimentaires chimio-induites qui retrace les expériences alimentaires des mangeurs-malades. / At the intersection of food and health anthropology and in connection with the reflections undertaken by the biomedical world about the weight loss of patients, this thesis outlines the food relation reorganization of people with lung cancer and treated with chemotherapy. By focusing on the patients experience, it reflects the food adaptation strategies implemented by them and / or their relatives, to alleviate the chemically induced food disturbances. The research methodology relies on two longitudinal patient surveys : one is based on semi-structured interviews and the other one is based on questionnaires. During those surveys, observations of the medical and paramedical care of oncology patients were conducted. While both the biomedical world and the uninitiated do not recognize food as a supposed causation of lung cancer , this thesis defends its inclusion in the therapeutic model of patients. In order to do this, the thesis makes first account of the informational context on nutrition and cancer, stretching from the preventive space to the therapeutic space , and within academic and non-academic forms. Then, carefully detailing the food trajectory of eater-patient since the diagnosis, it defines their food experience induced by situations of comfort and discomfort in feeding. Finally, it focused on food material and emotional support from loved ones. These three inputs account for forms of dietary adaptations strategies of nutritional , sensory and organizational orders taking part in a dynamic which is self-regulated to chemically induced food disturbances and which traces the food experience of eater-patient.