À l’heure où les débats politiques se cristallisent autour du multiculturalisme, de la peur de la mondialisation et des récentes arrivées de migrants, ceci dans une Europe qui développe un repli sur soi, il semble important de redonner une profondeur historique aux échanges de toutes sortes entre les différentes rives de la Méditerranée. La cuisine en tant qu’objet d’analyse montre comment différents pays ont pu s’influencer mutuellement culturellement au point qu’il est difficile aujourd’hui de déterminer exactement l’origine d’une recette. Cependant, il existe toujours des résistances à certains traits culturels de l’Autre et ceci se voit à travers les habitudes alimentaires. Ce travail de recherche étudie les relations gastronomiques entre la France et le Maroc en utilisant le paradigme du transfert culturel. Il montre comment un aliment ou une recette passe ou non les frontières (culturelles et géographiques) et pourquoi. Pour cela, trois contextes ont été définis. La colonisation provoque une des grandes « rencontres » ayant marqué les deux sociétés jusqu’à aujourd’hui. L’alimentation est en effet au cœur des rapports de pouvoir en contexte colonial. Le deuxième facteur de la « rencontre » entre ces deux sociétés est le phénomène migratoire. Après avoir déterminé ses propres stratégies pour se nourrir lui-même en tant qu’individu, le migrant a un rôle dans les transferts culturels gastronomiques entre son pays et la France, notamment lorsque l’on sait que le secteur de l’alimentation est choisi par beaucoup de migrants marocains pour s’installer en France. Le migrant a un rôle d’innovateur en matière gastronomique pendant que l’on voit aussi évoluer les pratiques des sociétés française et européenne au regard de cette migration. En somme, à travers les pratiques alimentaires, les notions d’intégration, d’assimilation et d’acculturation sont réinterrogées. La recherche se termine enfin par une vision d’ensemble qui est celle de la mondialisation et de la volonté politique du Maroc d’utiliser ses ressources d’ordre gastronomique pour se placer sur la scène internationale. / At a time when political debates are crystallizing around multiculturalism, fear of globalization and furthermore the recent arrival of migrants in a Europe which is developing a withdrawal into itself, it seems important to restore some historical depth to the exchanges between the various shores of the Mediterranean area. Food as an object of analysis shows how different countries have so much culturally influenced one another that it is difficult today to determine exactly from where does a recipe comes. However, there is still resistance to certain cultural traits of “the Other” and this is reflected in one’s eating habits. This research studies the gastronomic relations between France and Morocco using the cultural transfer paradigm that shows how recipes could or couldn’t cross borders (in the cultural and geographical meaning) and why. Three context typologies have been defined. Colonization causes one of the great "meetings" that have marked the two societies until today given that in a colonial context food is in the center of power relations. The second factor of the "encounter" between those two societies is the the context of international migration. Migrants and immigrants have a role in cultural gastronomic transfers between their origin country and France, especially because it is chosen by many Moroccan migrants to settle in France by opening restaurants. The migrant has a role of innovator in gastronomic matters while we also see evolving the French and European companies practices towards this migration. Briefly, through eating practices, notions of integration, assimilation and acculturation are re-examined. Finally, the research concludes with an overall vision of globalization and Morocco's political will to use its gastronomic resources to position itself on the international stage.

Les liens entre la santé et l'alimentation sont bien démontrés dans la littérature scientifique. Les données suggèrent que l'adoption de saines habitudes alimentaires serait favorable à la santé. Il n'en demeure pas moins que la majorité de la population, bien que sensibilisée aux recommandations en matière d'alimentation, ne réussit pas à améliorer ses habitudes alimentaires de façon durable. La croyance qu'une alimentation saine est ennuyante peut certainement nuire aux efforts de plusieurs. Une approche utilisant des messages positifs plutôt que restrictifs et réconciliant plaisir et santé pourrait alors être prometteuse. À cet effet, le concept du plaisir de manger attire de plus en plus l'attention des membres de la communauté scientifique. Selon plusieurs experts, le plaisir de manger pourrait être utilisé au sein d'approches visant à promouvoir la saine alimentation. Une définition claire de ce concept se présentant de façon très hétérogène dans la littérature est donc apparue nécessaire en vue de sa potentielle utilisation. Ainsi, une revue de la portée permettant d'identifier les dimensions et sous-dimensions du plaisir de manger et révélant que ce concept est multidimensionnel a récemment été publiée. Une fois le concept bien défini, il est essentiel de pouvoir le mesurer avec rigueur à l'aide d'un outil validé. Considérant qu'aucun outil ne permettait de mesurer le concept multidimensionnel du plaisir de manger, le développement d'un tel outil s'est avéré primordial. Ce mémoire porte donc sur le développement et la validation d'un questionnaire mesurant les dimensions du plaisir de manger chez une population d'adultes francophones du Québec. Une démarche rigoureuse a été utilisée pour le développement du questionnaire sur le plaisir de manger et un processus de validation a permis de s'assurer de sa validité auprès de la population cible. / The links between health and diet are well demonstrated in the scientific literature. The evidence suggests that the adoption of healthy eating habits is beneficial to health. However, most of the population, although aware of the dietary recommendations, fails in improving their eating habits in a sustainable way. The belief that healthy eating is boring can certainly hinder the efforts of many. An approach using positive rather than restrictive messages and reconciling pleasure and health could be promising. In this regard, the concept of eating pleasure is attracting increasing attention from the scientific community. According to many experts, eating pleasure could be used in approaches to promote healthy eating. A clear definition of this concept, which is presented in a very heterogeneous way in the literature, appears necessary for its potential use. A recently published scoping review identified the key dimensions and sub-dimensions of eating pleasure, revealing that the concept of eating pleasure is multidimensional. Once the concept is well defined, a validated tool is essential to measure it rigorously. Considering that no tool was available to measure the multidimensional concept of eating pleasure, the development of such a tool was necessary. This Master's thesis therefore focuses on the development and validation of a questionnaire assessing eating pleasure dimensions in an adult French-speaking population of the province of Québec. A rigorous approach was used to develop the Eating Pleasure Questionnaire and a validation process ensured its validity in the target population.

Cette étude entend rechercher les traces d'une culture gastronomique du vin dans la littérature italienne sur la période à cheval entre l'époque médiévale et les Temps modernes. La littérature, lorsqu'on lui applique une critique appropriée, est en mesure de fournir à l'historien des informations ponctuelles sur la culture du vin. Elle permet également de mettre en lumière le regard porté par les hommes sur cet objet chargé de significations. Dans le cadre de cette étude, la gastronomie ne sera pas considérée comme une notion vague, voire anecdotique mais comme un phénomène culturel qui place l'homme en relation avec les différentes réalités alimentaires, sensorielles et hédoniques. À quoi tient la qualité d'un vin ? Cette question simple présente l'avantage d'ouvrir une large perspective de recherche historique et anthropologique. Pister les critères de qualité d'un vin pour les hommes d'une autre culture et d'un autre temps c'est aussi comprendre la manière dont ils ont cherché à représenter cet objet. Ce système de représentation révèle la pensée et l'imaginaire des hommes, en même temps qu'il dévoile les valeurs, les identités et les structures socio-économiques d'une société.

The thesis deals with the Czech food blogosphere and its development. It describes food studies and theoretical disciplines which had participated on the development. It presents current trends of online gastronomy. It defines blogs with the short note of the Web 2.0, describes their history. Also mentions the authors of the blogs as online influencers who might influence own readers and their opinions. It is followed by the history of foreign and Czech food blogs with their main representatives. Commercial possibility of blog and professionalism of bloggers is also mentioned. Part of the thesis presents the external and internal motivations to write blog. Shortly, the thesis describes the critism of food blogs and also the plagiarism issues. The thesis presents the future of blogging as well. The conducted qualitative research is based on six semi-structured interviews with food bloggers and deals with their opinions of the Czech food blogosphere and creating and maintaining the blogs. It researches their motivation to write and tries to find out the positive and negative aspect of blogging and presumed development of Czech food blogs.

Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.

The main objective of the thesis is to find out the level of food services in the selected facilities through comparative analysis. On the base of primary and secondary information will be determined the food cost of selected catering services and its comparison with other catering establishments. A secondary goal is to obtain an overall view of the menu in the selected catering facilities, raw material costs, method of calculation, or the calculation of food cost and to design the appropriate structure of selected food services in terms of attractiveness and optimal food cost. Acquired knowledge enables to convert the created menu into practice and apply as a potential competitive advantage of the catering facility.

The aim of this thesis was to evaluate the potential for the further market expansion of Slow Food in the Czech Republic through the analysis of the market conditions of gastronomy and the analysis of the present and of the future services in the field of Slow Food. The literature review provides theoretical insight into the issues. Following parts are situation analysis of Slow Food in the Czech Republic and presentation of results of quantitative and qualitative research. The suggestions made reflect the above mentioned facts for extension of Slow Food.

This thesis is aimed at assessing and analyzing modern trends in hotelery and gastronomy in the region of South Bohemia. The theoretical part gives the reader information about the development of modern trends and explains the technical terminology, which relates to the topic. The practical part draws on information from actual marketing research. Another research project, conducted through anonymous inspections, where a "Mystery Guest" (the author of the thesis) assessed the quality of provided hospitality services from the point of view of a guest. The essential information was gained through opinions of tourism experts. The primary goal is to discover barriers to the growth as well as weaknesses and to determinate a "TOP 10" for gastronomical and a "TOP 10" for accommodation facilities in South Bohemia. The outcome of this thesis is a proposal for appropriate measures to eliminate shortcomings and to contribute to future development of this tourism region.

Expressions culturelles en vogue parmi les jeunes adultes (25-35 ans) issus des milieux privilégiés, la haute gastronomie à base péruvienne et les fêtes de musique électronique se sont fait rapidement une place centrale dans l’offre de loisirs culturels de la ville de Lima. L’analyse de la construction sociale du prestige autour de ces activités mondialisées révèle que, bien que la valeur accordée à ces pratiques puisse être éphémère dans la mesure où il s’agit de champs culturels traversés par des effets de mode, elle est pourtant fondée sur des mécanismes de distinction sociale faisant appel à des significations profondément enracinées dans la société péruvienne. Une immersion dans ces milieux « exclusifs « et « branchés « montre que ces mécanismes, très subtiles et fortement articulés à des logiques marchandes, véhiculent des valeurs et des attitudes contribuant à la construction (ou reconstruction) de la « culture bourgeoise liménienne » / Popular cultural expressions among young adults (25-35 years old) from privileged social groups, Peruvian-based high gastronomy and electronic music parties have quickly obtained a central place in the offer of cultural leisure activities of the city of Lima. The analysis of the social construction of reputation around these globalized activities reveals that, although the value granted to these practices may be short-lived as far as it is about cultural fields crossed by fashion effects, it is nevertheless founded on mechanisms of social distinction appealing to meanings firmly implanted in the Peruvian society. An immersion in these « exclusive » and « trendy » circles demonstrates that these mechanisms, very subtle and strongly articulated with trade logics, convey values and attitudes contributing to the construction (or reconstruction) of « Lima’s bourgeois culture ».

After years of boom, Brazil will experience a recession this year. There was a significant imbalance in recent years from a budgetary point of view, inflation and foreign exchange. Protectionist Brazilian policy don't support foreign trade. Therefore consumers in the current recessive market environment are more willing to work with so-called collaborative consumption, even though Brazil is a country with one of the highest crime rate and the level of trust of consumers is lower than in other countries. Sharing economy pioneer offering short-term accommodation Airbnb used FIFA World Cup to bring sharing economy to Brazil and before the Olympic Games in Rio de Janeiro the company is booming. The collaborative economy projects spread the values and culture of sharing and collaboration in other Brazilian cities. At the same time worldwide service, Uber (mobile-app-based transportation network) was banned from the country. This Master's thesis aims to analyze the cultural and legal environment in the frame of sharing economy in Brazil, in the field of gastronomy. Could the concept of home restaurants, so called "meal sharing", which is currently spreading in developed countries, work in Brazil?