Interpretations of Food in French Sociology of Imaginary

Authors

  • Valentina Grassi University of Naples “Parthenope”

DOI:

https://doi.org/10.13136/isr.v3i3.70

Keywords:

food, social imaginary, community experience

Abstract

Sociology of imaginary in French context was born thanks to the recovery of the theories of the anthropologist Gilbert Durand for the study of social phenomena by Michel Maffesoli. Concerning the food, the analysis of the imaginary regimes by Durand places the archetype of nourishment within the mystical structures of imagination. It’s possible, through alimentary practices, to discover the cultural axes of a society and its imaginary. According to Maffesoli, eating together is a social act of communion, it is a communication process and a relational exchange. Nowadays, postmodern imaginary is making its way toward a new ecological alimentary wisdom, which Maffesoli calls eco-sophia.

Author Biography

Valentina Grassi, University of Naples “Parthenope”

Department of  Law

Downloads

Published

04.12.2013

How to Cite

Grassi, V. (2013). Interpretations of Food in French Sociology of Imaginary. Italian Sociological Review, 3(3), 193. https://doi.org/10.13136/isr.v3i3.70

Issue

Vol. 3 No. 3 (2013)

Section

Discussions

License

Copyright (c) 2013 Italian Sociological Review

Creative Commons License

This work is licensed under a Creative Commons Attribution 3.0 Unported License.

(APC) Article and submissions processing charges

ISR does not ask for articles and submissions processing charges APC

Authors who publish in this journal agree to the following points:

  1. Authors retain the rights to their work and give to the journal the right of first publication of the work, simultaneously licensed under a Creative Commons License. This attribution allows others to share the work, indicating the authorship and initial publication in this journal.
  2. The authors may enter into other agreements with non-exclusive license to distribute the published version of the work (eg. deposit it in an institutional archive or publish it in a monograph), provided to indicate that the document was first published in this journal.
  3. Authors can distribute their work online (eg. on their website) only after the article is published (See The Effect of Open Access).