Evolution of Social Ties around New Food Practices. Группа авторов

List of Tables

1 Chapter 2Table 2.1. The nature of advice exchanged in online communities (Gallin et al. 2...

2 Chapter 3Table 3.1. Participants in Study 1

3 Chapter 4Table 4.1. Glossary of practicesTable 4.2. Types and expected roles of communities

4 Chapter 5Table 5.1. Summary of the three HGSsTable 5.2. Halal products and meat purchase behavior (source: elaborated by the ...Table 5.3. Halal meat consumption behaviors (source: elaborated by the authors –...Table 5.4. Significance of halal and selection of place of purchase (source: ela...Table 5.5. Halal certification and brand awareness (source: elaborated by the au...Table 5.6. Characterization of the halal market and halal meat (Nielsen 2019 and...Table 5.7. Main halal brands in France (source: data collection from specialized...Table 5.8. Consumption patterns of Muslim households in FranceTable 5.9. Consumer perception, satisfaction with halal offer and brand awarenes...Table 5.10. Slaughter and certification of halal meat in FranceTable 5.11. Characteristics of the questionnaire survey sample

5 Chapter 6Table 6.1. Motivations to consume local products in favor of the territories and...Table 6.2. French consumers’ distrust of food products (source: Opinion Way for ...Table 6.3. Importance of origin and transparency in French consumers eating loca...Table 6.4. Results of the factorial analysis of the perceived terroir image of p...Table 6.5. Reliability and validity of the perceived value and confidence scalesTable 6.6. Validation of the effect of terroir/local image on trustTable 6.7. Validation of the perceived value effect on brand confidenceTable 6.8. Characteristics related to territorial anchoringTable 6.9. Selected facets and dimensions of consumption value and dietary well-...Table 6.10. Validation of the links between IMAGT and PCV by structural analysesTable 6.11. Examples of applications to eat healthy, local and seasonal food in ...Table 6.12. Presentation of the qualitative fieldworkTable 6.13. Scales for measuring constructsTable 6.14. Socio-demographic structure of the sample groups

List of Illustrations

1 Chapter 1Figure 1.1. Diagram of the conceptual framework from Shove et al. (2012), as pre...Figure 1.2. Example of a projective collage (Paola). For a color version of this...Figure 1.3. Summary of the components involved in the implementation of eating t...

2 Chapter 2Figure 2.1. A search for advice in a weight loss support Facebook group³Figure 2.2. A “summary” related to weight loss in a weight loss support Facebook...Figure 2.3. A diet-related “summary” in a weight loss support Facebook group. Fo...Figure 2.4. Seeking informational support in a weight loss support Facebook grou...Figure 2.5. Another example of seeking informational support in a weight loss su...Figure 2.6. Another example of seeking informational support in a weight loss su...Figure 2.7. The provision of spontaneous informational support in a weight loss ...Figure 2.8. The provision of spontaneous sport-related informational support in ...Figure 2.9. Seeking and providing emotional support in a weight loss support Fac...Figure 2.10. Seeking emotional support in a weight loss support Facebook group: ...Figure 2.11. Seeking both informational and emotional support in a weight loss s...Figure 2.12. Sharing a rough recipe in a weight loss support Facebook groupFigure 2.13. Sharing a specific recipe in a weight loss support Facebook group. ...Figure 2.14. A request for a yogurt recipe in a weight loss support Facebook gro...Figure 2.15. An example of normative influence in a weight loss support Facebook...Figure 2.16. An example of informational influence in a weight loss support Face...Figure 2.17. A publication that triggers a request for informationFigure 2.18. A member’s thank you for the support received on the group. For a c...

3 Chapter 4Figure 4.1. Vegetarians as a function of normative dissonance

4 Chapter 5Figure 5.1. Simplified representation of the meat industry and halal actors. For...Figure 5.2. Eating together, standardization and differentiation trends in the h...