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Product Description Cet ouvrage propose une premire cologie de la qualit alimentaire. Dans ce domaine, la qualit implique lintervention de multiples agents naturels, techniques et humains. Comment construisentils une dfinition stable et crdible de la qualit? Cette question est traite travers lanalyse dun projet paysan de type coopratif. Son volution suite la rencontre des consommateurs et des transformateurs permet de comprendre pourquoi il sorganise et se diffrencie autour dun produit critique: la viande. Lanalyse ne se limite pas ici aux produits fermiers. Elle se confronte au secteur de la viande pour clairer ainsi les processus de formation des intermdiaires dans lallongement de la filire. La question de la crdibilit nous force dplacer le regard de la qualification du produit vers ceux qui le produisent, vers leurs engagements face aux consommateurs. Ce sont ces engagements qui permettent de grer le risque alimentaire. Review En ces priodes de vaches folles, Pierre Stassart fournit les repres qui nous manquaient. Enrichissant substantiellement la thorie de lacteurrseau, lauteur montre que la rsolution des problmes poss par la socit du risque impose linstauration dune vritable conomie de la qualit. (Michel Callon,Centre de Sociologie de lInnovation, cole des Mines) Cet ouvrage remarquable constitue un rappel opportun de la diversit des rseaux agroalimentaires. Il souligne lurgence danalyses empiriques capables de rendre compte de cette complexit en sappuyant sur de solides fondements thoriques. (David Goodman, Environmental Studies Dpt., University of California) About the Author Lauteur: Docteur en Sciences de lEnvironnement et ingnieur agronome, Pierre Stassart est charg de recherche la Fondation Universitaire Luxembourgeoise, aprs avoir t professionnel dans une ONG de dveloppement. Il a publi en 1999Du savoir aux saveurs.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer,
birth defects, or other reproductive harm.
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