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RESEARCH PRODUCT

Sustainable or responsible gastronomy is taking shape. Towards a new ethical space?

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« Sustainable or responsible gastronomy » is taking shape…towards a new ethical space ?AbstractThe article questions the concept of "sustainable or responsible gastronomy", a new ethical value defined as one of the topoi of the discourses on food in public institutions and chefs. The socio-semiotic analysis of websites targets the discourses of chefs to understand how they appropriate this concept. The aim is to identify what constitutes this new space translating the individual and solidarity social commitment of leaders. Giving meaning to the sensitive experience of gastronomy in its relationship to oneself, to others and to the world, moving from a individual and single experience to a collective existence, thus defining a lifestyle to be shared and a form of life to be explored, structure the identity of chefs. Key words: sustainable, responsible gastronomy, ethics, responsibility, commitment, chef, modality, lifestyle, experience, existence.