Tastebrary as a sociological concept

Résumé En

Field of gastronomy is omnipresent in France ; it densifies, diversifies, complicates itself since the 2000s : traditional cooking chefs of the 70s installed behind their stoves and surrounded by their brigade, updated by charismatic leaders stars of these last years, are joined today by female chefs, pastry chefs, mixologists, coffee roasters, chocolate makers, baristas and other food thinkers.Since Pierre Bourdieu and Distinction , we know that matters of tastes and colours are very widely discussed, they are affairs of socialization, social class, cultural good willingness. However, we can wonder about the inspirators of taste democratization which we are witnessing since few years. In what ways do these artisans transform their knowledges and know-how into feelings ? Since when the consumers do expect to live an "experiment" by tasting products ? How does this popularization transform customers into connoisseurship, critical hobbyists, gastronomes, enthusiasts of cooking ? What’s the difference between a cooking chef developing his labor around a product, and a chef who tries to translate his labor on an emotion, an idea ?In working concept of tastebrary, by examining its nature and functions, this work of reflection gives for objective to understand how actors of taste receive, maintain and transmit their culture, how they participate in the democratization of taste and in the definition of their professional field.