Enseigner l’analyse sensorielle des vins comme diffusion du patrimoine alimentaire : « le déjà-là » sensoriel de l’enseignant

Abstract : The « terroir » wine is part of the French food heritage (Barrey, Teil, 2011). Wine is an important part of the gastronomic meal of the French (Gastronomic meal of the French, Inscribed in 2010 on the representative list of the intangible cultural heritage of humanity), and its specific gestures tasting must be transmitted to younger generations. The teaching of wine tasting in catering professional training contributes to the valorisation of wine as food heritage. According to Yves Chevallard (1985) didactic transposition is the process whereby an object of knowledge becomes a teaching object. Through the analysis of data (olfactory wine tasting and questionnaires), we notice that there is a transformation of knowledge by the teacher despite themselves (Carnus, 2001). The “déjà-là" of the teacher leads the teacher to modify knowledge to teach. The “déjà-là" of the teacher includes its personal and professional history, its belief and values and its educational motivations (Carnus, 2015).
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Conference papers
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https://halshs.archives-ouvertes.fr/halshs-01237383
Contributor : Dominique Alvarez <>
Submitted on : Thursday, December 3, 2015 - 11:31:09 AM
Last modification on : Tuesday, September 17, 2019 - 9:42:40 AM

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Dominique Alvarez, Marie-France Carnus. Enseigner l’analyse sensorielle des vins comme diffusion du patrimoine alimentaire : « le déjà-là » sensoriel de l’enseignant. Food Heritage & Culinary Practices, Patrimoines Alimentaires et Pratiques Culinaires, Université Pierre et Marie Curie; Université Paris-Sorbonne, Oct 2015, Paris, France. ⟨halshs-01237383⟩

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