{"word_count": 845, "character_count": 5957}
RationaleIn the past decades, globalization issues have gained growing importance in research in the fields of economic, human or social sciences. In food studies in particular, comparative topics have emerged, mostly in relation to facilitated access to ingredients, processed products and food services of broader origins, and to increased migrations or, more broadly, to the more frequent experience of otherness -whether through business, leisure travel or in everyday life.For the researcher in the food and eating field, these works raise several questions, in particular regarding the possibility to compare groups of individuals. The meaning given to the notion of culture, and the possibility of comparing groups of individuals who are by essence different, open large debates in food studies. Attempting to answer these questions requires designing research protocols and data analysis processes that rely on complex decisions which will be discussed during this workshop: How to define the study perimeter? How to define the studied groups while at the same time preserving their singularity and identifying the common elements of comparison? What does determine the validity of comparison studies? More generally, how to select the right methodology in relation to expected results? Which are the available and relevant method and how should they be selected?The aim of this two-day workshop is to present, discuss and exchange about the scientific approaches developed in several disciplinary fields to address these questions of intercultural comparison. The objective is to progress together on the methodological and conceptual stakes - in particular&#8211; but not restricted to- intercultural comparison in the field of food studies. ProgramThursday, February 16th 201210:00 Welcome and coffee10:20 am Introduction    10:30 am Plenary lecture 1: International comparison in social sciences studies of food attitudes and eating behaviors: approaches, issues, assets and limits.Giada Danesi, EHESS &#8211; GL Events- Institut Paul Bocuse     11:30 am &#8211; 1pm PhD Session #1, Presentation and discussion of PhD works1pm Lunch (F&#38;B restaurant, Institut Paul Bocuse)2 pm- 3pm Presentation of tutorials on comparison methodologies    Group I. - Video and observational approaches    Group II. &#8211; Social interactions and verbal approaches 3 pm &#8211; 4:30pm PhD session #2, Presentation and discussion of PhD works4:30 pm Break     5&#160;pm-6pm Plenary lecture 2 : Clinical and epidemiological studies&#8211; Inclusion criteria, Principal variable and Design of experiments, Hubert ROTH, CHU Grenoble - Research Center in Human Nutrition Rhone Alpes 6 pm &#8211; 7pm Optional visit of the Institut Paul Bocuse 8 pm Dinner at the experimental restaurant of the Research Center. Recording of data for working groupsFriday February 17th 20128:30 am Welcome and coffee    9 am-10 am Plenary lecture 3: Anthropological approaches and ethnographic techniques applied to food studies, Olivier WATHELET, Seb    10am-11am Plenary lecture 4: Statistical approach of consumer preferences in an international context of food product development, Hal MAC FIE, Hal Mac Fie Services11:00am-11:30am Break11:30 am -1pm PhD session #3, Presentation and discussion of PhD works1 pm Lunch (F&#38;B restaurant, Institut Paul Bocuse)    2 pm Tutorials on comparison methodologies, Working Groups I &#38; II. Analysis of the recorded experience.    3:00 pm Plenary session: Feedback from each working Group, Discussion    4:30 pm Conclusions and summary of methods5:00 pm End of the workshopContributionsDoctorate candidates (or junior researchers) who wish to take part to the workshop should send a one-page proposal for a communication, along with a CV and an abstract of their ongoing research. Selected participants will present their work orally during the workshop and commit to delivering a completed version of their paper (4000 to 7000 words). All participants will receive an electronic copy of the papers that will be discussed within each session. The aim of each talk, with a PowerPoint support, will be to introduce the paper but also to position it among other scientific possible approaches. Talks, given in English, will summarize the main steps of the research by putting emphasis on the empirical and methodological dimensions of the study. Each participant will have 20 minutes of oral presentation, followed by 10 of discussion. Contributions will be considered for publication in the on-line journal of the Institut Paul Bocuse Research Center. Two external reviewers from the relevant discipline of each paper will address their comments on the manuscript. Also, the editorial committee of Journal of Culinary Science &#38; Technology will select the best paper of the workshop. The selected best paper will then be included in an upcoming issue of JCS&#38;T.Scientific Committee    Dr B. Harrington, professeur Universit&#233; d'Arkansas     Dr L. Saulais, charg&#233;e de recherche, Centre de Recherche de l'Institut Paul Bocuse     Dr O. Wathelet, chef de projet innovation, groupe Seb     Dr A. Giboreau, directrice recherche, Centre de Recherche de l'Institut Paul Bocuse OrganizationWorkshop Participants &#8211; presenting a paper: Phd students, junior researchersProgram Attendees &#8211; not presenting a paper: Researchers, SupervisorsDate from the 16th of February to the 17th of February 2012 Official languageEnglishPlaceInstitut Paul Bocuse Research Center 69130 Ecully (near to Lyon), FranceFee [covering registration, coffee breaks, lunches &#38; dinner]:     100 &#8364; [Workshop Participants]    150 &#8364; [Program Attendees]Important datesDeadline for proposals: december 10th, 2011    Notification of selection: December 15th, 2011    Delivery of papers: January 15th, 2012Contact sending proposals and queries: recherche@institutpaulbocuse.comAccommodation [each participant manages his/her accommodation] 