Périphéries et centres
Politiques et gestion de l enseignement supérieur
Food culture in the city: Old suburbs and new urban centres In the 19 th century, food activities, together with many other urban functions, contributed to shaping the suburbs of industrial age cities. Slaughterhouses and markets became some of the main monuments in the new hygienic and disciplinary town planning. Nevertheless, at the end of the 20 th and the beginning of the 21 st century, due to urban expansion, these buildings were no longer suburban elements but an articulated crossroads of
... lated crossroads of the expanding city centres. Although food production or retailing shifted towards distant new suburbs, the historical markets and slaughterhouses were frequently preserved but their significance has changed: some have been invested with cultural, commercial and leisure functions; in other cases the historical buildings remain linked to their original function since they host new food culture trading practices. These buildings have also become the site for a combination of supermarket and traditional food retailing, the sale of sophisticated organic and local products, or restaurants and bars. In these malls the urban function of food supply has not been entirely abandoned but modified to show gastronomic culture as a contemporary mythology, in the sense of Roland Barthes. The evolution of food culture in the contemporary world is inseparable from the formal and symbolic transformation of the city.