Abstract EN:

In the north-east of france, meat plays a fundamental role in both eating habits and the symbolism of food. As far as pork is concerned, there are three technological poles which determine distinct domains of conduct, thus bringing to light totally unexpected cultural peculiarities a study of the different types of meat considered suitable for human consumption: hen, goose, rabbit, beef, veal, goat, game, etc. . . And the analysis of forbidden flesch: horse, cat, dog, etc. . . , is one means of investigating the various representations of the animal's death and the role played by "raw" food and the colour of dishes. In the light shed by such an approach, it is also possible to reconsider the significance of lent.