@incollection{fdi:010017352,
  title = {{C}haud show et froid {\`a} {L}ibreville : consommation alimentaire et culture urbaine},
  author = {{P}ourtier, {R}.},
  editor = {},
  language = {{FRE}},
  abstract = {{T}echnological advances in food conservation have led to radical changes in eating habits in the capital of {G}abon. {A} novel baking technique using microwave ovens has led to a revolution in bread production and distribution. {A}s of 1987, fifty stands called "{H}ot {S}hows" (from the {F}rench term "{C}haud {S}how") mushroomed throughout the city, selling crisp baguettes and pastries. {A}long with the more traditional-style bakeries, they have become new areas of urban life. {F}uthermore, the large proportion of domestic freezers (by {A}frican standards, with {GNP} reaching 5000 dollars per year per person, due to petroleum revenues) has resulted in new ways of buying and preparing food. {F}reezing has enabled women (most of whom work) to save time, as has the use of bread, taking over from traditional foods. {I}mports of low-cost frozen meat from the {E}uropean {U}nion have also affected street food vendors. {H}owever cultural loyalties to local produce have by no means disappeared. {E}ating habits have simple become mixed. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{ALIMENTATION} {HUMAINE} ; {COUTUME} {ALIMENTAIRE} ; {CROISSANCE} {URBAINE} ; {ENQUETE} ; {CONDITIONS} {DE} {VIE} ; {PREPARATION} {CULINAIRE} ; {DEPENDANCE} {ALIMENTAIRE} ; {CONSOMMATION} {ALIMENTAIRE} ; {CHANGEMENT} {SOCIAL} ; {GABON} ; {LIBREVILLE}},
  booktitle = {{L}e voyage inachev{\'e}... {\`a} {J}o{\¨e}l {B}onnemaison},
  numero = {},
  pages = {431--435},
  address = {{P}aris ({FRA}) ; {P}aris},
  publisher = {{ORSTOM} ; {PRODIG}},
  series = {},
  year = {1998},
  ISBN = {2-7099-1424-7;2-2901560-35-0},
  URL = {https://www.documentation.ird.fr/hor/fdi:010017352},
}