[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture-et-societe\u002Flassiette-a-penser-{\"page\":6}":3,"episodes-by-show-6680-6":417},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":12,"category":13,"radios":19,"og_description":12,"og_title":7,"meta_title":7,"meta_description":12,"blocks":31,"episodes":37,"pager":412},"show","6680","\u002Fculture-et-societe\u002Flassiette-a-penser","L'assiette à penser",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2021-09\u002FL%26%23039%3BAssiette%20%C3%A0%20penser%20V1.png.webp","L'Assiette à penser © RCF Sarthe (Maximilien Cadiou)","","\u003Cp>Une chronique qui nous invite à réfléchir sur notre alimentation : d'où elle vient, la qualité des produits et la manière de consommer éco-responsable.\u003C\u002Fp>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[20],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":27,"channelId":30},"34343","RCF Sarthe","RCF72","Sarthe","\u002F\u002Frcf.streamakaci.com\u002Frcf72.mp3","\u002Fsarthe",{"id":28,"name":29},"34174","Pays de la Loire",null,[32],{"type":33,"description":18,"layout":34,"show_more":17,"radio":35,"articles":36,"category":14},"thematic_horizontal_block","horizontal","9",[],[38,61,80,98,117,135,154,172,190,209,227,246,265,284,303,323,342,359,378,395],{"type":39,"id":40,"title":41,"alias":42,"digas":43,"published":44,"datetime":45,"description":46,"presenters":47,"visual":49,"show":52,"duration":54,"radios":55,"audio_file":58,"rolls":59},"episode","235845","La dépendance de l'Europe en matière d'exportation de productions agricoles","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=235845","LM-24033","28 avril 2022","2022-04-28T00:00:00+02:00","\u003Cp>Cette semaine dans l'assiette à penser, nous parlons de la guerre en Ukraine. Le conflit entre l'Ukraine et son imposant voisin russe, qui met un peu plus en lumière la dépendance de l'Union Européenne en matière d'exportation de productions agricoles. Notamment le tournesol, le colza ou encore le soja en provenance des pays frontaliers de la Mer Noire. Une dépendance en lien avec nos besoins alimentaires bien-sûr, mais aussi en matière d'énergies renouvelables.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nOn fait le point cette semaine dans l'assiette à penser.\u003C\u002Fp>\r\n",[48],"Yanne Boloh",{"alt":50,"url":51,"url_carre":30,"copyright":11},"La culture du tournesol en Russie","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002FTournesol.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"ASSIETTE","371160",[56],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":57,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-24033.mp3",{"podcast_not_roll":60},false,{"type":39,"id":62,"title":63,"alias":64,"digas":65,"published":66,"datetime":67,"description":68,"presenters":69,"visual":70,"show":73,"duration":74,"radios":75,"audio_file":78,"rolls":79},"229367","Vers une autosuffisance européenne en matière de production de soja","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=229367","LM-23210","21 avril 2022","2022-04-21T00:00:00+02:00","\u003Cp>Le réchauffement climatique pourrait permettre au continent européen de devenir autosuffisant en soja dans les 30 prochaines années avec de réels bénéfices environnementaux.\u003C\u002Fp>\r\n",[48],{"alt":71,"url":72,"url_carre":30,"copyright":11},"Culture de soja","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002FSoja.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"250152",[76],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":77,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-23210.mp3",{"podcast_not_roll":60},{"type":39,"id":81,"title":82,"alias":83,"digas":84,"published":85,"datetime":86,"description":87,"presenters":88,"visual":89,"show":91,"duration":92,"radios":93,"audio_file":96,"rolls":97},"229360","Le gaspillage alimentaire","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=229360","LM-23208","14 avril 2022","2022-04-14T00:00:00+02:00","\u003Cp>Le gaspillage alimentaire reste une réalité qu’il faudrait encore réduire même s’il y a du progrès puisque 16% des français jettent au moins un produit laitier frais au moins une fois par mois.\u003C\u002Fp>\r\n",[48],{"alt":82,"url":90,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002Fgaspillage%20alimentaire.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"194040",[94],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":95,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-23208.mp3",{"podcast_not_roll":60},{"type":39,"id":99,"title":100,"alias":101,"digas":102,"published":103,"datetime":104,"description":105,"presenters":106,"visual":107,"show":110,"duration":111,"radios":112,"audio_file":115,"rolls":116},"227337","Au poêle !","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=227337","LM-22867","7 avril 2022","2022-04-07T00:00:00+02:00","\u003Cp>Le magazine 60 millions de consommateurs nous incite à regarder nos poêles autrement ! Bien choisir sa poêle n’est pas si simple !\u003C\u002Fp>\r\n",[48],{"alt":108,"url":109,"url_carre":30,"copyright":11},"Bien choisir sa poêle n’est pas si simple !","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002FAu%20po%C3%AAle%20%21.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"202632",[113],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":114,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-22867.mp3",{"podcast_not_roll":60},{"type":39,"id":118,"title":119,"alias":120,"digas":121,"published":122,"datetime":123,"description":124,"presenters":125,"visual":126,"show":128,"duration":129,"radios":130,"audio_file":133,"rolls":134},"225526","La consommation d’édulcorants serait associée à un risque accru de cancer","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=225526","LM-22604","31 mars 2022","2022-03-31T00:00:00+02:00","\u003Cp>La consommation quotidienne d’édulcorants serait un facteur de risque accru de cancer, comme le montrent des chercheurs et chercheuses de l'Inserm, d'INRAE, de l'Université Sorbonne Paris Nord et du Cnam, qui au sein de l'Équipe de Recherche en Épidémiologie Nutritionnelle (EREN), ont analysé les données de santé et de consommation d'édulcorants de plus de 100 000 adultes Français et Françaises.\u003C\u002Fp>\r\n",[48],{"alt":119,"url":127,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FLa%20consommation%20d%E2%80%99%C3%A9dulcorants%20serait%20associ%C3%A9e%20%C3%A0%20un%20risque%20accru%20de%20cancer.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"299424",[131],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":132,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-22604.mp3",{"podcast_not_roll":60},{"type":39,"id":136,"title":137,"alias":138,"digas":139,"published":140,"datetime":141,"description":142,"presenters":143,"visual":144,"show":147,"duration":148,"radios":149,"audio_file":152,"rolls":153},"222166","Les apports du potager","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=222166","LM-22024","24 mars 2022","2022-03-24T00:00:00+01:00","\u003Cp>3 % des maisons françaises ont un potager. Sur le plateau de Saclay, en région parisienne les chercheurs ont travaillé sur ce qu’ils apportent non seulement en terme alimentaire mais aussi psychologique, géographique ou bien encore sociétale.\u003C\u002Fp>\r\n",[48],{"alt":145,"url":146,"url_carre":30,"copyright":11},"Jardin potager","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FJardin_potager.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"260616",[150],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":151,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-22024.mp3",{"podcast_not_roll":60},{"type":39,"id":155,"title":156,"alias":157,"digas":158,"published":159,"datetime":160,"description":161,"presenters":162,"visual":163,"show":165,"duration":166,"radios":167,"audio_file":170,"rolls":171},"220029","Attention aux conséquences de la guerre en Ukraine sur l’alimentation","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=220029","LM-21712","17 mars 2022","2022-03-17T00:00:00+01:00","\u003Cp>On parle beaucoup de l'impact de la guerre en Ukraine sur notre consommation énergétique, que ce soit pour le pétrole, et bien-sûr le gaz. Mais quand-est-il des conséquences de ce conflit sur notre alimentation. Éléments de réponse avec Yanne Boloh.\u003C\u002Fp>\r\n",[48],{"alt":156,"url":164,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FAttention%20aux%20cons%C3%A9quences%20de%20la%20guerre%20en%20Ukraine%20sur%20l%E2%80%99alimentation.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"148488",[168],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":169,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-21712.mp3",{"podcast_not_roll":60},{"type":39,"id":173,"title":174,"alias":175,"digas":176,"published":177,"datetime":178,"description":179,"presenters":180,"visual":181,"show":183,"duration":184,"radios":185,"audio_file":188,"rolls":189},"216751","Un accord pour réduire de 10% le taux de sel dans le pain d’ici 4 ans","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=216751","LM-21191","10 mars 2022","2022-03-10T00:00:00+01:00","\u003Cp>Le pain ou plutôt les pains apportent en moyenne 20% du sel que les Français consomment chaque jour. Tous les acteurs de la filière boulangerie : artisans, industriels, distributeurs, etc... ont signé lors du récent salon international de l’agriculture un accord pour réduire de 10% le taux de sel dans le pain d’ici 4 ans, au bénéfice de notre santé.\u003C\u002Fp>\r\n",[48],{"alt":174,"url":182,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002Fpain-sel.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"292560",[186],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":187,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-21191.mp3",{"podcast_not_roll":60},{"type":39,"id":191,"title":192,"alias":193,"digas":194,"published":195,"datetime":196,"description":197,"presenters":198,"visual":199,"show":202,"duration":203,"radios":204,"audio_file":207,"rolls":208},"213970","Le thé peut grandement contribuer à la construction d'un monde meilleur","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=213970","LM-20791","3 mars 2022","2022-03-03T00:00:00+01:00","\u003Cp>Le thé est la seconde boisson la plus bue dans le monde après l’eau. Sa production est à 60% assurée par des petits, voire des très petits exploitants. Elle pourrait contribuer à réduire la pauvreté de manière durable s’ils reçoivent de l’aide technique, voire économique.\u003C\u002Fp>\r\n",[48],{"alt":200,"url":201,"url_carre":30,"copyright":11},"Cueillette du thé au Kenya","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FLe%20th%C3%A9%20peut%20grandement%20contribuer%20%C3%A0%20la%20construction%20d%27un%20monde%20meilleur.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"207216",[205],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":206,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-20791.mp3",{"podcast_not_roll":60},{"type":39,"id":210,"title":211,"alias":212,"digas":213,"published":214,"datetime":215,"description":216,"presenters":217,"visual":218,"show":220,"duration":221,"radios":222,"audio_file":225,"rolls":226},"211063","La filière de volaille de chair française est menacée","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=211063","LM-20318","24 février 2022","2022-02-24T00:00:00+01:00","\u003Cp>Revenons aujourd'hui sur nos volailles et notamment sur les importations qui reprennent fortement. Surtout en restauration hors-domicile, au risque de mettre à mal nos filières nationales de volaille de chair.\u003C\u002Fp>\r\n",[48],{"alt":211,"url":219,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002Fvolaille.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"323592",[223],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":224,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-20318.mp3",{"podcast_not_roll":60},{"type":39,"id":228,"title":229,"alias":230,"digas":231,"published":232,"datetime":233,"description":234,"presenters":235,"visual":236,"show":239,"duration":240,"radios":241,"audio_file":244,"rolls":245},"209107","Le plus grand salon de France est de retour","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=209107","LM-19989","17 février 2022","2022-02-17T00:00:00+01:00","\u003Cp>C’est un plaisir de savoir que le salon de l’agriculture se tiendra de nouveau cette année, du 26 Février au 6 Mars, après avoir été annulé l’an dernier.\u003C\u002Fp>\r\n",[48],{"alt":237,"url":238,"url_carre":30,"copyright":11},"Salon de l'Agriculture de Paris, du 26 février au 6 mars 2022","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002Fsalon-agriculture-paris-2022.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"233232",[242],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":243,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-19989.mp3",{"podcast_not_roll":60},{"type":39,"id":247,"title":248,"alias":249,"digas":250,"published":251,"datetime":252,"description":253,"presenters":254,"visual":255,"show":258,"duration":259,"radios":260,"audio_file":263,"rolls":264},"206407","\" Le cerveau cuisinier, petites leçons de neurogastronomie \" de Roland Salesse","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=206407","LM-19420","10 février 2022","2022-02-10T00:00:00+01:00","\u003Cp>L’assiette à penser a dégusté cette semaine l’ouvrage de Roland Salesse intitulé \" Le cerveau cuisinier, petites leçons de neurogastronomie \". Roland Salesse, ingénieur agronome et ancien directeur du laboratoire de Neurobiologie de l'olfaction au centre INRAE, qui dans ce nouveau livre nous explique les liens entre le cerveau et l'alimentation. Des explications claires et accessibles ! Bonne lecture !\u003C\u002Fp>\r\n",[48],{"alt":256,"url":257,"url_carre":30,"copyright":11},"\"Le cerveau cuisinier, petites leçons de neurogastronomie\" de Roland Salesse","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002Fle-cerveau-cuisinier-roland-salesse.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"270864",[261],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":262,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-19420.mp3",{"podcast_not_roll":60},{"type":39,"id":266,"title":267,"alias":268,"digas":269,"published":270,"datetime":271,"description":272,"presenters":273,"visual":274,"show":277,"duration":278,"radios":279,"audio_file":282,"rolls":283},"203656","Petite et grande histoire des légumes","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=203656","LM-19007","3 février 2022","2022-02-03T00:00:00+01:00","\u003Cp>Eric birlouez est un ingénieur agronome et un sociologue de l’alimentation. Il nous porpose un nouvel ouvrage intitulé petite et grande histoire des légumes dans la collection cahiers de science des éditions quae. Bonne lecture !\u003C\u002Fp>\r\n",[48],{"alt":275,"url":276,"url_carre":30,"copyright":11},"© iStock","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002Fpetite-grande-histoire-legumes.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"209952",[280],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":281,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-19007.mp3",{"podcast_not_roll":60},{"type":39,"id":285,"title":286,"alias":287,"digas":288,"published":289,"datetime":290,"description":291,"presenters":292,"visual":293,"show":296,"duration":297,"radios":298,"audio_file":301,"rolls":302},"200154","Notre cerveau influence le goût de ce que nous mangeons","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=200154","LM-18375","27 janvier 2022","2022-01-27T00:00:00+01:00","\u003Cp>La couleur de la tasse ou de l’assiette influence sensiblement notre perception de ce que nous mangeons et de ce que nous buvons. Pourquoi et comment, éléments de réponse avec Yanne Boloh.\u003C\u002Fp>\r\n",[48],{"alt":294,"url":295,"url_carre":30,"copyright":11},"L'influence du cerveau sur le goût des aliments © iStock","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002Fcerveau-influence-gout-nourriture.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"290568",[299],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":300,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-18375.mp3",{"podcast_not_roll":60},{"type":39,"id":304,"title":305,"alias":306,"digas":307,"published":308,"datetime":309,"description":310,"presenters":311,"visual":313,"show":316,"duration":317,"radios":318,"audio_file":321,"rolls":322},"197690","Le sommeil est dans l’assiette 2\u002F2","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=197690","LM-17967","20 janvier 2022","2022-01-20T00:00:00+01:00","\u003Cp>On continue de parler des relations entre sommeil et nutrition, cette semaine dans l'assiette à penser. Et notamment aujourd'hui avec les 8 recommandations de l’Institut National duSsommeil et de la Vigilance.\u003C\u002Fp>\r\n",[312],"Matthieu Goualard",{"alt":314,"url":315,"url_carre":30,"copyright":11},"Le sommeil est dans l’assiette © iStock","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002Fsommeil-assiette-2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"254688",[319],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":320,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-17967.mp3",{"podcast_not_roll":60},{"type":39,"id":324,"title":325,"alias":326,"digas":327,"published":328,"datetime":329,"description":330,"presenters":331,"visual":332,"show":335,"duration":336,"radios":337,"audio_file":340,"rolls":341},"192580","\" Si je vous dis : Vendredi soir idéal à quoi pensez-vous ? \"","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=192580","LM-17247","6 janvier 2022","2022-01-06T00:00:00+01:00","\u003Cp>Le vendredi soir idéal des français a été une fois de plus exploré par le CRÉDOC ( Le Centre de recherche pour l'étude et l'observation des conditions de vie ). Une enquête, où l'apéritif, les pizzas et les dîners en familles sont encore privilégiés. Mais quand est-il des autres activités privilégiés par les français le vendredi soir ? Éléments de réponse avec Yanne Boloh.\u003C\u002Fp>\r\n",[48],{"alt":333,"url":334,"url_carre":30,"copyright":11},"L'apéritif, en bonne place des vendredi soir idéal des Français, mais pas que... © iStock","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002Fvendredi-soir-ideal-pour-vous-aperitif.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"292848",[338],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":339,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-17247.mp3",{"podcast_not_roll":60},{"type":39,"id":343,"title":344,"alias":345,"digas":346,"published":347,"datetime":348,"description":349,"presenters":350,"visual":351,"show":352,"duration":353,"radios":354,"audio_file":357,"rolls":358},"188092","La révolution cétogène","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=188092","LM-16298","23 décembre 2021","2021-12-23T00:00:00+01:00","Le régime cétogène est de plus en plus souvent mentionné par les personnes atteintes de cancer ou d’inflammations chroniques mais il impose un changement radical de point de vue sur le gras qui devient la première source d’énergie en remplacement des glucides.",[48],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"281928",[355],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":356,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-16298.mp3",{"podcast_not_roll":60},{"type":39,"id":360,"title":361,"alias":362,"digas":363,"published":364,"datetime":365,"description":366,"presenters":367,"visual":368,"show":371,"duration":372,"radios":373,"audio_file":376,"rolls":377},"187089","Parlons vin","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=187089","LM-16165","16 décembre 2021","2021-12-16T00:00:00+01:00","\u003Cp>Les tendances de consommation à travers le monde ont été explorées par l’agence Sopexa. On y voit l’impact de la géopolitique avec les vins australiens à la peine en Chine et le développement de formats qui nous paraissent étranges comme le vin en cannette apprécié par les anglo-saxons.\u003C\u002Fp>\r\n",[48],{"alt":369,"url":370,"url_carre":30,"copyright":11},"Face à notre bouteille de vin, les pratiques de consommation se diversifient © iStock","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-12\u002Fparlons-vins.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"245352",[374],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":375,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF72\u002FLM-16165.mp3",{"podcast_not_roll":60},{"type":39,"id":379,"title":380,"alias":381,"digas":382,"published":383,"datetime":384,"description":385,"presenters":386,"visual":387,"show":388,"duration":389,"radios":390,"audio_file":393,"rolls":394},"184350","Quel avenir pour les protéines animales dans nos assiettes","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=184350","LM-15809","9 décembre 2021","2021-12-09T00:00:00+01:00","Les questions autour des protéines animales que nous mangerons dans quelques années sont au coeur de nombreux colloques en cette fin d’année. À Rennes 4 entreprises ont témoigné avec des innovations très différentes qui nous composent un avenir multiple et mixte.",[48],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"302232",[391],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":392,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc4fba00cca8a7009dde7e2a7147466d67534825a421e4ee34708e5f4e03686ca.mp3",{"podcast_not_roll":60},{"type":39,"id":396,"title":397,"alias":398,"digas":399,"published":400,"datetime":401,"description":402,"presenters":403,"visual":404,"show":405,"duration":406,"radios":407,"audio_file":410,"rolls":411},"180892","Préserver la biodiversité sauvage, mais aussi domestique","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=180892","LM-15469","2 décembre 2021","2021-12-02T00:00:00+01:00","La biodiversité doit être absolument préservée pour les générations futures et notre planète. De mieux en mieux connue par le grand public la biodiversité sauvage est essentielle, mais la biodiversité domestique contribue aussi à notre futur. D’où l’intérêt du magnifique ouvrage de Bernard Denis et Jean-Pierre Vaissaire qui vient de paraître aux éditions Delachaux et Niestlé \" Les races d’animaux domestiques en France \".",[48],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"207648",[408],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":409,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3890733eab8c19eb29f5420661d0efb3fc67af37544c131b7336bde0166c372b.mp3",{"podcast_not_roll":60},{"current_page":413,"total_items":414,"total_pages":415,"item_per_page":416},6,209,11,20,{"rows":37,"pager":412}]