[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture-et-societe\u002Flassiette-a-penser-{\"page\":8}":3,"episodes-by-show-6680-8":363},{"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":358},"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",[],[38,58,75,91,107,124,141,158,174,189,205,220,235,251,266,281,296,311,327,343],{"type":39,"id":40,"title":41,"alias":42,"digas":43,"published":44,"datetime":45,"description":46,"visual":47,"show":49,"duration":51,"radios":52,"audio_file":55,"rolls":56},"episode","77967","Le guide des tomates","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=77967","LM-6421","15 juin 2021","2021-06-15T18:37:00+02:00","Plongeons nous dans l’univers goûteux des tomates avec \" Le guide des tomates \" de Pascal Antigny, un livre paru chez Delachaux et Niestlé.",{"alt":11,"url":48,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-07\u002Fle-guide-des-tomates.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},"ASSIETTE","300000",[53],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":54,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5757ad4c719197c47ee6da45be2e355b7dda401944e2d8d02be8e41f68c2ee56.mp3",{"podcast_not_roll":57},false,{"type":39,"id":59,"title":60,"alias":61,"digas":62,"published":63,"datetime":64,"description":65,"visual":66,"show":69,"duration":51,"radios":70,"audio_file":73,"rolls":74},"1670","La filière laitière s’inquiète de la loi contre le plastique à usage unique","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=1670","LM-5860","8 juin 2021","2021-06-08T18:37:00+02:00","Le lait a été plébiscité par les français qui ont repris le temps de faire des petits déjeuners durant la crise sanitaire sans oublier la redécouverte du fait maison. 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Les explications de Yanne Boloh.",{"alt":197,"url":198,"url_carre":30,"copyright":11},"Num Alim, plateforme numérique de l'alimentation","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fnum-alim-plateforme-numerique-alimentation.png.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[201],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":202,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F48054046d5ef4f07c47148698c22f06e80671ed32b955f1468b10bcb7bbaa59e.mp3",{"podcast_not_roll":57},{"type":39,"id":206,"title":207,"alias":208,"published":209,"datetime":210,"description":211,"visual":212,"show":214,"duration":51,"radios":215,"audio_file":218,"rolls":219},"20212","Les dates limites de consommation","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=20212","6 avril 2021","2021-04-06T18:37:00+02:00","Une enquête récente de l’agence de sécurité des aliments britannique nous permet de revenir sur les dates limites de consommation.",{"alt":11,"url":213,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fdate_limite_de_consommation.png.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[216],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":217,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe4becacd106dd87f4707a1c33826879ea20deadec02575e97cf670437df3a482.mp3",{"podcast_not_roll":57},{"type":39,"id":221,"title":222,"alias":223,"published":224,"datetime":225,"description":226,"visual":227,"show":229,"duration":51,"radios":230,"audio_file":233,"rolls":234},"23267","Comment notre régime alimentaire affecte-t-il notre santé mentale","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=23267","23 mars 2021","2021-03-23T18:37:00+01:00","L’alimentation peut aider à prevenir la dépression et en soulager les symptômes comme l’explique la journaliste Priscille Tremblais dans un article récent publié par le site lanutrition.fr",{"alt":11,"url":228,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Falimentation_et_cerveau.jpeg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[231],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":232,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Feab82d615cfc895218554e92a46ad956dc1aad89268a5ff9d7e02a8b32868392.mp3",{"podcast_not_roll":57},{"type":39,"id":236,"title":237,"alias":238,"published":239,"datetime":240,"description":241,"visual":242,"show":245,"duration":51,"radios":246,"audio_file":249,"rolls":250},"25177","Le sorgho, une céréale innovante","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=25177","16 mars 2021","2021-03-16T18:37:00+01:00","Le sorgho est la 5ème céréale cultivée dans le monde après le maïs le blé, le riz et l'orge. Outres ses usages pour l’élevage et pour la production de bière sans gluten, le sorgho propose des formes innovantes pour les assiettes françaises comme le pop sorgho.",{"alt":243,"url":244,"url_carre":30,"copyright":11},"iStock - Sorgho","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fsorgho-cereale-sans-gluten.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[247],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":248,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F02a69b6209c7b5bbdc450cd1d69aaaa68d6eb949aadb4deff01d257b37b571a2.mp3",{"podcast_not_roll":57},{"type":39,"id":252,"title":253,"alias":254,"published":255,"datetime":256,"description":257,"visual":258,"show":260,"duration":51,"radios":261,"audio_file":264,"rolls":265},"27035","L'astringence, une sensation de crispation des muqueuses encore trop méconnue","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=27035","9 mars 2021","2021-03-09T18:37:00+01:00","Mieux connaître ce qui provoque la sensation d’astringence provoquée par les tanins des végétaux : Voici ce que proposent des chercheurs français pour améliorer le plaisir de consommer non seulement du chocolat noir ou du vin rouge mais bien plus de protéines végétales.",{"alt":11,"url":259,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Flastringence_une_sensation_de_crispation_des_muqueuses_encore_trop_meconnue.jpeg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[262],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":263,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F669954a51673385912aab7fa80191d796cac57f56dc3dd425d9651dc881abf62.mp3",{"podcast_not_roll":57},{"type":39,"id":267,"title":268,"alias":269,"published":270,"datetime":271,"description":272,"visual":273,"show":275,"duration":51,"radios":276,"audio_file":279,"rolls":280},"28919","Retour sur nos changements d'habitudes alimentaires liées à la pandémie","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=28919","2 mars 2021","2021-03-02T18:37:00+01:00","La relation entre la Covid et l’alimentation fait l’objet de la lettre de février 2021 d’Aprifel, l’interprofession des fruits et légumes. Retour sur les changements qu'implique la pandémie de la Covid 19 sur nos habitudes alimentaires, avec Yanne Boloh qui s'est penché pour nous sur cette lettre d'information.",{"alt":11,"url":274,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Faprifel.png.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[277],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":278,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdb326cdacf99307b9164126c07dd1e2135094fb64313652a3377386b3e14d3fd.mp3",{"podcast_not_roll":57},{"type":39,"id":282,"title":283,"alias":284,"published":285,"datetime":286,"description":287,"visual":288,"show":290,"duration":51,"radios":291,"audio_file":294,"rolls":295},"29997","SOS Protein : Améliorer l’autonomie protéique des élevages de l'Ouest","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=29997","23 février 2021","2021-02-23T18:37:00+01:00","La mise en commun des moyens de la recherche aux acteurs économiques permet d’aller plus vite, comme c’est le cas avec sos protein un projet démarré dès 2016 en Bretagne et Pays de la Loire.",{"alt":11,"url":289,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Flogo-sos-protein.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[292],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":293,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F9357891f7657cad3126389d12979fdae93a0d86ad00fed4cec9601273a7fba2b.mp3",{"podcast_not_roll":57},{"type":39,"id":297,"title":298,"alias":299,"published":300,"datetime":301,"description":302,"visual":303,"show":305,"duration":51,"radios":306,"audio_file":309,"rolls":310},"31727","Quels sont les écosystèmes les plus efficaces ?","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=31727","16 février 2021","2021-02-16T18:37:00+01:00","Quand les théories économiques permettent aux chercheurs de l’INRAE et du CNRS de déterminer quels sont les écosystèmes les plus efficaces. ",{"alt":67,"url":304,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fecosysteme.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[307],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":308,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb69f9c5cc1ffd6f3936b66d77e0458f45ad9682f62ab4fe1814be19d924724a8.mp3",{"podcast_not_roll":57},{"type":39,"id":312,"title":313,"alias":314,"published":315,"datetime":316,"description":317,"visual":318,"show":321,"duration":51,"radios":322,"audio_file":325,"rolls":326},"33377","Le champignon, un aliment aux vertus insoupçonnées","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=33377","9 février 2021","2021-02-09T18:37:00+01:00","Cette semaine creusons les champignons, ou plutôt les opportunités qu’ils nous proposent dans nos assiettes et jusque dans l’isolation de nos maisons.",{"alt":319,"url":320,"url_carre":30,"copyright":11},"Pixabay","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fchampignons-bon-pour-la-sante.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[323],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":324,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F361fa9f953f1090ae19a49df745cc3fd5eb59ec15f8ce5c8554cb02fa113bae2.mp3",{"podcast_not_roll":57},{"type":39,"id":328,"title":329,"alias":330,"published":331,"datetime":332,"description":333,"visual":334,"show":337,"duration":51,"radios":338,"audio_file":341,"rolls":342},"35000","Les produits locaux ont le vent en poupe et le soutien du gouvernement","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=35000","2 février 2021","2021-02-02T18:37:00+01:00","Les produits locaux ont la faveur des consommateurs, notamment depuis le premier confinement. Les producteurs, soutenus par le gouvernement, sont plus accessibles grâce à internet.",{"alt":335,"url":336,"url_carre":30,"copyright":11},"Logo locavor.fr","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fles_produits_locaux_ont_le_vent_en_poupe_et_le_soutien_du_gouvernement.png.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[339],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":340,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2fb8d30c79d0e751587558947f16e2d86358bec7334ec14ed80a88038eca4b75.mp3",{"podcast_not_roll":57},{"type":39,"id":344,"title":345,"alias":346,"published":347,"datetime":348,"description":349,"visual":350,"show":352,"duration":51,"radios":353,"audio_file":356,"rolls":357},"36627","Les Français ont renforcé leurs achats de légumes en conserve et surgelés","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=36627","26 janvier 2021","2021-01-26T18:37:00+01:00","Les Français ont renforcé leurs achats de légumes en conserve et surgelés l’an dernier et annoncent vouloir poursuivre cette orientation. La production française est organisée pour beaucoup par contractualisation entre les cultivateurs et les transformateurs. Ces derniers ont pu réorienter une partie des productions destinées à la restauration hors domicile, toujours fermée, mais l’ajustement n’est pas toujours très simple. Toutefois, l’interprofession Unilet assure que la filière va tenir bon.",{"alt":319,"url":351,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fles_francais_ont_renforce_leurs_achats_de_legumes_en_conserve_et_surgeles.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":50},[354],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":355,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff8f75bafb984aa8dc3e1e268503568c5f1504ee38c557ff68baa1d471dd401a2.mp3",{"podcast_not_roll":57},{"current_page":359,"total_items":360,"total_pages":361,"item_per_page":362},8,209,11,20,{"rows":37,"pager":358}]