Institute of Advanced Studies in Taste, Gastronomy and the Arts of the Table
Study Program > Course program

 

The course program is built according to a three-pronged approach:

Exact Sciences and Technology
Human and Social Sciences
Economic and Legal Sciences 

In addition, there are:
Pedagogical meals and workshops
A guided visit by night of Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV)



A glimpse at the 2010 program:

 

 


 

 Comparative biology of food and anthropology of taste
Patrick Pasquet, Director of Research at CNRS, Eco-anthropology and Ethnobiology

 Molecular gastronomy
Hervé This, Physicochemist with INRA – Collège de France


 
Aroma chemistry in molecular cuisine
Hubert Richard, Professor Emeritus in natural substances' chemistry, ENSIA

 Neurophysiology of taste: cognitive aspects of sensoriality
Patrick MacLeod, President of the Institut Français du Goût


An example of a real terroir effect: the case of cheese
Jean-Baptiste Coulon, Director of Research with INRA


Chocolate: history, production, nutritional aspects and crus tasting
Hervé Robert and Katherine Khodorowski


 Chemical products and food: are consumers' concerns justified?
Jean-Pierre Cravedi, Director of Research with INRA


 Culinary workshop (to be confirmed)
With Le Cordon Bleu chefs


 The future of food packaging
Jacques Dumonceau, Professor Emeritus, University of Reims Champagne-Ardenne and Joaquin Orozco,  packaging expert


Focus on bubble dynamics in Champagne wines
Gérard Liger-Belair, Professor at the University of Reims Champagne-Ardenne

(...) more details

 

Human and Social Sciences

 

 Evolution of food consumption : what can economic analysis teach us?
Pierre Combris, Director of Research with INRA


 
Food geography, a French specificity
Gilles Fumey, Lecturer at the University of Paris IV-Sorbonne

 History of cuisine and gastronomy in the XIXth Century
Alain Drouard, Director of Research with CNRS


 
Food, culture and society
Claude Fischler, Director of Research with CNRS and co-director of the Centre d'Etudes Transdisciplinaires - Sociologie, Anthropologie, Histoire (CETSAH)

 Taste as a reflexive activity
Antoine Hennion, sociologist, Director of Research at the Center for the Sociology of Innovation 


 
The psychology of taste : influence of education on children's food behaviour
Natalie Rigal, Lecturer at the University of Paris-X Nanterre


 
Sensorial communication
Caroline Dusautoir, Lecturer at Reims Management School

 History of table service in the 19th Century
Bénédicte Rolland-Villemot, curator at the national museum of Château de Compiègne


 
Wine and magical thinking
Frédéric Brochet, manager of a wine company, winemaker


 
Medieval gastronomy
Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin


 The concept of food quality
Xavier Leverve,  scientific director at INRA (human nutrition and food safety)


 Symbolical and sociological aspects of Bread
      (lecturer to be confirmed)


(...) more details

 

Economic and Legal Sciences


 Evolutions and new trends in the arts of the table sector
(Lecturer to be confirmed)


 
Economics of gastronomy
Véronique Chossat, Lecturer at the University of Reims Champagne-Ardenne


 
Law, food and gastronomy: the French legal exception
Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud


 The AOC, an evolutive notion

     The exemplary case of Camembert cheese, a French myth
Pierre Boisard, sociologist and Jean-Paul Branlard, Lecturer of Food Law at the University of Paris-Sud


(...) more details


 

Medieval dinner

Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team of Ecole Grégoire Ferrandi

Molecular cooking dinner : can chemistry help improve the art of cooking? 
 Hervé This, with the team of Le Cordon Bleu


Wine and food pairings dinner

Jacques Puisais - Institut Français du Goût

Champagne and food pairings dinner
Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association)

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The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program.
  • Institute of Advanced Studies in Taste, Gastronomy and the Arts of the Table BP 183 51686 REIMS cedex 2 - FRANCE