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Evolution of food consumption : what can economic analysis teach us?
Pierre Combris, Director of Research with INRA
Cultural geography of wines
Jean-Robert Pitte, Professor at the University of Paris IV-Sorbonne
Does terroir produce quality products?
Gilles Fumey, Lecturer at the University of Paris IV-Sorbonne
History of cuisine and gastronomy in the 19th Century
Patrick Rambourg, Lecturer in food history at the University of Paris VII
Food, culture and society
Claude Fischler, Director of Research with CNRS and co-director of the Centre d'Etudes Transdisciplinaires - Sociologie, Anthropologie, Histoire (CETSAH)
The psychology of taste : children and food preferences
Natalie Rigal, Lecturer at the University of Paris-X Nanterre
Sensorial communication
Caroline Dusautoir, Lecturer at Reims Management School
History of tableware and table behaviours and habits
Patrick Rambourg, Lecturer in food history at the University of Paris VII
Champagne in the 18th Century: historical, aesthetic, literary and philisophical aspects
Anne-Marie Royer-Pantin, author
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
Editorial line and column choices in a culinary magazine
Guillaume Crouzet, journalist
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