Evolution of food consumption: what can economic analysis teach us?

Food geography, a French specificity ?

How to produce products of quality? One thinks proper selection by the men who domesticated plants would be sufficient. One also thinks that the food industry has contributed to create production chains that helped controlling this production. One was not wrong. But all this would be nothing without the imagination inspired by geography. For products as well as for meals and cooking. Indeed distance creates exoticism, with positive connotation. And in all times, including ours, the eaters we are enjoy putting the whole world on our tables. And it is why our meals are “Eucharistic”.

History of cuisine and gastronomy in the XIXth Century

Class by Alain Drouard.

Food, culture and society

- The relationship between food, cuisine, gastronomy and simple societies (family, microgroups) and complex ones (nations, macrogroups), while also studying the relationship between consumption models and cultural and religious identities. - Rituals, distinctions and social transformations derived from the pleasure of food.  - Food consumption in today's society (globalisation, world food, ethnic cuisines, multiple identities). - Evolution of the consumption of various foodstuff and forecast. - Sociology et the transformation of taste.

Wine as a cultural beverage Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and “terroir” of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. It is carried by France and propagated in the world thanks to the International Organisation of Vine and Wine (OIV). AOC allow to patrimonialise know-how, but especially to guarantee the viability of a myriad of wineries, and further, dense and alive countrysides. This model is threatened by the globalization. The psychology of taste : influence of education on children's food behaviour Class by Natalie Rigal. Sensorial communication 1 - Marketers facing a dilemma             2 - The "sensorial", a new hope                      3 - Emotions, a primitive and original language re-discovered 4 - Olfaction, the rehabilitation of a sense                                          Wine and magical thinking  Class by Frédéric Brochet. Medieval gastronomy  Class by Bruno Laurioux. Symbolical and sociological aspects of bread   The Neolithic Revolution, which was the first establishment of certain groups who transitioned from bands of prehistoric hunter-gatherers to communities of agricultural, marked the beginning of a fruitful and powerful meditation on the grain. The grain is not directly edible: it must undergo a double death (sowing and grinding) to acquire the status of food. The bread through all its incarnations (roasted cereal grains, porridge, cake, filo, flat bread, leavened bread) perfectly reflects this metamorphosis. The Gospel passage, "Unless a grain of wheat falls into the earth and dies, it remains just a single grain; but if it dies, it bears much fruit." (John 12, 24), sums up a certain number of insights shared by all major societies of the late Neolithic and antiquity eras, from Sumer to Rome before and after conversion of the empire to Christianity. This contemplation of the grain that must die to give a lot of grain, invites us to question how this transformation has been understood differently from the first domestication of cereals (mainly einkorn, durum and barley). An extraordinary symbolic controversy reveals itself around the principle stages of baking in the broadest sense (sowing, harvesting, milling, fermentation, mixing, cooking) that we intend to report and ask questions. The controversy within Christianity, between the choice of unleavened bread (the host of Catholics) and leavened bread (the wafers of Orthodox) is the translation of these very rich conversations as bread and its symbolism have generated from Sumer to the present. The manner in which the Judeo-Christian tradition has placed the bread on the altar has obviously helped to improve their status in the West and is unique and interwoven tightly within the specific matter of food (i.e., how to ensure that the people do not go hungry and do not revolt) with that of power and legitimacy. Taste as a reflexive activity Class by Antoine Hennion. The concept of food quality  Class by Xavier Leverve.