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 Evolution of food consumption: what can economic analysis teach us?
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Trends in food consumption: economic and social determinants
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This lecture is about trends in food consumption in France and the world during the last fifty years. It shows how price and income trends explain the deep changes that have transformed the diet.
After a presentation of the increasing heterogeneity in consumption behaviors, this lecture insists on food borne public health problems, which now confront most countries in the world, whatever their stage of development.
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| Cultural geography of wines |
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| Does terroir produce quality ? |
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Products of quality, geographical products
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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”.
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| From Antonin Carême to Auguste Escoffier: cuisine and table service in the 19th century |
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Class by Patrick Rambourg.
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| Food, culture and society |
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- 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.
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| The psychology of taste : children and food preferences |
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| Sensorial communication |
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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
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| Wine and magical thinking |
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Class by Frédéric Brochet.
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| Medieval gastronomy |
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| History of tableware and table behaviours and habits |
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Class by Patrick Rambourg
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| Editorial line and column choices in a culinary magazine |
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Class by Guillaume Crouzet.
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 Champagne in the XVIIIth Century |
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What was champagne like in its early days, in the society it was born, a society that what so fond of it?
The fields of exploration are quite rich:
- history: dom Pérignon, between legend and history. The first experiments, the first bottlings, the fisrt shippings;
- enology: taste, colour, what were the preferences at the time? The words of champagne;
- aesthetics: the Régence spirit, fine living and the art of drinking champagne, table manners, the first paintings representing champagne;
- literature: references to the numerous authors who praised champagne in the XVIIIth century, from Saint-Evremond to Casanova;
- philosophy: Voltaire, Diderot, Rousseau and champagne. Taste seen by philosophers of the time.
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