04 Dec 2012 In Testimonials

Writer specialized in European gastronomy and passionate about French cheeses.

« I was looking for a program that would enrich my initial studies as a writer specialized in European gastronomy.

This course program greatly answered my initial expectations. I wanted to make the most of this new knowledge for my up-coming book.

The Hautes Etudes du Goût helped me to develop my sense of appreciation towards gastronomy.

The study of tastes and gastronomy linked to the various society schemes in which they reveal themselves are to me a very important aspect in order to increase my cultural knowledge.

The multi-disciplined program of Hautes Etudes du Goût has undoubtedly broadened the vision I have of taste specificities ».

Thesis: Non-pasteurized cheese in Japan: a promise of success in sensorial communication

04 Dec 2012 In Testimonials

Graduate in hospitality management, MBA in business strategy and e-commerce Food & wine author/photographer.

"Having worked in the restaurant business for many years, good food and quality products are long lasting passions of mine. It's difficult to explain why, after all it's just food - or is it?

When I heard about the Hautes Etudes du Goût program I was immediately filled with curiosity - what more could lie behind a good meal? I must admit, I did not expect to be blown away by the new revelations that I was being exposed to.

I feel that this program has given me a better understanding of the great world of flavours that we live in; how food and gastronomy reflects the evolution of our society, our individual behaviour, our economy and the human nature in general. This newly acquired knowledge has guided me through my career change into food and wine publishing. Thanks to many of the extraordinary people I met during the program I was able to launch my "Passionfood" culinary collection and my first signed book: Chefs & Champagne "à la carte".

In my opinion the Hautes Etudes du Goût multi-disciplined approach is not only pertinent but necessary for those who wish to develop a career in the food & wine industry's fast changing environment.

The course program is full of revelations which bring up new questions and give new ideas.

Unforgettable! Excellent organisation."

Thesis: Generation X: why is the wine industry ignoring young consumers?

04 Dec 2012 In Testimonials

Works for Marmiton.org, a website dedicated to cooking recipes

"I was able to learn very concrete things, which confirmed the opinion I had that the world of taste is much more complex than we imagine, involving many different disciplines.

Attending the course increased my desire to learn more on the subject.

What thrilled me the most was discovering all the connections linking taste with all the topics we have studied.
I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.

I am now able to perceive exactly what taste means from a much wider perspective and I try to share the way I see things with people I interact with.

The information I received here has helped me define my future projects”.

Thesis : 50 years of gastronomic menus in Reims (1880-1930)

In an article published on the Marmiton blog, Claire shares her HEG experience and celebrates its 10th year anniversary (article in French)

04 Dec 2012 In Guest lecturers

Hervé ThisHervé This, physical chemist, is Director of the International Center for Molecular Gastronomy team, at AgroParisTech-INRA, as well as Scientific Director of the "Food Science & Culture" Foundation (French Academy of Sciences).

04 Dec 2012 In Guest lecturers

Nathalie RigalNatalie Rigal is a senior lecturer at the University of Paris X – Nanterre. She is a specialist in developmental child psychology and in the child’s construction of taste preferences.

04 Dec 2012 In Guest lecturers

Hubert RichardHubert Richard holds a Food engineer diploma from E.N.S.I.A., Massy (France) in 1963.

04 Dec 2012 In Guest lecturers

Gérard Liger BelairGérard Liger-Belair is a Doctor of Applied Physico-chemistry on enology and professor at the University of Reims Champagne-Ardenne.

04 Dec 2012 In Guest lecturers

Bruno LauriouxBruno Laurioux is professor of medieval history and food history at the University François Rabelais (Tours, France).

04 Dec 2012 In Guest lecturers

JP de TonnacJean-Philippe de Tonnac is an essayist, editor and journalist. He was in charge of special editions for the Nouvel Observateur magazine for almost 10 years, and has published about twenty books. Today he works as an editor and continues his own research.

04 Dec 2012 In Guest lecturers

Pierre CombrisPierre Combris is an economist, he graduated from Essec (Ecole Supérieure des Sciences Economiques et Commerciales) and Paris IX Dauphine University .

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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