04 Dec 2012 In Guest lecturers

Hervé ThisHervé This, Physical chemist at INRA, is Director of the Molecular Gastronomy team, in the Laboratory of Chemistry, AgroParisTech, 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 .

03 Dec 2012 In Guest lecturers

Guy Chemla is professor of geography, urbanism and land use at the University of Paris-Sorbonne.

03 Dec 2012 In Guest lecturers

Frédéric Brochet is a Doctor in Enology. His doctoral thesis in Medical and Biological Sciences, with an option in enology and ampelology, focused on the "Cognitive aspects of tasting”.

03 Dec 2012 In Guest lecturers

Christian BarrereChristian Barrère is agrégé in economic sciences and director of the OMI research lab (trade organisations and institutions) and of the Masters Degree "Institutions, organisations, performances".

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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