12 Dec 2012 In Human and Social Sciences

  How decoration, the operation of a restaurant or food trends can influence tableware. Sylvie Amar, designer.

12 Dec 2012 In Human and Social Sciences

  Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines

12 Dec 2012 In Human and Social Sciences

  Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline

Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble.

  Pr. Joël Doré, research director with INRA (French National Institute for Agricultural Research)

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”.

Frédéric Brochet is the founder of the wine estate Ampelidae.

Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma), followed by some chemical aspects : aroma in terms of mixtures of odorous molecules, classical extracts (essential oils and oleoresins), the formation of these odorous molecules and the notion of the odor detection threshold.

Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. In other words, molecular gastronomy also looks at the table arts from a physicochemical angle: cutlery, plates, table cloth, interaction between beverages and dishes, etc.

1 A Medieval dinner
Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School

2 Wine and food pairing dinner
Jacques Puisais - Institut Français du Goût

3 Champagne and food pairing dinner
Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association)

4 Tasting Workshop
organized by G.H. MUMM Champagne:

  • Tasting of vins clairs and reserve wines
  • Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses

5 Culinary demonstrations with Le Cordon Bleu Chefs

  • Nouvelle, nouvelle cuisine: lecture by Christophe Lavelle, research scientist at the French National Centre for Scientific Research (CNRS), with a culinary demonstration by Guillaume Siegler, Chef instructor, Le Cordon Bleu Paris

6 A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV)

11 Dec 2012 In Human and Social Sciences

  Pierre Combris, Director of Research with INRA

 

Trends in food consumption: economic and social factors.


This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets.

After presenting the increasing diversity of consumption behaviors, this class focuses on food borne public health problems, which now confront most countries in the world, whatever their stage of development.

 

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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