Course Program

Gastronomy in the framework of taste goods - an economic analysis

  Christian Barrère, Professor at the University of Reims Champagne-Ardenne

How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite?
How do you explain the increasing price difference between standardized cuisine and luxury cuisine?
Which economic models in the restaurant business are developing?
What does it mean to produce creative cuisine in gastronomy? What gastronomy market segments are developing?
Which economic analysis of gastronomy can be made as mass markets and luxury markets develop?

The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

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

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