The Hautes Etude du Goût: a gastronomy course carried out at Reims University, that provides a thorough knowledge on taste and arts of the table.
Combining historic, scientific and economic approaches to taste and gastronomy, the Hautes Etudes du Goût make students familiar with the various aspects of the world of gastronomy.
The course program revolves around three different approaches: Exact Sciences and Technology, Human and Social Sciences, and Economic and Legal Sciences. We also invite renowned experts to share their knowledge during lectures about taste and gastronomy: “Neurophysiology of taste”; “Economics of gastronomy; 'Food Law”; “History of table service in the 19th Century” and much more.
As a last step of the training for our students, the Hautes Etudes du Goût organize different pedagogical meals and workshops (about medieval gastronomy, wine and champagne food pairings, etc.), as well as a visit to the biggest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV).
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