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.
The Hautes Etudes du Goût aim at combining a humanistic understanding with a sensorial approach, offering the entire body of existing knowledge about taste and 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.
To complete the theoretical part of the training, the Hautes Etudes du Goût organize pedagogical meals and workshops, to make you understand the complex associations between food and wine or champagne A guided visit by night of the Rungis International Market is also part of the curriculum.
Related searches: French gastronomy, Molecular gastronomy cooking, School of gastronomy