The University of Reims organizes a comprehensive course for professional students and provides in-depth knowledge of taste and gastronomy.
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.
We invite experts who provide students with various lectures on gastronomy and taste : “Evolution of food consumption”; “History of cuisine and gastronomy in the XIXth Century”; “Food, culture and society”; “Terroir effect on cheese production””, etc. Our program is based on Exact Sciences and Technology, Human and Social Sciences, and Economic and Legal Sciences.
To round off the training of our students, the Hautes Etudes du Goût set up pedagogical meals and workshops (about associations of food with wines; medieval gastronomy, etc.), as well as a guided tour of the most famous French professional food market: the Rungis International Market.
Related searches: Medieval gastronomy, Molecular gastronomy, History of cuisine