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 offer a global approach to foods and beverages. We use a three-pronged historic, scientific and economic view to allow our students to become experts in the field of gastronomy.
The course program follows a three-pronged approach:
We offer various classes, given by experts, including “The psychology of taste”; “Comparative biology of food and anthropology of taste”; “Molecular gastronomy” (by Hervé This); “Sensorial marketing”
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: Knowledge about food, Molecular cuisine, Culinary workshop