With Hautes Etudes du Goût, students can acquire useful knowledge and an understanding of taste, gastronomy 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.
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 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.
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