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.
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 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 food and drink, Food and wine, Food culture