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 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”
As a last step of the training for our students, the Hautes Etudes du Goût organize different pedagogical meals and workshops (about medieval gastronomy, wine and champagne food pairings, etc.), as well as a visit to the biggest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV).
Related searches: Molecular cooking, Food and wine pairings, Culinary knowledge