With Hautes Etudes du Goût, students can acquire useful knowledge and an understanding of taste, gastronomy and arts of the table.
Combining historic, scientific and economic approaches to taste and gastronomy, the Hautes Etudes du Goût make students familiar with the various aspects of the world of 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 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.
Related searches: Food and wine pairings, Studies on taste, Claude Fischler