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.
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.
Related searches: School of gastronomy, Champagne and food pairings, Food and wine paring