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 Evolution of food consumption : what can an economic analysis teach us?
Pierre Combris, Director of Research with INRA
Food geography, a French specificity?
Gilles Fumey, Lecturer at the University of Paris IV-Sorbonne
 Gastronomy and table service in the 19th Century
Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines
Sociology and anthropology of food
Michaël Bruckert, researcher at the University of Paris IV-Sorbonne
Gastronomic speech and cultural identity
Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines
The psychology of taste : influence of education on children's food behaviour
Natalie Rigal, Lecturer at the University of Paris-X Nanterre
Sensorial communication and marketing
Caroline Dusautoir, Lecturer at Reims Management School
Bread
Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker
Medieval gastronomy
Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines
Wine and magical thinking
Frédéric Brochet, manager of a wine company, winemaker
 Wine, a cultural beverage
Raphaël Schirmer, Lecturer at the University of Bordeaux 3
The Gastronomic Meal of the French on the Representative List of the Intangible Cultural Heritage of Humanity (UNESCO)
Pierre Sanner, Director of the Mission Française du Patrimoine et des Cultures Alimentaires (French Commission for Food Heritage and Culture)
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