Course Program

Lecture by Pierre Combris, economist, former research director at INRA
Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? How do you explain the increasing price difference between…

The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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