Different existing schools may already teach separate courses on technologies related to food, physiology and nutrition, and the history of taste or cooking, but no school has ever adopted our unique multidisciplinary approach to taste and gastronomy.
Hautes Etudes du Goût (‘Higher Studies of Taste’) has opted for a three-pronged approach to food and drink: historic, scientific and economic, linking the environment in which food cultures emerge and evolve, with the production and consumption of food and drink, from small-scale and industrial processing techniques to culinary transformations, presentation and tasting, all aimed at imparting a greater understanding and appreciation of taste in its widest cultural, scientific and gastronomic sense.
Hautes Etudes du Goût combines the social scientific with the sensorial that draws on existing knowledge about taste and gastronomy in order to more fully inform participants, broaden their understanding, and in doing so, increase the pleasure derived from taste.
The aims of our program are to:
- Acquire a deeper knowledge and a global vision of the complex world of gastronomy and the arts of the table,
- Combine knowledge to present the latest studies on taste, gastronomy and the arts of the table,
- Emphasize the range of disciplinary understanding linked to taste,
- Introduce an innovative perspective that will positively influence a student's professional aspirations within the current, global context of gastronomy and the opportunities this growing field now represents.