Guest lecturers

Denis Saillard

 

 

 

 

Historian Denis Saillard is a fully certified professor with a PhD in contemporary history. In 2000, he began working for the Centre d’histoire culturelle des sociétés contemporaines (CHCSC) (Centre for the cultural history of contemporary societies) at the University of Versailles/Saint-Quentin (UVSQ, today part of Paris Saclay), specializing in the cultural history of gastronomy. This field of research includes the representations of social practices linked to food. In Gastronomie et histoire culturelle, (Gastronomy and cultural history), published in 2011 by l’Institut d’histoire culturelle européénne (IHCE) (the European Institute of Cultural History), Denis Saillard presented the issues related to the subject, and the progress made.

He has co-directed two international conferences. The first, in Paris in 2005, Gastronomie et identité culturelle française. Discours et représentations (XIXe-XXIe siècles) (Discussions and representations: Gastronomy and French cultural identity (19th – 21st centuries)), in which the specific link between France and gastronomy, and the steps and components which construct it, were brought into question. The second in Bakou, in 2010: Le Goût des autres. De l’expérience de l’altérité gastronomique à l’appropriation (Europe, XVIIIe –XXIe siècles) (The Taste of others. From experiencing gastronomic otherness to appropriation (Europe, 18th –21st centuries)); in which Denis Saillard presented a study on the former Yugoslavia. The analysis of the processes behind food migration is the main subject of several of his articles which have appeared in academic publications, and catalogues for exhibitions such as the Universal Exhibition in Milan in 2015.

For the past four years, he has hosted a research seminar for the CHCSC entitled “Médias et médiations de la gastronomie” (“Gastronomy media and mediations”), which involves researchers in any fields linked to food and from all countries. A publication of the initial findings, A Table, Le Temps des Médias n° 24 (Dinner Time, A Time for Media n° 24), came out in 2015. Half of the sessions take place at the Bibliothèque historique de la Ville de Paris (BhVP) (Historical Library of the City of Paris). The remainder take place at an organization (museum, library, etc.), which is home to heritage collections, or a gastronomic venue (The King’s Vegetable Garden in Versailles, the former Port-Royal abbey, Montreuil’s peach orchards etc). The aim is to analyse the many types of gastronomic dialogue.

Denis Saillard also gives numerous conferences every year, in France and abroad: Canada, the United Kingdom, Italy, Germany, Belgium, Estonia, Romania, etc.

Latest publications :

Gastronomie et histoire culturelle, Lunéville, Institut d’histoire culturelle européenne Bronislaw Geremek (IHCE), coll. « Essais européens », 2011, 42 p.

Gastronomie et identité culturelle française. Discours et représentations (XIXe-XXIe siècles), dir. avec Françoise Hache-Bissette, colloque de l’Université de Versailles Saint-Quentin-en-Yvelines, Paris, Nouveau Monde éditions, 2007, 2e éd. 2009, 475 p.

Le Goût des autres. De l’expérience de l’altérité gastronomique à l’appropriation (Europe, XVIIIe –XXIe siècles), dir. avec Didier Francfort, Université de la Caspienne, Université Nancy 2, Université de Versailles St-Quentin ; Bakou (Azerbaïdjan), 19 et 20 octobre 2010. (à paraître)

« L’artification du culinaire par les expositions (1851-1939)», Sociétés et représentations, vol. 34, automne 2012.

« Nourritures et territoires en Europe. La gastronomie comme frontière culturelle », Eurolimes, Journal of the Institute for Euroregional Studies, n°9, 2010, pp. 127-139.

« La cuisine des colonies à la moulinette des habitudes nationales / Cuisine inspired from the colonies », Gusto, n°2 « Les influences de l’ailleurs », printemps 2007, pp. 22-26.

« Vin et gastronomie : identifications culturelles », Rencontres du Clos-Vougeot 2010, Des hommes et du vin : le vin patrimoine et marqueur d’identité culturelle, Dijon, Centre Georges Chevrier, 2011, pp. 157-168.

« Turin et le Piémont, l’invention d’un haut lieu gastronomique », in Julia Csergo et Jean-Pierre Lemasson (dir.), L’invention des capitales et des régions gourmandes, Paris, Autrement, 2008, pp. 220-232.

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

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