We propose to bring together researchers from all fields around the core theme of cooking in order to collectively understand the construction process of food heritage. Specific combinations of ingredients and techniques, from daily, festive or professional cooking, allow achieving textures, flavors, aromas and aesthetics peculiar to a social or cultural group. We wish to combine different approaches to reach this global awareness. We will engage physicists, chemists and biologists, who work on ingredients, their origins, their properties, their processing, their impact on physiology and health, along with anthropologists, sociologists, geographers, historians, archaeologists who work on terroir, food processing techniques, old and modern recipe books, consumption patterns, representations, cultural expressions, identity and, of course, heritage.
A flyer of the conference can be found here: Flyer
Esther Katz (IRD / National Museum of Natural History, Paris, France)
Christophe Lavelle (CNRS / National Museum of Natural History, Paris, France)
Guy Chemla (University Paris 4)
Renaud Debailly (University Paris 4)
Charles-Edouard de Suremain ((IRD / National Museum of Natural History)
Dominique Fournier (CNRS / National Museum of Natural History)
Jean-Pierre Grill (University Paris 6)
Vincent Maréchal (University Paris 6)
Vincent Moriniaux (University Paris 4)
Emilien Schultz (University Paris 4)
Murielle Honoré (IRD / National Museum of Natural History, Paris, France)
An updated (the 12-10-2015) version of the program can be found hereThe communications of the symposium ordered by name:
The conference and social events will be held in the 5th arrondissement of Paris, between MNHN, UPMC and Sorbonne University (see map below; all locations are at walking distances).
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