International and interdisciplinary symposium

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Sorbonne Universities

October 14-16th 2015

Paris, France
Program updated the october 12th


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

This conference is supported by the Sorbonne Universities and the National Museum of Natural History


Organizing committee

Esther Katz (IRD / National Museum of Natural History, Paris, France)
Christophe Lavelle (CNRS / National Museum of Natural History, Paris, France)

Scientific committee

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)

Administrative assistance

Murielle Honoré (IRD / National Museum of Natural History, Paris, France)


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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Updated 12/10/2015