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In the News

The Crying Laughing Cow

She’s been an ingénue of the dairy aisle since 1921, when a well-placed ad campaign ingrained her laughing muzzle and sassy earrings all over our collective imagination, synonymous with the wholesome protein-packed cheesy goodness of childhood. Until September 7, 2016, when her “healthy” status was toppled, once and for all. … More

Microbes & bacteria: the culinary revolution 2.0

In 2015, Rob Rhinehart, 26, software engineer and founder of the startup company Soylent, have been nominated by Inc. Magazine in their 2015 “best and brightest young entrepreneurs” list.  Since 2013, his company markets Soylent, a beverage in the form of a powder to be mixed with water, and intended … More

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  • Lab News

    Food and Utopia: transforming gastronomy to build a better world

    04-10-2017, 17h : ISCC, 20 rue Berbier-du-Mets, Paris

    Toute la chimie qu’il faut savoir pour devenir un chef !

    20-10-2017, ISCC - 20 rue Berbier-du-Mets, Paris

    Anxious Appetites: food and consumer culture

    13-12-2017, 17h : ISCC, 20 rue Berbier-du-Mets, Paris

    Food 2.0 LAB – Research Projects

    Food Traditions and Culinary Practices

    15 Nov 2016

    Food tradition and heritage (patrimoine in French) is forged through the combination of products and practices which emerge given specific technical, ecological, economic, social and cultural constraints.

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    The Taste of Coffee: health, sociability and cultures of consumption amongst the new middle classes of South Korea, China and Japan

    15 Nov 2016

    The recent rapid growth in coffee consumption in Asia (especially in China and South Korea) is evidence of the profound changes taking place in Asian societies that are faced with the globalisation of the economy, of medicine, of representations of the body, and of lifestyle in general.
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    Food Atlas

    15 Nov 2016

    Where does our food and drink come from? Which communities and which landscapes are these products connected to? Why do people eat spicy things in one place and fermented things in another? Why do people eat standing up here and sitting down there? When did people begin producing cereal crops? Why have fruit and vegetables crossed the Atlantic?

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    What impact will changing ideas of health and well-being have on the way we eat?

    19 Sep 2016

    Recent discoveries in genetics have both challenged how we understand nutrition and changed our perception of different food cultures. They even challenge the idea of health itself…

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    Publications

    Food Cultures and Territories : Anthropology of Food (latest issue)

    “Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and geographers have … More

    The Omnivorous Mind : Our Evolving Relationship with Food

    In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage.  We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our … More

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