“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
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.
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? … More
Le mercredi 7 décembre à 17h – ISCC (CNRS) – A l’occasion de la parution du livre L’Alimentation Demain (CNRS Éditions), le Food 2.0 Lab présente avec cet ouvrage les enjeux de la recherche sur le futur de l’alimentation. Non pas seulement des “innovations” mais des réflexions de fond sur … More
Tuesday 24 January 2017 at 5pm : ISCC (20 rue Berbier-du-Mets 75013 Paris Métro 7 Les Gobelins) Anglo-American geographers are developing the concept of “foodscapes” in order to place food at the center of urban life. By conceptualizing the emergent, social, relational, and political nature of food, we see how … More
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
Institutions Partenaires
Figure fondatrice de l’histoire de l’art allemande, Carl Friedrich von Rumohr (1785-1843) est non moins connu pour être l’auteur de l’Esprit de l’art culinaire, traité de gastronomie édité en 1822 à une époque où la cuisine et l’alimentation ne suscitaient dans les pays de langue allemande qu’un maigre intérêt contrairement … More
La gastronomie espagnole, issue d’une longue tradition aux saveurs de terroir et de marée est d’une richesse inconnue. Le succès international de la paella ou du gaspacho a occulté la complexité et la subtilité de cette cuisine de pêcheurs et de paysans où les ingrédients les plus simples donnent naissance … More
