In the News

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

Végétarisme : entre bonheur et “dissonance cognitive”

En mai dernier, était présenté en compétition officielle au festival de Cannes, “Okja”, film du réalisateur Sud-Coréen Bong Joon-ho produit par Netflix. Un récit allégorique et une fable sur le statut ambigu de la “viande” dans nos sociétés actuelles. Le film met en scène Mija, petite fille d’une douzaine d’années et … More


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  • Lab News

    Anxious Appetites: food and consumer culture

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

    “Millennials” et nouveaux modes de consommation alimentaire

    17-01-2018, 17h : ISCC, 20 rue Berbier-du-Mets, Paris

    L’appel du bonheur : alimentation et partage chez les éleveurs nomades de Mongolie

    07-02-2018, 17h : ISCC, 20 rue Berbier-du-Mets, Paris

    Food 2.0 LAB – Research Projects

    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…


    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.

    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.


    Digital natives, big data and new modes of food consumption

    15 Nov 2016

    The growth of digital technology in our everyday lives (smartphones, apps, blogs, social networks, the internet of things) and the flood of data that comes with it, are having a major impact and are changing the way we eat without us necessarily even realizing it.


    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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