Bonds between research and training : the case of food cultures
In a context where French “nouvelle cuisine” has created the conditions for the emergence of local “nouvelles cuisines” in a very great number of countries, who can dispute the French leadership of creative gastronomy. This article explores the bonds between gastronomy and cultural practices to show how social science research can constitute a spearhead of creativity. Cultural studies in food must relay and complete the scientific approach of cooking called “molecular gastronomy” developed by certain chefs in the wake of the scientist Hervé. Looking at these sciences without looking at the culture risks “gustronomic” reduction, a diminution of the subject. Food cannot be reduced only to its gustatory dimensions, it is intended to be incorporated physically and symbolically. Chefs are architects who model food dishes to transform them into supports for social experiment. During the twenty last years, chefs have just drawn from the knowledge available and happily diffused the information. However, the time is now appropriate to put at the service of gastronomy the result of social science research as applied to food. This includes not only the history but also sociology, geography and psychology.
Revue 372 - Mai - Juin 2023
Hors-séries / Livres - Janvier 2023
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Autres hors-séries, livres
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