(Institute for advanced studies in Taste, Gastronomy & Table Decoration)
There are schools teaching food technologies, nutritional physiology, the history of taste or the profession of chef. But none introduces this multi-disciplinary approach to taste and gastronomy.
Students are offered a triple approach - historical, scientific and economic - to food and beverages, the environment which nourishes them, their production, the ways in which they are transformed from traditional, industrial and culinary points of view and the ways they are presented and tasted, awareness and appreciation as cultural values.
By combining all knowledge about taste and gastronomy, the Institute provides sociological and cultural understanding, a sensorial approach and insight into traditional and industrial processes.
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