Historian of culinary and food practices, cooking and gastronomy
Historian of culinary and food practices and table uses, graduate of Paris 7 University Denis Diderot, Patrick Rambourg is a researcher, author and teacher. He is associated at the Laboratory of ICT (Identities Cultures Territories / EA 337) of University Paris Cité. He is member of the network of researchers at the European Institute of History and Food Cultures (iehca). He participated in the Expert Council for the inscription of the « gastronomic meal of the French » on the Representative List of the Intangible Cultural Heritage of Humanity (UNESCO / 2007-2010).
He is the author of L’art et la table (Citadelles & Mazenod, Paris, 2016) and of Histoire de la cuisine et de la gastronomie françaises (Perrin, Paris, 2010), two award-winning books. His research focuses on culinary and food practices, table uses, French cuisine and gastronomy, Paris food and gastronomy, food trades, and representations of the table and cuisine.
All of its publications
A cuisine and gastronomy historian (in French)
univ-paris-diderot.academia.edu
Le 02 octobre 2022
Par patrickrambourg le 2 décembre, 2019 dans