Historian of culinary and food practices, cooking and gastronomy
Patrick Rambourg 11 juin 2012
French historian of culinary and food practices, graduate of Paris 7 University Denis Diderot, Patrick Rambourg is a researcher, author and teacher. He is associated at the « Laboratory ICT (Identities Cultures Territories)– Europes in the world (UR 337) » of University Paris Cité. He is member of the network of researchers at the European Institute of History and Food Cultures (iehca). A recognized historian in his field of research, 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 notably published Histoire du Paris gastronomique, du Moyen Âge à nos jours (History of gastronomic Paris, from the Middle Ages to the present day) (Paris, Perrin, 2023), L’art et la table (The Art and the table) (Citadelle & Mazenod, 2016 and 2023), A table… le menu ! (At the table… the menu!) (Paris, Honoré Champion, 2013), Histoire de la cuisine et de la gastronomie françaises (History of French cuisine and gastronomy) (Paris, Perrin, 2010 and 2013). Translated into Argentinian (2011) and Korean (2017), and soon into Brasilian). His research focuses on culinary and food practices, table manners, French cuisine and gastronomy, food and gastronomic Paris, food trades, and representations of the table and kitchen.
He evolved very early in the world of catering because his parents ran a hotel-restaurant in La Ferté-Bernard, in Sarthe (west France). He trained as a chef before following his university course in history, at Paris 7 University Denis Diderot, while participating in Jean-Louis Flandrin’s seminar at the School of Advanced Studies in Social Sciences (Ehess) in Paris. He develops his historical research over a long period of time, following the example of Jacques Le Goff and Fernand Braudel.
He participates in colloquies, round tables, cultural events as a scientific advisor, and regularly gives conferences.
He wrote a historical gastronomy column in the magazine Historia from january 2016 to february 2024, while collaborating with the magazine L’Histoire.
Furthermore, he was the culinary historical advisor for the film “La Passion de Dodin Bouffant” (The Pot-au-feu / The Taste of Things) by Tran Anh Hung. The film received the Best Director Award at the 2023 Cannes Film Festival.
All of its publications
A cuisine and gastronomy historian (in French)
univ-paris-diderot.academia.edu
Le 18 janvier 2024
Par patrickrambourg le 2 décembre, 2019 dans