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Historian of culinary and food practices, cooking and gastronomy

 

Patrick Rambourg, photographe Gil Lefauconnier

Historian of culinary and food practices and table uses, graduate of Paris 7 University Denis Diderot, Patrick Rambourg is a researcher, author, teacher, and associate at the Laboratory of ICT (Identities Cultures Territories / EA 337) of Paris 7 University Denis Diderot. He is also a 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 » (Paris/ Citadelles & Mazenod/ 2016) and of « Histoire de la cuisine et de la gastronomie françaises » (Paris/ Perrin/ 2010), two books that were awarded prizes. His research focuses on the history of culinary and food practices, on table uses, on the history of French cuisine and gastronomy, on Paris food and gastronomy, on food professions, and on the representations of the table and kitchen.

All of its publications

patrickrambourg.unblog.fr

cv.archives-ouvertes.fr/patrick-rambourg

univ-paris-diderot.academia.edu/PatrickRambourg

Par patrickrambourg le 2 décembre, 2019 dans

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