A hub of debate and dialogue, la Cité de la gastronomie Paris-Rungis celebrates the art of cuisine and the social and festive role of the meal. Among the missions of the Cité: culinary education and the transmission of knowledge and savoir faire related to the gastronomic meal of the French.
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A brief history
A brief historical insight into how the ancestral ritual that is the gastronomic meal of the French emerged, and how it has evolved over time.
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Documents enabling you to examine every facet of the gastronomic meal of the French. In what way is this practice a founding element of French culture? What are its rules and codes? What are the new customs of the meal today and what will be its forms in the future? Via different articles, explore all the topics that interest you!
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“Cooking is the art of preparing food and making it palatable,” wrote Jean-Anthelme Brillat Savarin in La Physiologie du Goût (“The Physiology of Taste”), a landmark work in the field of gastronomy. But what is “taste”*?
On November 16, 2010, the ‘Gastronomic meal of the French’ was officially added to the Intangible Cultural Heritage of UNESCO, leading to the creation of the four Cités de la gastronomie. This honour recognizes a social practice, the gastronomic meal, shared by all the French. But what exactly is this practice? Where does it come from, and what are its key components? In this dossier, we will explore these questions and more, opening the door to a unique gastronomic universe. Enjoy!
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