“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!