05 JUNE 2009
On June 5, 2009, The Institut Paul Bocuse Research Center welcomed 60 international researchers to discuss recent studies on the relationship between people and food.
With an actively multidisciplinary approach, the symposium combined theoretical presentations with insights into specific disciplines. The common theme was insights into how people relate to what they eat.
A series of conferences provided participants with a chance to learn more about in-depth studies of this relationship in vastly different contexts, with application of specific tools and methodologies. The studies covered everything from food in prisons and hospitals to the armed forces, restaurants or canteens. The work by researchers offered an excellent overview of the vast array of subjects that the Institut Paul Bocuse addresses and its pertinent approach to forward-looking analyses of subjects that impact all food and hospitality related sectors.
Two-star chef Thierry Marx opened the day with a talk discussing his engagement in culinary workshops in prisons, providing inmates with an opportunity to learn cooking skills and earn a degree. Prominent researchers from around the world whose work is widely recognized in the scientific community (French, Canadian, American, German, British) then presented the results of their recent work.
David Morizet and Clémentine Hugol-Gential, both graduate students at the Institut Paul Bocuse Research Center, presented their first research papers, underscoring the vast potential in the work done at the Research Center.
The presentations were punctuated by a wine tasting led by sommelier Philippe Rispal.