This graduate programme has a two-fold objective: to train students for research in the field of food studies and to develop their project management skills, enabling them to promote and develop initiatives that touch on gastronomy, tourism, the promotion of regional produce, and, more generally, of sustainable, local and healthy food practices.
The curriculum engages with socio-economic sectors interested in cultural, political, and societal issues concerning food and gastronomy. It draws on the momentum created in Tours by three local institutions: the European Institute for the History and Cultures of Food, instrumental in UNESCO’s classifying the ‘Gastronomic Meal of the French’ as Intangible Cultural Heritage of Humanity; the Cité Internationale de la Gastronomie, a cultural centre dedicated to gastronomy; and the University of Tours’s own centre for food studies, the Pôle Alimentation, whose interdisciplinary research programme is unique in France. These converging initiatives make Tours a dynamic site offering numerous opportunities to participate in projects directly related to food cultures and heritage.

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