Gastronomy and Culture: Exploring the Art of Gastronomisation with Prof. Jean Pierre Poulain

As part of the Chair of Food Studies Distinguished Visiting Professor Series, the Faculty of Social Sciences and Leisure Management at Taylor’s University, Malaysia, in collaboration with the Institut Supérieur du Tourisme, de l'Hôtellerie et de l'Alimentation (ISTHIA), University of Toulouse Jean Jaurès, France, had the esteemed privilege of hosting Prof. Dr. Jean-Pierre Poulain, a globally renowned socio-anthropologist and leading scholar in food sociology. His insightful lecture series on Gastronomy, Food Cultures, and Gastronomisation, held recently, provided postgraduate students with a profound exploration of the sociocultural transformations shaping contemporary foodscapes.

Prof. Poulain’s lectures delved into the concept of gastronomisation, tracing the evolution of food practices into recognized culinary traditions. Drawing on his extensive research, he examined the intricate intersections of food heritage, identity, and globalization, providing critical insights into the forces influencing food modernity. His analysis of food cultures, both in historical and contemporary contexts, sparked thought-provoking discussions among attendees, enriching their understanding of the cultural, social, and economic dimensions of food.

This distinguished lecture series was an invaluable opportunity for students from the Master of Food Studies & Gastronomy programme and postgraduate researchers in Food Studies to engage deeply with foundational and emerging themes in the field. Prof. Poulain’s work continues to inspire critical inquiry into the role of food as both a cultural artifact and a social construct, reinforcing the interdisciplinary nature of food studies. The stimulating conversations sparked during this series will undoubtedly continue to shape academic and professional trajectories in the ever-evolving field of food studies.