History of gastronomy and the arts of the table and their historical and social interferences

Have you ever noticed how our plates tell a story? From prehistory to the present day, food and tableware have evolved alongside our societies.

In this lecture, we'll explore together how:

• First man transformed the simple quest for food into a social act around the fire.
• Ancient civilizations elevated meals into veritable rituals, testifying to their social status and beliefs.
• The Middle Ages saw the birth of codes of table etiquette and the emergence of the first refined kitchens.
• The Renaissance marked a turning point with the emergence of new culinary techniques and greater attention to the aesthetics of food.
• Modern and contemporary eras have seen gastronomy become an art in its own right, influenced by cultural exchanges, industrial revolutions and current concerns (health, the environment, etc.).
• Modern and contemporary eras have seen gastronomy become an art in its own right, influenced by cultural exchanges, industrial revolutions and current concerns (health, the environment, etc.).

Passionate about the history of gastronomy, a seasoned collector with over 7000 pieces, Jean Philippon is also the recipient of numerous awards and distinctions, such as Chevalier de l'Ordre International de l'Académie Culinaire de France, Prix Agricole, 1st inter-school prize at SIRHA... the list goes on, with over 40 awards. In addition to delivering training programs at Institut Lyfe and professional retraining programs, Jean communicates his passion for cooking and the culinary trades, and also passes on his know-how and knowledge with boundless energy.
All of which makes him a chef and trainer recognized and respected by the profession and much more!