IEHCA - Who are we?
The European Institute for the History and Culture of Foods (IEHCA – University of Tours) is the most important Food Studies research network in Europe. With more than 400 scholars involved in our programs – scholarly meetings, summer schools, international conferences, publications, disseminating scientific knowledge, preservation and valorisation of food heritage – the IEHCA proposes itself to be a major actor in promoting the knowledge of and public debate about good food for everybody, a subject offoremost concern for all.
The IEHCA is deeply involved in the project “Tours Cité Internationale de la Gastronomie en Val de Loire”.
Francis CHEVRIER, founder and director of the IEHCA
Our Research Committee
This council is composed of the most eminent European specialists in the field of Food & Drink Studies.
ISABELLE BIANQUIS – Université de Tours, France
JEAN-JACQUES BOUTAUD – Université de Bourgogne, Dijon, France
ANTONELLA CAMPANINI – University of Gastronomic Sciences, Pollenzo, Italie
EMMANUELLE CRONIER – Université de Picardie Jules Verne, Amiens, France
PIERRE-ANTOINE DESSAUX – Université de Tours, France
THIBAUT DE SAINT POL – École Normale de Paris Saclay, France
JAROSLAW DUMANOWSKI – Université Nicolas-Copernic, Centre for Culinary Heritage, Toruń, Pologne
ALLEN J.GRIECO – The Harvard University Center for Italian Renaissance Studies, Firenze, Italie
MARIE-PIERRE HORARD – Université de Tours, France
BEAT KÜMIN – University of Warwick, Royaume-Uni
PHILIPPE MEYZIE – Université Bordeaux Montaigne, France
MASSIMO MONTANARI – Università di Bologna, Italie
PASCAL ORY – Université Paris 1 Panthéon-Sorbonne, France
NATHALIE PEYREBONNE – Université de la Sorbonne Nouvelle – Paris 3, France
JEAN-ROBERT PITTE – Université de Paris-Sorbonne, France
FLORENT QUELLIER – Université d’Angers, France
MARIE-PIERRE RUAS – CNRS, Archéozoologie, Archéobotanique, Muséum National d’ Histoire Naturelle, Paris, France
FRANÇOISE SABBAN – École des Hautes Études en Sciences sociales, Paris, France
PETER SCHOLLIERS – Vrije Universiteit Brussel, Belgique
CARMEN SOARES – Université de Coimbra, Portugal
JOHN WILKINS – University of Exeter, Royaume-Uni
URSULA ZELLER – Alimentarium de Vevey, Suisse
Our partners
