Biography

Bruno Laurioux is Full Professor in Medieval and Food History at the University of Tours. He chairs the Institut Européen d’Histoire et des Cultures de l’Alimentation (European Institute for the History and Culture of Food) and the Comité des Travaux Historiques et Scientifiques (École Nationale des Chartes, PSL University). He wrote or edited more than twenty books and a hundred of scientific articles, mainly on history of food, cooking and gastronomy. Among his books : Gastronomie, humanisme et société à Rome au XV^e siècle, Firenze, SISMEL-Galluzzo, 2006 ; Manger au Moyen Âge, 2^e éd., Paris, Pluriel, 2013 ; with Agostino Paravicini Bagliani and Eva Pibiri, Le Banquet: Manger, boire et parler ensemble (XII^e-XVII^e siècles), Firenze, SISMEL-Galluzzo, 2018. He leads the joint international program ANR-FWF CoReMA (Cooking Recipes of the Middle Ages : Corpus, Analysis, Visualisation).

https://univ-tours.academia.edu/BrunoLaurioux