Maxime Michaud

Research Scientist


Maxime Michaud

Activities / CV

FIELDS
Social sciences

MY ACTIVITIES

Head of the Social Sciences team, my work focuses on socio-cultural dynamics of contemporary food. I am particularly working on cooking practices at home on a comparatist point of view, on the dynamics and transformations of the alimentary practices on a global scale and on the socio-cultural representations related to alimentation. Furthermore, I am involved in researches on service interaction (in hospital and school environments) and on socialization through cuisine.
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PROFESSIONAL CAREER
  • 2013-2014: Post-Doctorate on the IMAGITOUR program (UMR 7324 CITERES, Université François Rabelais de Tours)
  • 2011: PhD in anthropology and sociology (Université Lumière Lyon II)
  • 2004: DU (University Degree) of Specialized Studies in Egyptology (Université Lumière Lyon II)
  • 2003: Bachelor degree in Philosophy (Université Jean Moulin Lyon II)

Additional information

MY COLLABORATIVE RESEARCH PROJECTS
I am coordinating the International Observatory of Meals and Culinary Practices, a collaborative project of comparative studies of alimentary cultures.
 
MY RESEARCHES IN 5 WORDS
Social anthropology – Alimentation – Cultures – Patrimony – Social representations

PUBLICATIONS
Articles
  • Michaud, M. & Greaves-Fernandez, N. (2017). From cooking equipment to food culture. A comparative study. Menu, Journal of Food and Hospitality Research, 6, 19-24.
  • Michaud, M. (2008). Qui mange l’antilope ? Production, distribution et consommation de la viande de brousse issue du tourisme cynégétique dans le nord du Bénin. Carnets de bord en sciences humaines, 53 59
Communications

  • Michaud, M. (2017b, août). Cooking evolutions and globalization. Dynamics as perceived by culinary art students in 5 countries. 13th Conference of the European Sociological Association, Athens, Greece.
  • Michaud, M. (2017a, juin). Cooking as a ritual: theoretical framework. Scientific communication présenté à Symposium Cooking as ritual. Cuisine and culture in the globalized XXIst Century World, Center for Food and Hospitality Researche, Insitut Paul Bocuse, Ecully, France.
  • Michaud, M. (2016, avril). How to compare cooking and eating habits worldwide? An experiment with culinary arts students. Scientific communication présenté à Journée Food Studies, European Food Education Season, Tours.
  • Michaud, M. (2015a). (A venir) De la télé aux fourneaux : le profil de participants à des cours de cuisine amateurs. Communication présentée au JE « La gastronomie à l’ère numérique. Regards linguistiques et économiques sur l’Allemagne, la France, l’Italie, le Royaume-Uni et les États-Unis. », Nancy
  • Michaud, M. (2015b). Conclusion. Communication présentée au 4e Colloque annuel international de la chaire Unesco « Alimentations du monde ». ("Que mangeait-on hier ? Que mangera-t-on demain ?), Montpellier
  • Michaud, M. (2015c). Pratiques culinaires et alimentaires. Observer les variations culturelles. Communication présentée au 1er Congrès international d’histoire et des cultures de l’alimentation, Tours
Posters
  • Michaud, M. (2017, février). Cooking trends and globalization. Dynamics as perceived by culinary arts students in 5 countries. Poster présenté à 2nd COOK & Health Scientific Symposium, West London University, London, UK.
  • Michaud, M., & Giboreau, A. (2015). (A venir) Poster - Comparing food cultural habits: The International Observatory of Meals and Culinary Practices. Communication présentée au 11th Pangborn Sensory Science Symposium, Gothenburg, Sweden

DETAILS
maxime.michaud@institutpaulbocuse.com
+33 (0)4 72 18 54 67

MY WEBSITE
www.maximemichaud.fr

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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