“Comparative Dynamics of Cooking Practices” – PhD opportunity in France

PhD. Student recruitment in social sciences – “Compared dynamics of cooking practices”

Context

Created in 2008, the Center for Food and Hospitality research at the Institut Paul Bocuse aims at developing a scientific expertise in service of knowledge and promotion of the pleasure of eating, everywhere and in every context. It develops an original strategy through an interdisciplinary approach, focusing on three major concerns:

– Taste and pleasure of meals

– Health and well-being

– Eater’s environment

Presentation of the subject

Today’s food is a common subject in the media: several reports are sometimes valorizing local “traditions”, or sometimes noticing – or denouncing – the consequences of “globalization”. In this large flow of information, works produced by the social sciences are hardly audible. They yet question the simplistic interpretations by underlining the complexity of these phenomena, between identity reactions, folkloristic reconstructions, intentional exoticism and food hybridization. They especially reveal that the stated evolution or practices does not get systematically along with a strong transformation of food patterns. Among the different aspects of food, cooking practices are a very interesting dimension. Indeed they combine transmission, acquisition and practical application of technics, linked with knowledges and representation of the products. They are also constrained by the time priorities and material aspects surrounding the act of eating. Anyway, they mobilize all the cultural dimensions of food and are thus a good indicator of the social and cultural dynamics of today’s eating habits.

The PhD. research project currently arranged at the Institut Paul Bocuse consists in a comparative study of culinary practices in two of three parts of the world (still to be defined). It will mainly use a qualitative approach, using the methods of the social and cultural anthropology. However, it can also call on more quantitative methods (questionnaires, etc.) from the sociology, in complementary perspectives. The research will have an applied dimension intended for the professionals of the food sector.

Supervising

The PdD. Thesis will be co-supervised by Mrs. Isabelle Bianquis (Professor of Anthropology at the University François Rabelais of Tours) and Mr. Maxime Michaud (Center for Food and Hospitality Research, Institut Paul Bocuse).

Required profile

Schooling and skills

– Master level in social sciences.

– Mastery of qualitative study (ethnography) essential.

– Mastery of complementary methods (interviews, questionnaires) strongly recommended.

– Mastery of French language essential.

– Theoretical knowledges in sociology and anthropology of food recommended.

Other profile information

– Knowledges on research methodologies

– Independence

– Attraction for theoretical reflections

– Attraction for the food domain

– Adaptation skills, especially to the constraints of working with the industry.

Practical information

– Duration : 3 years

– Beginning between September 1st 2017, and October 31st 2017.

– Place of work: Ecully (just next to Lyon), France. The PhD. student has to be on site (apart

from fieldwork periods).

– CIFRE contract (with participation of a French government agency), with a gross salary of

24600€ per year (with an obligatory health insurance).

To apply

Required documents:

– Cover letter

– A detailed CV (3 pages maximum) with schooling, professional experience, skills and

publications.

– A summary (5 pages maximum including bibliography) of the Master thesis.

– One to three reference letters.

Please submit these documents in one single PDF file before April 7th by email to:

– Mr Maxime Michaud (Maxime.Michaud@institutpaulbocuse.com)

– AND Mrs Isabelle Bianquis (Isabelle.Bianquis@univ-tours.fr)

Agenda

– Receiving appliances until April 7th, 2017

– Audition of candidates: April 2017

– Grant file arrangement: May to September 2017

– Start of the PhD.: September/October 2017

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Filed under cooking, cuisine, Food Studies, Funding opportunities, Graduate programs

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