International Academy of Gastronomy

The International Academy of Gastronomy promotes culinary culture and gastronomic excellence worldwide. As members of the Academy, we have emphasized the importance of healthy eating in our efforts to promote food culture within our Manifesto for a 21st Century Gastronomy. We recognise the importance of promoting a balanced diet and making informed food choices to maintain good health.   In line with this focus on nutrition and healthy eating, we are pleased to the noticed that the idea of Nutri Score Info by researchers is already 10 years old. Nutri-score is a colour-coded nutrition labelling system introduced in France and several other European countries. It aims to help consumers make healthier food choices by providing clear and easy-to-understand nutritional information. Its longevity highlights the recognition and success of this system in promoting healthier food choices, in line with the International Academy of Gastronomy's mission to promote gastronomic excellence while recognising the importance of nutrition and dietary balance. The Members of the International Academy of Gastronomy   Fabien Petitcolas, Nicolas Kenedi, Maciej Dobrzyniecki, Jacques Mallard, Rafael Anson, Real Academia de Gastronomía, Club royal des gastronomes de Belgique, Academia Portuguese de Gastronomia, Academia Vasca de Gastronomía #Manifesto #AIG #Gastronomy #Diet #Health

The International Academy of Gastronomy has made significant strides in bridging the gap between consumers and the origins of their food. Its members include renowned chefs, food critics, scientists and experts - all working together to raise the profile of gastronomy around the world. One of the key facets emphasised by the Academy is educating consumers about where their food comes from. In an era of globalisation and industrialisation, it is essential to understand the journey from farm to fork. This goes beyond knowing the locations and names of producers; it includes understanding sustainable agricultural practices, ethical treatment of animals and environmentally responsible sourcing. Maintaining health through gastronomy Incorporating healthy eating habits has gained considerable attention in recent years. A growing body of research highlights the direct link between what we eat and our overall health. Recognising this link, the International Academy of Gastronomy is actively promoting the idea of preserving health through gastronomy. Gastronomy is evolving beyond mere indulgence to encompass a holistic approach that includes nutrition, health and an understanding of the origins of food. The International Academy of Gastronomy, a leading authority in this field, has an essential role to play in raising awareness and encouraging individuals to make conscious food choices. It is through these efforts that we can not only educate ourselves about the origins of our food but also find enjoyment in the process. Exploring the journey from farm to fork can be a fascinating endeavor, filled with interesting stories and discoveries. Understanding the sustainable practices and ethical treatment behind our food can also enhance our appreciation for the culinary experience. By incorporating enjoyment into the exploration of food origins, the International Academy of Gastronomy encourages individuals to develop a deeper connection with their meals, making conscious food choices a joyful and satisfying experience. The Members of the International Academy of Gastronomy - Fabien Petitcolas, Nicolas Kenedi, Maciej Dobrzyniecki, Jacques Mallard, Rafael Anson, Real Academia de Gastronomía, Club royal des gastronomes de Belgique, Academia Portuguese de Gastronomia, Academia Vasca de Gastronomía, #Manifesto #AIG #Gastronomy #Origins #Health

Dear All,   The members of the International Academy of Gastronomy wish you a Happy New Year 2024 🥂 ✨ 🎉 May this year bring new happiness, new goals, new achievements and many new inspirations to your life. We wish you a year full of happiness, precious moments and gastronomic surprises... Sincerely Yours, The members of the International Academy of Gastronomy

We are delighted to present the last issue of the year of the NIKKEI Style magazine, which has devoted 3 pages to Versailles and gastronomic diplomacy, as well as to the book Menu des Légendes, the Académie des Gastronomes, the International Academy of Gastronomy and the Club des Cents. As member of the International Academy of Gastronomy, we would like to thank Mrs Yoko Ooka and Chihiro Yoshida. Nicolas Kenedi, Fabien Petitcolas

The members of the International Academy of Gastronomy wish you a Happy Holiday Season May the magic of the holidays fill your heart with peace and happiness. We wish you a Merry Christmas and a Happy New Year ! #merrychristmas #joy #peace #magic

One area where lifelong learning can be extended is through our passion for gastronomy. Food is not just a source of nourishment; it is a means of cultural expression, a way of connecting with others, and a source of pleasure and creativity. By exploring the world of food and learning about different cuisines, ingredients and cooking techniques, we can deepen our understanding of other cultures, develop practical skills and even foster social connections. As member of the International Academy of Gastronomy we were pleased to share our passion for gastronomy with the students of Ferrières Hospitality & Luxury Management School and we wish them all the best in all their future endeavors ! #transmission #passion #knowledge #gastronomy  https://lnkd.in/eUhG9sfd

On behalf of the organizing committee, we wish to express our deepest appreciation and gratitude for your presence at the International Academy of Gastronomy symposium on the evolution of gastronomy in the 21st century. Your participation has immensely enriched the event and made it a resounding success. Your thought-provoking insights and knowledge in the field of gastronomy were truly inspirational. The symposium became a platform for meaningful discussions and exchange of ideas, thanks to your valuable contributions. Your expertise and passion for the subject matter resonated with the audience, leaving a lasting impression on all who attended. We would also like to extend our gratitude for your professionalism and commitment throughout the entire event. Your dedication to delivering engaging and informative presentations was evident, and it greatly enhanced the symposium experience for everyone involved. Once again, our warmest thanks for your contribution to the International Academy of Gastronomy symposium. We greatly appreciate your support and look forward to the possibility of collaborating again in the future. With heartfelt regards, The International Academy of Gastronomy Laurent Guez, Claire Pauly, ERIC BRIFFARD, Fadi Joseph Abou, Ines Bilal, Jean-Robert PITTE, Céline Pham, Apollonia Poilâne, Patrick Rambourg, Laurent Stefanini, Alexandre Col, Alexandra Michot, Helene Pietrini, Michael Zee, Fabien Petitcolas, Nicolas Kenedi, Richard Anson, Jacques Malard Sponsored by Moutai China and Champagne Laurent-Perrier Copyright Valentina Tupaeva

The third theme of our symposium was "Are you talking to me? / Are all words the same? Please kindly find below our speakers Alexandre Col, Alexandre Michot, Helene Pietrini, Michael Zee and our moderator Laurent Guez findings which are aligned with our Manifesto. Gastronomy has become the number one medium for cities to showcase their cultural influences in a new and dynamic way. This can be seen through various platforms such as guides, rankings, lists, academies, and digital spaces dedicated to food and culinary experiences. It is an evolving world that could even be described as a revolution in the way we perceive and appreciate food. The methods used to decipher the value of gastronomy go beyond the traditional metrics of taste and quality. While these elements are undoubtedly important, there is a growing emphasis on the cultural, social, and economic aspects of food. Gastronomy has the power to create value by promoting local and regional ingredients, fostering culinary traditions, and stimulating tourism and economic growth. Cultural influences have always been central to gastronomy, but now cities are using them strategically to position themselves as culinary destinations. By showcasing their unique food traditions, cities can attract visitors and generate revenue. Gastronomy has become a tool for cultural exchange and understanding, bringing together people from different backgrounds through the universal language of food. However, the concept of value in gastronomy is subjective and multifaceted. It encompasses not only the pleasure and satisfaction derived from consuming food, but also the social, environmental, and economic impacts of the industry. Creating value in the foodservice industry means considering sustainability, ethical practices and supporting local communities. Ultimately, the type of value that gastronomy creates can vary depending on the goals and priorities of each city. Some may focus on economic development and tourism, while others may prioritise the preservation of culinary traditions and the promotion of cultural heritage. The evolution of gastronomy as a medium for cities reflects a wider shift in society towards valuing experiences, diversity, and sustainability. Sponsored by Moutai China and Champagne Laurent-Perrier Copyright Valentina Tupaeva #cultural #influences #gastronomy #sustainability #ethical #practices #heritage #diversity

The second theme of our symposium was "Have we lost our grandmothers? What is left of transmission? Can television and the internet replace the home? What about school? From whom do we learn to cook and eat? How do we learn the meaning of “good” today? Here are some key points highlighted by our speakers Céline_Pham, Apollonia Poilâne, Patrick Rambourg, Laurent Stefanini and our moderator Laurent Guez as follows: The question of whether we have lost our grandmothers is subjective and depends on individual experiences and cultural contexts. In some cases, societal changes and modern lifestyles may have diminished the traditional roles and influence of grandmothers. In terms of transmission, television and the Internet have undoubtedly changed the way information is disseminated. They have extended access to knowledge and experience beyond the confines of home and school. While these media can provide valuable resources and educational content, they cannot fully replace personal experience, individual interaction, and hands-on learning. Schools continue to play a vital role in education, providing structured learning environments, formal curricula, and valuable social interactions. They contribute to the overall development of individuals and provide a broader perspective on various subjects that may not be accessible through other means. Learning to cook and eat is often a combination of different sources. While traditionally we may have learned these skills from our parents or grandparents, modern generations may learn from a variety of sources such as parents, friends, cookbooks, cooking shows, online recipes, and cooking classes. The “meaning of good” in relation to food can be subjective and vary according to cultural and personal preferences. It is generally influenced by a combination of factors such as taste, health, ethics, cultural norms, and personal values. In conclusion, the influence of grandmothers and traditional forms of transmission may have evolved in modern times, but their impact cannot be completely eradicated. Television, the internet, and schools play an important role in education, but they cannot replace the importance of personal interaction and experience. Learning about cooking and eating is now often a diverse and multifaceted process, influenced by many different sources. The meaning of “good” in relation to food is subjective and shaped by individual preferences and societal influences. Sponsored by Moutai China and Champagne Laurent-Perrier Copyright Valentina Tupaeva International Academy of Gastronomy, Fabien Petitcolas, Nicolas Kenedi, Richard Anson #AIG40 #traditions #influence #transmission

The first theme of our symposium was gastronomy and benevolence. The 21st century is becoming a world of intolerances and disorders... The gastronomy of chefs and artisans who are sensitive to good food offers solutions to this new "scourge of the century". Please find below the main findings of our speakers Fadi Joseph Abou, Inès Bilal, ERIC BRIFFARD, Jean-Robert PITTE and our moderator Laurent Guez, which reinforce our manifesto: Gastronomy is playing an increasingly important role in the fight against food intolerances and disorders in the 21st century. Chefs and artisans who care about good food are finding innovative, environmentally friendly solutions to these problems. Firstly, gastronomy is increasingly adapting to food intolerances. With allergies and intolerances to gluten, lactose and other ingredients on the rise, chefs are looking for alternatives that allow those affected to enjoy a full culinary experience. As a result, many restaurants are adding gluten-free, lactose-free and other allergy-friendly dishes to their menus, offering a wider range of choices for all diners. At the same time, sustainable gastronomy is growing in popularity as a response to food imbalances. Chefs and artisans committed to good food promote values such as respect for the environment, conservation of natural resources and support for local producers. They prioritise seasonal, responsibly-grown produce and favour short supply chains to reduce the carbon footprint of foodservice. What's more, some of these chefs go as far as offering vegetarian or even vegan dishes to promote a more sustainable diet that respects the planet. Gastronomy offers a genuine sensory experience that helps to restore a healthy and balanced relationship with food. Chefs and artisans take pride in working with quality products, bringing out the best flavours and offering dishes that are nutritionally balanced. They emphasise the freshness of ingredients, respectful cooking techniques and the use of local produce to create dishes that combine pleasure with health benefits. In short, gastronomy has become a true remedy for the food intolerances and disorders of the 21st century. Chefs and artisans who are sensitive to the importance of good food are proposing innovative solutions to these problems, focusing on allergen-free dishes, sustainable gastronomy and a healthy, balanced culinary experience. Their approach helps to improve the health and well-being of consumers while protecting the planet. Sponsored by Moutai China and Champagne Laurent-Perrier Copyright Valentina Tupaeva Less Saves The Planet, International Academy of Gastronomy #AIG40 #environment #sustainability #gastronomy #wellbeing