Students will be introduced to culinary design, food, and wine tastings in order to develop their own sensory categories and vocabulary. Particular attention is paid to the role of the senses both from a theoretical and an experiential point of view. Students will learn about the history of food distribution in Paris, from les Halles to Rungis and they will visit a number of markets as part of their tours of the city. They will learn about the history of restaurants and visit historic restaurants as sites for food consumption over the ages. They will have an intensive introduction to wine and cheese tastings. A visit to the Musée de Sèvres and the Musée des Arts Décoratifs will provide an introduction to the history of the Arts de la Table.