{{ vm.tagsGroup }}
09 Apr 2025
7 Min Read
Dr Jacqui Kong Huiyi (Academic Contributor), The Taylor's Team (Editor)
The inaugural cohort of students from the Master of Food Studies and Gastronomy programme recently participated in a Global Immersion Fieldtrip to France, held from 2–15 February 2025. The two-week academic journey through Toulouse, Foix, Saint-Cirq-Lapopie, and Cahors offered students valuable exposure to local culture, heritage, and food systems.
As part of the itinerary, students visited the campus of Université Toulouse – Jean Jaurès (UT2J), where they were warmly welcomed by key faculty members and students from the Institut Supérieur du Tourisme de l’Hôtellerie et de l’Alimentation (ISTHIA–UT2J). The immersive experience also included attendance at two academic conferences. The first, titled “System Thinking to Adapt Tourism to Climate Change: Insights from Zermatt and Saas-Fee, Switzerland”, was delivered by Associate Professor Dr Emmanuel Salim. The second session, “Culinary Revolutions since the Beginning of the XXIst Century: From Technoemotional to Performative Cuisine(s)”, featured Associate Professor Dr Anne-Claire Yemsi-Paillissé. Both conferences provided students with in-depth insights into regional challenges and evolving approaches in the hospitality and global food sectors.
In addition to academic engagements, the fieldtrip offered students practical learning opportunities through site visits to local food producers. Highlights included a vineyard tour in Cahors and a hands-on experience at the Lalbenque Truffle Market.
These visits enabled students to observe the effects of climate variability on food production. Local producers shared how shifting weather patterns—such as unexpected frost and high humidity—have disrupted yields and impacted the quality of produce. Farmers, grape harvesters, and small business owners also discussed how regulatory changes further complicate their ability to sustain traditional practices.
At Lalbenque, students were introduced to the process of truffle foraging, known as cavage, where truffles are carefully unearthed. They also observed traditional trade transactions, where truffle hunters lined up to sell their harvests wholesale, wrapped in the distinctive red-and-white cloth. These interactions offered students rare access to the inner workings of artisanal food markets rooted in centuries of tradition.
The fieldtrip served as a meaningful bridge between classroom theory and real-world practice. Students explored local food systems and witnessed the significance of key elements of French culinary identity—such as cheese, truffles, and wine—within a broader social, cultural, and economic context.
By engaging directly with producers, distributors, and consumers, students gained a deeper understanding of how food systems operate within dynamic networks. These encounters also highlighted the adaptability of communities in responding to contemporary global challenges, including climate change, food security, and sustainability.
The Global Immersion Fieldtrip offered students an invaluable opportunity to apply academic knowledge in context, nurturing critical thinking, observational skills, and cultural awareness—essential qualities for future leaders in the field of Food Studies and Gastronomy.
One of the highlights of the fieldtrip was a visit to the Victor Hugo covered market and the renowned ‘Fromagerie Betty’ cheese shop in Toulouse. At Victor Hugo, students explored over 80 stalls showcasing a wide selection of regional delicacies—from seafood and meats to fresh produce and cheese—demonstrating the diversity and vibrancy of local food systems.
At Fromagerie Betty, a 50-year-old establishment specialising in aged cheeses, students were introduced to the cheesemaking process and sampled seven varieties made from goat, cow, and sheep’s milk. The session included a discussion on pairing cheese with appropriate wines, as well as challenges faced by local producers, such as sourcing high-quality and unpasteurised milk. These firsthand insights deepened the students’ understanding of artisanal food production and the economic pressures facing small-scale suppliers.
Throughout the fieldtrip, students were encouraged to keep reflective journals to record their observations and develop meaningful insights. Two students, Koo Jia Min and Defne Senyuva, provided particularly compelling reflections on their encounters with French food culture.
In her journal, Jia Min recounted a memorable meal where she noticed a French student using a baguette to mop up sauce on his plate—an act she interpreted as a sign of appreciation for food and a cultural practice against waste. 'Baguettes were served during every single meal,' she wrote, 'which made me think: this may be one of the cultures of French people and French cuisine.' Such observations helped sharpen her ability to interpret subtle culinary habits within a cultural context.
Defne focused her reflections on the significance of food labelling in rural markets. She noted the prevalence of the AOC (Appellation d'Origine Contrôlée) label on wine and cheese, a designation that protects the origin, methods, and ingredients of French culinary products. She observed that these certified goods were more commonly found in smaller towns, highlighting the pride that local communities take in preserving regional food heritage. According to Defne, such measures play a key role in supporting small-scale producers and reinforcing cultural identity.
Dr. Jacqui Kong Huiyi is a senior lecturer at Taylor's Culinary Institute, Taylor's University.
