Post by Elise Mognard

Associate Professor (Sociology, Food Studies) Leader of the Cluster “Food, Cultures and Health” at the Centre for Asian Modernization I Programme Director - Postgraduate in Food Studies, Taylor’s University

Reading this recent article by Lee Khang Yi for the Malay Mail, based on an interview with Chef Paul Pairet, brought me back to the inspiring conversations we had during the conferences organised by Taylor’s University in early May as part of the celebration of the 40th anniversary of the partnership between Taylor's University and ISTHIA - Université Toulouse - Jean Jaurès. What impressed me most was how Paul Pairet masterfully articulated the relationship between temporality and the dining experience. A meal is never merely a sequence of dishes; it is a carefully orchestrated progression of moments, emotions, and expectations. Understanding and acting upon time (its rhythms, pauses, surprises, and accelerations) is itself a form of culinary creativity. Another key takeaway was his emphasis on teamwork and repetition. Creativity is often romanticised as an individual spark of genius, yet excellence in gastronomy is profoundly collective. Behind seemingly effortless experiences lies a team that continuously rehearses, refines, and repeats until execution becomes seamless. These reflections resonate strongly with our work in food studies. They remind us that innovation emerges not only from imagination but also from disciplined practice, collaboration, and a deep understanding of the socio-cultural dimensions of food within human experience. The visit concluded with a memorable dinner at the Résidence de France, prepared and served by the team and students of Taylor’s Culinary Institute under the leadership of Frederic Cerchi. Thank you, Paul Pairet, for sharing insights that continue to inspire how we think about food, creativity, and learning. And thank you, Jean-Pierre Poulain, for bringing this remarkable opportunity to Malaysia and for fostering these enriching conversations between culinary practice, gastronomy and food studies. Marc ABENSOUR Thierry d'Anna Dominique Husken-Ulbrich Yohann Bréard Marie Cunchon #FoodStudies #Gastronomy #PaulPairet #CulinaryCreativity #Temporality #FoodSociology #Teamwork #Learning #CentreForAsianModernisation

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