Julia Csergo
A major inspiration !
Bio
Julia Csergo is an associate professor at the DEUT-ESG at the University of Quebec in Montreal (Canada). A specialist in contemporary cultural history, she has conducted research on hygienism, leisure, food cultures, and intangible heritage. She has carried out several missions with political decision-makers in France and Quebec and was notably the scientific director of the French gastronomic meal's application to UNESCO. She has nearly a hundred publications to her name, the most recent of which are: Is gastronomy a cultural commodity like any other? French gastronomy at UNESCO: history and challenges (2016); (ed. with F. Desbuissons), The cook and art. The art of cooking and artists' cuisine (2018); (ed. with Ch. Hottin and P. Schmidt), Intangible cultural heritage at the threshold of the social sciences (2020); (ed. with O. Etcheverria) Imaginaires de la gastronomie (2020); (ed. with J. Roda) “Patrimoines immatériels en tensions,” Revue Sociétés et Représentations (2025); (ed. with M. Calinon) “Elles en Cuisine,” Revue Papilles (2025). She is currently preparing a book on culinary exhibitions of the 19th and early 20th centuries and, with Denis Saillard, a comprehensive history of French cuisine.
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