Camille Paulhan, Brief story of the cheese (and of its real use) in the art
Listen to the conference on France Culture plus : Conference by Camille Paulhan, followed by the launch of Specific Cheeses #3.
Cheese Theories
The cycle meetings titled “Cheese Theories” proposes taking a look at cheese from different theoretical angles. Production processes, conservation methods, technical limitations of an unstable product, study of the influence of forms on the perception of taste, analysis of the bacteriological environment in production methods, and etymology and place names of products. Historians, artists, scientists, writers and researchers will all come and introduce their works and research to do with cheese and its many different forms as part of this first cycle of meetings, brainchild of Nicolas Boulard.
Camille Paulhan, « Brief story of the cheese (and of its real use) in the art ».
Camille Paulhan is an art historian and critic. Last year she presented a dissertation in art history at Paris-I university dealing with the perishable factor in art in the 1960s and 1970s. She teaches at the Bayonne Art School and at the EMCA in Angoulême. A member of the International Association of Art Critics (AICA), she writes regularly for specialized reviews like Hippocampe, Marges, 02, Esse,…