Jean-Jacques Boutaud

Jean-Jacques Boutaud is a Teacher-researcher at the University of Tours, attached to the Faculty of Languages and Communication. With over 150 publications spanning several decades, he has established himself as a leading scholar in semiotics, communication studies, and food/gastronomy research. His academic career demonstrates deep engagement with interdisciplinary approaches that bridge humanities, social sciences, and sensory studies.

Boutaud's research interests center on the semiotics of food, wine, and culinary experiences, exploring how sensory perception intersects with communication, culture, and social practices. His work examines the figurative dimensions of food representation, the construction of culinary identities, and the role of media in shaping food discourse. Recent research has focused on food resilience during the pandemic, wine tourism experiences, and the relationship between gastronomy and territorial identity. He investigates how food practices create meaning, build community, and express cultural values through both traditional and digital media channels.

His scholarly output reveals a consistent trajectory exploring the intersections of sensory experience, communication, and cultural practices. Boutaud has edited numerous special issues and authored/co-authored books including 'Passions dévorantes' (2022), 'Cuisine du futur et alimentation de demain' (2016), and 'Sensible et communication: du cognitif au symbolique' (2016). His research often addresses contemporary issues such as the impact of digital media on food culture, the resilience of culinary traditions during crises, and the semiotics of wine appreciation.

Boutaud maintains active research collaborations with scholars including Kilien Stengel, Clémentine Hugol-Gential, and Stéphane Dufour. He participates in the AGAP network (Alimentation, Gastronomie et Analyse des Pratiques communicationnelles) and has contributed to numerous academic conferences focused on food studies, semiotics, and communication. His work bridges theoretical frameworks with practical applications in food communication, gastronomy education, and cultural heritage preservation.