{"id":8116,"date":"2025-10-10T15:49:55","date_gmt":"2025-10-10T13:49:55","guid":{"rendered":"https:\/\/www.sgeaj.ch\/?p=8116"},"modified":"2025-10-10T15:49:57","modified_gmt":"2025-10-10T13:49:57","slug":"the-science-of-taste","status":"publish","type":"post","link":"https:\/\/www.sgeaj.ch\/fr\/actualite\/the-science-of-taste\/","title":{"rendered":"The Science of Taste"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Guilhem Armand, Emmanuelle Semp\u00e8re (eds.\/dir.), La science du go\u00fbt\/The Science of Taste (International Review of Eighteenth-Century Studies\/Revue internationale d&rsquo;\u00e9tude du dix-huiti\u00e8me si\u00e8cle, 6), ISECS\/SIEDS: www.sieds.org, 2025. <\/h3>\n\n\n\n<p>The newest issue of the <em>International Review of Eighteenth-Century Studies<\/em> (IRECS) has just been published on the theme of \u201cThe Science of Taste.\u201d It is the sixth volume of the online journal, edited by Guilhem Armand and Emmanuelle Semp\u00e8re for the International Society for Eighteenth-Century Studies. This rich volume, featuring articles in both English and French, offers a fascinating overview of the history and culture of taste in the eighteenth century. The issue is now freely available on <a href=\"https:\/\/oraprdnt.uqtr.uquebec.ca\/portail\/gscw031?owa_no_site=304&amp;owa_no_fiche=539\" target=\"_blank\" rel=\"noreferrer noopener\">the ISECS website<\/a>.<\/p>\n\n\n\n<p>Le nouveau num\u00e9ro de la <em>Revue internationale d\u2019\u00e9tude du dix-huiti\u00e8me si\u00e8cle<\/em> (RIEDS) vient de para\u00eetre sur le th\u00e8me \u00ab\u00a0La science du go\u00fbt\u00a0\u00bb. Il s&rsquo;agit du sixi\u00e8me volume de cette revue en ligne, dirig\u00e9e par Guilhem Armand et Emmanuelle Semp\u00e8re pour la Soci\u00e9t\u00e9 internationale d&rsquo;\u00e9tude du dix-huiti\u00e8me si\u00e8cle. Ce riche volume, qui r\u00e9unit des articles en anglais et en fran\u00e7ais, propose un aper\u00e7u fascinant de l&rsquo;histoire et de la culture du go\u00fbt au XVIIIe si\u00e8cle. Le num\u00e9ro est d\u00e9sormais en libre acc\u00e8s sur <a href=\"https:\/\/oraprdnt.uqtr.uquebec.ca\/portail\/gscw031?owa_no_site=304&amp;owa_no_fiche=539\" target=\"_blank\" rel=\"noreferrer noopener\">le site de la SIEDS<\/a>.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guilhem Armand, Emmanuelle Semp\u00e8re (eds.\/dir.), La science du go\u00fbt\/The Science of Taste (International Review of Eighteenth-Century Studies\/Revue internationale d&rsquo;\u00e9tude du dix-huiti\u00e8me si\u00e8cle, 6), ISECS\/SIEDS: www.sieds.org, 2025. The newest issue of the International Review of Eighteenth-Century Studies (IRECS) has just been published on the theme of \u201cThe Science of Taste.\u201d It is the sixth volume of [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8121,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,25],"tags":[196,67,197,68,123,91],"class_list":{"0":"post-8116","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-actualite","8":"category-nouvelles-publications","9":"tag-culture-fr","10":"tag-enlightenment-fr","11":"tag-isecs-fr","12":"tag-knowledge-fr","13":"tag-nature-fr","14":"tag-publication-fr","15":"czr-hentry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Science of Taste - Schweizerische Gesellschaft f\u00fcr die Erforschung des 18. 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