ISTHIA

Institut Supérieur du Tourisme de l'hôtellerie et de l'Alimentation

By Juliane Boistel, January 20, 2026

When Research Tells a Story Through Images:

A Video Project for THFS Master’s Students

 

How can complex concepts in the sociology and anthropology of food be explained to a non-specialist audience, in just a few minutes, and in English? This was the challenge taken up by the first-year Master’s students in Tourism, Hospitality and Food Studies (THFS) at ISTHIA, as part of the course Anthropology and Sociology of Food.

Throughout the first semester, students worked on key concepts and authors in the sociology and anthropology of food, before translating them into short, popular-science videos designed to bridge the gap between academic theory and everyday life.

Taught in English over roughly twenty hours by Sophie THIRON, Senior Lecturer in Food Sociology, the course provides an introduction to the main theoretical frameworks for analyzing food practices. Its goal is to give tools to students in the fields of tourism, hospitality, and food studies in order to understand the social, cultural, and symbolic dimensions of what they observe in the field.

In this context, assessment takes the form of a video production project, accounting for half of the semester grade. In groups of two or three, students have several months to choose a sociological concept from a provided list, analyze it using at least one scientific reference, and make it accessible through a three- to five-minute video.

Each production must combine:

  • a clear presentation of the concept,
  • a theoretical perspective,
  • and a concrete illustration grounded in everyday life.

Communicating Science Without Oversimplifying

The videos demonstrate a genuine act of translation: turning sometimes abstract ideas into relatable examples, finding the right tone, planning a staging, writing a script, filming, editing, and above all, explaining. The exercise requires a wide range of skills, both theoretical, methodological, and communicative.

Beyond their knowledge of food sociology, students also practice teamwork, synthesis, science communication, and audiovisual content production, skills that are directly applicable in a variety of professional contexts.

Some videos stand out for their narrative flow, clarity, or the relevance of the examples chosen.

The THFS Master’s: An International and Multidisciplinary Program

This project reflects the spirit of the Master’s in Tourism, Hospitality and Food Studies (THFS), a program entirely taught in English, combining social sciences with tourism, hospitality, and food studies.

The program is designed for students seeking a nuanced and critical understanding of contemporary issues related to tourism and food practices, while acquiring analytical and operational skills. It prepares graduates both for professional careers in tourism, hospitality, catering, and cultural industries, and for further studies in a second-year Master’s or a PhD, particularly in social sciences, tourism, or food studies.

Learn more +

Presentation video of the work carried out by the Master’s Year 1 THFS students.

With:

« The concept of purity and Danger », par ARJUN SANJYAL, NILOY DAS UTYSA, SHUBH PARKAR

« The McDonalization », par LUCIE LABEYRIE, JOHANA CHARTIER

« Magical thinking », par NADEZHDA STEFANOVA , ERICA DIAMONDRA , LEILA SADIGOVA

« The Social Food Space », par IXCHEL CASTILLO RIVERA, ERIKA FLORENCIA, ALESSIA LIVIA VILLANUEVA

« Routines », par HAVY TRAN, LISA TOUSSAINT, LILY GINESTET

Apply to the Master THFS in Septembre 2026:

Visit our page Applying to ISTHIA.

ISTHIA

Site de Toulouse

Campus du Mirail

5 Allées Antonio Machado, 31058 Toulouse Cedex 09

05 61 50 23 68

Site de Foix

Centre Universitaire de l'Ariège Robert Naudi

4 Rue Raoul Lafagette, 09000 Foix

Plan du site de Foix

05 61 02 19 74

Site de Cahors

Centre Universitaire Maurice Faure

273 Av. Henri Martin, 46000 Cahors

05 65 23 46 04

Université de Toulouse
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