{"id":19155,"date":"2016-01-28T09:04:23","date_gmt":"2016-01-28T08:04:23","guid":{"rendered":"https:\/\/igcat.org\/team\/prof-philippe-poirrier\/"},"modified":"2024-04-15T11:20:10","modified_gmt":"2024-04-15T09:20:10","slug":"prof-philippe-poirrier","status":"publish","type":"team","link":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/","title":{"rendered":"Prof. Philippe Poirrier &#8211; Francia"},"content":{"rendered":"<h3>Prof. Philippe Poirrier<\/h3>\n<p><strong>Profesor de Historia Contempor\u00e1nea &#8211; Universidad de Borgo\u00f1a<\/strong><\/p>\n<p>Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d&#8217;histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines. Sus intereses de investigaci\u00f3n incluyen la historia de las pol\u00edticas p\u00fablicas para la cultura en Francia, especialmente a partir del siglo XX, la historia de las pol\u00edticas patrimoniales, la historia de las ciencias sociales y, en particular, la historia cultural.<\/p>\n<p>Su libro publicado en 2011, \u00abPour une histoire des politiques culturelles dans le monde. 1945-2011\u00bb &#8211; (\u00abPara una historia de las pol\u00edticas culturales en el mundo. 1945-20112), analiz\u00f3 y traz\u00f3 una s\u00edntesis de los principales acontecimientos desde la Segunda Guerra Mundial, caracterizando la pol\u00edtica de fortalecimiento de la cultura del mundo. En el otro libro publicado en 2010, \u00abPol\u00edticas y pr\u00e1cticas de la cultura\u00bb, Philippe y los coautores del volumen editado ofrecen un an\u00e1lisis completo y documentado de las reformas en un amplio \u00e1mbito de las pol\u00edticas p\u00fablicas y de la pol\u00edtica cultural, yendo m\u00e1s all\u00e1 de una perspectiva puramente institucional y estudiando las pol\u00edticas y pr\u00e1cticas de la cultura de una manera que involucra la historia.  la sociolog\u00eda y la econom\u00eda y el debate sobre las especificidades del \u00abmodelo cultural franc\u00e9s\u00bb.<\/p>\n<p>Philippe es tambi\u00e9n miembro del Centro Georges Chevrier (UMR Cnrs 5605), responsable del centro de \u00abpatrimonio\u00bb de la Maison des Sciences de l&#8217;Homme de Dijon, miembro de la Comisi\u00f3n de Historia del Minist\u00e8re de la Culture y redactor jefe de la revista U-Culture(s). Es responsable del bolet\u00edn electr\u00f3nico mensual de la Asociaci\u00f3n para el Desarrollo de la Historia Cultural (Adhc).<\/p>\n<p><span class=\"Y2IQFc\" lang=\"en\">Philippe Poirrier. \u00abDijon,  <\/span>Ville d&#8217;Art et Capitale de la Gastronomie. L&#8217;invention d&#8217;une image urbaine (1919-1935)\u00bb &#8211; \u00abDijon,  <span class=\"Y2IQFc\" lang=\"en\">Ciudad de Arte y Capital de la Gastronom\u00eda. La invenci\u00f3n de una imagen urbana (1919-1935)\u00bb.  <\/span><\/p>\n<p><span class=\"Y2IQFc\" lang=\"en\">Estudios Culturales Franceses, 2014, 25 (3-4), pp.357-365: <a href=\"https:\/\/u-bourgogne.hal.science\/halshs-01189105\/\" target=\"_blank\" rel=\"noopener\">https:\/\/u-bourgogne.hal.science\/halshs-01189105\/<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) y&#8230;<\/p>\n","protected":false},"featured_media":19156,"template":"","team_group":[507],"class_list":["post-19155","team","type-team","status-publish","has-post-thumbnail","hentry","team_group-our-experts"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism<\/title>\n<meta name=\"description\" content=\"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d&#039;histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" \/>\n<meta property=\"og:description\" content=\"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d&#039;histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/\" \/>\n<meta property=\"og:site_name\" content=\"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WorldRegionofGastronomy\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-15T09:20:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/igcat.org\/wp-content\/uploads\/2016\/01\/poirrierp877.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"245\" \/>\n\t<meta property=\"og:image:height\" content=\"336\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/\",\"url\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/\",\"name\":\"Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/igcat.org\\\/wp-content\\\/uploads\\\/2016\\\/01\\\/poirrierp877.jpg\",\"datePublished\":\"2016-01-28T08:04:23+00:00\",\"dateModified\":\"2024-04-15T09:20:10+00:00\",\"description\":\"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d'histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/#primaryimage\",\"url\":\"https:\\\/\\\/igcat.org\\\/wp-content\\\/uploads\\\/2016\\\/01\\\/poirrierp877.jpg\",\"contentUrl\":\"https:\\\/\\\/igcat.org\\\/wp-content\\\/uploads\\\/2016\\\/01\\\/poirrierp877.jpg\",\"width\":245,\"height\":336},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/prof-philippe-poirrier\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/igcat.org\\\/es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Team\",\"item\":\"https:\\\/\\\/igcat.org\\\/es\\\/team\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Prof. Philippe Poirrier &#8211; Francia\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/igcat.org\\\/es\\\/\",\"name\":\"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\",\"description\":\"International Institute of Gastronomy, Culture, Arts and Tourism\",\"publisher\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#organization\"},\"alternateName\":\"IGCAT\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/igcat.org\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#organization\",\"name\":\"IGCAT\",\"alternateName\":\"IGCAT\",\"url\":\"https:\\\/\\\/igcat.org\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/igcat.org\\\/wp-content\\\/uploads\\\/2016\\\/02\\\/main_logo.png\",\"contentUrl\":\"https:\\\/\\\/igcat.org\\\/wp-content\\\/uploads\\\/2016\\\/02\\\/main_logo.png\",\"width\":620,\"height\":228,\"caption\":\"IGCAT\"},\"image\":{\"@id\":\"https:\\\/\\\/igcat.org\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/WorldRegionofGastronomy\",\"https:\\\/\\\/www.instagram.com\\\/igcat_org\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/igcat-international-institute-of-gastronomy-arts-and-tourism\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCL1xbT3vRbZh3bj-d0_0Vlg\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","description":"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d'histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/","og_locale":"es_ES","og_type":"article","og_title":"Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","og_description":"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d'histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.","og_url":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/","og_site_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","article_publisher":"https:\/\/www.facebook.com\/WorldRegionofGastronomy","article_modified_time":"2024-04-15T09:20:10+00:00","og_image":[{"width":245,"height":336,"url":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/01\/poirrierp877.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/","url":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/","name":"Prof. Philippe Poirrier - Francia - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","isPartOf":{"@id":"https:\/\/igcat.org\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/#primaryimage"},"image":{"@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/#primaryimage"},"thumbnailUrl":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/01\/poirrierp877.jpg","datePublished":"2016-01-28T08:04:23+00:00","dateModified":"2024-04-15T09:20:10+00:00","description":"Philippe Poirrier es profesor de historia contempor\u00e1nea en la Universidad de Borgo\u00f1a (Dijon, Francia) e investigador asociado en el Centre d'histoire culturelle des soci\u00e9t\u00e9s contemporaines de la Universidad de Versalles-Saint-Quentin en Yvelines.","breadcrumb":{"@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/#primaryimage","url":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/01\/poirrierp877.jpg","contentUrl":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/01\/poirrierp877.jpg","width":245,"height":336},{"@type":"BreadcrumbList","@id":"https:\/\/igcat.org\/es\/team\/prof-philippe-poirrier\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/igcat.org\/es\/"},{"@type":"ListItem","position":2,"name":"Team","item":"https:\/\/igcat.org\/es\/team\/"},{"@type":"ListItem","position":3,"name":"Prof. Philippe Poirrier &#8211; Francia"}]},{"@type":"WebSite","@id":"https:\/\/igcat.org\/es\/#website","url":"https:\/\/igcat.org\/es\/","name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","description":"International Institute of Gastronomy, Culture, Arts and Tourism","publisher":{"@id":"https:\/\/igcat.org\/es\/#organization"},"alternateName":"IGCAT","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/igcat.org\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/igcat.org\/es\/#organization","name":"IGCAT","alternateName":"IGCAT","url":"https:\/\/igcat.org\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/igcat.org\/es\/#\/schema\/logo\/image\/","url":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png","contentUrl":"https:\/\/igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png","width":620,"height":228,"caption":"IGCAT"},"image":{"@id":"https:\/\/igcat.org\/es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/WorldRegionofGastronomy","https:\/\/www.instagram.com\/igcat_org\/","https:\/\/www.linkedin.com\/company\/igcat-international-institute-of-gastronomy-arts-and-tourism\/","https:\/\/www.youtube.com\/channel\/UCL1xbT3vRbZh3bj-d0_0Vlg"]}]}},"_links":{"self":[{"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/team\/19155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/team"}],"about":[{"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/types\/team"}],"version-history":[{"count":0,"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/team\/19155\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/media\/19156"}],"wp:attachment":[{"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/media?parent=19155"}],"wp:term":[{"taxonomy":"team_group","embeddable":true,"href":"https:\/\/igcat.org\/es\/wp-json\/wp\/v2\/team_group?post=19155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}