Frédérique Desbuissons is a senior lecturer in art history at the University of Reims Champagne-Ardenne. Her work focuses on art and food as they relate to social interaction and to transformation in nature. She has contributed to the exhibition catalogues Champagne! Les Arts de l'effervescence (Musée des Beaux-Arts de Reims, 2012), Bohèmes (Paris, 2012), Arts & Foods. Rituali dal 1851 (Milan, 2015). With Julia Csergo, she has edited L’Art de la cuisine. Art du cuisinier et cuisine d'artiste, XVIe-XXIe siècle (INHA/Menu Fretin, 2018). She is currently writing an essay on the illustrations of cookbooks by the chef Jules Gouffé and the survival of decorative cuisine in contemporary art and culture.