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Food has always been more than sustenance — it is power, status, memory, and desire.
This thesis examines how food functions as a cultural and strategic language within the global luxury industry, tracing its role from the ceremonial banquets of seventeenth-century Versailles to contemporary fashion collaborations and branded culinary spaces. Drawing from art history, sensory studies, and marketing theory, it reveals how leading maisons transform food into an instrument of identity, belonging, and aspiration — shaping how luxury is experienced, consumed, and imagined across cultures.
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