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DTSTART;TZID=America/Toronto:20210115T090000
DTEND;TZID=America/Toronto:20210117T210000
DTSTAMP:20210118T013503Z
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SUMMARY:Healthy Hakko: Part 1 Talk with Dr. Rath and Dr. de St. Maurice
DESCRIPTION:Sushi and miso soup are often served together in Japanese restaurants. But what does sushi have to do with fermented food? What other uses are there for miso aside from making soup? In this first part of our Healthy Hakko series\, Dr. Greg de St. Maurice (Keio University) and Dr. Eric Rath (University of Kansas) sit down to discuss the little-known history of fermented sushi\, regional variations of miso\, and the gastronomical possibilities of these foods today. \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates.\n\n\n \nGreg de St. Maurice is tenured Assistant Professor in the Faculty of Business and Commerce at Keio University. He also serves as Vice President of the Association for the Study of Food and Society (ASFS). He received his Ph.D. in Cultural Anthropology from the University of Pittsburgh in 2015. His key research interests include globalization\, taste\, “place” and place brands\, culinary heritage and local foodways\, and Japan. The focus of his recent research is the dynamism of local foodways and agricultural systems in the context of globalization. This research has appeared in the journals Gastronomica\, Food\, Culture\, and Society and several edited volumes. Current projects study the transcultural transmission of culinary skills and knowledge\, apply critical nutrition studies to the Japanese context\, and examine cuisine as craft. \n\nEric C. Rath is a professor of history at the University of Kansas where he teaches courses on food history and premodern Japan.  A specialist in Japanese food\, his books include Food and Fantasy in Early Modern Japan (2010)\, Japan’s Cuisines: Food\, Place and Identity (2016)\, and the forthcoming Oishii: The History of Sushi (Reaktion Books\, 2021).  He is also a member of the editorial collective of Gastronomica: The Journal for Food Studies. \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/rath_and_de_st_maurice/
LOCATION:Online
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:56.130366;-106.346771
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DTSTART;TZID=America/Toronto:20210115T090000
DTEND;TZID=America/Toronto:20210117T210000
DTSTAMP:20210117T185247Z
CREATED:20201224T143205Z
LAST-MODIFIED:20210117T185247Z
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SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 1 - DASHI & SHOYU
DESCRIPTION:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 1 FILM\nDashi\, Essence of Japan  \nShoyu and the Secrets of Japanese Cuisine \nWhat are the foundations of Japanese cuisine? What are the underlying flavours that you can find in virtually all the recipes – from mom’s home cooking to the Michelin star restaurant in Fukuoka? Find out their sources and the key role fermentation has in many of these flavours\, including an examination on a microscopic level and discover the synergy when they are combined. \n\nThis documentary will be screened online in Canada only. The two films will be shown consecutively as one. Register below to receive a private link to view the films during the event dates.\n\n\n \nDashi\, Essence of Japan\nDirected by Shohei Shibata\n2014\, 49 minutes\nDocumentary \nFor centuries\, the Japanese have learned to draw from the treasures of nature; their cuisine distills the very best from the country’s oceans\, mountains and forests. ‘Dashi’ is the bedrock of Japanese cuisine. Deceptively simple\, master chefs have jealously guarded its secrets for centuries. Its development came about as a result of a historical event that triggered a “food revolution”: Buddhism arrived in Japan 1500 years ago\, prohibiting the consumption of meat. The Japanese quickly sought other sources of ‘umami’ taste and found it in Dashi. \nPlease note: The two documentaries will be shown consecutively as one. \nShoyu and the Secrets of Japanese Cuisine\nDirected by Shohei Shibata\n2014\, 49 minutes\nDocumentary \nThe Japanese discovered that a humble mould spore could transform soya beans into ‘Shoyu’\, the soy sauce that is a pillar of Japanese cuisine. Sprinkle it on rice and the rice changes into sake… This mould is a tiny organism called ‘Aspergillus oryzae’ and mysteriously\, it exists only in Japan! We travel to the imperial city of Kyoto\, where the ancient craft of brewing Shoyu is preserved. This delicate process begins in spring and requires a whole year to mature the soy sauce. The Shoyu brewer knows it is all a question of balance and harmony… \n©NHK-Asia documentary Productions-Point du Jour-2014 \nWe love to hear your impressions of the films! Please give us feed back here > Feedback\nTrailer > \n \nABOUT THE DIRECTOR \nShohei Shibata is an independent film maker who graduated from graduated from University of Tokyo and joined NHK in 1988. After an initial three-year assignment as a TV director at the NHK Okinawa Station\, he was transferred to the News Department at the NHK Broadcasting Center in Tokyo. From 1992 to 1995\, he worked for the Center for Ethnological Visual Documentation. He then became an independent TV director. In 1997\, he established ASIA Documentary Productions Company in Tokyo\, serving as its president and as a TV producer and director. in Japan. He primarily makes documentary films mainly for NHK golden time slot\, feature length documentary for theaters\, and recently making international co-operation for worldwide channels. \n  \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \n  \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/dashi-and-shoyu/
LOCATION:Virtual
CATEGORIES:Film Screening
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
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