In this talk Chet Van Duzer will discuss a spectacular Italian world map made in 1587 by the Milanese noble Urbano Monte. It consists of 60 manuscript sheets designed to be assembled into a map on a north polar projection … Continue reading →
Live RAMEN Talk and Q+A With Chef TAKAHASHI Ryu and Chef Matt Kimura Live RAMEN Talk and Q+A With Chef TAKAHASHI Ryu and Chef Matt Kimura Sunday May 31, 2020 @ 1:00 PM (EDT) Atlantic (ADT) 2:00 P.M. Quebec/Ottawa/Ontario (EDT) … Continue reading →
In February of 1972, the Sony Showroom in Tokyo’s Ginza district hosted “Video Communication: D.I.Y. Kit,” commonly considered the first exhibition of video art in Japan. Organized in part by Canadian artist Michael Goldberg, a founding member of Vancouver’s long-running … Continue reading →
ONLINE SAKE SCHOOL with TAJIRI Mariko Join us for a fascinating look into the world of Japan’s national drink with international sake sommelier and educator TAJIRI Mariko. Starting June 25, Mariko will present three independent 90-minute seminars, each addressing a … Continue reading →
The large corpus of literary works by accomplished and highly educated women writers that emerged during the Heian period (794–1185) in Japan played an important role in the creation of a national literary tradition. Despite their seeming timelessness, these texts … Continue reading →
Scholars and pundits of contemporary Japan regularly note statistics that point to an alarming downturn in population growth (shōshi kōreika). The forecast of population decline has led to a renewed focus on “reproductive futurism,” which is the belief that humans … Continue reading →
KATSUSHIKA Oei (Ōi) is not a household name. Her father, however, is renowned as one of the greatest masters of art — Hokusai. Brought up assisting Hokusai with his trade, Oei learned all the techniques of painting ukiyo-e, had access … Continue reading →
What is STEAM education? How is it different from STEM education? In this talk, Dr. Rie Kijima (University of Toronto and SKY Labo) and Dr. Mariko Yang-Yoshihara (Stanford Program on International and Cross-Cultural Education & SKY Labo) will discuss key … Continue reading →
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 … Continue reading →
From soy sauce to miso to sake to shochu, these iconic Japanese foods and drinks are all made possible with the help of a mighty microorganism commonly known as "koji." What exactly is koji and how did koji come to … Continue reading →
