{"id":173,"date":"2023-08-17T20:46:01","date_gmt":"2023-08-18T03:46:01","guid":{"rendered":"https:\/\/live-usc-dornsife.pantheonsite.io\/cjrc\/?page_id=173"},"modified":"2024-11-15T12:06:19","modified_gmt":"2024-11-15T20:06:19","slug":"japanese-food-culture-and-culinary-traditions","status":"publish","type":"page","link":"https:\/\/dornsife.usc.edu\/cjrc\/japanese-food-culture-and-culinary-traditions\/","title":{"rendered":"Japanese Food Culture and Culinary Traditions Speaker Series"},"content":{"rendered":"\n \n \n\n\n\n\n\n\n\n
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\n\n \n Faculty Organizer: Jason Webb<\/span>\n\n\n<\/div>\n \n \n
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\n Japanese cooking has made an indelible mark on global culinary culture.\n <\/h2>\n\n\n<\/div>\n \n \n
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This newly-inaugurated speaker series will provide a venue for analyses of Japan\u2019s rich regional and national Japanese food traditions, from the Nara Period to the present. Food Studies is an inherently interdisciplinary undertaking. Our intention is to sponsor events that showcase the work of one or more speakers and bring together researchers in the humanities, organic sciences, agriculturalists, environmentalists, and, of course, chefs. The inaugural lecture, in February of 2023, welcomed renowned Japan food historian Prof. Eric Rath, who presented on fermentation and the premodern origins of sushi, and Michelin star-winning Chef David Schlosser of Shibumi DTLA, who provided audience members with a sampling of narezushi from the famed Uoji Honten in Shiga Prefecture.<\/p>\n\n\n\n<\/div>\n \n <\/div>\n\n

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\n Past Events\n <\/h2>\n\n\n<\/div>\n \n <\/div>\n \n
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\n Wakako Tezen – “A History of Hospitality at Izumo Grand Shrine: The Tezen Family and the Edo-Period Goy\u014d-yado System”<\/a>\n <\/h3>\n\n\n<\/div>\n \n \n
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Wednesday, December 4, 2024\u00a0<\/strong><\/p>\n

Goy\u014d-yado<\/i>\u00a0\u5fa1\u7528\u5bbf\u00a0was an Edo-period system under which select families in the town of Taisha, near the Izumo Grand Shrine, provided lodging and hospitality for visiting officials from the Matsue Domain and the Shogunate. The Tezen family served as\u00a0Goy\u014d-yado<\/i>\u00a0hosts for generations. This talk will explore the historical significance of the\u00a0Goy\u014d-yado<\/i> system via several examples of high-ranking officials who were hosted by the Tezen family, detailing the preparations, menus, and events associated with these visits. Among the family records, one of the most notable is the 1789 pilgrimage to Izumo Taisha by Matsudaira Nobuchika (brother of the 7th Lord of Matsue Domain, Matsudaira Harusato). On that occasion the Tezen family hosted Nobuchika and 23 of his retainers. Family records of this case and others illustrate the elaborate care given to such official visits, especially in the preparation of meals.<\/p>\n

Respondent:<\/b>
\nAnne Walthall, Professor Emerita, UC-Irvine.<\/p>\n\n\n\n<\/div>\n \n <\/div>\n\n\n \n \n \n

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\n Bruce Hamana and Akiko Walley – Nature and the Aesthetics of Tea (Chanoyu)<\/a>\n <\/h3>\n\n\n<\/div>\n \n \n
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Wednesday, April 24, 2024<\/strong><\/p>\n

Abstracts:
\nBruce Hamana<\/b>
\nNature (Shizen) is a major inspiration of Japanese art and culture, and in chanoyu it finds concrete form in many aspects, such as the garden, the architecture of the teahouse, the food, flowers, and the assemblage of the utensils. In a visual introduction, nature and the appreciation of the seasons will be discussed in the context of the teagathering, which is the raison d’etre of chanoyu.<\/p>\n

Akiko Walley<\/b>
\nDeriving from a principle of tea ceremony,\u00a0ichigo ichie<\/i>\u2014or \u201cone chance, one encounter\u201d\u2014is now used broadly to mean cherish each moment as one\u2019s last. For each tea gathering, a host selects teabowls and other utensils and alcove decorations to orchestrate a perfect once-in-a-lifetime experience for the guests. This presentation introduces the role of the architecture and art of tea in mediating a memorable encounter between hosts and their guests.<\/p>\n\n\n\n<\/div>\n \n <\/div>\n\n\n \n \n \n

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\n Eric C Rath- “The Story of Sushi: How a Fermented Dish Became a Global Fast Food”<\/a>\n <\/h3>\n\n\n<\/div>\n \n \n
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Wednesday, February 15, 2023<\/strong><\/p>\n

Sushi\u2019s appearance in US grocery stores, usually coated in sauces and fried toppings, demonstrates how the once simple dish evolves as it globalizes. But sushi was a much different recipe 1,200 years ago when it was first mentioned in Japanese records. The likely derivation of \u201csushi\u201d is \u201csomething sour\u201d indicating that it was a fermented food, one that took months if not years to prepare.<\/p>\n\n\n\n<\/div>\n \n <\/div>\n\n\n \n \n \n

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\n Images from Ito Center event, “The Story of Sushi: How a Fermented Dish Became a Global Fast Food” \n <\/h2>\n\n\n<\/div>\n <\/div>\n \n
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