Sophia University Institute of Comparative Culture Research Unit on Global Washoku presents:

The Globalization of Japanese Gastronomy: Examining Culinary Mobilities on a Global Scale
http://icc.fla.sophia.ac.jp/html/events/2017-2018/171116_Global_Washoku_SORW.pdf

James Farrer, David Wank, Christian Hess, Chuanfei Wang, Lenka Vylet'alová, Mônica R. de Carvalho

18:30-20:00, November 16, 2017
Room 301, 3F, Building 10, Sophia University

Japanese restaurant cuisine is increasingly prevalent in markets around the world, from large cities to small towns. Our research project develops a mobilities perspective to represent the transnational spread of Japanese cuisine. We find that the organization of the Japanese culinary field is centered in global cities which are the hubs of the local networks through which ideas, producers and products flow. Non-Japanese ethnic networks are especially important in spreading Japanese cuisine in low-cost forms away from urban centers. This presentation will explain the global scope of Japanese culinary mobilities based on evidence from our multi-sited ethnography.

No prior registration necessary/Lecture in English

This event is organized by Sophia University Institute of Comparative Culture Research Unit on Global Washoku Project (Lead investigator: James Farrer) as an interim reporting session for Sophia University Special Grant for Academic Research (Research in Priority Areas).
Visit their website at https://www.global-japanese-cuisine.org

上智大学 学術研究特別推進費「重点領域研究」採択課題中間発表
研究課題名：中国とアメリカにおける和食ブームの歴史とその社会学的研究：草の根のグローバリゼーション
研究代表者：国際教養学部　国際教養学科 James, Farrer教授
採択期間：2016年度～2018年度

Institute of Comparative Culture (ICC) Sophia University 7-1 Kioicho, Chiyoda-ku, Tokyo 102-8554, JAPAN
+81-3-3238-4082 / +81-3-3238-4081(fax) / Email diricc@sophia.ac.jp / Web:http://icc.fla.sophia.ac.jp/