Sophia University Institute of Comparative Culture Lecture for SORW <https://www.sophia.ac.jp/jpn/research/kenkyukikan/sorw.html>


"Sushi Before Sushi, Umami Before Umami"

The Hidden (Fermented) History of Japanese Food.

Eric C. Rath

Nov 6, 2021

10:00 AM Osaka, Sapporo, Tokyo on Zoom

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Sushi's appearance in US grocery stores, usually coated in sauces, demonstrates how a 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. Studying this "ancient"fermented sushi enriches our understanding of the culinary past and offers new taste profiles for the future. 

*Eric 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 traditional Japanese foodways, his books include Food and Fantasy in Early Modern Japan(University of California Press, 2010), Japan's Cuisines: Food, Place and Identity(ReaktionBooks, 2016), and Oishii: The History of Sushi (ReaktionBooks, 2021). He is a member of the Gastronomica editorial collective and is currently writing a history of sake.


If the link above for registration doesn't work, please use the following URL:

https://forms.office.com/Pages/ResponsePage.aspx?id=p-YOaaVN3E-jFrtZnYKl0pSDtnsMuJVAtzRnSitkskJUN1FGTUc5OFdGRkRERTJLWjNBN1RNNDdWNy4u <https://forms.office.com/Pages/ResponsePage.aspx?id=p-YOaaVN3E-jFrtZnYKl0pSDtnsMuJVAtzRnSitkskJUN1FGTUc5OFdGRkRERTJLWjNBN1RNNDdWNy4u>


This event is organized by James Farrer and the ICC collaborative research unit "The Global Japanese Cuisine <https://www.icc-sophia.com/global-japanese-cuisine-project>".

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Sophia University Institute of Comparative Culture

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