International Symposium ‘Making Food in Human and Natural History’
When:
2019年03月18日 – 2019年03月19日 all-day
Asia/Tokyo Timezone
2019-03-18T00:00:00+09:00
2019-03-20T00:00:00+09:00
| DATE | Monday, March 18-Tuesday, March 19, 2019 |
|---|---|
| Venue | Conference Room 4, National Museum of Ethnology, Osaka |
| This symposium is held | 1）Minpaku(National Museum of Ethnology) Special Research Project Series 2 ‘Human and natural history in the system of food production’ 2）NIHU(National Institutes of Humanity) Multidisciplinary Collaborative Projects ‘New Developments in Ecohealth Research in Asia’ Minpaku Unit ‘The Constellation of Food and Foodways in Human and Natural History’ |
| Language | English and Japanese (simultaneous interpretation available) |
| Registration Required | For registration and further information, please contact Prof Nobayashi’s Office (National Museum of Ethnology) at officenova@minpaku.ac.jp or 06-6878-8355(10:00-12:00, 12:00-15:00, Mon,Thu, and Fri only) The deadline for application is Friday, March 15th. |
Program
18th March 2019 (Day 1)
| 9:30 – 10:00 | Registration |
|---|---|
| 10:00 – 10:10 | Opening Remarks(Tetsuo NISHIO, Deputy Director, Minpaku) |
| 10:10 – 10:25 | Introduction of the symposium(Atsushi NOBAYASHI, Minpaku) *to be continued to the next session. |
Session 1 Food and Ecology
| 10:25 – 10:30 | Short Introduction(Atsushi NOBAYASHI) |
|---|---|
| 10:30 – 11:10 | The story of wood pastures from Central Europe: shepherding the wild for social- ecological productive landscape and improve conservation through gastronomy (Anna VARGA, Institute of Ecology and Botany, Hungarian Academy of Sciences) |
| 11:10 – 11:50 | Seafood-in-the-Making: Feeding Oceans, High Modernism, and Superabundance in the Era of the Anthropocene (Shingo HAMADA, Osaka Shoin Women’s University) |
| 11:50 – 12:50 | Lunch |
| 12:50 – 13:30 | Creation of Taste: Quest for deliciousness (Yoshimi OSAWA, Minpaku) |
| 13:30 – 14:00 | Comments |
Session 2 Categorization of Food
| 12:50 – 13:30 | Short Introduction(Hironao KAWAI, Minpaku) |
|---|---|
| 14:10 – 14:50 | Translocal Foodscapes: Changing Gastronomic Practices in Mérida, Mexico, and Seville, Spain. (Steffan Igor AYORA DIAZ, Universidad Autónoma de Yucatán) |
| 14:50 – 15:10 | Coffee break |
| 15:10 – 15:50 | “Yi Family’s Eight Old Bowls”: The Practice of Hospitality Business and the Making of Indigenous Foodscape in Shilin, China (Rongling GE, Xiamen Univ.) |
| 15:50 – 16:30 | The “Birth” of Hakka Cuisine: A Case Study for the Formation of Ethnic Foodscapes in Southeast China (Hironao KAWAI) |
| 16:30 – 17:00 | Comments |
18th March 2019 (Day 1)
Session 2 Categorization of Food
| 9:30 – 9:40 | Short Introduction(Taeko UDAGAWA, Minpaku) |
|---|---|
| 9:40 – 10:20 | Local Community and Food – Mediterranean Diet (Elisabetta MORO and Rossella GALLETTI, University of Naples Suor Orsola Benincasa) |
| 10:20 – 11:00 | Urban Food Procurement and Social Expectations: An Agenda for Comparative Analysis (Cristina GRASSENI, Leiden Univ.) |
| 11:00 – 11:40 | Rethinking a Complex Connection between Commensality and Family: Through Japanese Cases and Italian Ones.(Taeko UDAGAWA) |
| 11:40 – 12:10 | Comments |
| 12:10 – 13:10 | Lunch |
Session 4 Strategy and Governance of Cuisine
| 13:10 – 13:20 | Short Introduction(Min HAN, Minpaku) |
|---|---|
| 13:20 – 14:00 | On the Formation of Chinese Cuisine as a National Cuisine (Haruhiko NISHIZAWA, Musashi Univ.) |
| 14:00 – 14:40 | Development and Governance of Halal Certification System in Indonesia (Mariko ARATA, Ritsumeikan Univ.) |
| 14:40 – 15:20 | Tea Industry and Public Demands for Tea in Modern China (Jianping GUAN, Zhejiang A&F Univ.) |
| 15:20 – 15:40 | Coffee break |
| 15:40 – 16:10 | Comments |
| 16:10 – 17:20 | General Discussion |
| 17:20 – 17:30 | Closing Remarks (Kenji YOSHIDA, Director-General, Minpaku) |