Environment2. Food problems in relation to ecosystem and environmentDomestic Symposium

Minpaku open lecture meeting

National Museum of Ethnology’s Public Lecture Commemorating the 40th Anniversary Question the mature society again from food Cooking and Humans
Date
November 17, 2017 (Fri.)
Time
18:30 to 20:40 (doors open at 17:30)
Capacity
600 persons
Venue
Nikkei Hall
 
Entry fee
Free * Sign language interpretation is offered
Sponsors
Nikkei Inc.
Record of Symposium
Resume

“Cooking in between Civilization and Culture”

[Lecture abstract]
Since the end of World War II, humanity has had to experience revolutionary changes in “dietary transition” and distribution systems against backdrops of a sharp increase in population, rapid economic growth, and maldistribution of population resulting from urbanization. However, circumstances surrounding population, economy, and urbanization are beginning to change greatly all over the world since the end of the century. Society is groping for a new way that food should be. Taking into consideration environmental and ethical problems, I would like to examine future food from perspectives of post-dietary transition and a new food system.
NOBAYASHI Atsushi
Professor, The Graduate University for Advanced Studies, National Museum of Ethnology

Professor Nobayashi has been exploring the relation between humans and other animals through ethnoarchaeology, livelihood research, and material culture theory. In recent years, he is conducting investigations and research particularly addressing tool-making and cooking as characteristics of modern humans. His written works include Taiwan inoshishi o ou (Rinsen Book, 2014) and Taiwan genjuminzoku kenkyu no shatei (Shung Ye Museum of Formosan Aborigines, 2014).

“Post Dietary Transition and the Possibility of a New Food System”

[Lecture abstract]
Since the end of World War II, humanity has had to experience revolutionary changes in “dietary transition” and distribution systems against backdrops of a sharp increase in population, rapid economic growth, and maldistribution of population resulting from urbanization. However, circumstances surrounding population, economy, and urbanization are beginning to change greatly all over the world since the end of the century. Society is groping for a new way that food should be. Taking into consideration environmental and ethical problems, I would like to examine future food from perspectives of post-dietary transition and a new food system.
NAKASHIMA Yasuhiro
Professor, The Graduate School of Agricultural and Life Sciences, The University of Tokyo

Professor NAKASHIMA specializes in agricultural economics and food system theory. He has conducted economic research on agricultural and food systems in Japan. In recent years, he is carrying out industry–government–academia collaborative food system research related to issues of food safety and trust. Among other works, he wrote Shokuhin anzenmondai no keizaibunseki (Nihon Keizai Hyouronsha, 2004), edited Shoku no keizai (Domesu Publishers, 2011), and jointly authored Fudo shisutemu no keizaigaku (Ishiyaku Publishers, 2015).

“Globality, Nationality, and Locality Seen from Italian Cuisine”

[Lecture abstract]
Although cooking is cultural, it has changed its meaning and forms involving the intentions of the state and markets. Italian cuisine, which is known worldwide, is one of this kind and is now attracting attention together with the words, such as Slow Food and Mediterranean cuisine. Then, how have Italians themselves actually dealt with cooking? How have they been involved in their own socio-culture through it? I consider the close relation between food and eating and socio-culture, as well as it meaning.
UDAGAWA Taeko
Associate Professor, The Graduate University for Advanced Studies, National Museum of Ethnology

Associate Professor UDAGAWA specializes in cultural anthropology and gender studies. In recent years, she is expanding her interest in civil activities and food and eating problems, as well as in family and kinship and gender, based on ethnographic investigations in Italy. She wrote Johekinai kara miru Itaria (Rinsen Book, 2015) and edited Shigoto no jinruigaku (Sekaishisosha, 2016) and Jenda jinruigaku o yomu (Sekaishisosha, 2007) among other works.
Program

General MC: FUKUOKA Shota (Associate Professor, National Museum of Ethnology)

17:30
Opening
18:30
Opening address/ SHINADA Suguru (Executive Officer, Nikkei, Inc. & Editorial Bureau Chief, Osaka Head Office)
18:35
Greeting/ YOSHIDA Kenji (Director-General, National Museum of Ethnology)
18:40
Overview/ NOBAYASHI Atsushi (Professor, National Museum of Ethnology)
18:50
Lecture 1/ NAKASHIMA Yasuhiro (Professor, The Graduate School of Agricultural and Life Sciences, The University of Tokyo)
19:20
Lecture 2/ UDAGAWA Taeko (Associate Professor, National Museum of Ethnology)
19:50
Break
20:05
Panel discussion/ NAKASHIMA Yasuhiro × UDAGAWA Taeko × NOBAYASHI Atsushi
20:40
End