Environment2. Food problems in relation to ecosystem and environmentInternational Symposium

International Symposium

Making Food in Human and Natural History
Date
March 18 - March 19, 2019
Time
[March 18] 9:30 to 17:00
Time
[March 19] 9:30 to 17:30
Capacity
50 persons
Venue
Conference Room 4, National Museum of Ethnology, Osaka
 
Language
English and Japanese (simultaneous interpretation available)
Entry fee
Free
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'
Program

18th March 2019 (Day 1)

09:30
Registration
10:00
Opening Remarks (Tetsuo NISHIO, Deputy Director, Minpaku)
10:10
Introduction of the symposium (Atsushi NOBAYASHI, Minpaku) * to be continued to the next session.
Session 1 Food and Ecology
10:25
Short Introduction (Atsushi NOBAYASHI)
10:30
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
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
Lunch
12:50
Creation of Taste: Quest for deliciousness (Yoshimi OSAWA, Minpaku)
13:30
Comments
Session 2 Categorization of Food
14:00
Short Introduction (Hironao KAWAI, Minpaku)
14:10
Translocal Foodscapes: Changing Gastronomic Practices in Mérida, Mexico, and Seville, Spain. (Steffan Igor AYORA DIAZ, Universidad Autónoma de Yucatán)
14:50
Coffee break
15:10
"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
The "Birth" of Hakka Cuisine: A Case Study for the Formation of Ethnic Foodscapes in Southeast China (Hironao KAWAI)
16:30
Comments
17:00
End

19th March 2019 (Day 2)

Session 3 Community, Sociality, and Food
09:30
Short Introduction (Taeko UDAGAWA, Minpaku)
09:40
Local Community and Food - Mediterranean Diet (Elisabetta MORO and Rossella GALLETTI, University of Naples Suor Orsola Benincasa)
10:20
Urban Food Procurement and Social Expectations: An Agenda for Comparative Analysis (Cristina GRASSENI, Leiden Univ.)
11:00
Rethinking a Complex Connection between Commensality and Family: Through Japanese Cases and Italian Ones. (Taeko UDAGAWA)
11:40
Comments
12:10
Lunch
Session 4 Strategy and Governance of Cuisine
13:10
Short Introduction (Min HAN, Minpaku)
13:20
On the Formation of Chinese Cuisine as a National Cuisine (Haruhiko NISHIZAWA, Musashi Univ.)
14:00
Development and Governance of Halal Certification System in Indonesia (Mariko ARATA, Ritsumeikan Univ.)
14:40
Tea Industry and Public Demands for Tea in Modern China (Jianping GUAN, Zhejiang A&F Univ.)
15:20
Coffee break
15:40
Comments
16:10
General Discussion
17:20
Closing Remarks (Kenji YOSHIDA, Director-General, Minpaku)
17:30
End