qwr qwr symposium

program

Day one The Transnational Careers of Food Products
Febrary 21, 2009 (Saturday)
09:00
  • Opening Comment
  • GROVE, Linda
    Sophia University, Vice President for International Exchange and project member
    09:30-12:00
  • The Social Life of American Crayfish in Asia
  • CHEUNG, Sidney
    The Chinese University of Hong Kong
     
  • From National Symbol to Economic Goods: A Brief History of Maize Consumption in Post-revolutionary Mexico
  • TANI Hiroyuki
    Sophia University
     
  • Problems on Sea Cucumber Conservation: Politics over Livelihood
  • AKAMINE Jun
    Nagoya City University
     
  • The Transformation of the Fish Production, Distribution and Consumption: A "Life Historical" Analysis of Dried Fish in the Contemporary Guatemala Market
  • KUWABARA Azumi
    Sophia University
    12:00-13:00 Lunch Break
    Go to Top
    13:00-15:00
  • On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia
  • RUDDLE, Kenneth
    Kwansei Gakuin University
     
  • Food Workers as Individual Agents of Culinary Globalization: Pizza and Pizzaoli in Japan
  • CECCARINI, Rossella
    Sophia University
     
  • Here's Looking at You: Re-imaging Saké Locally and Globally
  • YARROW, Patricia
    Meiji Gakuin University
    15:00-15:30 Break
    Go to Top
    15:30-17:30
  • Food Action Nippon and Slow Food Japan: The Role of Two Citizen Movements in the Rediscovery of Local Foodways
  • ASSMANN, Stephanie
    Tohoku University
     
  • Globalization and Localization of a Japanese Food: The Reception of Sushi in Brazil
  • EGAWA Tomoko
    Sophia University
     
  • Social Climb of the Adobo
  • TERADA Takefumi
    Sophia University

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    Day Two Creating Cuisines and Producing Identities
    February 22, 2009 (Sunday)
    09:30-11:30
  • Cooking Logics: Cognition and Reflexivity in the Culinary Field
  • LESCHZINER, Vanina
    University of Toronto
     
  • NOBU and After: Westernized Japanese Food and Globalization
  • IMAI Shoko
    University of Tokyo
     
  • Why Doesn't Malaysian Cuisine Go into the Global Market?: A Forgotten Case of Culinary Globalization
  • YOSHINO Kosaku
    Sophia University
    11:30-12:30 Lunch Break
    Go to Top
    12:30-14:30
  • Taste, Toil and Ethnicity in a Globalized Era: The American Gustatory Imagination
  • RAY, Krishnendu
    New York University
     
  • Creating "Jin" Cuisine: Restaurant Culture in China's Shanxi Province
  • WANK, David
    Sophia University
     
  • The Development of an Indonesian National Cuisine
  • KUBO Michiko
    Sophia University
    14:30-15:00 Break
    Go to Top
    15:00-17:00
  • Four Dances of the Sea: Cooking Asian as Embedded Cosmopolitanism
  • DURUZ, Jean
    University of South Australia
     
  • Como agua para chocolate as a Food Film: Food, Family Ties and Emotion
  • NEVES, Mauro
    Sophia University
     
  • Global Haute Cuisine in Shanghai and the Making of a Global City
  • FARRER, James
    Sophia University
    17:00
  • Closing Remarks
  • FARRER, James
    Project Organizer, Sophia University

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