FOOD CULTURE No.1
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- FOOD CULTURE No.1 COVER
- Greetings
Yuzaburo Mogi, President & CEO, Kikkoman Corporation - Food Culture of the 21st Century
Shosaburo Kimura (Professor Emeritus, University of Tokyo) - The Globalization of Japanese Food Culture
Isao Kumakura (Professor, National Museum of Ethnology) - About Food Culture from the Netherlands 1
Encounters and Transitions in Foodways: Japan and the West
General Remarks on the Perpetual Transition of Culinary Culture
Katarzyna J. Cwiertka, Ph.D. (Researcher, Leiden University, the Netherlands) - A Story of Shoyu
The History of Shoyu (Soy Sauce) 1
Ryoichi Iino (Specialist in Food History) - Establishment of the Kikkoman Institute for International Food Culture
- Fermentation and Food Culture
Traditional Japanese Foods and the Mystery of Fermentation
Takeo Koizumi (Professor, Tokyo University of Agriculture) - Interview with Film Director, Hirotsugu Yamazaki
The Production of Food Culture in Europe - The Roots of My Food Culture
Charlotte A. Kennedy-Takahashi (President & Representative Director, Oak Associates K.K.)