Japanese cuisine, or washoku, offers invaluable opportunities to think about how we understand ourselves and our world. These include, among others, the intersection of the modern and traditional, local and global, rural and urban, nature and society, taste and waste, our futures and the future of our planet. This program is based in the city of Osaka “the food capital of Japan”. Students explore the food cultures and systems of contemporary Japan through interdisciplinary, multi-sensual learning experiences. Students learn the philosophical and historical foundation of washoku as well as basic culinary techniques through intensive cooking sessions, and they broaden and deepen their culinary experience by critically engaging in the culture and politics of sustainability in seminar sessions. We also visit wholesale markets where hundreds of food ingredients and products are brought in and re-distributed, engage in field studies at a soy sauce distillery, sake brewery, and a small-scale farming village as well as historical temples in Nara and Kyoto. The program is designed by Gustolab International and hosted in cooperation with Osaka Shoin Women’s University, one of the first liberal arts women’s colleges established in Osaka and now running the nation’s first food studies program.
Deadline: March 25, 2019
Program Dates: May 26 - June 23, 2019
Eligibility: Students interested in Japanese culture, language, or business. Prior language study is encouraged, but not required. Professionals and graduate students in food or environment related fields are encouraged to inquire.
Cost: $ 4,750.00 USD