[Blueboard] A Talk on Intangible Food Heritage by Dr Akamine Jun

Japanese Studies Program [LS] japanese.soss at ateneo.edu
Tue Feb 2 09:55:36 PHT 2016


*Please post. Thank you.*




The Japanese Studies Program’s JSP 174: Japanese Food Culture Class with

the support of the Loyola Schools Internationalization Programs and
Initiatives

invites students and faculty to a talk



by

*Akamine Jun, Ph.D.*

*Institute for the Study of Global Issues*

*Hitotsubashi University *






*Intangible Food Heritage:*

*Dynamics of Whale Meat Foodways in an Age of Whale Meat Rarity*


*February 26, 2016, Friday | 5:00 – 6:30pm | Faura AVR*



Whaling has been a high political issue for the last several decades. One
of the main points in dispute is how “traditional” is whale meat
consumption custom in Japan. This question is often discussed both in terms
of history and the quantity consumed. However, this paper will investigate
the manner of consumption from the perspective of whale meat foodways in
relation to changes in lifestyles in Japan, especially after the 1960s, in
what we call the “rapid economic growth period”. Two examples that support
whale meat foodways as an intangible cultural heritage in Japan are
examined. One is “fish sausage,” a Japanese invention, which once was made
of tuna and whale and became “people’s food” in the 1960s, when Japanese
commercial whaling was at its peak. We favored it not because we appreciate
intangible whale meat, but because we used it as a substitute for “real”
sausage. Another example is the inheritance of attitudes toward whale meat
foodways in the Edo Period: that is making good use of whale meat. This can
be seen clearly in the recent appreciation of whale tongue recipes. Whale
tongue was not considered suitable for food in the Edo Period because of
its oily taste and hard texture. When many other species were regulated and
only meat from minke whale was available in the marketplace in the
late-1980s, whale specialists developed the whale tongue dish. This was
possible because of their knowledge of whales and whale meat, as well as
from their wise use attitude, which is the inheritance from whale meat
foodways prevalent in the Edo Period.





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For more inquiries, please contact Ms. Marian: 426-6001 loc. 5248/5249 or
japanese.soss at ateneo.edu









-- 
Japanese Studies Program
Ateneo de Manila University
LH209 Ricardo and Dr. Rosita Leong Hall
Katipunan Avenue, Loyola Heights
Quezon City, Philippines 1108
Phone:  +632 426-6001 local 5248/5249
Telefax: +632 376-0966
Email: japanese.soss at ateneo.edu
http://www.ateneo.edu/ls/soss/japanese-studies
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