Asian Foodprints 2010: Rediscovering Japan Through a Culinary Odyssey

The Asian Institute, in collaboration with the Dr. David Chu Program in Asia Pacific Studies at the University of Toronto, the Departments of Sociology and East Asian Students, the Japan Foundation and the Japanese consulate in Toronto, are proud to present the 2010 Asian Foodprints conference.

This second such event will focus on Japan and Japanese food. The aim of this event is to use Japanese food and its culinary traditions as windows to explore both continuities and change in Japanese society.

The Program
FRIDAY, MARCH 5, 2010

VENUE:
Vivian and David Campbell Conference Facility
Munk Centre for International Studies
University of Toronto

8:30 – 9:00 REGISTRATION and breakfast

9:00 – 9:15 WELCOME
Joseph Wong (Director, Asian Institute, University of Toronto)

OPENING REMARKS
Senator Vivienne Poy (Senate of Canada and Chancellor Emerita of the
University of Toronto)
Consul General Tetsuo Yamashita (Consulate General of Japan, Toronto)

INTRODUCTION
Vanina Leschziner (Professor of Sociology, University of Toronto)

9:15 – 10:15 KEYNOTE ADDRESS
Japanese Identity and Culinary Adventures: All Roads Lead to Home Merry
White (Professor of Anthropology, Boston University)

10:15 – 10:30 BREAK

10:30 – 11:45 PANEL I: Food and Social Identity

Five Myths of Premodern Cuisine Eric C. Rath (Professor Pre-Modern
Japanese History, University of Kansas)

Crocodile Sushi and Wasabi Slurry: Dynamics in Japanese Cuisine Michael
Ashkenazi (Food Scholar and Author; The Essence of Japanese Cuisine: An
Essay on Food and Culture)

Becoming Ainu in Tokyo: A Story of Urban Ainu Life told through Ainu Food
Mark K. Watson (Professor of Sociology and Anthropology, Concordia
University, Montreal)

Discussant: Thomas Keirstead (Professor East Asian Studies, University of
Toronto)

11:45 - 12:30 FOOD DEMONSTRATION
Co-sponsored by the Consulate General of Japan

Mina Makimine (Chef of Consul General of Japan)
12:30 – 1:55 LUNCH
Hosted by the Consul General Tetsuo Yamashita (Consulate General of
Japan)
1:55 – 2:00 GREETINGS FROM THE FACULTY OF ARTS & SCIENCE
Ito Peng (Associate Dean, Faculty of Arts & Science)

2:00 – 3:15 PANEL II: Japanese Food Culture in Practice

The Culture of Sushi in Japan and Canada: What a Difference a Country Makes? Hiro Yoshida (Chef, Hiro Sushi Restaurant)
Chieko Fujita (Freelance writer and journalist; based in Japan)

Sake in Japan & Canada - Lost in Translation Shotaro Ozawa (Sales Manager, Ozawa Canada Inc.)
Discussant: Vanina Leschziner (Professor of Sociology, University of Toronto)

3:15 – 3:30 BREAK

3:30 – 4:45 PANEL III: Food, Politics and Economy
Examining Japan's Culinary Soft Power and the Geopolitics of Cuisine in East Asia James Farrer (Professor of Sociology, Sophia University, Tokyo)

Traditional Sushi Pizza: The Constructed Image of Japanese Culinary Culture Shaun Tanaka (Professor of Geography, University of Toronto)

The Journey of the Flying Fish: Canada and the Birth of Modern Sushi Sasha Issenberg (Author of The Sushi Economy: Globalization and the Making of a Modern Delicacy and Washington Correspondent, "Monocle”)
Discussant: Harriet Friedmann (Professor of Sociology, University of Toronto)

4:45 – 5:00 CLOSING REMARKS
Vanina Leschziner (Professor of Sociology, University of Toronto)

VENUE:
University Club of Toronto
380 University Avenue (South of Dundas Street)

5:30 – 6:30 RECEPTION

Sushi by Chef Hiro Yoshida (Hiro Sushi Restaurant)

Hors d'oeuvres by Chef Shigeo Kimura (Gingko Japanese Restaurant)

6:30 DINNER

Chefs: Hiro Yoshida, Shigeo Kimura

With support from the Japanese Restaurant Association of Canada

Emcee: Mary Ito (Host, Fresh Air, CBC Radio One 99.1 FM)

SAKE TASTING
Shotaro Ozawa
WINE PAIRING TALK
Drew Innes, Wine Sommelier

General Admission (Conference Dinner) $75.00
Student Admission (Conference Dinner) - ID required at door $65.00
General Admission for 2 (Conference Dinner) $150.00
Student Adminion for 2 (Conference Dinner) - IDs required at door $130.00

Locations