- Art de Vivre
- September 9, 2018 October 15 - 19, 2018 February 4-5, 2019
Considering Japanese Culinary Culture
Besides these tasting opportunities, several other events will be on offer, giving food for thought on the topic of Japanese cuisine. The debates and symposia will delve into what makes Japanese cuisine unique and will look at the relationship between gastronomy and art, at regional cuisine as a cultural catalyst, at interdisciplinary studies on food and nutrition, etc. The program will be structured in three parts.
1. Phantom Banquet at the Extra Festival!
Interested in the “ghosts and phantoms” that play a central role in Japanese culture and the arts, French and Japanese experts will discuss this theme during a dinner open to the public. Chef Sugio Yamaguchi of Botanique restaurant in Paris will expand on this theme by creating special dishes for the occasion.
Designed by the writer Ryoko Sekiguchi, this extraordinary Banquet draws upon the tradition of the symposium and brings Japanese cuisine to the world of ideas and design. Phantom Banquet is part of the program for the Extra! Festival and is devoted to literature that leaps off the page.
September 8, 2018
The Japan Foundation, Centre Pompidou
2. Creative Travel to Japan
With the assistance of UNESCO and help from such catchwords as “Japanese cuisine” and “regions,” the rich culture of Japan’s regional cuisine will be presented in an exhibition comprising not only regional stalls, but also videos, conferences, cooking demonstrations, etc. One of the pillars of this event will be the organization of an exhibition “Osaka and Kansai” that will support the candidature of Osaka for the 2025 World Expo. This will be the third edition of the annual exhibition of UNESCO, “Creative Journey in Japan.”
October 15-19, 2018
The Japan Foundation, Creative Travel to Japan International Cultural Exchange Committee
3. Symposium on Gastronomy
Also taking into account the recent developments in Japanese cuisine, such as the remarkable work of Japanese chefs in Paris or the inclusion of washoku or Japanese culinary tradition onto the list of UNESCO’s Intangible Cultural Heritage of Humanity, a symposium will be organized during which French and Japanese experts will discuss a variety of key topics: umami, similarities and differences between the culinary cultures of France and Japan, etc.
February 4-5, 2019
The Japan Fopundation
Yumiko Aihara, Food Journalist
4. Symposium on Japanese Tea
Alongside Japanese Tea Month, which will provide many opportunities to enjoy green tea and other varieties of tea, conferences will be given by specialists from Japan. There are a variety of topics, such as “Marriage Between French Culinary Culture and Japanese Tea,” “The New World of Japanese Tea,” “Japanese tea, the Phases of the Moon and Science,” “The Boom Era of Tea in Japan and France,” etc.
The Japan Foundation