Date and Time: December 17, 2021 at 8PM (EST)
Mottainai, a Japanese word encompassing the spirit of getting the most out of everything, took root in Edo period Japan (1603-1868). Today, we will explore food culture in the Edo era food culture through the lens of mottainai and the positive impact it can have our environment, ourselves, and generations to come.
Please tune into the latest of our webinar series on December 17 at 8pm ET. In Part II, Edo period experts Professor Kamatani Kaoru and Professor Azby Brown will delve into more ideas behind mottainai, a grassroots mentality that was pervasive throughout the Edo period, and discuss the inspiration we can take away as today’s global community.
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Kamatani Kaoru is an Associate Professor in the College of Gastronomy Management at Ritsumeikan University. Her Ph.D. is in Japanese history and her current research interests are the history of Edo period culinary and fishing activities as well as analyzing the relationship between agricultural activity and climate change.
Azby Brown is a leading authority on Japanese architecture, design, and environmentalism, and the author of The Genius of Japanese Carpentry, Small Spaces, The Japanese Dream House, The Very Small Home, and Just Enough: Lessons in living green from traditional Japan. He is on the Sculpture Faculty at Musashino Art University and lead researcher for Safecast. He has lived in Japan since 1985.
Dr. Mari Morimoto has been a freelance translator of manga and Japanese subculture content for over 25 years. She has since expanded her resume to include interpreter, lecturer, and international speaker. She also happens to be a small animal primary care veterinarian. She was born in Osaka, Japan, but raised in New York City.