45 min listen
Lessons From The Shogun-Era Japanese Diet
FromJapan Eats!
ratings:
Length:
62 minutes
Released:
Nov 30, 2020
Format:
Podcast episode
Description
Our guest is Joshua Schlachet who is the Assistant Professor of Japanese History at The University of Arizona. Josh is a historian of early modern and modern Japan, specializing in the cultural history of food and nourishment in the eighteenth and nineteenth centuries, which was the era of powerful Shoguns and the subsequent westernization. But the scope of his work is way beyond it sounds! His research includes global and comparative food studies and histories of science and health, which we can practically apply to our modern (and often problematic) lifestyle. By the way, Josh joined us on Episode 98 as an instructor of the Wa-Shokuiku program, which teaches elementary and middle school students in the U.S. about Japanese food and foodways through hands-on cooking and learning activities. In this episode, we will discuss the flourishing Japanese food culture in the 18th and 19th centuries, which also gave birth to our favorite Japanese foods including sushi, the unique healthy diet philosophies back then, how we can apply them to our life and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Nov 30, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 19: Cooking On a Farm in Japan: This week on Japan Eats, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu. Leaving California for Japan in the late 1980s, fully intending to learn Japanese in one year and return to the States for graduate school, Nancy shares how she instead fell in love with a Japanese organic farmer. Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Her newest book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Tune in for a thorough discussion on Japanese farm life and what is next For Nancy! andnbsp; by Japan Eats!