CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability
Fermented foods such as tsukemono (pickles) have a long history in Japan but also are seeing renewed interest today. Through the analysis of various fermentation projects in Japan, this talk explores the contemporary praxis and meaning of fermentation.
Aya H. Kimura is a Professor of Sociology at the University of Hawaiʻi at Mānoa. Her books include Radiation Brain Moms and Citizen Scientists: The Gender Politics of Food Contamination after Fukushima (Duke: recipient of the Rachel Carson Book Award from the Society for Social Studies of Science), Hidden Hunger: Gender and Politics of Smarter Foods (Cornell: recipient of the Outstanding Scholarly Award from the Rural Sociological Society), Science by the People: Participation, Power, and the Politics of Environmental Knowledge (Rutgers, with A. Kinchy), and Food and Power: Visioning Food Democracy in Hawai‘i (Hawaiʻi, coeditor with K. Suryanata).
This lecture is made possible with the generous support of the U.S. Department of Education Title VI grant.
If there is anything we can do to make this event accessible to you, please contact us. Please be aware that advance notice is necessary as some accommodations may require more time for the university to arrange.
|Event Type:||Lecture / Discussion|
|Source:||Happening @ Michigan from Center for Japanese Studies, International Institute, Asian Languages and Cultures|
International Institute Programming
The International Institute’s centers sponsor numerous conferences, lectures, exhibits, and cultural performances throughout the year. These events are designed to educate the university community and the public about global issues and inspire discussion and dialogue.
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