Italy-Japan: Dialogues on Food

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Campo DC	Valore
dc.identifier	ECF_book_506
dc.creator	Novielli Maria Roberta
dc.creator	Ruperti Bonaventura
dc.creator	Vesco Silvia
dc.title	Italy-Japan: Dialogues on Food
dc.type	Miscellanea
dc.language.iso	en
dc.description.abstract	In the last twenty years, Food Studies have fortunately become increasingly widespread and reflected in important academic and business institutions, as well as closely connected to popular media. They offer multidisciplinary perspectives of the relationship between food and the different components of the societies to which they are linked, in particular; science, culture, communication, economics, finance, and environmental sustainability. The approach to the subject, precisely because of its broad spectrum, allows a wide range of scholars and experts from different sectors to study the relationship with their respective disciplines in progressively dynamic and transversal ways. The Food+ Symposium, organised by Ca’ Foscari University of Venice in collaboration with the Consulate General of Japan in Milan, hosted some of the most prestigious names in different fields, with particular reference to the specificities of two of the countries where food has traditionally had greater symbolic value: Italy and Japan. These two culinary realities are now exported all over the world and have been for a long time representative of lifestyles, social and economic dynamics, in many cases similar all along their respective histories. This volume, therefore, presents the result of the contributions offered by the main exponents of the Italian-Japanese economic-cultural scene, intended as a starting point for further investigations.The participation of authorities and guests, managers, experts, journalists and scholars from Japan and Italy to the Symposium, gave a chance to achieve a great overview into Food Studies. Our guests have presented a great number of implications of the cultural representations of Food Culture analysed in a multi-perspective approach, underlying the value of Food and cuisine in Japan and Italy nowadays as in the past, through a considerable transition between tradition and modernity.
dc.relation.ispartof	Ca’ Foscari Japanese Studies
dc.identifier.doi	10.30687/978-88-6969-559-9
dc.publisher	Edizioni Ca’ Foscari - Digital Publishing, Fondazione Università Ca’ Foscari
dc.issued	2021-12-22
dc.identifier.uri	http://edizionicafoscari.it/it/edizioni4/libri/978-88-6969-559-9/
dc.identifier.issn	2610-8976
dc.identifier.eissn	2610-9395
dc.identifier.isbn
dc.identifier.eisbn	978-88-6969-559-9
dc.rights	Creative Commons Attribution 4.0 International Public License
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
item.fulltext	with fulltext
item.grantfulltext	open
dc.peer-review	yes
dc.subject	Acculturation
dc.subject	Anthropology
dc.subject	Arts
dc.subject	B-kyū gurume
dc.subject	Cinema
dc.subject	Commerce
dc.subject	Consumactors
dc.subject	Consumers
dc.subject	Consumption
dc.subject	Culture
dc.subject	Culture
dc.subject	Death
dc.subject	Design
dc.subject	Dining scenes
dc.subject	F&B
dc.subject	F&B
dc.subject	Ferreri
dc.subject	Food
dc.subject	Food
dc.subject	Food
dc.subject	Food
dc.subject	Food
dc.subject	Food consumption
dc.subject	Food consumption
dc.subject	Food culture
dc.subject	Food culture
dc.subject	Food experience
dc.subject	Gastronomy
dc.subject	Gen Y and Z
dc.subject	Globalisation
dc.subject	Innovation
dc.subject	Interdisciplinary
dc.subject	Interdisciplinary
dc.subject	Investments and trends
dc.subject	Italy
dc.subject	Italy
dc.subject	Italy
dc.subject	Italy
dc.subject	Italy
dc.subject	Itami
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japan
dc.subject	Japanese diet
dc.subject	Kabuki
dc.subject	Kyōgen
dc.subject	La Grande Bouffe
dc.subject	Life
dc.subject	Made in Italy
dc.subject	Marketing
dc.subject	Marketing
dc.subject	Meals
dc.subject	Media
dc.subject	Media
dc.subject	Media
dc.subject	Media narratives
dc.subject	Miike Takashi
dc.subject	Morita Yoshimitsu
dc.subject	National Identity
dc.subject	Nostalgia
dc.subject	Nō
dc.subject	Omnichannel journey
dc.subject	Online experience
dc.subject	Ozu Yasujiro
dc.subject	Perceptions
dc.subject	Performing arts
dc.subject	Post-corona
dc.subject	Post-pandemic
dc.subject	Publishing
dc.subject	Restaurants
dc.subject	Restaurants
dc.subject	Shin’ya Shokudō
dc.subject	Soft power
dc.subject	Storytelling
dc.subject	Sushi
dc.subject	Sustainability
dc.subject	Sustainability
dc.subject	Symbolic meaning
dc.subject	Symbolism
dc.subject	Symposium
dc.subject	Tampopo
dc.subject	Trade
dc.subject	Traditional family
dc.subject	Transversal
dc.subject	Transversal
dc.subject	Venice

Miscellanea
open access peer reviewed

a cura di

Maria Roberta Novielli Università Ca’ Foscari Venezia, Italia

Bonaventura Ruperti Università Ca’ Foscari Venezia, Italia

Silvia Vesco Università Ca’ Foscari Venezia, Italia

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abstract

In the last twenty years, Food Studies have fortunately become increasingly widespread and reflected in important academic and business institutions, as well as closely connected to popular media. They offer multidisciplinary perspectives of the relationship between food and the different components of the societies to which they are linked, in particular; science, culture, communication, economics, finance, and environmental sustainability. The approach to the subject, precisely because of its broad spectrum, allows a wide range of scholars and experts from different sectors to study the relationship with their respective disciplines in progressively dynamic and transversal ways. The Food+ Symposium, organised by Ca’ Foscari University of Venice in collaboration with the Consulate General of Japan in Milan, hosted some of the most prestigious names in different fields, with particular reference to the specificities of two of the countries where food has traditionally had greater symbolic value: Italy and Japan. These two culinary realities are now exported all over the world and have been for a long time representative of lifestyles, social and economic dynamics, in many cases similar all along their respective histories. This volume, therefore, presents the result of the contributions offered by the main exponents of the Italian-Japanese economic-cultural scene, intended as a starting point for further investigations.The participation of authorities and guests, managers, experts, journalists and scholars from Japan and Italy to the Symposium, gave a chance to achieve a great overview into Food Studies. Our guests have presented a great number of implications of the cultural representations of Food Culture analysed in a multi-perspective approach, underlying the value of Food and cuisine in Japan and Italy nowadays as in the past, through a considerable transition between tradition and modernity.

Pubblicato

22 Dicembre 2021

Lingua

ISBN (EBOOK)

978-88-6969-559-9

Numero pagine

136

Dimensioni

16x23 cm

Keywords

Japan • Italy • Death • Food consumption • Anthropology • Publishing • Perceptions • Arts • Food • Media • Miike Takashi • Globalisation • Life • Nostalgia • Symposium • Kyōgen • B-kyū gurume • Venice • Symbolic meaning • Consumers • Innovation • Cinema • Commerce • La Grande Bouffe • Marketing • Soft power • Performing arts • Sustainability • Trade • Ferreri • Kabuki • F&B • Shin’ya Shokudō • Dining scenes • Omnichannel journey • Traditional family • Consumactors • Food culture • Morita Yoshimitsu • Tampopo • Sushi • Post-pandemic • Itami • Japanese diet • Restaurants • Gastronomy • Ozu Yasujiro • Transversal • Food experience • Gen Y and Z • Made in Italy • Acculturation • Media narratives • Meals • Post-corona • Symbolism • National Identity • Storytelling • Online experience • Interdisciplinary • Nō • Investments and trends • Culture • Consumption • Design • F&B

permalink http://doi.org/10.30687/978-88-6969-559-9

Copyright: © 2021 Maria Roberta Novielli, Bonaventura Ruperti, Silvia Vesco. This is an open-access work distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided that the original author(s) and the copyright owner(s) are credited and that the original publication is cited, in accordance with accepted academic practice. The license allows for commercial use. No use, distribution or reproduction is permitted which does not comply with these terms.