In 1603 Ieyasu Tokugawa, founder of the shogunate, set up his government in the small town of Edo (modern-day Tokyo) which over time became one of the largest and most vibrant cities in the world, renowned for its rich cultural resources. Hisao Nagayama, culinary historian, TV commentator and author of numerous publications on Japanese culinary culture and history, will discuss how despite little foreign influences the introduction of new cooking techniques and cooking utensils as well as an explosion of written works produced on food and cooking during the Edo period all contributed to widening the scope of Japanese cuisine. He will also explore how from the mid-Edo period onward the enjoyment of food became a favorite pastime bringing about Japan’s distinct culinary culture whose essence is still very much alive in Japan today.
Followed by a reception and tasting.
Tickets: $15; Japan Society members, seniors and students $10.
- December 4, 2003
- 6:30 pm