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MA in Contemporary Japanese Cuisine
MA in Contemporary Japanese Cuisine
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Japan House

Oct 18, 2021

Japan House

The third webinar in the Rethinking of MA Webinar Series will examine conceptions of MA in contemporary Japanese cuisine. Our guest will be Prairie Stuart-Wolff, a writer, photographer and producer of the Japanese food and culture website www.cultivateddays.co. Since moving to Karatsu in Kyushu with her ceramicist partner in 2007, Stuart-Wolff has been exploring Japanese cooking and food presentation in her writing, photography and at her own family table. Living and learning in rural Japan, among a community of ceramic artists, she has developed a unique perspective on Japanese food cultivation, preparation, and presentation, both traditional and contemporary.

Professors Hitoshi Abe and Ken Tadashi Oshima, hosts of the Rethinking of MA series, will moderate the conversation with Stuart-Wolff, discussing the importance of MA/seasonality in the choice of ingredients, MA/the symbiotic relationship between food and the dishes in which it is served, and the rituals of the table that guide how food is received. The webinar will conclude with an audience Q&A.

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