10/21 Online Kinan Chemistry Session Vol. 4: The Abundant Artistry of Fermentation
The application for this FREE online talk session is available now.
Held on Thursday Oct. 21st from 7:00 – 8:30 PM (JST), it will discuss the idea of Artistry through Fermented Food with Japanese fermentation experts. We will explore the relationship between the beauty, culture, thought, and art of fermentation.
As a part of the Kinan Art Week event, we will welcome two experts: Prof. Tatsushi Fujihara (Mr.), scholar of Agricultural Intellectual History and Associate Professor at the Institute for Research in Humanities, Kyoto University, as well as Keisuke Nomura (Mr.), the 18th generation Soy sauce and Miso brewery owner of Horikawaya Nomura, which has been passed down through generations since the Edo period (1603 – 1868).
While by-product like soy sauce are naturally made in the brewery through the process of fermentation, how does fermentation influence Japanese culture, thought, and art? Also, what does it means to be “delicious”? What kinds of change has it brought about?
From the perspective of experts who have been deeply involved in fermentation from different perspectives, this is a remarkable session that captures the essence of what fermentation really is and the relationship between food and beauty!
In addition, after the free talk session, we will hold an online meetup, our “After Salon”. (*1000 JPY)
■Apply from here
【Kinan Chemistry Session vol.4】
Title：The Abundant Artistry Brought by Fermentation
Date ：Thursday Oct. 21st 7:00 – 8:30 PM (JST)
Speakers：Prof. Tatsushi Fujihara (Mr.)scholar of agricultural intellectual history, associate professor at Institute for Research in Humanities, Keisuke Nomura (Mr.), the 18th generational Soy source and Miso brewery owner of Horikawaya Nomura
Facilitator : Prof. Daisuke Miyatsu (Artistic Director, Kinan Art Week)
Moderator: Ryota Morishige (Regional Revitalization Producer)
This time, only Mr. Keisuke Nomura will be a participant among the gust speakers.