This conference married the popular with the academic in exploring Japan through its food and food culture. As an important nexus between east and west, modern Japan has played a significant role in an increasingly globalized world, prompting ever more curiosity about the evolution of Japanese cuisine and its food culture. In addition to a “hands-on” perspective on Japanese food, the conferencefeatured three panel discussions on the following topics: food and social identity; practicing Japanese food culture; and food, politics and economy. This event brought together scholars, food writers, chefs, culinary experts, sake experts and critics to engage in extensive and trans-disciplinary discussions on the transformation of Japanese society and its culture.

The University Club of Toronto lent their opulent dining room for the conference dinner with guest chefs Yoshida (Hiro Sushi), Kimura (Ginko Japanese Restaurant), and Makimine (personal chef to Consul General of Japan) showcasing Japanese cuisine at its best. The event was pronounced interesting, incredible, fun, and delicious by food writers, food experts, and the public.