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Presented By: Center for Japanese Studies

CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability

Aya H. Kimura, Professor of Sociology, University of Hawaiʻi at Mānoa

CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability
CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability
Please note: This lecture will be held in person in room 110 Weiser Hall and virtually via Zoom. This webinar is free and open to the public, but registration is required. Once you've registered, the joining information will be sent to your email. Register for the Zoom webinar at: https://myumi.ch/n8Jm5

Fermented foods such as tsukemono (pickles) have a long history in Japan but also are seeing renewed interest today. Through the analysis of various fermentation projects in Japan, this talk explores the contemporary praxis and meaning of fermentation.

Aya H. Kimura is a Professor of Sociology at the University of Hawaiʻi at Mānoa. Her books include Radiation Brain Moms and Citizen Scientists: The Gender Politics of Food Contamination after Fukushima (Duke: recipient of the Rachel Carson Book Award from the Society for Social Studies of Science), Hidden Hunger: Gender and Politics of Smarter Foods (Cornell: recipient of the Outstanding Scholarly Award from the Rural Sociological Society), Science by the People: Participation, Power, and the Politics of Environmental Knowledge (Rutgers, with A. Kinchy), and Food and Power: Visioning Food Democracy in Hawai‘i (Hawaiʻi, coeditor with K. Suryanata).

If there is anything we can do to make this event accessible to you, please contact us. Please be aware that advance notice is necessary as some accommodations may require more time for the university to arrange.
CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability
CJS Thursday Lecture Series | Tsukemono (Japanese Pickles) and Fermentation: Conversations on Bioeconomy and Sustainability

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