From Japanese pickles and Tibetan cheese to the water leaching and fermentation of tubers in Malaysia, this talk event considers the relationship between food and everyday life through regionally grounded food practices. Fermentation and preservation are not merely techniques of food processing; they have developed through people’s engagements with livelihood, labor, and the natural environment. Bringing together perspectives on regional revitalization, marketization, the diversity of food and agriculture, and forms of coexistence among humans, microorganisms, plants, and animals, the event will explore the present and future of local food practices.
| 2026/07/06 | ||
| 17:15 - 17:20 | Opening Remarks | NEGI Yuki(TUFS, TReND) |
| 17:20 - 17:40 | Tsukemono and the anti/probiotic turn | KIMURA Aya(University of Hawaiʻi at Manoa) |
| 17:40 - 18:00 | Deliciously Rotten: Aged Cheese of the Tibetan Himalayas | HOSHI Izumi(ILCAA) |
| 18:00 - 18:20 | Between Water-Leaching and Fermentation: Microbial Relations in Malaysian Forests | KAWAI Aya(ILCAA) |
| 18:20 - 18:30 | Q＆A、Closing Remarks | |