FUJITA, Shu

Positions, degrees

特任研究員

Research Keywords

Contemporary Cuisine, Cultural Anthropology, Visual Anthropology

Email

fujitashu[at]aa.tufs.ac.jp

現代料理の文化人類学的に研究することで，料理や芸術について考えています

I research contemporary cuisine, which has been seen in some of the finest restaurants globally since the late 2000s. This style is based on traditional fine cuisine, such as French cuisine, but goes beyond it, attempting to create an avant-garde expression of the nature and culture of the place where the restaurant is located. For example, Central, a contemporary Peruvian restaurant, cooked the various native varieties of corn grown in one region of the Andes in a variety of ways in order to evoke the region.
Through my fieldwork in Peruvian and Japanese restaurants I investigate how people approach cooking in contemporary restaurants. By intersecting my findings with research in the anthropology of food, the anthropology of art, and the anthropology of science and technology, my research aims to answer questions such as: what is the act of cooking, and what is art?