Poster<\/a><\/p>\n Hey everyone! Do you know about “Slow Food”? In order for everyone to understand slow food more deeply, the ICC is holding a talk session with the spotlight on Japanese sake. And we have also prepared several kinds of Japanese Sake, made from the finest local ingredients and made with exemplary brewing methods and producing areas for you to try! During the cafe time you can mix with the other participants while also sampling the depth and breadth of flavours of Japanese Sake!<\/p>\n People interested in “Slow Food”, Japanese Sake lovers or those who have tasted before but want to know more, international students who have never tried before, or people interested in food culture, we’re waiting for you! Don’t miss this great chance to experience Japanese slow style!<\/p>\n <\/p>\n December 13 2018\uff08Thu\uff096:15pm – 7:45pm\uff08Doors Open 6:00pm\uff09<\/p>\n Waseda International Learning Lounge (WILL) (3rd floor, Building 22, Waseda Campus)<\/p>\n \u2460Opening\u2461Lecture\u2462Sake Tasting \uff06 Interaction<\/p>\n Waseda University Students and Staff and General Public\u3000\u203bSoft drinks will be provided for those under 20<\/p>\n English & Japanese<\/p>\n Free<\/p>\n Not required.<\/p>\n Natsuko Tabata KOBE SHU-SHIN-KAN<\/a> TEL:03-5286-3990 Poster Hey everyone! Do you know about “Slow Food”? In today’s modern society filled with fa […]<\/p>\n","protected":false},"author":3,"featured_media":9180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[82,133],"class_list":["post-9182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-events-en","tag-watch-listen-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/comments?post=9182"}],"version-history":[{"count":1,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9182\/revisions"}],"predecessor-version":[{"id":9185,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9182\/revisions\/9185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media\/9180"}],"wp:attachment":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media?parent=9182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/categories?post=9182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/tags?post=9182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn today’s modern society filled with fast food, slow food is a movement to enjoy eating by knowing the history and background of local cuisine and ingredients and giving a thought to manufacturers.
\nThe slow food movement began in Italy and has now spread to over 45 countries worldwide.<\/p>\n
\nAs part of the worldwide boom in Japanese sake, there is also a movement within Japan to spread information about “Slow Sake” around the world too.
\nFor this Talk Session, the ICC has invited Food Culture Coordinator and leader of the project “Slow Food Nippon Slow Sake” Natsuko Tabata to explain the main ideas behind slow food and talk about the Japanese Sake.<\/p>\n
\nYou can sample some great Japanese Sake, and we will prepare soft drinks for those under 20.<\/p>\nDate & Time<\/h5>\n
Place<\/h5>\n
Program<\/h5>\n
Eligibility<\/h5>\n
Language<\/h5>\n
Fee<\/h5>\n
Registration<\/h5>\n
Guest Profile<\/h5>\n
\nGraduated in 2001 from Waseda University School of Architecture where she did research into the hollowing out of provincial towns and cities. After graduation she worked for Recruit Co., Ltd. for 12 and a half years launching corporate social responsibility (CSR) and engaging in a wide variety of sectors. Moved to Italy to engage in activities involving food and local areas, then began studying for a master’s degree at The University of Gastronomic Sciences in Pollenzo Italy. Currently leader of the Japanese Sake project at international non-profit “Slow Food”. Visiting Researcher in the Department of Japanese Studies at Gakushuin Women’s College, Tokyo.<\/p>\nCoorporation<\/h5>\n
\nMIWA SHUZO<\/a><\/p>\nEnquiries<\/h5>\n
\nE-mail:icc-talk@list.waseda.jp<\/p>\n","protected":false},"excerpt":{"rendered":"