Japanese Cuisine: the ultimate diplomatic soft power

Panel Discussion at Harvard (October 9th, 2007)

              “What is the genuine Japanese cuisine; how was it transformed as it made its way across the Pacific to the United States?”  These among other questions were addressed at the panel discussion, “Dining Diplomacy; Japanese Cuisine and American Taste” at HarvardUniversity on October 9th.

              Panelists Ms. Alison Arnett (Former Boston Globe Restaurant Critic), Dr. Ted Bestor (Harvard Professor of Anthropology and Japanese Studies), Chef Masaharu Morimoto (Owner/Chef of Morimoto Restaurant ,TV's "Iron Chef"), Chef Ken Oringer, (Executive Chef and Co-Owner, Clio/Uni) were directed by Dr. Merry White (Boston University Professor of Anthropology) during the discussion and covered several topics as well as fielded questions from the audience. 

              The themes of the discussion varied greatly from basic characteristics and attractiveness of Japanese cuisine to the importance of dashi (Japanese stock) as well as how to incorporate nature and seasons in the cuisine.  Special emphasis on human relations and service ever present in Japanese cuisine that is not seen in the West was underlined.  However, Japanese cooking transforms depending on the local taste and depending on what foods are available. 

              With over 200 attentive audience members it seems that Japanese Cuisine is rather popular in the Greater Boston Area.  The event was a great success and we hope to hold another Japanese Cuisine event in the future