Talking about Japanese Food
What do we talk about when we talk about Japanese food?
Starting 1 November 2019 Japan House London presents a new library book display focusing on Japanese food, curated by Haba Yoshitaka.
While Japanese cuisine is now enjoying a global boom, its boundaries are becoming blurred. Food of course is a raw material, so it is natural for it to change as it adapts to the passing of time or a change in location. Nonetheless, it cannot be denied that Japanese food, its structures, history and the types of food that Japanese people eat at home on a daily basis, is still not yet well defined or understood, in or outside of Japan. This display traces the history and origins of food from Japan and attempts to tease apart some elements of the culinary culture embedded in the daily lives of the Japanese people.
About Haba Yoshitaka
Haba Yoshitaka is a Book Director and representative of BACH, as well as an associate lecturer at Waseda University and Aichi Prefectural University of Fine Arts and Music. In order to create opportunities for people to have greater access to books and pick up unknown books, Haba produces shop floors, library displays and reading areas that connect book stores and different industries.
His recent works include Wacoal Study Hall Kyoto (a venue that comprises a school, library, gallery and co-working space), ISETAN The Japan Store Kuala Lumpur and Japan House São Paulo. Haba is a book connoisseur, his love of books goes beyond book curation to include writing and editing. Watch Japan House London interview with Haba Yoshitaka here.