Presentation by C. Anne Claus (American University) in discussion with Gaia Cottino (University of Genoa).
Seafoods are an indispensable part of Japanese cuisine (washoku) for transnational audiences. This status is enshrined in UNESCO’s 2014 World Heritage distinction—one that declares fish to be an integral part of washoku. Within Japan, however, a cultural transition away from fish is well underway. Since 2011 domestic meat consumption has surpassed that of fish, a development that has been tied to loss of oceanic affection after the traumatic earthquake/tsunami/nuclear disaster in March of that same year. This talk analyzes efforts to reinvigorate fish-centered gastronomy through projects that aim to increase fondness for the oceans.
C. Anne Claus is Associate Professor at the Department of Anthropology, American University, USA. An interdisciplinary scholar in anthropology and environmental studies, her work centers the ocean. She has published research on transnational environmentalism, coral reef conservation, and societal conceptions of disasters. Her new research project investigates seafoods, sustainability, and cooking practices in Japan.