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 M3//EN
VERSION:2.0
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
DTSTAMP:20230927T102122Z
DTSTART:20231009T150000Z
DTEND:20231009T170000Z
SUMMARY:Tasty molds: brewing culinary cultures for contemporary Japan 
UID:{http://www.columbasystems.com/customers/uom/gpp/eventid/}s1wz-lmqdrg
 11-hapbzn
DESCRIPTION:Alice Doublier (CNRS): Tasty molds: brewing culinary cultures
  for contemporary Japan.\n\nFor about a decade now\, a small group of Ja
 panese soy sauce brewers have been working on the revitalisation of what
  is known to be the national seasoning. Although they recently met some 
 success in their venture (e.g.\, an important cultural prize)\, the task
  has mostly been a delicate one. Craft soy sauce has now dropped to one 
 percent of domestic production and proves to be a rather difficult produ
 ct to advocate. It is an expensive yet banal seasoning\; the production 
 process is time-consuming and difficult to rationalize\; and the sauce h
 as a great many different tastes. According to brewers\, the specificity
  of soy sauce lies in the production process itself\, which is often des
 cribed as a close collaboration between microorganisms (molds\, yeasts\,
  bacteria) and a specific environment (brewery\, wooden vats\, the clima
 te)\, where human intervention is limited to cultivating these specific 
 entanglements. Following the daily life of two craft breweries\, I quest
 ion how soy sauce makers draw on their relationships to microorganisms t
 o envision the future of their craft and harness the irreducible multipl
 icity of Japanese tastes. 
STATUS:TENTATIVE
TRANSP:TRANSPARENT
CLASS:PUBLIC
LOCATION:2.016/017 2nd Floor Boardroom \, Arthur Lewis Building\, Manches
 ter
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