Sustainability Talks - Shojin Cuisine and Food design
- Date: –16:00
- Location: Campus Gotland B13
- Lecturer: Toshio Tanahashi
- Organiser: SWEDESD, Campus Gotland
- Contact person: Josefine Mardi
Welcome to an open lecture on Shojin Cuisine World. Shojin is often explained as vegetarian Buddhist cooking, but the cuisine can also be considered as a way to cope with today ́s challenges of sustainability - crucial issues of health, energy, economic, and social dimensions.
The Japanese chef Toshio Tanahashi has lectured at Kyoto University of Art and Design, and Victoria and Albert Museum, published a photographed recipe book as well as been featured in international magazines. He is appointed culinary consultant worldwide.