Sustainability Talks - Shojin Cuisine and Food design

  • Date: –16:00
  • Location: Campus Gotland B13
  • Lecturer: Toshio Tanahashi
  • Website
  • Organiser: SWEDESD, Campus Gotland
  • Contact person: Josefine Mardi
  • Utbildning

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.