Doctor of Pedagogical Sciences, Associate Professor, and Head of the Department of Hotel, Restaurant, and Tourism Business, Valentyna Burak, held an engaging open lecture for students and all interested individuals, dedicated to the traditions and food culture of Japan as part of the "Culinary Ethnology" course.
Doctor of Pedagogical Sciences, Associate Professor, and Head of the Department of Hotel, Restaurant, and Tourism Business, Valentyna Burak, conducted an engaging open lecture for students and all interested individuals, dedicated to the unique traditions and food culture of Japan as part of the "Culinary Ethnology" course.
The lecture covered various aspects of Japanese cuisine, from its historical roots to modern trends. Valentyna Burak thoroughly examined important elements of Japanese food, including traditional dishes, rituals of preparation and consumption, and the influence of culture on the gastronomic habits of the Japanese people.
In particular, the lecturer emphasized the significance of rice, seafood, spices, and sauces, which are an integral part of Japanese gastronomy. The philosophy of food in Japan was also discussed, where the process of food preparation and presentation holds deep cultural meaning.
Participation in the lecture provided a great opportunity for students and other attendees to better understand how culture and gastronomy influence each other, as well as enrich their knowledge of the culinary traditions of different peoples.
You can: Print version Send to friend