{"id":1258,"date":"2020-01-23T17:13:01","date_gmt":"2020-01-23T17:13:01","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=1258"},"modified":"2021-05-03T17:42:53","modified_gmt":"2021-05-03T17:42:53","slug":"taeko-udagawa-rediscover-ones-own-tradition","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/taeko-udagawa-rediscover-ones-own-tradition\/","title":{"rendered":"Taeko Udagawa <br>Rediscover one\u2019s own tradition"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Taeko Udagawa - Riscoprire la propria tradizione\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/cO9yBAQaKQA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Taeko Udagawa is an anthropologist and professor at the National Museum of\nEthnology in Osaka, Japan. In the interview she tells us how the recognition of\ntraditional Japanese cuisine as an intangible heritage of humanity by UNESCO in\n2013 started a process of recovery of this almost lost culinary tradition.\nWorking as an entity capable of renewing memory, UNESCO recognition has brought\nnew life to Japan&#8217;s economy and sense of belonging to its history. Udagawa also\ndescribes some characteristics of traditional Japanese cuisine, which seems to\nreflect a philosophy of balance: the importance of variety, not only of\ningredients, but also of cooking and combinations; the importance of\nspirituality, evident in the symbolic story of foods such as rice, and in the\ndescription of the &#8221; Samurai road &#8220;. Unlike the West, Eastern gastronomy\ndoes not have a grammar of &#8220;gastronomic facts&#8221;, symbolic dishes such\nas lasagna or Neapolitan rag\u00f9, but it is built through the &#8220;story&#8221;\nthat different types of cuisine make of food, with the different types of\ncooking, the order of the dishes served etc. So much so that in Japan more than\na &#8220;favorite dish&#8221; there is a type of favorite cuisine (for example\nthe Washoku cuisine), as if each cuisine, with its own approach to food built a\nparticular type of narration, told differently. In addition, the anthropologist\nexplains the reasons why the Japanese love very different Western cultures and\nhow the Mediterranean Diet is synonymous for them with a healthy lifestyle and\nis followed by those who are attentive to health and well-being. Therefore, the\nencounter in the kitchen between Japanese culture and Italian culture becomes\nan opportunity for enrichment and sharing, an exchange and dialogue between two\ngreat intangible heritages of humanity.<\/p>\n\n\n\n<font size=\"2px\">Interview by Elisabetta Moro\n<br>Video by: Elisabetta Moro. Editing by: Annalisa Rascato\n<br>Subtitles by: Virginia Manno and Francesca Magnani\n<br>Document by: Virginia Manno\n<br>Translation by: Francesca Magnani\n<br>MedEatResarch &#8211; Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro<br>\nRealized: 28-12-2018<\/font>\n","protected":false},"excerpt":{"rendered":"<p>Taeko Udagawa is an anthropologist and professor at the National Museum of Ethnology in Osaka, Japan. In the interview she tells us how the recognition of traditional Japanese cuisine as an intangible heritage of humanity by UNESCO in 2013 started a process of recovery of this almost lost culinary tradition. Working as an entity capable [&hellip;]<\/p>\n","protected":false},"author":109,"featured_media":1261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[44],"tags":[478,361,349,348,479,134,76,480],"class_list":["post-1258","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-experts","tag-east","tag-longevity","tag-mediterranean-diet","tag-memories","tag-traditional-japanese-cuisine","tag-umami","tag-unesco","tag-west","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/109"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=1258"}],"version-history":[{"count":6,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1258\/revisions"}],"predecessor-version":[{"id":1992,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1258\/revisions\/1992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/1261"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=1258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=1258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=1258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}