Department of Global Japanese Studies 1st Anniversary Kasumigaseki Campus SeminarTerroir cheese as commons in Japan and France and sustainable tourism and regional development

Overview

“Terroir products”, which are traditional foods that are characteristic of the region, are associated with the scenery and landscape image of the land. Cheese from the European mountainous regions is an important tourism resource that combines the scenery of dairy farming and food culture, and high value-added cheese is well known and leads to regional development.
Focusing on dairy farming in mountainous areas and sustainable tourism, we will consider the food culture and regional development of both countries through reports and discussions by Japanese and French experts.

program

Hour	Lecture content
18:30	Opening remarks Hiroko Fujimori (Faculty of Language Studies Department of Global Japanese Studies Studies, Professor of Foreign Studies, Teikyo University)
18:40?19:00	Report 1: "European Terroir and Cheese Strategy" *Consecutive Interpretation Mr. Philippe Jeannot (Professor, Clermont-Ferrand University of Veterinary and Animal Husbandry)
19:00?19:20	Report 2: Integrating French AOC cheese into INAO: Comparison with wine *Consecutive interpretation Claire Delfoss (Professor, University of Lyon 2, Director of LER, Department of Rural Studies)
19:20～20:00	Report 3: “Comparison of Japanese and French Rural Tourism Centered on Food Culture” Mihoko Morisaki (Associate Professor Faculty of Language Studies Department of Global Japanese Studies Studies, Faculty of Foreign Studies, Teikyo University)
20:10～21:00	[Interview] Moderator: Mihoko Morisaki Topic 1: “The penetration of French cheese in Japan and the current situation of natural cheese in Japan” Ms. Rumiko Homma (Chairman of Fermier Co., Ltd.) Topic 2: “Efforts to improve quality in cheese making and coexistence with local communities” Mr. Shiohisa Yamaguchi (Agricultural management corporation les Noisetiers/Abondance cheese producer and judge)

Detailed information