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Cuisine for Sustainable Development Goals ~Life Below Water
Olivier Roellinger Vice Chairman, Relais & Chateaux
YAMAGUCHI Hiroshi Executive Chef, Kobe Kitano Hotel
ISHIYAMA Toru Ph.D. President, The Society for Science of Cultural Industry
The Society for Science of Cultural Industry Special Issue No.2
Publication: 2021
Publisher: The Society for Science of Cultural Industry
ISSN 2432-1206
Price: 8,000 yen + consumption tax (partial resale item)
This special issue of the journal of The Society for Science of Cultural Industry, No. 2, is dedicated to Mr. Olivier Roellinger, a world-renowned French chef and vice president of Relais & Chateaux, the world's largest hotel and restaurant network organization with carefully selected hotel and restaurant owners from all over the world. This academic paper was written as a result of a trilogy discussion between Mr. Hiroshi Yamaguchi, vice president of Relais & Chateaux Japan and representative director, general manager, and executive chef of Kobe Kitano Hotel, and myself (Toru Ishiyama).
The common concern of the three is the sustainability of marine resources, which is related to the Sustainable Development Goals (SDGs) proposed by the United Nations in 2015.
Thanks to the efforts of Mr. Olivier and others, there is a growing movement toward the sustainability of marine resources in Europe, and some species of fish have recovered to the point where they can be used again. These European efforts in marine resources have been used as a reference throughout the world, and the marine resource movement has come to attract attention in Japan as well. However, the realization of sustainability of marine resources in Japan is limited only by the great efforts and ingenuity of fishermen, and compared to Western fisheries systems and laws, Japan lags behind.
In addition, I believe that the decisive difference between Europe and Japan on marine resource issues lies in "the dimension of social awareness and social enlightenment on marine resource sustainability. Simply put, there seems to be a decisive difference between Europe and Japan in terms of "the amount of literacy and information on marine resource sustainability.
Japan is a large country with a population of over 120 million, but its food self-sufficiency rate is remarkably low among developed countries, and it relies on imports for a large portion of its food. In spite of this severe situation of food self-sufficiency, Japan has not established an environment in which students can systematically learn about food conservation and production in higher education. I believe that the lack of systematic study of food and food culture in higher education, regardless of the field of specialization, is a major social loss. This is because the people who consume the majority of marine resources are not those who specialize in marine resources or are experts in marine resources, but general consumers and the food industry.
Therefore, it is important that consumers are highly concerned about the sustainability of marine resources and that they pay a fair economic price for the products and services of foodstuffs and organizations that are engaged in conservation activities.
This may sound simple in words, but "socializing an economic cycle that contributes to sustainability" is not an easy task due to the differences between East and West cultures, social institutional levels, and industrial systems.
Food is an important factor in security. Japan tends to have a low food self-sufficiency rate, but as an island nation surrounded by the sea, it is blessed with abundant marine resources. However, the amount of marine resources has been drastically decreasing worldwide, and Japan is in the same situation.
What is required of Japan now is: (1) to refer to European efforts for marine resource sustainability, and (2) to consider what is feasible in Japan, which has different literacy, social systems, industrial structure, culture, and customs regarding marine resources, and (3) to consider the current situation and actual conditions in Japan, and to develop specific measures to realize marine resource sustainability that take into account the Japanese environment and culture, while referring to European efforts. This book is a comprehensive guide to the SDGs in recent years.
This book reports on the theory and specific methodologies of cuisine, food culture, and social cooperation systems for the sustainability of marine resources, taking into account recent trends such as the SDGs.
Inheriting the Japanese “Mind” and expanding internationally ~Japanese culture and global education~
・Omotesenke Young Master Sen Soin Ph.D.
・Kyoto Kitcho Tota lHead Chef Kunio Tokuoka
・President, The Society for Science of Cultural Industry Toru Ishiyama Ph.D.
The Society for Science of Cultural Industry Journal Special Issue No.1
2018 (English/Japanese)
ISSN 2432-1206
Price: 8000 yen + consumption tax (partial resale item)
1. Background of “Inheritance of Japan's “Mind” and international expansion ~Japanese culture and global education~”
This journal is created by three parties: "Omotesenke Young Master Sen Soin (from February 28, 2018, Omotesenke 15th Iemoto Sosa Sen)'', "Kyoto Kitcho Executive Chef Kunio Tokuoka'', and President, The Society for Science of Cultural Industry Toru Ishiyama Ph.D. This is a special issue of an academic journal based on a discussion on the theme of "Inheritance of the Japanese mind and International Expansion: Japanese Culture and Global Education''.
This journal has three chapters: "Chapter 1: Japanese cultural education, Chapter 2: International exchange and education, and Chapter 3: International expansion and contribution possibilities of Japanese culture.''
The reason for setting the above theme is related to the fact that Japan's educational world will undergo the largest post-war educational reform in 2020.
The university entrance examination system will change in 2020, and the emphasis will gradually shift from the existing "knowledge-based tests" to "personal expressiveness (essays, interviews, etc.) and efforts and achievements in social activities." is expected.
At the same time, employment exams for companies, etc. are beginning to place more emphasis on the factors mentioned above. This is also related to the fact that the abilities and qualities required of people in society today are different from those of the past. Specifically, the required abilities can be summarized as "(1) communication skills, (2) initiative, and (3) executive ability.''
In modern Japan's mature society and mature economy, the above three abilities are "(1) indispensable for tackling the more difficult and complex problems unique to a mature economy/mature society, and (2) ability to solve creatively on one's own. These are the qualities of a person and are listed as a "basic ability base." It is said that these changes are due to the fact that in today's globalized society, it is no longer possible to cope with the current emphasis on work efficiency and memorization.
The above-mentioned major changes in educational policy and educational concepts have a great deal to do with the future vision of Japanese people, so they can be said to be an important theme for Japanese people in all fields.
2. Future challenges for global education in Japan and their relationship with Japanese culture
With the major educational reforms in 2020, Japanese education will transition to "full-fledged global education." I believe there is one major issue in making this transition to full-fledged global education.
"While promoting full-fledged global education, ② understanding, learning, and embodying the culture, spirit, and ideology of our own country as Japanese people, and ③ being objective towards people from other cultures and countries. The question is, "Can we train Japanese people to be international people who can express themselves in a personal and attractive way?''
This means that "although we call it globalization, it is not simply Westernization, or Americanization.''
The reasons for thinking this way are: ① In times of globalization, our own culture, thoughts, and spirit are important; ② we embody the significance and originality of being Japanese in the world; and ③ we embody the charm and uniqueness of being Japanese. This is because we believe that the basic stance of global education is "how to demonstrate our presence."
Considering the above background, this discussion discussed the possibilities, direction, and vision of Japanese-style global education based on the ideology and spirit of Japanese culture, as well as character and temperament.
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Comprehensive scientific research on sustainable development coexistence systems and concepts based on Japanese culture: Social branding strategy based on the SDGs proposed by the United Nations
Toru Ishiyama Ph.D.
2021 (Japanese)
Publisher: The Society for Science of Cultural Industry
hard cover
B5 282 pages
15,000 yen (+ tax)
ISBN 9784908838040
Cuisine for Sustainable
Development Goals
ISHIYAMA Toru Ph.D.
The Society for Science of Cultural Industry
2019 (English, Japanese)
Softcover
21×30cm
64 pages
ISBN 9784908838057
3,500 yen + tax (partial resale product)
2019, United Nations Headquarters New York, SDGs ForumThis is an academic book based on the content of the lecture.
Based on the 17 goals of SDGs (Sustainable Development Goals) proposed by the United Nations in 2015, we have introduced "Japanese culture of tea ceremony, Japanese food culture, sericulture, social welfare, and environmental conservation" as elements, contributing to sustainable development. Created "Cuisine for Sustainable Development Goals" based on the concept of sustainable food culture.
It was mentioned that this system could cause a limited trickle-down effect even in modern Japan, which is a developed country with a knowledge economy.
Science of drawing
Visual-spatial composition planning ability in early drawing
theory about
Toru Ishiyama Ph.D.
The Society for Science of Cultural Industry
2016 (Japanese)
hard cover
B5 220 pages
ISBN 9784908838002
15,000 yen + tax (partial resale product)
This book is an academic book on the "Science of drawing'' that integrates various theories, evidence, and mechanisms from brain science and psychology, and also incorporates knowledge from fields such as art education and pedagogy.
Specifically, we built a scientific hypothetical theory of drawing, developed a drawing learning method (brain-oriented drawing method) specialized for "people who are not good at even the elementary drawing level", and developed an objective drawing learning method (brain-oriented drawing method). We have developed an evaluation analysis method that can be quantified and are verifying the scientific learning effects of the drawing learning method.
Education and learning in the field of culture and the arts tends to be dismissed as just sensitivity and talent. In some cases, there are many people who feel that there is no room for further learning. Such false and stereotypical images not only significantly reduce the efficiency of learning, but also reduce interest in the cultural and artistic fields studied.
Furthermore, if you attach a negative label to the field itself, it will be difficult to improve your negative image even when you become an adult. In other words, if only existing cultural and artistic education approaches are used, some people may end up hating the cultural and artistic fields and developing a strong sense of weakness through learning.
Expanding approaches for people who cannot be covered by existing learning methods in the cultural and artistic fields, such as the brain-oriented drawing method used in this study, will expand the diversity and development potential of the field. It can provide an opportunity to strengthen a positive image.
Cultural and artistic education is structured around the ``humanities'' in educational philosophy, policy, and direction, and the technology and various techniques are built around the ``arts''. In the field of education, there is a considerable difference in temperature between the philosophy of a subject and highly specialized art technology. In this situation, when presenting cultural and artistic education to the general public as subject education, it is important to see how the gap between ideals and reality can be narrowed.
The existence of a large gap between the expressive techniques and philosophy of a subject can be a negative for people who are not good at art, have little interest in art, or feel uncomfortable with the significance of the subject as a subject education. work. Learning with negative emotions will significantly lower the quality of learning, and no matter how beneficial the philosophy or program of the subject, it will change the brain environment so that it no longer functions at all.
In order to discuss the significance and value of art education and drawing education, this book uses scientific knowledge and evidence to explain the functions, effects, and benefits of education and learning that greatly change the feasibility and achievement rate. One of the characteristics of this book is that it includes some suggestions.
This book, "Science of Drawing,'' is an academic book that specializes in "0-1'' of elementary drawings and drawings, which have not been touched on scientifically until now. On the other hand, the theories and methods in this book only present the basic scientific aspects of drawing, and there are many challenges. Therefore, in the future, we will need to consider various issues related to the science of drawing and deepen our research further.
Regional economic development and global brand strategy based on Japanese cultural concept
Toru Ishiyama, 2017, Regional Economic Development and Global Brand Strategy Based on Japanese Cultural Concept, Society of Cultural and Industrial Science
Published in 2017
hard cover
B5 page 284
15,000 yen (plus tax)
ISBN 9784908838019
This is an academic book that is a reconstruction of an academic paper submitted to the academic journal of the Japan Society for Cultural and Industrial Sciences. The outline of the book is as follows.
Unlike impoverished areas in developing countries, it is difficult for rural areas in developed countries, especially rural areas, to receive support, cooperation, and investment from experts, companies, organizations, and international organizations outside the area. This is because local economic problems in developed countries tend to be talked about as a matter of personal responsibility. This means that rural areas in developed countries are unlikely to receive the kind of active and dedicated support, cooperation, and investment that impoverished areas in developing countries receive.
In the modern era of global capitalism, capital crosses borders, the economy is polarized, and inequality is widening. Wealth does not trickle down from the rich to society as a whole, including the poor, and the rich are getting richer. At the same time, the polarization of urban and rural areas has become a global issue.
In this research, we constructed a "regional economy revitalization brand (eco-cuisine PROJECT)" with four different characteristics and properties, with primary industry as the core and the goal of multi-industry development. This brand is a brand that aims to revitalize the local economy through industry-government-academia collaboration by leveraging and applying the intellectual property and assets of the knowledge layer in the knowledge economy and collaborating with organizations closely connected to the target region.
The characteristics of this brand are: (1) By starting from the influence of the knowledge class, it is easier to approach influential targets both domestically and internationally, and (2) By building a chain of brands in the target region based on four brands. , and to create a chain of added value.
As a result, the eco-cuisine PROJECT will provide services to rural areas and rural areas in developed countries, by connecting the knowledge hierarchy and rural areas and rural areas based on intellectual property and intellectual assets. This is an attempt to increase the possibility of ``limited trickle-down'' even in a global economic structure.
Study about Local Economic Vitalization based on Intellectual assets and property
ISHIYAMA Toru Ph.D.
The Society for Science of Cultural Industry
2017 (English)
hard cover
B5 311 pages
ISBN 9784908838026
15,000 yen + tax (partial resale product)
※“Toru Ishiyama Ph.D., 2017,Regional economic development and global brand strategy based on Japanese cultural conceptsThis is the ``English version of the book'' published by the Japan Society of Cultural and Industrial Sciences.
In this study, based on the primary industry, “local economic vitalization brand (eco-cuisine PROJECT)” it targeted the multi-industrialized development which four different characteristics and quality has organized. This brand has been made for the local economic vitalization by the collaboration among industry, government and academia to exploit and apply the intellectual assets and property in knowledge economy and collaborate with the organization which is community-based.
The characteristic of this brand is ① to make it easier to approach the influential target in domestic and foreign country by making the influence of knowledge class starting point ② based on the four brands, to generate the chain of brand and added value to the destination area Hereby, eco-cuisine PROJECT aims to enhance the possibility of “definitive trickle-down” to the agricultural, mountain and fishing villages; rural districts in developed country based on the intellectual assets and property and by connecting the knowledge class with agricultural, mountain and fishing villages; rural districts even if there are issues under the global economic structure.
eco-cuisine ecology ×economy
Toru Ishiyama Ph.D.
CULTURAL INDUSTRY SCIENCE BOOKS
2015 (English/Japanese)
Softcover
21×30cm
68 pages
ISBN 97844908350009
2,000 yen + tax (partial resale item)
This is an academic book published as a "special lecture" at the 2015 International Conference of the Food and Agriculture Organization of the United Nations.
In this book, Mr. Kunio Tokuoka, the executive chef of Kyoto Kitcho, and the author developed the concept of Japanese food culture and devised and proposed "the concept and system of eco-cuisine as an ecological and economical cuisine."
The eco-cuisine concept and system were born out of regional revitalization efforts in Kawaba Village, Gunma Prefecture, which has a population of approximately 3,500 people.