The “Japanese Turn” In The Art, Architecture And Cuisine Of Europe And The United States, 1860–2020

Join us for this free online workshop with distinguished historian Sam Yamashita. Over the last forty years, Japanese cuisine has had an oversized influence on fine dining in the United States. Chefs cooking at celebrated American restaurants are now freely using Japanese ingredients, condiments, culinary techniques, and concepts, and the Culinary Institute of America in Hyde Park, New York, the leading culinary school in the country, now offers a concentration in Japanese cuisine. This lecture will describe in some detail this “Japanese turn” and argue that this contemporary culinary movement toward Japan is comparable to the Japanese influence on European and American art and architecture in the nineteenth and twentieth centuries and may be another important Japanese moment in American cultural history.