Global and Regional Interprofessional Education Plus Program (GRIP)
On Air
Subject | Humanities & Social Sciences, Tourism
Department of Global Japanese Studies Symposium“Terroir Cheese as a Commons Supporting Sustainable Tourism and Regional Development in Japan and France”
This is an edited introduction to the symposium "Terroir Cheese as a Commons Supporting Sustainable Tourism and Regional Development in Japan and France" held on Tuesday, April 18, 2023, jointly organized by the Department of Global Japanese Studies, Faculty of Language Studies, Teikyo University, and the Okinaga Research Institute, Teikyo University.
Dairy farming and cheese production in the mountainous regions of Europe are important tourism resources that combine landscapes and traditional food culture and are central to the local economy.
The reports of the five experts at this symposium will provide a clear understanding of how food and agriculture can be used to promote regional development in France and Japan.
＜Reporter, Title＞
【Philippe Jeanneaux】
Professor of rural economics at VetAgro Sup (France)
“European Terroir Cheese Strategies ”
【Claire Delfosse】
Professor of Geography at Lyon 2 University
Directer of LER:Laboratoire d'Etudes rurales
“Local Cheeses as Commons”
【Mihoko Morisaki】
Associate Professor, Faculty of Language Studies, Department of Global Japanese Studies, Faculty of Foreign Studies, Teikyo University
“Comparison of Japanese and French Rural Tourism in Food Culture”
【Michihisa Yamaguchi】
Agricultural management corporation, les Noisetiers/Abondance cheese producer and judge
" Commitment to High Quality Cheesemaking, and Coexistence in the Region”
【Rumiko Honma】
Chairman, Fermier Co., Ltd.
"The Development of French Cheese Consumption in Japan and the Current State of Natural Cheese in Japan."
*This symposium is a report of Associate Professor Mihoko Morisaki's Fund for the Promotion of Joint International Research (Fostering Joint International Research (A)): Project 19KK0301: Food and Rural Areas as Cultural Heritage from a Japanese–French Comparative Study of Terroir Products.
*The affiliations and titles of the speakers are those from the time the symposium was held.
©Teikyo University. Last Update 2024-03-21
Content／学習内容
Staff／スタッフ
-
- Teacher
Mihoko MorisakiTeikyo University Faculty of Language Studies Department of Global Japanese StudiesAssociate ProfessorHumanities & social sciences / Sociology, Tourism studies, Local studiesCareer2022/04 – Today Teikyo University Faculty of Language Studies
2021/04 – Today Université Lumière Lyon 2Laboratoire d’études rurales
2022/11 – 2023/03 Tokyo City University Faculty of Environmental Studies Department of Environmental Management and Sustainability
2022/01 – 2022/03 Senshu University School of Letters
2019/04 – 2022/03 Osaka City University
2019/04 – 2020/03 Senshu University School of Letters
2017/04 – 2019/03 Osaka City University Graduate School for Creative Cities
2014/10 – 2015/03 Osaka City University Urban Research Plaza
Contact／お問合せ先
Teikyo University President’s Office of Educational Management
E-mail: tenken@teikyo-u.ac.jp
