title: The Japan Society for Innovative Cuisine: Exploring New Visions of Japanese Cuisine.
abstract: Kyoto cuisine has a long history and its traditions have been practiced for hundreds of years. In Kyoto, a group of scientists and renowned chefs strives to better understand traditional Kyoto cuisine in order to foster culinary innovation within traditional Kyoto cuisine. We launched a research project in April 2009 using a specially equipped "laboratory-kitchen" located in Kyoto University. Chefs chose a variety of topics related to basic concepts and techniques for cooking. We conducted culinary experimentation, thorough analysis, and diligent discussion on each topic for approximately 6 mo. In the symposium, chefs will present the results of their experiments, discussing their techniques and bringing samples of final products.
authors.affiliation: Faculty of Agriculture, Ryukoku University.
authors.forename: Hanae
authors.initials: H
authors.lastname: Yamazaki
authors.forename: Tohru
authors.initials: T
authors.lastname: Fushiki
mesh_terms: D003296:Cooking / Q000379:methods*; D004032:Diet; D006801:Humans; D007564:Japan; D012147:Restaurants; D013649:Taste