“Global Sushi: Soft Power and Hard Realities”
Monday 16 July 2007 by Dr Maytel
If you are in Sydney you may be interested in attending this:
Distinguished Lecture Series #2
“Global Sushi: Soft Power and Hard Realities”
Theodore C. Bestor
Professor of Social Anthropology and Japanese Studies Chair, Department of Anthropology Harvard University Visiting
Academic to the Asia Institute, University of Melbourne
Venue: Building 10; level 6; Training Room 1. (enter through Jones St but use lifts at Wattle St end of building)
See Map
Time/Date: 6-7pm Monday 16 July 2007
Contact: Michael.Prince@uts.edu.au
For the past eighteen years, Ted Bestor has been visiting fish markets, fishing ports, tuna ranches, and sushi bars in the
Asia Pacific and North American and European Atlantic regions to track the spread of “Global Sushi,” as Japanese cuisine
has been transformed from exotic ethnic specialization into an icon of Japan’s “gross national cool,” an aspect of Japan’s
projection of “soft power” into the arenas of global popular culture. But Global Sushi is not just slick cosmopolitan
consumption; it is an industry of off-shore production and distribution, created by complex joint ventures and
technology transfers, environmentally controversial aquaculture projects, illegal fishing and international attempts to
regulate global common property regimes. Global Sushi depends upon complex arrangements of production and
distribution, and an extensive and only partially transparent international trade in seafood.
Distinguished Lecture Series #2
“Global Sushi: Soft Power and Hard Realities”
Theodore C. Bestor
Professor of Social Anthropology and Japanese Studies Chair, Department of Anthropology Harvard University Visiting
Academic to the Asia Institute, University of Melbourne
Venue: Building 10; level 6; Training Room 1. (enter through Jones St but use lifts at Wattle St end of building)
See Map
Time/Date: 6-7pm Monday 16 July 2007
Contact: Michael.Prince@uts.edu.au
For the past eighteen years, Ted Bestor has been visiting fish markets, fishing ports, tuna ranches, and sushi bars in the
Asia Pacific and North American and European Atlantic regions to track the spread of “Global Sushi,” as Japanese cuisine
has been transformed from exotic ethnic specialization into an icon of Japan’s “gross national cool,” an aspect of Japan’s
projection of “soft power” into the arenas of global popular culture. But Global Sushi is not just slick cosmopolitan
consumption; it is an industry of off-shore production and distribution, created by complex joint ventures and
technology transfers, environmentally controversial aquaculture projects, illegal fishing and international attempts to
regulate global common property regimes. Global Sushi depends upon complex arrangements of production and
distribution, and an extensive and only partially transparent international trade in seafood.
