2022 Fiscal Year Research-status Report
Neighborhood Gastronomy as a Grassroots Creative Industry: Resilience and Innovation in Response to COVID
| Project/Area Number |
22K01909
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| Research Institution | Sophia University |
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Principal Investigator |
Farrer James 上智大学, 国際教養学部, 教授 (40317508)
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| Project Period (FY) |
2022-04-01 – 2026-03-31
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| Keywords | foodways / food studies / resilience / public ethnography / COVID / social sustainability |
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| Outline of Annual Research Achievements |
I conducted fieldwork, interviewing stakeholders in a Tokyo neighborhood in the aftermath of the pandemic. The results are published on the Nishiogiology in English and Japanese, a public ethnography website that makes the fieldwork available to local stakeholders as well as international scholars. The project recognized March 2023 by the Japanese Agency for Cultural Affairs as an exemplar of utilizing knowledge of Japanese food culture. I organized an online speaker series on the post-pandemic global restaurant industry. I travelled to meet with scholars and potential collaborators in Chicago, Bloomington IN, Toronto, Duesseldorf and Amsterdam. These trips were useful for establishing the basis for comparative fieldwork and comparative collaboration with similar projects.
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| Current Status of Research Progress |
Current Status of Research Progress
2: Research has progressed on the whole more than it was originally planned.
Reason
The project is progressing very smoothly on the Tokyo side. Connections in the neighborhood field site are well established, and the fieldwork is helped by the involvement of local community members in framing the motivating questions for the project. The comparative research abroad will have to be adjusted to take into account the rising costs of fieldwork in the US due to inflation and yen devaluation. Long-term independent data gathering will be difficult in expensive US cities. The solution will be more collaboration with locally based scholars.
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| Strategy for Future Research Activity |
The work in Tokyo will make more use of ethnographic methods employing student researchers as well as the PI. The use of students allows for different perspectives particularly from the point of view of gender. We will continue to publish the results online, but also will be working towards publication in the form of an academic monograph. The work outside of Japan will consist of establishing strong collaborative partnerships for comparisons with other cities. The planned result is an edited volume or journal special issue of comparative studies.
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| Remarks |
Nishiogiology website recognized March 2023 by the Japanese Agency for Cultural Affairs as an "exemplar of utilizing knowledge of Japanese food culture" (食文化「知の活用」振興事例).
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[Presentation] Roundtable: The Water Issue2022
Author(s)
James Farrer
Organizer
Annual Meeting of the Editorial Collective for Gastronomica: The Journal of Food Studies, Toronto University Culinaria Research Center
Int'l Joint Research / Invited
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