Pomona College history professor Samuel Yamashita‘s lecture on what he calls the “Japanese Turn” in fine dining drew a full house to University of Hawai‘i at Mānoa Hamilton Library last week (April 17). Audience members included well-known chef Roy Yamaguchi, who was part of this “turn” during his years in Los Angeles when he pioneered Euro-Asian cuisine. As a tie-in, advance copies and flyers were displayed of Professor Yamashita’s new UH Press book, HAWAI‘I REGIONAL CUISINE: The Food Movement That Changed the Way Hawai‘i Eats. His talk was related to the library’s exhibit by Japan collection librarian Tokiko Bazzell, “Washoku: Japanese Foods & Flavors,” which is on display until May 27 in Hamilton Library’s First Floor Elevator Gallery.
Read the wonderfully comprehensive information and view more photos on the event here. Yamashita will be returning to Honolulu in mid-July to launch Hawai‘i Regional Cuisine; meanwhile, order the book here. If you would like to be notified of the July events, contact Carol Abe in the UH Press marketing department. Mahalo to the UH Libraries and other sponsors for hosting Professor Yamashita during his UH Mānoa visit: UHM Center for Japanese Studies, UHM Department of American Studies, UHM Department of Women’s Studies, Kapi‘olani Community College, and UHM Student Equity, Excellence and Diversity (SEED).
UPDATE: Listen to Noe Tanigawa’s interview of Samuel Yamashita on Hawaii Public Radio (HPR) about the “Japanese Turn.”