Sustainable future cuisines: respectfully modernizing our diet

Twenty years ago, I began researching sustainable agriculture in Cambodia, believing that improving food production could solve many environmental, health, and cultural challenges. Over time, I realized that efficient and equitable agricultural systems are not created “in a lab”, but emerge through closer, respectful relationships between urban consumers, farmers, and researchers. During this period, I encountered the growing field of Food Studies, which takes a holistic view of food systems, and I incorporated this approach into my teaching and research. Today, I am tackling new challenges, such as uncovering the nutritional rationality of ancient cuisines, exploring the relationship between wild crops, soil bacteria, traditional medicine, and food, and investigating how to inspire young people to sustainably upgrade and modernize heritage food culture.

URL

https://kdb.iimc.kyoto-u.ac.jp/profile_private/en.f6f0e22f726ad8bc.html