Necessities of Life: Food, Clothing and Shelter Week 「【Hypothesis of the future vision in 2050】We value the food culture that has been nurtured, but we also see it as a culture that changes with the “now” and look forward to a future in which each of us can pass on the wisdom and ingenuity of “food” in our own way.In this program, we have prepared three sessions to discuss ways to look ahead to the future of “food” through knowledge of “food” in the past: first, ways to connect food culture to the future; second, efforts to connect the wisdom of “food” in the past to the future; and third, exploring ways to pass on “food” technology to the future. The third is to find ways to pass on the technology of “food” to the future.」 （Shape New World Initiative）

【Reservation & Lottery】Yes

【Performers & Organizers Information】
Kaoru Kamatani／College of Gastronomy Management, Ritsumeikan University, Professor
Born in Toyonaka, Osaka Ph.D (Japanese history) Assistant Professor at the Research Institute for Human and Nature in 2017, Associate Professor at the College of Gastronomy Managemen , Ritsumeikan University in 2018, and current position. I am researching the history of the relationship between nature and people in the Edo period, and historical studies from the perspective of food. Through this program, I will attempt to convey the significance of thinking about the future of "food" from a historical perspective.
Makoto Yamakawa／Saka-Yamakawa
He worked for a Wagashi company for 33 years, then started his own business. In 2015, he opened Saka-Yamakawa, Otsu city, Shiga pref. In 2024, Saka Yamakawa LLC was established. His philosophy is to "make Wagashi by carefully preparing seasonal sweets using Dainagon azuki beans grown by himself and the famous water of his hometown." 1994：Awarded the Shiga Prefecture Governor's Prize 2012：Japan Wagashi Association Selected Wagashi Artisan - Excellent Wagashi Artisan certification
Junya Mamiya／Senior Managing Director, Shunkado Ltd.
After working as an elementary school teacher, a secretary for a member of the Diet, he joined Shunkado Ltd. in 2008. After working in the president's office, as a board member, he has been in his current position since 2024. Engaged in innovation and creativity while preserving the history and tradition of Shunkado. He is responsible for new brands such as “Gokokuya” and “coneri” and new facilities such as “nicoe” and “SWEETS BANK”. Recently, he has launched new projects such as the “Enshu Japanese Chestnut Project,” “Academy Project,” and “Harakado Project. He is committed to human resource development both inside and outside the company, and is involved in “community development” not only within the company but also in the local community and society.
Tomoaki Miyazaki／Manager, Regional Power Creation Office, Shunkado Ltd.
Born in 1984, Fujisawa, Kanagawa Prefecture. Studied psychology at Waseda University and entered the bridal industry in 2008. After working as a wedding planner and manager, he joined Shunkado Ltd. in 2022. He is in charge of the secretariat of the “Enshu Japanese Chestnut Project” and is engaged in new business projects of “regional co-creation” and “community development” with the goal of marrying the local community with the region.
Atsushi Kakogawa／Department of Robotics, Faculty of Science and Engineering, Ritsumeikan University, Associate Professor
Completed the doctoral program in Advanced Mechanical Engineering and Roboticss at the Graduate School of Science and Engineering, Ritsumeikan University, in 2015. Doctor (Engineering). Assistant Professor at the College of Science and Engineering, Ritsumeikan University, in 2015, Visiting Assistant Professor at the Faculty of Engineering, University of Waterloo, in 2017, Lecturer at the College of Science and Engineering, Ritsumeikan University, in 2019, Associate Professor at the Research Organization of Science and Technology, Ritsumeikan University, in 2022, and current position.
Kaho Miura／Graduate School of Gastronomy Management, Doctoral Program, Ritsumeikan University
Graduated from the College of Gastronomy Management, Department of Gastronomy Management, Ritsumeikan University, in March 2022. Currently enrolled in the Graduate School of Gastronomy Management, Ritsumeikan University, since April 2022. Since my undergraduate studies, I have been conducting research to elucidate the realities of food consumption and dietary habits in the Edo period. In particular, I focus on topics such as "shopping practices," "tofu consumption," and "modoki (mock) dishes."

【Capacity】105 Persons

【How to participate】In-person participation

【Features】
Theme Weeks

【Important notes】

1.Please check the Theme Weeks official website from the Related Information URL. The latest information on programme changes and cancellations will be posted there. Visitors are advised to read this before coming to the venue. 2.‘Times’ and ‘capacity’ are the most up-to-date on the admission ticket reservation system.