Abstract
From February 9 to 11 in 2009, “Tokyo Taste: The World Summit of Gastronomy 2009” was held at Tokyo International Forum. Many celebrated top chefs from around the world were invited to this event to discuss, demonstrate, and share their skills and knowledge, with participants coming from eight countries, including Japan, France, Spain, and the United States.1 US-based Japanese chef Nobuyuki Matsuhisa (“Nobu”) was one of those invited to this event, along with other globally famous celebrity chefs such as French chef Joël Robuchon and Spanish chef Ferran Adrià. Nobu has been recognized as having made an impact on haute cuisine all over the world. He was introduced to the audience as a leading figure in drawing American and other international attention to Japanese food and contributing to the eventual spread of Japanese cuisine around the world. Nobu met up and created networks with the other leading celebrity chefs at the forum. They interacted and discussed the trends of the culinary world to explore beyond the cuisines in which they had been trained and currently practiced. Intriguingly, Nobu was invited as a representative of North American cuisine.
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Imai, S. (2015). Umami Abroad: Taste, Authenticity, and the Global Urban Network. In: Farrer, J. (eds) The Globalization of Asian Cuisines. Palgrave Macmillan, New York. https://doi.org/10.1057/9781137514080_4
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DOI: https://doi.org/10.1057/9781137514080_4
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