Toshio Asakura

Dean of College of
Gastronomy Management

A first in Japan! Comprehensive research
platform of “Gastronomy” is ready to launch

The Educational Philosophy of College of Gastronomy Management states: "cultivating individuals who develop exceptional practical and managerial skills in the course of their studies that lead to solve a wide variety of human food-related problems that cannot be solved by conventional wisdom and values alone. Students are to acquire the insightful knowledge of Gastronomic Arts and Sciences based on the disciplines of economics and business management."

Eating. This is a habit you do every single day. So you usually do not think about it. Yet since this is a daily practice, it is very important. Daily consumption of "food" is not only linked to life or health, but also politics, economics, diplomacy, environment and energy along with the tricks of capitalism, disparity and poverty.

The Gastronomic Arts and Sciences is the academic discipline that comprehensively examines food-related issues from the perspective of humanities, social sciences, and natural sciences. Based on the economics and business administration (management area) as a foundation of social science, students capture the Gastronomic Arts and Sciences from a point of view of humanities (culture area) and a part of natural science (technology area) aiming to acquire a broader view. The reason why these academic areas are not taught under a separate department is that it is our aim to cultivate a delving mindset when observing the gastronomy world.

The English name of our College is Gastronomy Management. *"Tell me what kind of food you eat, and I will tell you what kind of man you are." "The destiny of nations depends on the manner in which you are fed." Those are aphorisms from "Physiologie du Gout" written by the French eminence Brillat-Savarin in 1825, who is known as a huge food connoisseur. Not only the facet of an individual, but also a nation and its citizens are to be discerned through foods. He also defines "gastronomy" being a logical theory combining every knowledge related to human as an eating being.

Although "management" means to learn about business management and administration, I would like to emphasize its connotation on "human development." The English verb "to manage" means "to achieve in accomplishing a task despite the difficulties."

After four years of study at our College, I want to see all of our graduates to lead a brand-new food culture, contribute to the process innovation in food business, and direct technology management in food industry. To achieve that goal, I want them to take a proactive approach to understand the human being, different cultures, coexistence in cultural diversity, and also to improve communication skills. It is my hope that you take an initiative to respond to the social demand.

As the features of a curriculum designed to rear this kind of professionals, several unique programs are lined up. These include fieldwork to immerse yourself in the real world, integrated courses advantaging to your future vision, and our special program in collaboration with Le Cordon Bleu.

University is the place where students devote themselves into academe. In a way, you are still a "baby chick" when it comes to try to learning. Yet you are not an "egg" anymore. An egg is protected by the eggshell, but a baby chick has to find its own feed. University offers a mouthful of "scholarship" as your food. In fact, the academic field of gastronomy is full of intriguing aspects. However, those perspectives are not provided by anyone; you must seek out what inspires you. Trying to make the learning process become "tasty," students ought to collect data, analyze it and must know the appropriate tool to communicate with others. By acquiring these skills, I want our students to grow as adults respected and counted by people around them.

The College of Gastronomy Management is the first of its kind in Japan as a comprehensive research platform of gastronomy. In other words, it is a brand-new born College. To stay as a nation's pioneer College in deed as well as in name, both students and faculty together have to inspire and compete to one another.

"Savor the world." Let's explore the exciting vista of study together!

* Original book: Brillat-Savarin, Physiologie du Gout, 1825. Quoted from "The Physiology of Taste" translated by Fayette Robinson, Createspace Independent Pub, 2017

Toshio Asakura Dean of College of Gastronomy Management Ritsumeikan University