Tags
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Gastronomy as Trailblazers to the Future of a Region
- YOSHIZUMI Miki, Ph.D.Professor, College of Gastronomy Management
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What the Edo Period teaches us About Sustainable Food
- KAMATANI KaoruAssociate Professor, College of Gastronomy Management
- NONAKA TomomiAssociate Professor, College of Gastronomy Management
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How to Accommodate Food Taboos A Key to a Successful Inbound Tourism Business
- ARATA MarikoProfessor, College of Gastronomy Management
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Psychology reveals the Truth behind our Sense of Taste
- WADA YujiProfessor, College of Gastronomy Management
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Why is 6th Sector Industrialization in Agriculture not Working Out?
- MATSUBARA ToyohikoProfessor, College of Economics
- KUSUOKU ShigenoriPart-time Lecturer, Ritsumeikan University
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Advertising, That Implies Hidden Qualities
- HAYAKAWA TakashiProfessor, College of Policy Science
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Rescuing the Japanese Food Industry through a Combination of Food and Management
- IZAWA HiroshiProfessor, College of Economics
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“White Food,” Supporting the Livelihoods of Nomads in Mongolia
- TOMITA TakahiroSenior Researcher, Ritsumeikan Global Innovation Research Organization
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Creating Regional Brand Value Using Design Concepts
- SATO NorijiProfessor, College of Business Administration
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Observing Changes in Korean Society from the Perspective of Food
- ASAKURA ToshioProfessor, College of Economics
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The Past, Present, and Future of Food Culture Studies
- ISHIGE NaomichiProfessor Emeritus, National Museum of Ethnology
- Françoise SabbanProfessor, l'École des Hautes Études en Sciences Sociales
- ASAKURA ToshioProfessor, College of Economics
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"Eating program" for the development of local junior athletes
- EBI KumikoProfessor, College of Sport and Health Science