Food making faces challenges like resource scarcity, environmental degradation, population growth and cultural transmission.
Data science offers precise analysis, while Data Art transforms data into engaging experiences, fostering sustainable practices and enriching the cultural narrative around food production. DAS Talk: Food features sake producer Yasunobu Tomita (JP), sushi master Takeshi Kawanishi (JP), and Michael Steininger (AT), manager of restaurant Muto in Linz.
Language: EN
Bios
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Photo: mutolinzMichael Steininger
AT
Managing director of the “Muto” restaurant in Linz.
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Photo: Takeshi KawanishiTakeshi Kawanishi
JP
Takeshi Kawanishi is the president and head chef of Hisago Sushi, a sushi restaurant in Omi-hachiman, Shiga Prefecture of Japan. He inherited the river fish cuisine of Lake Biwa. Winner of numerous culinary competitions, Kawanishi has given special lectures at the Milan Expo in Italy and Michigan in the US, and is a visiting professor at Ryukoku University, promoting Japanese cuisine and local food culture to the world.
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Photo: Yasunobu TomitaYasunobu Tomita
JP
Yasunobu Tomita is the president and chief brewer of the 15th generation of the Tomita Shuzo Inc, Nagahama, Shiga. After working for a manufacturer in Tokyo, he began working in the family business of sake brewing in 2002. In cooperation with local farmers, they brew local sake, focusing on the water, rice and environment of the Kohoku region. They are also actively engaged in activities to promote the charms of the region through sake.
Credits
Toyota Coniq Alpha, Shiga University, Ars Electronica Futurelab