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The international Franco-Japanese symposium to be held in Tours on 19 and 20 May 2022: "Law, Territories, Terroirs & Gastronomy in France and Japan" is a first-time event in France with the support of institutions and players in the field of gastronomy, wine and sake in both countries.

This conference, organised in close partnership with the IEHCA (European Institute for the History of Cultures and Food) and the best specialists in Japan in the field of gastronomy and sake, will focus on a comparative approach to the relations between law, territory, gastronomy, wine (vineyard law and appellations) and sake in Japan. This multidisciplinary conference is related to the development of the territory and the terroirs of France and Japan in partnership with the city of Tours which is one of the four cities to have the label of International City of Gastronomy. This is the first Franco-Japanese symposium devoted to a comparative approach to gastronomy and viticulture from the point of view of law, geography and the history of food, wine and sake; this scientific event will involve renowned specialists from both countries as well as sommeliers and chefs from France and Japan.

One of the aims of the symposium is to analyse the legal protection of the French gastronomic meal and Washoku, culinary traditions that have been listed as intangible cultural heritage of humanity (UNESCO) since 2010 (France) and 2013 (Japan). The conference will analyse heritage and territories, wines, spirits (such as cognac and sake, which will give rise to papers emphasising the link with the territory and culture), exceptional products or products characteristic of a secular tradition (wagyu and Hatcho miso in Japan, the baguette in France).  The conference will provide an expert analysis of the place in Japan of Washoku, which plays an essential role in strengthening social cohesion, and of the national institution that sake constitutes in Japan. Finally, the symposium will include analyses of the importance of seasonality in Japanese cuisine, the consequences of global warming on viticulture, and the Covid-19 pandemic on activities related to the table arts. It will end with a round table discussion involving top chefs who share a common interest in promoting gastronomy in France and Japan.