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Teikyo University Recurrent College "Learn and Eat Food Culture Course" held atKasumigaseki Campus

On Friday, October 17, 2025, the Teikyo University Recurrent College held a "Learn and Eat Food Culture Course" at the Teikyo Kasumigaseki Campus.
This time, the theme was "A Tale of Two Gourmet Cities: Paris and Lyon," and participants compared the process of forming the gastronomic culture of Paris and Lyon, which have developed as capitals of gastronomy in France (registered as UNESCO Intangible Cultural Heritage), and learned about the differences in their food cultures that continue to this day.
In a lecture by Isao Hirota, academic advisor at our university, he considered how in Paris the food culture of the powerful bourgeoisie spread from the upper to the lower classes of society, while in Lyon the traditional food culture of workers in the silk industry was passed down into modern times in the form of a combination with bourgeois cuisine, and how this is how fine cuisine became a national culture in France.
During the tasting session, Akihito Sasaki, former owner and chef of L'Espace at the Franco-Japanese Institute, offered representative dishes from Paris and Lyon, as well as two desserts. The Parisian menu consisted of "Chicken Vol-au-Vent with Champignon à la Crème" and "Parisian Cream with Chestnuts," while the Lyonian menu consisted of "White Fish Quenelle with Nantua Sauce" and "Lyonnaise Praline Tart." Guests enjoyed the dishes while listening to explanations about them.
During the talk session, participants' questions led to a wide range of topics, including the current state of French food culture. As Senior Assistant Professor 's message stated, "The most important thing about food is to enjoy it together," everyone enjoyed the meal together and had a great time chatting and deepening their friendships.

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