Démaé to Delivery: The History of Take-out Food in Japan

The Fall 2018 Pépin Lecture Series in Food Studies & Gastronomy at Boston University presents “Démae to Delivery: The History of Take-out Food in Japan.” Whether it’s a simple bowl of soba noodles or an elaborate full-course banquet, food delivery has been a booming business in Japan for centuries. Come explore the history of démaé, Japan’s takeout catering, with cookbook author, culinary arts instructor, and longtime resident of Japan Elizabeth Andoh. A graduate of the Yanagihara School of Classical Japanese Cuisine and a James Beard Award Nominee for International Cooking, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP award-winning An Ocean of Flavor.

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