MIHOKO MORISAKI

モリサキミホコ | MIHOKO MORISAKI

Affiliation and department：

Research field (3)： Sociology , Tourism studies , Local studies

Research keywords (22)： Valuation Studies , 地域的取引 , Convention Theory , 地域振興・農村振興 , 文化政策 , Geographic indication protection system , Terroir products , AOP(Appellation d'origine protégée) , Agritourism , 農泊 , Intangible Cultural Heritage , Creative city , 創造農村 , System of appellation of origin , Traditional industry , Tourism , Regional agriculture , チーズ , 京菓子 , 栗 , wagashi(Japanese confectionery) , food culture

Research theme for competitive and other funds (3)：

2021 - 2025 Authenticity of food culture and rural tourism in Japan, France and Italy: between gentrification and the SDGs
2020 - 2022 Food and Rural Areas as cultural Heritage From a Japanese-French Comparative Study of Terroir products
2018 - 2021 Authenticity of the local confectioneries and the development of rural tourism: Perspective from the comparison of Japan and France.

Papers (19)：

Mihoko MORISAKI. Transformation of Valuation in Territorial Transaction during the COVID-19 Pandemic. 2023. 1. 65-88
Mihoko MORISAKI, Fumiaki SUDA. Patrimonialization of Localized Food System -Regional Development and Cultural Policy by the Food Culture of Chestnuts in France-. 2022. 15. 88-101
Mihoko Morisaki. Formation des agents de développement rural et valorisation des ressources humaines locales au Japon. Pour. 2022. N° 240-241. 2. 461-471
Mihoko MORISAKI. Transformation from Hand-Picked to Harvest Mechanized Harvest System. Journal of Food System Research. 2021. 27. 4. 310-315
MORISAKI,Mihoko, KITAGAWA,Kota. A Movement in the Traditional Japanese Confectionary Industry: Reflecting the Modern Normative Trend. 1st Croatian-Japanese Conference: Contemporary Problems in Economics. 2020. 1. 1. 59-79

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MISC (5)：

森崎美穂子. 持ち寄り会に学ぶ「京菓子」らしさの継承. 製菓実験社『製菓製パン』. 2020
森崎美穂子. 菓匠会の活動にみる「京菓子」の雅を伝える意匠と材料. 製菓実験社『製菓製パン』9月号. 2020
森崎美穂子. 製菓と地域農業(3)大納言小豆. 製菓実験社『製菓製パン』7月号. 2020
森崎美穂子. 製菓と地域農業(2)栗. 製菓実験社『製菓製パン』6月号. 2020
森崎美穂子. 製菓と地域農業(1)白小豆. 製菓実験社『製菓製パン』5月号. 2020

Books (5)：

フランスチーズのテロワール戦略 : 風土に根づく新たな価値創出
水曜社 2023 ISBN:9784880655437
和菓子伝統と創造 : 何に価値の真正性を見出すのか【補訂版】
水曜社 2020 ISBN:9784880654867
創造社会の都市と農村
水曜社 2019 ISBN:9784880654652
和菓子伝統と創造何に価値の真正性を見出すのか
水曜社 2018 ISBN:9784880654423
東海の和菓子名店
ぴあ中部支局 2015

Lectures and oral presentations (40)：

無形文化遺産(和菓子)のオーセンティシティから考える
(日本イコモス第5回オーセンティシティに関する連続研究会 2024)
Des conférences-demonstrations autour de la pâtisserie de Kyoto à Chamonix-Mont-Blanc
(Des conférences-demonstrations autour de la pâtisserie de Kyoto à Chamonix-Mont-Blanc 2024)
La pâtisserie traditionnelle de Kyoto : Transmission de la tradition
(La pâtisserie traditionnelle de Kyoto : Transmission de la tradition 2024)
Les pâtisseries japonaises et la pâtisserie japonaise de haute qualité à Kyoto
(2024)
Promoting regional tourism through food culture
(2023)

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Education (2)：

2012 - 2017 Osaka City University Graduate School for Creative Cities
2010 - 2012 Osaka City University Graduate School for Creative Cities

Professional career (1)：

博士(創造都市) (大阪市立大学)

Work history (8)：

2022/04 - 現在 Teikyo University Faculty of Language Studies
2021/04 - 現在 Université Lumière Lyon 2 Laboratoire d'études rurales
2022/11 - 2023/03 Tokyo City University Faculty of Environmental Studies Department of Environmental Management and Sustainability
2022/01 - 2022/03 Senshu University School of Letters
2019/04 - 2022/03 Osaka City University

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Association Membership(s) (4)：

文化政策学会 , JAPANESE SOCIETY FOR STUDIES OF CHANOYU , THE FOOD SYSTEM RESEARCH ASSOCIATION OF JAPAN , JAPAN ASSOCIATION FOR CULTURAL ECONOMICS

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