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ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
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ITALY 2024. Culture and Gastronomy: Spotlight on Washoku - World Food Forum
17 October 2024. Sheikh Zayed Centre, FAO Headquarters, Rome, Italy. Sake and wine sommelier Hiromy Nakayama (L) and Japanese chef Takuya Sato during the demonstration of traditional Japanese Ramen.
10/17/2024
Location
Rome
Credit
© FAO / ©FAO/Antonietta Violante
File size
14.72 MB
Unique ID
UF18JPH
Editorial use only. Photo credit must be given. For further information contact: Photo-Library@fao.org
Background Information
The session combines technical insights from Washoku and nutrition experts, featuring two chefs from diverse locations of the world, to showcase how Washoku bridges cultural divides.