Yuka Saito
Coming from faraway lands to pore over unpublished manuscripts tucked away in the depths of the Essonne archives is a gastronomic motivation that cannot fail to impress. When passion and high standards combine to push boundaries, whether in culinary creation or intimate knowledge of Grimod de la Reynière and Brillat-Savarin, the results never disappoint, and it is these discoveries that we hope to share with Yuka Saito.
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Bio
​Yuka Saito is a junior lecturer at Dokkyo University (Saitama, Japan). A historian of French food, she works on the evolution of taste sensibilities in the 18th and early 19th centuries. Her doctoral thesis, defended at the University of Angers in 2023, focuses on the invention of food criticism through the study of the nature and expressions of taste in the work of Grimod de La Reynière. She has published a chapter devoted to this author in the collective work European Empires on a Plate c. 1750-Today (Routledge, 2023).
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