High powered Japanese chefs from Tokyo and Paris will attempt to make their mark on NYC203 Woldenberg Art Center Anton Schweizer, Professor of Practice, History of Art Anton Schweizer specializes in the art and architecture of early modern Japan. He received his PhD from Heidelberg University (Germany) where he also taught for eight years. At the center of his research is the employment of architecture and artifacts in space. This trajectory is complemented by a strong interest in materiality and temporality. A further research focus lies on exoticism, transcultural picture migration, and export art. Presently, he works on a long-term project Localizing Otherness in Early Modern Japan. Anton Schweizer is Interim Director of the Asian Studies Program at Tulane and a Visiting Associate Professor at the World Heritage Center Division in Shizuoka (Japan). Courses taught at Tulane: Introduction to Asian Studies (introductory) Tombs and Temples: East Asian Art before 1200 (survey)

Monks and Merchants: East Asian Art after 1200 (survey) The Samurai culture in pre-modern Japan (intermediate) Religion, Art, and Power in Japan (intermediate) Artistic Encounters: East Asia and the West (seminar) Japanese Woodblock Prints (seminar) Ōsaki Hachiman: Architecture, Materiality, and Samurai Power in Seventeenth-Century Japan. Berlin: Dietrich Reimer, 2016.sushi online game youda “Furnishing Dream Lands: Materiality and Spatial Performance in Toyotomi Hideyoshi’s Osaka Castle”. jiro dreams of sushi onlineIn Lillian Tseng (ed.): Representing Things: Visuality and Materiality in East Asia. where to get sushi grade fish in chicagoCambridge: Harvard University Press, forthcoming.jiro dreams of sushi online with subtitles

“Fremdkörper: Japans Auseinandersetzung mit dem Anderen im 16. Jahrhundert” [Foreign bodies: Japan’s contest with the ‘other’ in the 16th and 17th centuries]. In Ulrich Pfisterer and Mattheo Burioni (eds.): Kunstgeschichte der Vier Erdteile, 1300-1650: Positionen und Austauschprozesse [Art History of the Four Continents, 1300-1650: the Dynamics of Cultural Exchange]. Darmstadt: Wissenschaftliche Buchgesellschaft, in print. Separate publication in English forthcoming. co-edited with Martin Hirsch and Dietrich O. A. Klose: Japanische Lackkunst für Bayerns Fürsten: die Japanischen Lackmöbel der Staatlichen Münzsammlung München [Japanese lacquer art for the princes of Bavaria: the Japanese lacquer cabinets of the State Numismatic Collection Munich]. Munich: Staatliche Münzsammlung, 2011. co-authored with Avinoam Shalem: “Translating Visions: a Japanese Lacquer Plaque of the Haram of Mecca in the L. A. Mayer Memorial Museum, Jerusalem”. Ars Orientalis 39 (2010), pp. 148-173.

Tulane UniversityLiberal ArtsArt Department Tulane University, Newcomb Art Dept., 202 Woldenberg Art Center, New Orleans, LA 70118 504-865-5327 artdept@tulane.eduMenu: DOWNTOWN LOCATION   | Follow us on Facebook for specials, events and more yummy pictures:A childhood friend of mine, a guy from Opelousas with whom I went to summer camp for many years, started his career as a chef some time ago. This career choice shouldn't be shocking; I mean, the guy is from Opelousas, for god's sake. Though working out on the West Coast, he never, of course, lost his roots, choosing to use his local ingredients but preparing them with a decidedly South Louisiana feel. One day, on social media, he posted a photo of a recent special he cooked up: a lovely seared fish overtopped generously with jumbo lump crabmeat and a decadent meunière sauce. "Oh man, that looks good," I noted. "But I can tell you're definitely from Louisiana." "Because everywhere else," I said, "you can just order a simple plate of fish.

It's seems impossible to find that down here. People in South Louisiana aren't satisfied until you top their fish with other fish, preferably crab, shrimp, crawfish or fried oysters, then drown everything in butter and/or some kind of heart-explodingly rich sauce." I said this at the time because it was funny, but also true. And the more I thought about it, the more I realized how embedded the idea of culinary overabundance is in Louisiana culture. This is what I now refer to as the "New Orleans bushido of excess." The term "bushido" is Japanese, referring to the code of the samurai, a way of living and conducting oneself which was told to take a lifetime to master. Or, according to the writings of Nitobe Inazō, "...Bushidō, then, is the code of moral principles which the samurai were required or instructed to observe... More frequently it is a code unuttered and unwritten..." For New Orleanians -- and especially native New Orleanians of a certain age -- this code is a deadly serious thing.

Try to put a $37 entree of simple, modestly portioned, pan-roasted redfish with a few sauteed vegetables and maybe a couple of potatoes, and you're going to raise some serious bile. "If I'm going to pay that much for a plate of fish," they'd say (and I've actually overheard this sentence verbatim in a restaurant), "I'm going to damn well get what I paid for." The concept of simplicity and moderate elegance just doesn't apply to Old New Orleans and in South Louisiana, in general. If you're going to please the masses, you'd better well make sure that redfish is of ample size, overtopped with huge hunks of crabmeat, shrimp, oysters or crawfish, and swimming in a sauce fashioned with the amount of butter equivalent to the daily output of a small dairy farm. Or, if not fish-on-fish-on-fish (seafood-ception!), then appropriately deep fried and served with a mountain of fries -- you can find this readily at restaurants like Mandina's -- or piled until spilling-over in a po-boy. The ultimate example of this is the "seafood muffaletta" at Parran's Po-boys in Metairie, a hulking monster of a sandwich that could satiate the better part of a small village.

The NOLA bushido of excess does not only apply to seafood. Skimp on the roast beef in a po-boy and you're risking the natives raising pitchforks and torches and running you out of town on a rail. It simply will not stand, not in this part of the world. Items like a seemingly straightforward order of French fries get the royal treatment, too, usually deluged in cheese and gravy, or, at The Avenue Pub, turned into "Dump truck fries," an order of which arrives with roasted pork, grilled onions, Béchamel sauce and a a port wine au jus. Even a humble grilled cheese sandwich can't escape the New Orleans code of over-generosity when it comes to cuisine. At the newly opened Big Cheezy, a restaurant that specializes in, what else, grilled cheese sandwiches, nothing is small or simple. Do they have a macaroni and cheese grilled cheese? What about goat cheese and jack with bacon and peppers or Cheddar and Pepper Jack with alligator sausage? And would their namesake sandwich possibly be a triple-decker affair featuring Gruyere, Gouda, Pepper Jack, Cheddar, Mozzarella AND Monterey Jack cheeses?