Celebrating the color, richness, and diversity of Indian and Japanese cuisines, this program investigates regional differences within each country, traditional and modern influences on contemporary cuisine, and the way in which certain foods are prepared, served, and eaten for everyday meals and special occasions. Interviews feature Indian writer Lakshmi Belekrishnan, Village Indian head chef Vissnu Kharel, Japanese language instructor Akiko Mahara, and Wabi Sabi owner and chef Tomoya Kawasaki. Geared toward both food technology and culture-related classes for young people, the video offers a great way to encourage international awareness and understanding-as well as suggestions for exciting culinary arts adventures!

Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware. Encoded with permission for digital streaming by Infobase on June 06, 2012.

The Essence of Indian Cuisine (2:32) -- Religious Influence on Indian Food (2:34) -- Understanding Indian Food Culture (2:13) -- Celebrating With Sweets (1:19) -- Western Influence on Indian Eating Habits (1:06) -- The Essence of Japanese Cuisine (2:15) -- Regional Cuisine (0:56) -- Typical Japanese Meal (2:13) -- Festivals and Celebrations (1:42) -- Western Influence on Japanese Cuisine (2:03) -- Credits: Global Cuisine: Indian and Japanese (0:41).