When I was listening to the news on a podcast, I heard about a recent trend in cooking. I heard that bacon is out. I did not even realize that bacon has been “in.” They talked about bacon-wrapped fish, bacon-wrapped meat, bacon in desserts, etc. (In fact, I bought a few bags of frozen bacon lately and have looked for recipes for which I could put it to use! I was thinking of quiche, but never thought of bacon in dessert!)
In any case, bacon is out; vinegar is “in.” It is great news for me, as I usually mix in a small amount of vinegar with water every other morning under the assumption that vinegar is good for your health (It looks much better than bacon, too).
I also bought balsamic vinegar reduction with a strawberry and fig flavor in Whistler, BC. It is quite fancy vinegar and I have used in different kinds of salad. But I surprised when one of my students who came to dinner at my place lately said that this type of vinegar could even be used on ice cream – and that it’s good! I have not had the guts to try it, but maybe should give it a try. Bacon and vinegar in dessert? Cooking is definitely a creative art.
Yoko Ishikura is a Professor at Hitotsubashi University ICS in the Graduate School of International Corporate Strategy in Japan. She has held positions as a professor at the School of International Politics, Economics and Business of Aoyama Gakuin University in Tokyo, as a consultant at McKinsey and Company Inc. Japan and a visiting professor at Darden School.
Professor Ishikura is a consultant to a number of multinational companies and has been a frequent speaker at management conferences, seminars, and workshops throughout the world. She was a member of the Regulatory Reform Committee for the Japanese government and the International Competitiveness Commission for METI. She is currently a Forum Fellow of the World Economic Forum.
She is the author of Strategic Shift from OR choices to AND paradigm, Building Core Skills of Organization , and the co-author of the following publications: Managing Diversity in the 21st Century, Strategy for Cluster Initiatives in Japan , and Building a Career to the World Class Professionals – all in Japanese. Her books in English include: Asian Advantage, Hitotsubashi on Knowledge Management and Trust and Antitrust in Asian Business Alliances.
Professor Ishikura’s current research interests are focused on global competition, innovation, and knowledge management. She received her BA from Sophia University in Tokyo, Japan; MBA from Darden School, University of Virginia in Charlottesville, Virginia; and DBA from Harvard Business School.
