If you have read a memorable English-language book on Japanese folk crafts or arts, fine or domestic, you have very possibly read a book edited by Kim Schuefftan. The Unknown Craftsman? Yes, he edited that bible of the folk craft movement. One of the Kodansha series on Japanese pottery? Yes, that was his work. Then how about Japanese Cooking, a massive tribute to what is, the subtitle tells us, a simple art? Yes, Kim, a writer on food as well as an editor, helped serve that up as well.

It takes extraordinary thought and care to produce books that communicate, honestly, without condescension or falsification, such integral parts of one culture to readers from another. Add to that the difficulties of working with translated materials, and the problems multiply. In this workshop, Kim will address the crosscultural editorial issues in such work and encourage participants to discuss them and share their own editorial problems and solutions.