de St. Maurice Greg

Affiliation and department：
Job title： Associate Professor

Research field (6)： Applied anthropology , Tourism studies , Sociology/history of science and technology , Home economics, lifestyle science , Local studies , Cultural anthropology and folklore

Research keywords (5)： Place branding , Globalization , Anthropology , Japanese studies , Anthropology of food

Research theme for competitive and other funds (2)：

2012 - 2013 J. William Fulbright grant
2007 - 2008 Ministry of Education, Culture, Sports, Science and Technology scholarship

Papers (7)：

de St. Maurice, Greg. Promoting Agrobiodiversity Maintenance via Social Media in Japan. Supporting Sustainable Food Systems: Quality Food and Ethical Consumption, Proceedings of the Asia Pacific Society for Agricultural and Food Ethics Conference 2020. 2020. 148-153
Greg de St. Maurice. Sensing Bodies at the Center in Traditional Japanese Kitchens. Japanese Studies. 2018. 38. 1. 1-20
Greg de St. Maurice. Everything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage. Food, Culture and Society. 2017. 20. 2. 281-301
Greg de St. Maurice. Kyoto Cuisine Gone Global. Gastronomica. 2017. 17. 3. 36-48
Akiko Matsuo, Greg de, de St. Maurice, Motoko Matsui, Kimiko Ohtani. A Study of Japanese Expressions Describing Food in the Gastronomic Comic 'Oishinbo'. Journal of the Asian Regional Association for Home Economics. 2013. 20. 2

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Books (6)：

Food in memory and imagination : space, place, and taste
Bloomsbury Academic 2022 ISBN:9781350096165
Making Taste Public: Ethnographies of Food and the Senses
Bloomsbury 2018
Devouring Japan: Global Perspectives on Japanese Culinary Identity
Oxford University Press 2017
Rural Livelihoods, Regional Economies, and Processes of Change
Routledge 2014
Edible Identities: Exploring Food and Foodways as Cultural Heritage
Ashgate 2014

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Lectures and oral presentations (20)：

Discourses and Practices of Japaneseness: Japanese Cuisine inside and outside of Japan
(Haute Cuisine, a Tension between Discourse and Practice (Tokyo University) 2018)
Japan’s “1975 Diet” in Historical and Anthropological Perspective
(Association for the Study of Food and Society annual meeting 2018)
Authenticating ‘Japanese’ Cuisine in a Global Foodscape: The Japanese Culinary Academy
(What Makes Japanese Cuisine Japanese? (Pomona College) 2018)
An Ethical and Multisensory Notion of Taste: A Case Study of Japanese Cuisine
(Circus of the Senses: A Symposium on Food and the Humanities (Culinary Institute of America) 2018)
Producing Japanese Cuisine outside of Japan: Racial and Spatial Dynamics
(Living Food: Foodways, Heritage, Health, and the Environment 2018)

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Education (5)：

2009 - 2015 University of Pittsburgh Department of Anthropology Cultural Anthropology, Ph.D
2008 - 2009 University of Oxford Institute of Social and Cultural Anthropology Social Anthropology, M.Sc.
2005 - 2008 American University School of International Service Comparative and Regional Studies, M.A.
2007 - 2008 Ritsumeikan University Graduate School of International Relations Global Governance Program
1996 - 2000 Colby College English B.A.

Work history (7)：

2023/04 - 現在 Keio University Faculty of Business and Commerce Associate Professor
2019/04 - 2023/03 Keio University Faculty of Business and Commerce Assistant Professor
2018/08 - 2019/03 Osaka City University Graduate School of Human Life Science Associate Professor
2018/07 - 2018/08 Gustolab International Osaka Academic Director and Instructor
2017/07 - 2018/06 University of Toronto Culinaria Research Center Postdoctoral Research Fellow

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Association Membership(s) (2)：

Association for the Study of Food and Society , American Anthropological Association

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