2007 - 2008 Ministry of Education, Culture, Sports, Science and Technology scholarship
論文 (7件):
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
デサンモーリス グレッグ. 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
デサンモーリス グレッグ. A Study of Japanese Expressions Describing Food in the Gastronomic Comic 'Oishinbo'. Journal of the Asian Regional Association for Home Economics. 2013. 20. 2
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)