研究者
J-GLOBAL ID:201801020767318625   更新日: 2024年03月14日

デサンモーリス グレッグ

de St. Maurice Greg
所属機関・部署:
職名: 准教授
研究分野 (6件): 応用人類学 ,  観光学 ,  科学社会学、科学技術史 ,  家政学、生活科学 ,  地域研究 ,  文化人類学、民俗学
研究キーワード (5件): 地域ブランド ,  グローバル化 ,  文化人類学 ,  日本学 ,  食文化
競争的資金等の研究課題 (2件):
  • 2012 - 2013 J. William Fulbright grant
  • 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. Kyoto Cuisine Gone Global. Gastronomica. 2017. 17. 3. 36-48
  • 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
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書籍 (6件):
  • 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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講演・口頭発表等 (20件):
  • 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)
もっと見る
学歴 (5件):
  • 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 立命館大学大学院 国際関係研究科 Global Governance Program
  • 1996 - 2000 Colby College English B.A.
経歴 (7件):
  • 2023/04 - 現在 慶應義塾大学 商学部 准教授
  • 2019/04 - 2023/03 慶應義塾大学 商学部
  • 2018/08 - 2019/03 大阪市立大学大学院 生活科学科 特任准教授
  • 2018/07 - 2018/08 Gustolab International Osaka Academic Director and Instructor
  • 2017/07 - 2018/06 University of Toronto Culinaria Research Center Postdoctoral Research Fellow
全件表示
所属学会 (2件):
Association for the Study of Food and Society ,  American Anthropological Association
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