de St. Maurice Greg

写真a

Affiliation

Faculty of Business and Commerce ( Hiyoshi )

Position

Associate Professor

Related Websites
Scopus Paper Info  
Paper Count: 8 Citation Count: 37 h-index: 4

Click to view the Scopus page. The data was downloaded from Scopus API in March 15, 2026, via http://api.elsevier.com and http://www.scopus.com .

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Papers 【 Display / hide 】

  • Savoring the kyoto brand

    de Maurice G.

    Devouring Japan: Global Perspectives on Japanese Culinary Identity (Devouring Japan: Global Perspectives on Japanese Culinary Identity)     153 - 170 2018.04

    Research paper (scientific journal),  ISSN  9780190240400

  • Sensing Bodies at the Center in Today’s Traditional Japanese Restaurant Kitchens

    de St. Maurice G.

    Japanese Studies (Japanese Studies)  38 ( 1 ) 1 - 20 2018.01

    Research paper (scientific journal),  ISSN  10371397

    　View Summary

    © 2018 Japanese Studies Association of Australia. This article examines high-end traditional Japanese kitchens and their increasing acceptance of new technologies such as digital steam convection ovens, and new bodies such as female and non-Japanese cooks. It particularly focuses on the effects of these changes on the bodily techniques of the apprentice cook (itamae shokunin). By installing new technologies and machines, restaurant kitchens specializing in ‘traditional’ Japanese haute cuisine have lessened their dependence on human bodies whose senses have been professionally trained through years of apprenticeship. In admitting Japanese female and foreign cooks, traditional Japanese kitchens have also begun loosening a once rigid hierarchy. Such changes have been accompanied by the emergence of explicit cooking instructions and the creation of more precise recipes. Based on interviews with chefs and cooks, and observational fieldwork in professional kitchens in Kyoto, this article shows that recent changes do not constitute a simple replacement of sensory-reliant human labor with mechanized production methods. Rather, the value of Japanese haute cuisine today continues to depend on the labor of bodies whose senses have been honed in the hierarchical space of the traditional kitchen.

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Papers, etc., Registered in KOARA 【 Display / hide 】

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Research Projects of Competitive Funds, etc. 【 Display / hide 】

  • Cuisine as Craft: Field Research on the Japanese Culinary Academy's Efforts to Train Foreign Chefs in the Skilled Practice of High-end Japanese Cuisine

    2019.04
    -
    2022.03

    MEXT,JSPS, Grant-in-Aid for Scientific Research, Grant-in-Aid for Early-Career Scientists , Principal investigator

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Courses Taught 【 Display / hide 】

  • SEMINAR ON INTERNATIONAL ISSUES (S) (ENGLISH6)

    2024

  • SEMINAR ON INTERNATIONAL ISSUES (S) (ENGLISH5)

    2024

  • SEMINAR ON BUSINESS-RELATED ISSUES (S)

    2024

  • LIBERAL ARTS AND SCIENCES SEMINAR(GIC)2

    2024

  • GENERAL EDUCATION SEMINAR (S)

    2024

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