KEIO RESEARCHERS INFORMATION SYSTEM

Papers 【 Display / hide 】

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.

  • Access to Document (DOI)

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

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

• Place branding dynamics for new and traditional crops in Japan

  De St. Maurice, Greg

  学事振興資金研究成果実績報告書 (慶應義塾大学)  2024

• 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

  De St. Maurice, Greg

  科学研究費補助金研究成果報告書 2023

• Japanese cuisine as craft : a case study of the Japanese Culinary Academy

  de St. Maurice, Greg

  学事振興資金研究成果実績報告書 (慶應義塾大学)  2019

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

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

• Place, Value, and Meaning: An Ethnographic Study of Okinawa's Emerging Specialty Coffee Industry

  2026.04

  -

  2031.03

  基盤研究(C), Principal investigator

• 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

Courses Taught 【 Display / hide 】

Courses Taught 【 Display / hide 】

• GENERAL EDUCATION SEMINAR (S)

  2026

• SEMINAR ON INTERNATIONAL ISSUES (S) (ENGLISH6)

  2026

• LIBERAL ARTS AND SCIENCES SEMINAR(GIC)2

  2026

• SEMINAR ON BUSINESS-RELATED ISSUES (S)

  2026

• ENGLISH COMMUNICATION 1A(ADVANCED)

  2026

display all >>