デサンモーリス グレッグ (デサンモーリス グレッグ)

de St. Maurice Greg

写真a

所属(所属キャンパス)

商学部 (日吉)

職名

専任講師

HP

 

論文 【 表示 / 非表示

  • 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年04月

    研究論文(学術雑誌),  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年01月

    研究論文(学術雑誌),  ISSN  10371397

     概要を見る

    © 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.

競争的研究費の研究課題 【 表示 / 非表示

  • 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年04月
    -
    2022年03月

    文部科学省・日本学術振興会, 科学研究費助成事業, Gregde StMaurice, 若手研究, 補助金,  研究代表者

 

担当授業科目 【 表示 / 非表示

  • 国際教養演習S(英語Ⅵ)

    2022年度

  • 国際教養演習S(英語Ⅴ)

    2022年度

  • 関連課題研究S

    2022年度

  • 総合教育セミナーDb(Ⅱ類)

    2022年度

  • 総合教育セミナーDa(Ⅱ類)

    2022年度

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