デサンモーリス グレッグ 専任講師
1．de St. Maurice, G. Sensing Bodies at the Center in Traditional Japanese Kitchens. Japanese Studies. Vol. 38, No. 1. 2018.
2．de St. Maurice, G. Transmitting Taste across Borders and Generations: The Japanese Culinary Academy’s Mission. Making Taste Public, edited by Carole Counihan and Susanne Højlund. Bloomsbury. 2018.
3．de St. Maurice, G. Savoring the Kyoto Brand. In Devouring Japan, edited by Nancy Stalker. Oxford University Press. 2018
4．de St. Maurice, G. Kyoto Cuisine Gone Global. Gastronomica. Vol. 17, No. 3. 2017.
5．de St. Maurice, G. Everything but the Taste: Celebrating Kyoto’s Shishigatani Squash as Culinary Heritage. Food, Culture, and Society. Vol. 20, No. 2. 2017.
6．de St. Maurice, G. and T. Miller. Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage. Food, Culture, and Society. Vol. 20, No. 2. 2017.
7．de St. Maurice, G. Edible Authenticities: Heirloom Vegetables and Culinary Heritage in Kyoto, Japan. In Edible Identities, edited by Ronda Brulotte and Michael DiGiovine. Ashgate. 2014.
8．de St. Maurice, G. The Movement to Reinvigorate Local Food Culture in Kyoto, Japan. In Food Activism: Agency, Democracy, and Economy, edited by Carole Counihan and Valeria Siniscalchi. Bloomsbury. 2013.
9．de St. Maurice, G. Savoring Kyoto: Sensory Fieldwork on the Taste of Place. Etnofoor. Special Issue on Taste. Vol. 24, No. 2. 2012.
10．de St. Maurice, G. “The Real of the Real”: Kyoto Vegetables and Articulations of Authenticity. Digest: The Journal of Food and Culture. 2012.
American Anthropological Association, Association for the Study of Food and Society
2017−2018 University of Toronto, Culinaria Research Fellow
2017-2018 Ecole des Hautes Etudes en Sciences Sociales, Air Liquide Research Fellow