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Fingerprint Dive into the research topics where Greg De St. Maurice is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

foodways Agriculture & Biology
Cucurbita Medicine & Life Sciences
squashes Agriculture & Biology
vegetables Social Sciences
Vegetables Medicine & Life Sciences
biodiversity Agriculture & Biology
heirloom varieties Agriculture & Biology
Japan Medicine & Life Sciences

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Research Output 2014 2018

  • 1 Citations
  • 1 h-Index
  • 4 Article
  • 2 Chapter

Savoring the kyoto brand

De St. Maurice, G., 2018 Apr 19, Devouring Japan: Global Perspectives on Japanese Culinary Identity. Oxford University Press, p. 153-170 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

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

De St. Maurice, G., 2018 Jan 2, In : Japanese Studies. 38, 1, p. 1-20 20 p.

Research output: Contribution to journalArticle

new technology
labor
production method
apprentice
apprenticeship

Everything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage

De St. Maurice, G., 2017 Apr 3, In : Food, Culture and Society. 20, 2, p. 281-301 21 p.

Research output: Contribution to journalArticle

foodways
Cucurbita
squashes
vegetables
Vegetables
1 Citation (Scopus)

Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

De St. Maurice, G. & Miller, T. L., 2017 Apr 3, In : Food, Culture and Society. 20, 2, p. 193-200 8 p.

Research output: Contribution to journalArticle

foodways
biodiversity
crops
Ceremonial Behavior
symbolism

Continuity and change: Kyoto chefs engage with science

De St. Maurice, G., 2015 Nov 24, In : Journal of nutritional science and vitaminology. 61, p. S164-S165

Research output: Contribution to journalArticle

Open Access
Food Technology
Internationality
Television
Observation
Interviews