• 2 Citations
  • 1 h-Index
20142018

Research output per year

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Research Output

  • 2 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

  • 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

  • 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

  • 2 Citations (Scopus)

    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