Greg de St. Maurice is a cultural anthropologist specializing in taste, culinary heritage, Japanese cuisine, “place,” sensory ethnography, and globalization. He earned his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. He is Vice President of the Association for the Study of Food and Society (ASFS).
2017. Kyoto Cuisine Gone Global. Gastronomica Vol. 17, No. 3: 36-48.
2017. Everything but the Taste: Celebrating Kyoto’s Shishigatani Squash as Culinary Heritage. Food, Culture, and Society. Vol. 20, No.: 281-301.
2017. Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage. Special Issue of Food, Culture, and Society. Vol. 20, No. 2: 193-200.
2014. Edible Authenticities: Heirloom Vegetables and Culinary Heritage in Kyoto, Japan. In Edible Identities: Exploring Food and Foodways as Cultural Heritage, edited by Ronda Brulotte and Michael DiGiovine. Ashgate: 67-76
2013. 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: 77-94
2012. Savoring Kyoto: Sensory Fieldwork on the Taste of Place. Etnofoor. Special Issue on Taste. Vol. 24, No. 2: 110-122.