Greg de St. Maurice
Greg de St. Maurice is Associate Professor in the Faculty of Business and Commerce at Keio University. Recent courses taught include Japanese Food and Society, Critical Social Media Literacy, and Problem Solving & Design Thinking. He is a Research Associate at Ryukoku University and the University of Pittsburgh and served as Vice President of the Association for the Study of Food and Society (ASFS) for three terms. His research focuses on local foodways in the context of globalization, sensory research methods, craft and design, and the contemporary role of "place."
Dr. de St. Maurice received his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. He also holds Master’s degrees in Social Anthropology (Oxford University) and International Relations (American University, Ritsumeikan University).
His doctoral research, supported by a Fulbright grant, examines how people in Kyoto, Japan use place branding in the context of globalization. In Kyoto, farmers, chefs, local officials, and food activists have used the brand power of Kyoto as the “thousand-year old imperial city” and “Japan’s cultural capital” as a strategy for engaging with aspects of globalization in order to protect local heritage and promote the local economy. Dr. de St. Maurice's research uses Kyoto’s example to argue that local place brands can be a part of relatively inclusive and open forms of localism.
Current research projects examine: 1) how Kyoto's chefs have been working to make "authentic" Japanese cuisine intelligible and appealing to younger generations and foreign chefs 2) the practice and discourse of making authentic "Japanese" cuisine outside of Japan 3) the relationship between place, branding, and food 4) the craftsmanship in Japanese cuisine.
Dr. de St. Maurice received his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. He also holds Master’s degrees in Social Anthropology (Oxford University) and International Relations (American University, Ritsumeikan University).
His doctoral research, supported by a Fulbright grant, examines how people in Kyoto, Japan use place branding in the context of globalization. In Kyoto, farmers, chefs, local officials, and food activists have used the brand power of Kyoto as the “thousand-year old imperial city” and “Japan’s cultural capital” as a strategy for engaging with aspects of globalization in order to protect local heritage and promote the local economy. Dr. de St. Maurice's research uses Kyoto’s example to argue that local place brands can be a part of relatively inclusive and open forms of localism.
Current research projects examine: 1) how Kyoto's chefs have been working to make "authentic" Japanese cuisine intelligible and appealing to younger generations and foreign chefs 2) the practice and discourse of making authentic "Japanese" cuisine outside of Japan 3) the relationship between place, branding, and food 4) the craftsmanship in Japanese cuisine.
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