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Everything but the Taste: Kyoto's Shishigatani Squash as Culinary Heritage
by
de St Maurice, Greg
Published in
Food, culture, & society
(03.04.2017)
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The CFS Choux Questionnaire
by
De St
.
Maurice
,
Greg
Published in
Canadian Food Studies
(06.08.2024)
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Continuity and Change: Kyoto Chefs Engage with Science
by
MAURICE
,
Greg DE ST
Published in
Journal of Nutritional Science and Vitaminology
(2015)
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Sensing Bodies at the Center in Today’s Traditional Japanese Restaurant Kitchens
by
de St Maurice, Greg
Published in
Japanese studies
(02.01.2018)
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Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage
by
de St
.
Maurice
,
Greg
,
Miller, Theresa L.
Published in
Food, culture, & society
(03.04.2017)
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The CFS Choux Questionnaire
by
Greg de St
.
Maurice
Published in
Canadian Food Studies
(01.08.2024)
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Not simple resistance. Kyoto's food culture in the context of globalization
by
Maurice
,
Greg de St
Published in
Appetite
(01.04.2011)
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Flavors of empire: food and the making of Thai America
by
de St Maurice, Greg
Published in
Food, Culture & Society
(01.01.2019)
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Chop Suey, USA
by
Maurice
,
Greg de St
Published in
Food, Culture & Society: Foodways of Hawai'i
(02.07.2016)
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Cuisine and Empire: Cooking in World History: By Rachel Laudan
by
de St
.
Maurice
,
Greg
Published in
Food, Culture & Society
(01.03.2015)
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