Cuisine as Craft: Field Research on the Japanese Culinary Academy's Efforts to Train Foreign Chefs in the Skilled Practice of High-end Japanese Cuisine

烹饪作为手艺：日本烹饪学院为外国厨师培养高端日本料理技能的实地研究

• 批准号: 19K13462
• 负责人: DeStMaurice Greg
• 金额: $ 1.16万
• 依托单位: Keio University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Early-Career Scientists
• 财政年份: 2019
• 资助国家: 日本
• 起止时间: 2019-04-01 至 2024-03-31
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-19K13462/
• 关键词: craft; cuisine; cooking; Japan; washoku; chefs; apprenticeship; globalization; Craft; Cuisine; Food Culture; Apprenticeship; Globalization; Tradition; The Senses; Japanese cuisine; labor

Due to the coronavirus pandemic and international travel difficulties,I focused on domestic research in 2022.I participated in JCA meetings and attended the JCA's public symposium.With Japan's borders opening up,cooks from overseas are now beginning to return and I interviewed a cook who has recently arrived.I also gave invited talks and presented my research at international symposia.

2022年，由于新冠病毒疫情和国际旅行困难，我把研究重点放在了国内。我参加了JCA的会议，并参加了JCA的公开研讨会。随着日本的边境开放，海外厨师开始回国，我采访了一位新来的厨师。我还应邀演讲，并在国际研讨会上介绍了我的研究。

项目成果

Food in Memory and Imagination

记忆与想象中的食物

• 发表时间: 2022
• 作者: 信田敏宏;綾部真雄;岩井美佐紀;加藤剛;土佐桂子;小河久志;他230名;高橋絵里香;高橋絵里香;高橋絵里香;高橋絵里香;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Beth Forrest and Greg de St. Maurice
• 通讯作者: Beth Forrest and Greg de St. Maurice

Food in Memory and Imagination: Space, Place, and Taste

记忆和想象中的食物：空间、地点和味道

• 发表时间: 2022
• 作者: 信田敏宏;綾部真雄;岩井美佐紀;加藤剛;土佐桂子;小河久志;他230名;高橋絵里香;高橋絵里香;高橋絵里香;高橋絵里香;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Beth Forrest and Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Beth Forrest and Greg de St. Maurice
• 通讯作者: Beth Forrest and Greg de St. Maurice

MAFF's Geographical Indication System and the Manganji Amatou: Why is it the only Kyoto vegetable registered?

农林水产省的地理标志系统和万愿寺甘豆：为什么它是唯一注册的京都蔬菜？

• 发表时间: 2020
• 作者: 信田敏宏;綾部真雄;岩井美佐紀;加藤剛;土佐桂子;小河久志;他230名;高橋絵里香;高橋絵里香;高橋絵里香;高橋絵里香;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Beth Forrest and Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice
• 通讯作者: Greg de St. Maurice

The Real Thing or Far from the Real Thing: Contemporary Japanese Cuisine Outside of Japan

真实还是非真实：日本以外的当代日本料理

• 发表时间: 2019
• 作者: 信田敏宏;綾部真雄;岩井美佐紀;加藤剛;土佐桂子;小河久志;他230名;高橋絵里香;高橋絵里香;高橋絵里香;高橋絵里香;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Beth Forrest and Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice;Greg de St. Maurice
• 通讯作者: Greg de St. Maurice

Place as Brand in the Contemporary Japanese Foodscape

作为品牌在当代日本美食景观中的地位

• 发表时间: 2022
• 作者: 信田敏宏;綾部真雄;岩井美佐紀;加藤剛;土佐桂子;小河久志;他230名;高橋絵里香;高橋絵里香;高橋絵里香;高橋絵里香;Greg de St. Maurice;Greg de St. Maurice
• 通讯作者: Greg de St. Maurice