Start Date
31-5-2022 4:00 PM
End Date
31-5-2022 4:15 PM
Description
Food, as an art form, is a carrier of its own culture. Culture, which is a crucial element to personal and national identity, is not a fixed and unchangeable entity but an ever- lasting process.
As an Asian cuisine, unlike Japanese cuisine which both techniques and tastes have been widely accepted by French people in Paris, Chinese cuisine, although it is well-known and popular, has not been considered as a haute cuisine as French and Japanese cuisine.
This paper aims to explore how Chinese cuisine, which culinary culture is not dominant in Paris, reacts to some infamous incidents—such as the health report about Chinese restaurants in 2004 and Covid-19 outbreak from Wuhan wet market—and reclaims/creates its reputation and identity based on the interview with Samuel Lee, who is from Hong Kong and now is a Michelin-star chef in Shang Palace at Shangri-La hotel in Paris. From this interview, we can see his philosophy about Chinese food, the transculturation of Chinese and French culinary culture, and an overall picture of Chinese haute cuisine in Paris.
DOI
https://doi.org/10.21427/m9y8-pv30
Transcultural Movement – Shang Palace, Chinese Haute Cuisine in Paris
Food, as an art form, is a carrier of its own culture. Culture, which is a crucial element to personal and national identity, is not a fixed and unchangeable entity but an ever- lasting process.
As an Asian cuisine, unlike Japanese cuisine which both techniques and tastes have been widely accepted by French people in Paris, Chinese cuisine, although it is well-known and popular, has not been considered as a haute cuisine as French and Japanese cuisine.
This paper aims to explore how Chinese cuisine, which culinary culture is not dominant in Paris, reacts to some infamous incidents—such as the health report about Chinese restaurants in 2004 and Covid-19 outbreak from Wuhan wet market—and reclaims/creates its reputation and identity based on the interview with Samuel Lee, who is from Hong Kong and now is a Michelin-star chef in Shang Palace at Shangri-La hotel in Paris. From this interview, we can see his philosophy about Chinese food, the transculturation of Chinese and French culinary culture, and an overall picture of Chinese haute cuisine in Paris.