TY  - SER
AU  - Liu,Zhenga
TI  - Western Cuisine Culture in Contemporary China: A case study on Haute French Cuisine in High clas Hotels and Restaurants in Urban Tianjin
T2  - Senri Ethnological Studies ; 
PY  - 2019///
CY  - Osaka-JP : 
PB  - National Museum Ethnology, 
KW  - CULTURA ALIMENTARIA
KW  - PRODUCCION AGRICOLA
KW  - GASTRONOMIA OCCIDENTAL
N2  - This chapter takes the localization process of French cuisine in Tianjin as a case study to discuss the influence of western cuisine culture in contemporary China. It outlines the development of western-style restaurants in Tianjin in modern times, then focuses on development of French cuisine culture in Tianjin. Specifically, it summarizes the situation and characteristics of French cuisine from three types of restaurants, including the Lao Zi Hao (time-honoured brand), the modern franchise, and the native-operated restaurant. Based on field research, it considers that, along with localization of French cuisine culture, the urban area of Tianjin has formed a multi-layered foodscape related to its history of western cuisine as a foreign culture and local knowledge on western cuisine

ER  -