Bibliografías temáticas / Japanese and Chinese restaurants in Paris

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Literatura académica sobre el tema "Japanese and Chinese restaurants in Paris"

Autor: Grafiati
Publicado: 22 de febrero de 2025
Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Japanese and Chinese restaurants in Paris"

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LI, Lulu, and Hitoshi ARAKI. "Chinese Foodstaffs in Japanese Supermarkets and Restaurants." Geographical Studies 92, no. 2 (2018): 37–45. http://dx.doi.org/10.7886/hgs.92.37.

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Lipovsky, Caroline, and Wei Wang (王玮). "Wenzhou Restaurants in Paris’s Chinatowns." Journal of Chinese Overseas 15, no. 2 (2019): 202–33. http://dx.doi.org/10.1163/17932548-12341402.

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Abstract In light of the large number of Chinese immigrants in Paris originally from the Wenzhou region in China’s Zhejiang Province, this research focuses on two case studies of Wenzhou restaurants situated in different Paris Chinatowns. It seeks to identify the ways in which the Wenzhou owners mark their presence in the Parisian linguistic landscape through the signage of their shopfronts and premises. By infusing existing multimodal analysis with ethnographic linguistic landscape analysis (ELLA), this study examines the ways in which two Wenzhou restaurateurs display their specific cultural
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Park, Seunghyun Brian, Jichul Jang, and Chihyung Michael Ok. "Analyzing Twitter to explore perceptions of Asian restaurants." Journal of Hospitality and Tourism Technology 7, no. 4 (2016): 405–22. http://dx.doi.org/10.1108/jhtt-08-2016-0042.

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Purpose The purpose of this paper is to use Twitter analysis to explore diner perceptions of four types of Asian restaurants (Chinese, Japanese, Korean and Thai). Design/methodology/approach Using 86,015 tweets referring to Asian restaurants, this research used text mining and sentiment analysis to find meaningful patterns, popular words and emotional states in opinions. Findings Twitter users held mingled perceptions of different types of Asian restaurants. Sentiment analysis and ANOVA showed that the average sentiment scores for Chinese restaurants was significantly lower than the other thre
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Jeong, Byung Yong, and Dong Seok Shin. "Characteristics of Occupational Accidents in Korean, Chinese, Japanese and Western Cuisine Restaurants." Human Factors and Ergonomics in Manufacturing & Service Industries 26, no. 3 (2015): 316–22. http://dx.doi.org/10.1002/hfm.20647.

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ZHUCHKOVA, YU A. "PAN-ASIATIC CUISINE IN RUSSIA." Scientific Journal of the Academy 15, no. 2 (2024): 33–36. https://doi.org/10.36683/nz50.33-36.

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Pan-Asiatic cuisine is one of the most popular in the world, including Russia. The first restaurants specializing in Japanese cuisine began to appear in our country in the 80s of the last century. Then establishments with Chinese and Korean cuisines were opened. There is also Vietnamese and Thai cuisine, although they are less frequent. But more often you can still find enterprises offering a mix of different Asian cuisine. By now, such establishments have firmly occupied their niche in the catering market.
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Kagouridi, Kassiani. "Vienna-Paris-Corfu: Japonisme and Gregorios Manos (1851–1928)." Journal of Japonisme 5, no. 2 (2020): 152–79. http://dx.doi.org/10.1163/24054992-00052p02.

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Abstract The present study defines the connection between Japonisme and the Greek diplomat and donor-collector Gregorios Manos (1851–1928). Manos collected Japanese pieces during the reign of Japonisme in Europe, was a pioneer of the study of Japanese art in Greece, and the first donor of Chinese and Japanese artifacts to the Greek State in 1919. The donation resulted in the foundation, in 1926, of the Sino-Japanese Museum (renamed in Museum of Asian Art in 1973) in Corfu. The present research is based on primary and secondary sources and seeks to present unpublished data as well as re-examine
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Khisamutdinov, Amir, and Bai Xue. "On the History of Russian Catering Industry in China in the First Half of the XX Century." Journal of Economic History and History of Economics 23, no. 4 (2022): 663–86. http://dx.doi.org/10.17150/2308-2488.2022.23(4).663-686.

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The article is devoted to the features and traditions of the Russian catering industry in China, which started with the construction of the Chinese Eastern Railway. Harbin quickly developed into a major industrial city in northeastern China (now Heilongjiang Province, China). The restaurant opened at Railway Assembly of the Chinese Eastern Railway (1905) was really big, then came “Eden” (1906), and “Modern” (1913) which still works today. After the end of the Civil War in Russia (1922), the number of restaurants significantly increased: the Chinese as well as Russian emigrants could choose est
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Rastitiati, Ni Kade Juli, and I. Gusti Ngurah Agung Suprastayasa. "Multilingual Signs: The Linguistic Landscape in Nusa Dua Tourist Area, Bali." LACULTOUR: Journal of Language and Cultural Tourism 1, no. 1 (2022): 8–16. http://dx.doi.org/10.52352/lacultour.v1i1.783.

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This research aimed at finding out and describing the profile of linguistic lanscape, namely the languages used in the informational signs in Nusa Dua, Bali tourist destination. These signs can include information boards, warning boards, prohibition board, and boards for the name of hotels, buildings, restaurants, food courts, spa, shopping center and hospital. This research was a qualiatative in nature through describing the languages used in the tourist destination. The data was obtained by means of handphone camera, and about 116 visual pictures were collected. The results showed that there
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Fang, Chin-Yi. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance." Sustainability 12, no. 22 (2020): 9552. http://dx.doi.org/10.3390/su12229552.

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The menu serves as a form of advertisement and has also been recognized as an important marketing communication tool between restaurant and consumer. Extant literature have assessed the menu item performance by using the multi-factor efficiency index. However, there is a paucity of literature focusing on the efficiency disaggregation in order to improve the performance of individual food, labor, and other resources. The aim of this study was to determine the input targets for each menu item by comparing the efficiency frontier established by all menu items in two types of restaurant chains. In
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Ahedo, Angelina M., Taryn W. Lee, Joan Pan, Katie M. Heinrich, Stefan Keller, and Jay Maddock. "Factors Affecting the Consumption of Away-from-Home Foods in Hawai`i Residents." Californian Journal of Health Promotion 5, no. 2 (2007): 1–12. http://dx.doi.org/10.32398/cjhp.v5i2.1227.

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Higher frequencies of consuming away-from-home foods has been associated with greater Body Mass Index (BMI), weight gain, and obesity, affecting people of different genders, ethnicities, and socioeconomic status (SES) groups differently. The purpose of this study was to determine how SES, ethnicity, gender, and the frequency of away-from-home food consumption at fast food and sit-down restaurants affected BMI levels and dieting practices for Hawai`i residents. Data were from a cross-sectional randomdigit dial telephone survey of the state of Hawai`i in the spring of 2006. Data were analyzed us
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Tesis sobre el tema "Japanese and Chinese restaurants in Paris"

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Chen, Xiabing. "Étrangeté et étranger : une approche formale de Simmel appliquée aux restaurants japonais et chinois de Paris." Electronic Thesis or Diss., Sorbonne université, 2025. http://www.theses.fr/2025SORUL002.

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Depuis un siècle et demi, les restaurants japonais et chinois de Paris occupent une place significative sur le marché, créant une symphonie culturelle et commerciale durable. Leur désignation nationale a soulevé une problématique d'altérité, illustrée par une évolution entre l'exotisme et l'authenticité. Pourtant, les études sociologiques comparatives sur les restaurants japonais et chinois sont rares, et les thèmes de l'exotisme et de l'authenticité sont souvent abordés de manière séparée. Le présent travail s'appuie sur la sociologie formale de Georg Simmel et revisite la théorie de l'étrang
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Libros sobre el tema "Japanese and Chinese restaurants in Paris"

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Castelluccio, Stéphane. Collecting Chinese and Japanese porcelain in pre-revolutionary Paris. The J. Paul Getty Museum, 2013.

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Georges, Brunel, and Musée Cernuschi, eds. Pagodes et dragons: Exotisme et fantaisie dans l'Europe rococo, 1720-1770 : Musée Cernuschi, Musée des arts de l'Asie de la ville de Paris, 24 février-17 juin 2007. Paris-Musées, 2007.

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3

Arnold, Bruce Makoto, Tanfer Emin Tunç, and Raymond Douglas Chong. Chop Suey and Sushi from Sea to Shining Sea: Chinese and Japanese Restaurants in the United States. University of Arkansas Press, 2018.

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4

Shaw, Steven A. Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants. HarperCollins Publishers, 2009.

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Asian dining rules: Essential strategies for eating out at Japanese, Chinese, Southeast Asian, Korean, and Indian restaurants. William Morrow, 2008.

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6

Paul Claudel, ou, Les tribulations d'un poète ambassadeur: Chine, Japon, Paris. Honoré Champion éditeur, 2012.

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7

Stalker, Nancy K., ed. Devouring Japan. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.001.0001.

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In recent years, Japan’s cuisine, or washoku, has been eclipsing that of France as the world’s most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013, and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. Together with anime, pop music, fashion, and cute goods, cuisine is part of the “Cool Japan” brand that promotes the country as a new kind of cultural superpower. This book offers insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs, to t
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McLean, Alice L. Asian American Food Culture. Greenwood Press, 2015. http://dx.doi.org/10.5040/9798400615115.

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Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusio
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Capítulos de libros sobre el tema "Japanese and Chinese restaurants in Paris"

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Maher, John C. "Turkish, Kurdish, and Uyghur." In Language Communities in Japan. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780198856610.003.0017.

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Turkic language communities of Russian and Tatar background appeared in the 1920s with the émigré diaspora led by Bashkir political activist Muhammed Kurbangaliev. Turkey and Japan established close political relations in the 1890s. The first mosque was established in 1924 in Tokyo with a school for Japan’s Muslims (1927), and publications in Turkish and Arabic. Turkish is studied widely in universities and spoken in ethnic shops and restaurants. Trans Asian migrant flows have led to a Japanese language culture in the Ordu province of Turkey. Trilingual Kurds (Kurdish, Turkish, and Japanese) a
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Manela, Erez. "Seizing the Moment in Seoul." In The Wilsonian Moment. Oxford University PressNew York, NY, 2007. http://dx.doi.org/10.1093/oso/9780195176155.003.0007.

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Abstract In the spring of 1919, as Chinese nationalists in Paris and across the world worked in the international arena to establish China’s place among nations, patriotic Koreans were also stirred to action. The Korean peninsula had been under increasingly oppressive Japanese rule since 1905, and during the war the censors tried to keep the language of self-determination out. But during the last months of the war, Koreans seized on Wilson and his principles as they began to contemplate the possibilities of the postwar world.
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3

Tsai, Beth. "Going East: Women Walk the City in Hou Hsiao-hsien’s Le Voyage du ballon rouge (2007) and Café Lumière (2003)." In Taiwan New Cinema at Film Festivals. Edinburgh University Press, 2023. http://dx.doi.org/10.3366/edinburgh/9781474496919.003.0004.

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Hou Hsiao-hsien’s transnationally coproduced films transpose Charles Baudelaire’s archetype of the flâneur into the figure of a woman who walks alone and idly through a city (Tokyo and Paris, respectively). The way Yoko traverses the Tokyo metropolis in Café Lumière – retracing the historical footprint of her research subject, a Taiwanese composer – is allegorical of a woman who seeks to trace the colonial relationship between Taiwan and imperialist Japan. In Le Voyage du ballon rouge, Chinese film student living in Paris is seen casually videotaping red balloons and related murals with her
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Beisner, Robert L. "Looking for chances in china, 1949." In Dean Acheson. Oxford University PressNew York, NY, 2006. http://dx.doi.org/10.1093/oso/9780195045789.003.0010.

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Abstract Introduction: Acheson’s Effort and Failure in Asia Dean Acheson inherited a thick Asian diplomatic record that added up to something like a strategy. General Douglas MacArthur, following Washington’s instructions, was reforming the Japanese state, George Marshall had vainly attempted mediating the Chinese civil war, and the army was overseeing the creation of a state in South Korea. Washington had supervised the advent of Philippine independence. After first accepting continuation of Dutch imperialism in Indonesia, it moved to end it. It had urged Britain to resolve the festering disp
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"13 East Asian Victimhood Goes to Paris: A Consideration of Second World War– Related Chinese, Japanese, and Korean Nominations to UNESCO’s Memory of the World Project." In Authenticity and Victimhood after the Second World War. University of Toronto Press, 2021. http://dx.doi.org/10.3138/9781487528225-015.

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Actas de conferencias sobre el tema "Japanese and Chinese restaurants in Paris"

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Matsuzaki Carreira, Junko, and Naoko Shioda. "TEA CEREMONY CULTURAL TEACHING PRACTICES FOR CHINESE UNIVERSITY STUDENTS: A PRELIMINARY STUDY FOR THE DEVELOPMENT OF ENGLISH TEACHING MATERIALS ON JAPANESE TEA CEREMONY." In Paris International Conference on Teaching, Education & Learning, 10-11 January 2024. Global Research & Development Services, 2024. http://dx.doi.org/10.20319/ictel.2024.1223.

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This study is a preliminary study for creating teaching materials for the development of global human resources who can communicate their own (Japanese) culture, such as the tea ceremony, to the world in English. This study aims to clarify what foreigners are interested in, what they find important, and what they would like to know more about the tea ceremony to create teaching materials reflecting foreigners’ interests and concerns. The results indicated that the participating students enjoyed hands-on activities, such as actually preparing and drinking tea and learning how to eat wagashi (tr
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