Готові списки джерел за темами / Japanese and Chinese restaurants in Paris

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Добірка наукової літератури з теми "Japanese and Chinese restaurants in Paris"

Автор: Grafiati

Опубліковано: 22 лютого 2025

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Статті в журналах з теми "Japanese and Chinese restaurants in Paris"

LI, Lulu, and Hitoshi ARAKI. "Chinese Foodstaffs in Japanese Supermarkets and Restaurants." Geographical Studies 92, no. 2 (February 20, 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 (November 13, 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 and ethnic identity in the linguistic landscape. The analysis of the signage of their premises, combined with ethnographic interviews, unveils the restaurateurs’ strategies to enact their cultural and ethnic Wenzhou identity through their shopfront signs, menus and premise decorations, and how they distinguish themselves from their Chinese competitors.

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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 (November 14, 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 three Asian restaurants. While most positive tweets referred to food quality, many negative tweets suggested problems associated with service quality or food culture. Research limitations/implications This research provides a methodology that future researchers can use in applying social media analytics to explore major issues and extract sentiment information from text messages. Originality/value Limited research has been conducted applying social media analysis in hospitality research. This study fills a gap by using social media analytics with Twitter data to examine the Twitter users’ thoughts and emotions for four different types of Asian restaurants.

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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 (November 25, 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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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 (December 26, 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 establishments according to their means. Almost all major Russian restaurants in China had their own music and dance orchestras or staged ballet and opera performances. Those at the “Modern”, a hotel, theatre and restaurant complex, were especially popular. The authors analyze the creation of the Russian school of cooking in China, whose Chinese followers still work in Harbin, keeping the recipes of their teachers. After the Japanese occupation (1931), a large number of Russians moved to Shanghai, Tianjin or other large cities in China, and Russian catering industry began to develop there. The authors pay special attention to menus and ingredients in this publication, and emphasize that the dishes were adapted to Chinese tastes. The article uses rare Chinese sources and studies in which the authors describe the culture of Russian public catering and cuisine characteristics from the point of view of the Chinese consumer. It also contains information from the expatriate media, including advertisements, as well as the results of field research conducted by the authors in China in 2021.

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Kagouridi, Kassiani. "Vienna-Paris-Corfu: Japonisme and Gregorios Manos (1851–1928)." Journal of Japonisme 5, no. 2 (September 7, 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 Manos’ connection to Japonisme. In addition, this micro-perspective research aims to reveal Manos’ studies, diplomatic carrier, collecting practices, and donating vision. At the same time, it hopes to enrich macro-perspective study by outlining the circumstances under which collectors founded museums of Asian art in peripheral places, such as Greece, during the first half of the twentieth century under and beyond the allure of Japonisme.

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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 (May 30, 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 are 8 (eight) variations in the use of languages in the linguistic landscape in Nusa Dua, Bali tourist destination. The eight variations were: 1) Indonesian 2). English, 3). bilingual Indonesian and English, 4). bilingual English and Indonesian, 5). bilingual Balinese and English, 6). multilingual Balinese, Indonesian and English, 7). multilingual Japanese, English, Chinese and Korean, and 9) multilingual Balinese, English, Japanese, Chinese. Russian, Hindi, Jerman, Korean, Indonesia and French

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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 (November 17, 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 order to achieve this goal, the study sought to establish the food and labor cost performance assessment model utilizing the total-factor framework combined with a slack-based measure (SBM) of efficiency in data envelopment analysis (DEA) (SBM-DEA). Resource-saving target ratios (RSTR) for panel data with 35 menu items in these two different cultural type of restaurant chains including Chinese-style and Japanese-style restaurants for twelve months were assessed in a total-factor framework. The four-quadrant analysis based on efficiency and unit profit offered different strategies to the restaurateur being studied. The empirical findings indicated that the average total-factor food cost efficiency (TFFCE) was better than the total-factor labor cost efficiency (TFLCE) in these two types of restaurants. The TFFCE (80%) and TFLCE (61%) of the Chinese-style restaurant were better than those (TFFCE (76%) and TFLCE (50%)) of the Japanese-style restaurant in the observant periods. Even though the Chinese-style restaurant had a better resource efficiency, the restaurateur was still able to improve at least 20% in terms of food cost efficiency and 39% of labor cost efficiency, respectively. Managerial discussion and future study are also discussed.

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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 (June 1, 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 using a oneway ANOVA, Pearson's bivariate correlation analysis, a linear regression model, and direct logistic regression. Native Hawaiians reported eating at fast food restaurants most often (58.5%), while Japanese participants reported eating at sit-down restaurants most often (48.6%). Native Hawaiians had the highest rates of overweight and obesity (69.1%), but they were most likely to report being on a diet (50.1%), followed by Chinese participants (49.5%). A higher frequency of eating at fast food restaurants was related to higher BMI, male gender and less education (p < .05), while a higher frequency of eating at sitdown restaurants was related to higher income and more education (p < .05). Higher BMI and lower income were related to dieting to lose weight (p < .05). Over 6% of the variance in BMI was accounted for by gender, income, eating at fast food and sit-down restaurants, and dieting to lose weight, F(59, 1440) = 18.63, p < .05. The frequency of eating at fast food and sit-down restaurants as predictors for dieting to lose weight were not statistically significant (p > .05). Future research should investigate what types of food are available at fast food, sit-down restaurants, or other away-from-home food sources and which types of foods at these locations consumers are more likely to select based on their SES, BMI, or dieting practices.

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Дисертації з теми "Japanese and Chinese restaurants in Paris"

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'étranger pour l'utiliser comme un outil théorique dans une approche relationnelle. Par cette approche, la thèse adopte une méthodologie mixte, combinant l'utilisation de données massives avec des méthodes qualitatives. La recherche révèle que, si l'exotisme et l'authenticité des restaurants japonais et chinois de Paris diffèrent en tant que performances, leurs propriétés structurelles fondamentales sont similaires en termes des formes de socialisation. Les performances culturelles et les stratégies commerciales de ces restaurants ne sont pas simplement définies par leur identité nationale. Le véritable enjeu réside dans les distances sociales multiples qui les façonnent. Ces performances sont continuellement influencées par les interactions réciproques entre différents acteurs, dans des contextes spatio-temporels variés
For a century and a half, Japanese and Chinese restaurants in Paris have held a significant position in the market, creating a lasting cultural and commercial symphony. Their designation by nationality has raised an issue of alterity, illustrated by an evolution between exoticism and authenticity. However, comparative sociological studies on Japanese and Chinese restaurants are rare, and the themes of exoticism and authenticity are often addressed separately. This research is based on Georg Simmel's formal sociology and revisits the theory of the stranger, using it as a theoretical tool in a relational approach. Through this approach, the thesis adopts a mixed methodology, combining the visualization of big data with qualitative methods. The research reveals that, despite the differences between Japanese and Chinese restaurants in Paris in terms of their performances of exoticism and authenticity, they share a fundamental structural unity when considered as forms of socialization. The cultural performances and business strategies of these restaurants are not solely defined by their national identity. The real issue lies in the multiple social distances that shape them. These performances are continuously influenced by the reciprocal interactions among various actors in diverse spatiotemporal contexts. The thesis demonstrates that the alterity presented by Japanese and Chinese restaurants in Paris is produced within the framework of "the strange" as a form of socialization

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Книги з теми "Japanese and Chinese restaurants in Paris"

Castelluccio, Stéphane. Collecting Chinese and Japanese porcelain in pre-revolutionary Paris. Los Angeles: 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: Paris-Musées, 2007.

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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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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. New York, N.Y: William Morrow, 2008.

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

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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 their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The book poses the question, “What is washoku?” What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Chapters from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a “unique” Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and nonstate actors, at home and abroad. Chapters examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

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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 fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach�a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia�those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

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Частини книг з теми "Japanese and Chinese restaurants in Paris"

Maher, John C. "Turkish, Kurdish, and Uyghur." In Language Communities in Japan, 164–68. 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) and Uyghur-Chinese speakers live in small communities mostly in the Tokyo area. Kurdish and Uyghur are taught informally by activists to the children of ethnic families, and spoken in shops and restaurants. Courses in these languages are offered at some universities. Diasporic trilingualism is common in these communities.

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Manela, Erez. "Seizing the Moment in Seoul." In The Wilsonian Moment, 119–36. 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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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, 61–86. 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 camcorder, almost equivalent to a remake of the 1956 Le Ballon rouge. Both films offer opportunities for reflecting on the rhetoric of self-reflexivity and cross-cultural production and reception that goes beyond the influence of French or Japanese cinema.

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Beisner, Robert L. "Looking for chances in china, 1949." In Dean Acheson, 171–89. 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 dispute between India and Pakistan over Kashmir. And it was beginning to give Paris unwelcome advice about reestablishing order in Indochina.

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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, 296–316. University of Toronto Press, 2021. http://dx.doi.org/10.3138/9781487528225-015.

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Тези доповідей конференцій з теми "Japanese and Chinese restaurants in Paris"

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 (traditional Japanese sweets), even in an online environment. Furthermore, some students demonstrated interest not only in hands-on experiences but also in the history of the tea ceremony, distinctions between Japanese and Chinese tea cultures, and various aspects of the tea ceremony, including tea, tea utensils, traditional clothing (kimono), and the differences among tea ceremony schools. Based on these findings, it is recommended to create educational materials for Japanese university students learning the tea ceremony in English that cover not only the fundamental etiquette of the tea ceremony, but also provide comprehensive knowledge about the broader aspects of the tea ceremony.

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