doi: 10.18178/ijssh.2025.15.3.1250
A Glimpse into the Beginning of Sino-French Exchanges in Modern Times—Taking the Food Practices of European Traders and Missionaries in China as an Example
Y. Guitard-Wu
- Department of Literature, Languages and History, Université of Nîmes, Nîmes, France
- Manuscript received August 2, 2024
- accepted October 10, 2024
- published June 20, 2025
Abstract
Both China and France are renowned for their extraordinary culinary arts and food culture. Food is not only a necessity or daily chore, but also an important carrier of national culture. When food is bathed in ideology, respective cultures will naturally be reflected on the dining table. That said, a broad, long-term, self-consistent historical evolution picture will be reflected. In the context of academic exchanges and dialogue between China and the West in recent decades, the issue of narrative in modern Chinese history is particularly important. Combining comparative cultural methods with historical facts, this article first look into the milestone events in the historical exchanges between China and France, and then focuses on the dietary practices of modern Western missionaries in China and the dietary practices of Chinese people invited to Western tables during the same period, in order to apprenhend the importance moment of the beginning of Sino-French dialogue.
Keywords
- dietary practice
- modern times
- comparative culture
- China
- France
How to Cite
Y. Guitard-Wu, "A Glimpse into the Beginning of Sino-French Exchanges in Modern Times—Taking the Food Practices of European Traders and Missionaries in China as an Example," International Journal of Social Science and Humanity, vol. 15, no. 3, pp. 108-111, 2025. https://doi.org/ 10.18178/ijssh.2025.15.3.1250
Copyright & License
Copyright © 2025 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).