Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris
Resulting in part from the immigration of Chinese writers and film-makers to France, the field of Francophone-Chinese Studies, also characterized as Sino-French Studies to capture the vast array of Sinophone countries, is multidirectional and even more multidisciplinary than that suggests. For insta...
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| Language: | Catalan |
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Liverpool University Press
2024-06-01
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| Series: | Modern Languages Open |
| Online Access: | https://account.modernlanguagesopen.org/index.php/up-j-mlo/article/view/436 |
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| author | Michelle E. Bloom |
| author_facet | Michelle E. Bloom |
| author_sort | Michelle E. Bloom |
| collection | DOAJ |
| description | Resulting in part from the immigration of Chinese writers and film-makers to France, the field of Francophone-Chinese Studies, also characterized as Sino-French Studies to capture the vast array of Sinophone countries, is multidirectional and even more multidisciplinary than that suggests. For instance, Adeline Grattard’s Michelin-starred Paris restaurant Yam’Tcha embodies the marriage of French and Chinese ingredients and methods. French born and raised, Grattard’s gravitation to China and Chinese cuisine both reverses the direction of the immigration of mainland figures such as François Cheng and Dai Sijie to France and reflects the broad disciplinary scope of Sino-French arts. Grattard partners personally and professionally with Hong Konger husband Chi-wah Chan, the tea sommelier complementing her culinary artistry and holding down the fort at Yam’Tcha Boutique while she chefs at the nearby Yam’Tcha restaurant. Grattard’s experience honing her skills in Hong Kong reverses the direction of immigration of Cheng, Dai and the like. However, unlike her Chinese counterparts, she brought her unique blend of French and Chinese flavours back home to France. Further, based on Grattard’s appearances in documentaries (Netflix’s Chef’s Table: France and Vérane Frediani’s À la recherche des femmes chefs), my own interview with her and on-site research at her venues, true to the plurality of the francophone and the sinophone, and to the hybridity of foodways, as well as faithful to the platonic maxim that the whole is greater than the sum of its parts, Grattard’s cuisine, like Sino-French literature, cinema and visual art, is multifaceted rather than binary. |
| format | Article |
| id | doaj-art-652de04d910c4b99a63a41cd12d89f26 |
| institution | Kabale University |
| issn | 2052-5397 |
| language | Catalan |
| publishDate | 2024-06-01 |
| publisher | Liverpool University Press |
| record_format | Article |
| series | Modern Languages Open |
| spelling | doaj-art-652de04d910c4b99a63a41cd12d89f262025-01-16T05:27:05ZcatLiverpool University PressModern Languages Open2052-53972024-06-014410.3828/mlo.v0i0.436183Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, ParisMichelle E. Bloom0https://orcid.org/0009-0000-6901-4409University of California, RiversideResulting in part from the immigration of Chinese writers and film-makers to France, the field of Francophone-Chinese Studies, also characterized as Sino-French Studies to capture the vast array of Sinophone countries, is multidirectional and even more multidisciplinary than that suggests. For instance, Adeline Grattard’s Michelin-starred Paris restaurant Yam’Tcha embodies the marriage of French and Chinese ingredients and methods. French born and raised, Grattard’s gravitation to China and Chinese cuisine both reverses the direction of the immigration of mainland figures such as François Cheng and Dai Sijie to France and reflects the broad disciplinary scope of Sino-French arts. Grattard partners personally and professionally with Hong Konger husband Chi-wah Chan, the tea sommelier complementing her culinary artistry and holding down the fort at Yam’Tcha Boutique while she chefs at the nearby Yam’Tcha restaurant. Grattard’s experience honing her skills in Hong Kong reverses the direction of immigration of Cheng, Dai and the like. However, unlike her Chinese counterparts, she brought her unique blend of French and Chinese flavours back home to France. Further, based on Grattard’s appearances in documentaries (Netflix’s Chef’s Table: France and Vérane Frediani’s À la recherche des femmes chefs), my own interview with her and on-site research at her venues, true to the plurality of the francophone and the sinophone, and to the hybridity of foodways, as well as faithful to the platonic maxim that the whole is greater than the sum of its parts, Grattard’s cuisine, like Sino-French literature, cinema and visual art, is multifaceted rather than binary.https://account.modernlanguagesopen.org/index.php/up-j-mlo/article/view/436 |
| spellingShingle | Michelle E. Bloom Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris Modern Languages Open |
| title | Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris |
| title_full | Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris |
| title_fullStr | Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris |
| title_full_unstemmed | Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris |
| title_short | Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris |
| title_sort | beyond franco chinese culinary crossover a marriage of methods and ingredients at yam tcha paris |
| url | https://account.modernlanguagesopen.org/index.php/up-j-mlo/article/view/436 |
| work_keys_str_mv | AT michelleebloom beyondfrancochineseculinarycrossoveramarriageofmethodsandingredientsatyamtchaparis |