The Migration of Experts and Savoir-faire

The Case of French Cuisine Professionals in Shanghai

Datos Bibliográficos

ID19050445
AutoresAël Théry (autor de correspondencia), Hélène Le Bail (0000-0003-2933-7048)
TraductoresDavid Buchanan (0000-0002-5103-2219)
Año2017
Volumen2017
Número4
Páginas49-58
Fecha de publicación2017-01-01
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaPerspectives chinoises (JOURNAL)
Identificadores de la revistaISSN: 1021-9013 • E-ISSN: 2070-3449
EditorialOpenEdition (PUBLISHER)
DOI10.4000/chinaperspectives.7482
OpenAlexW2792363316
IdiomaEN
Citas recibidas2
Referencias citadas18

This article focuses on the practice of French cuisine in Shanghai and questions the permanence of this professional niche. It combines an anthropological approach to culinary techniques with a sociological approach to workforce migration, tracing the ways in which the discourse and practices of chefs and maîtres d’hôtel working in French cuisine’s restaurants employ forms of ethnocultural and technical legitimacy. The case of Shanghai, a city undergoing rapid transformation in its modes of consumption, provides a clear illustration of the shifts that have occurred over the last ten years in the hierarchy of Western migrants and Chinese locals: the symbolic and material privileges offered to the former are beginning to disappear, and professional recognition is increasingly becoming based on savoir-faire and a strong work ethic

Hierarchy · Legitimacy · Political science · Social science · Sociology · Workforce · Culinary Culture and Tourism · Cultural Identity and Heritage · Law · Migration, Ethnicity, and Economy