Chia-Ling Hsu is a doctor from Paris Diderot University. Her thesis is devoted to the globalization of food culture, in particular to the integration of French gastronomy between France and Taiwan. It’s based on multi-site field work in France, Taiwan and China. Her research work exposes the diffusion of French gastronomy in Taiwan, as well as the role of French culinary education in the diffusion of French gastronomy in the world.
Recent press:
October 2015, “‘Acceptors’ and ‘disseminators’, the role of Taiwanese in the Western and French food market in Shanghai”. 2015 International Conference on Chinese Food Culture, Tours.
December 2014, “Allons‐y ! Etudier la cuisine en France. L’enseignement culinaire français à la conquête du monde – Le cas de Taïwan”. Le modèle culinaire français : diffusion, adaptations, transformations, oppositions à travers le monde (17e-21e siècles), Tours.
