Art Deco has been on the rise in the last 10 years, since I wrote post Art Deco in France. It has been the center of several major exhibition like “1925 When Art Deco dazzle the World” in Paris in 2014. Art Deco in China has also gained a lot of attention particular through Laszlo … Continue reading Resonance Art Deco Paris – Shanghai

Il enseigne l’histoire de l’art et la civilisation française à l’Université des études internationales de Shanghai (上海外国语大学——SISU). Ses recherches portent sur les relations franco-chinoises au XXe siècle à travers l’histoire des enseignements artistiques.

Associate Professor au Département d’Histoire de l’Université Jiao Tong de Shanghai (上海交通大学), Rien Yi a obtenu son doctorat en économie à l’École des Hautes Etudes en Sciences Sociales (EHESS) en 2011.

Everyone has seen the Chinese BBQ meats hanging in the window. But those are often Hong Kong-inspired. In this three-part series, I'm off to Guangdong province, in southern China, to chase the roots of the BBQ meats in the window and meet the people still roasting the old-fashioned way. In this episode, part one, I'm with Chen Naqiao (陈那乔) and his son Chen Weiliang (陈伟良) at their farm restaurant in the Zhanjiang countryside, where they raise, slaughter, roast and serve a local breed of pig from their underground ovens.

Do Chinese Citizens Conceal Opposition to the CCP in Surveys? Evidence from Two Experiments - Volume 259

In this reference video, noodle master Fan Jimei (樊吉梅) from Ding Le Noodle School in Lanzhou demonstrates how to make hand-pulled noodles from start to finish. The recipe is simple (and given in the video) but the process of repeatedly kneading and tearing the dough, while adding an alkaline water (in China, it's "penghui", made from refined plant ash), takes experience to get the dough texture correct.

This video shows the exact process that Fan demonstrates to hundreds of students a year, who then go out across China and into Lanzhou-style noodle shops.