Caroline Grillot, Volées, envolées, convolées… Vendues, en fuite, ou re-socialisées: les “fiancées” vietnamiennes en Chine (Abducted, Flown, Married… Sold, escaped or rehabilitated: Vietnamese fiancés in China)

Book Reviews (PDF version)

La culture japonaise en AsieEngouement, identification et construction identitaire à partir de l’exemple de Taiwan

La nouvelle immigration chinoise au Japon Entre mobilité et intégration

Au cours des deux dernières décennies, les étudiants chinois se sont massivement établis au Japon ; une immigration qui n'est pas sans rappeler celle du début du XXe siècle. Ce flux a donné lieu à la formation d'une communauté chinoise dont les membres sont très qualifiés et bien insérés économiquement. Ces nouveaux résidents chinois au Japon appartiennent aux professions intellectuelles. Leur mode de vie et les représentations qu'ils se font d'eux-mêmes les démarquent de l'immigration traditionnelle. Les concepts d'« entrepreneurs transnational » et d'« expatrié » sont ici mobilisés pour rendre compte des rapports qu'ils entretiennent avec le Chine et le Japon.

The New Chinese Immigration to Japan Between mobility and integration

Over the past two decades, Chinese students in large numbers have settled in Japan: a rate of immigration recalling that of the early twentieth century. The inflow has brought about the creation of a Chinese community whose members are highly qualified and economically well integrated into society. Japan's new Chinese residents are intellectuals by profession. Their lifestyle and the way they present themselves set them apart from traditional immigrants. Here the concepts of “transnational entrepreneurs” and “expatriates” are called on to account for the connections they maintain with China and Japan.

The Migration of Experts and Savoir-faire: The Case of French Cuisine Professionals in Shanghai

ABSTRACT: 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. KEYWORDS: China, French cuisine, migration, knowledge transfer, training.