Ancient Chinese culinary traditions highlighted in Paris show

An exhibition on ancient Chinese culinary culture opened on Sept 10 at the China Cultural Center in Paris, attracting nearly 100 visitors from local cultural, artistic and academic fields.

The exhibition, 10,000 Years of Culinary Journey: Chinese Culinary Culture Through the Lens of Digital Technology, is divided into four sections: ancient Chinese cooking methods, culinary utensils, banquet traditions, and literati cultural life.

Featuring more than 30 pieces or sets of culinary utensils, the exhibition uses digital presentation methods, such as animations and virtual reality, to create an immersive experience of ancient Chinese culinary culture.

The exhibits range from pottery basins dating back to the Neolithic Age and a bronze roasting rack from the Han Dynasty (206 BC-AD 220) to exquisite porcelain plates and jade cups. Laurent, a visitor to the exhibition, said he was impressed by the variety of utensils made of different materials and forms once used in ancient Chinese kitchens and at dining tables.

"This exhibition allows visitors to understand the evolution from the ancient people's early attempts at cooking to the development of systematic banquet etiquette," he said.

Zhu Xiaoyun, deputy director of the China Cultural Center in Paris, said that in China, eating has never been simply a matter of taste. "Chinese cuisine expresses our relationship with nature, the seasons, family and rituals, as well as our appreciation of the beauty of diversity," she said.

During the showcase, Wang Yueqian, the exhibition's curator and a research fellow at the National Museum of China, will give a special lecture offering a deeper interpretation of the development and significance of ancient Chinese culinary culture through the lens of cultural relics.

In addition, the exhibition will feature special screenings of the food documentary A Bite of China, taking audiences to China through the camera lens and introducing the country's diverse ingredients, cooking techniques and regional flavors.

Jointly organized by the China Cultural Center in Paris and the National Museum of China, the two-month exhibition will run through Nov 10.