So few people know Chinese culture, yet many are familiar with Peking duck and fried rice. Gong Gang happily explains how much, in China, the idea of beauty melds inseparably with the idea of goodness, in an association that may appear strange to a Westerner. Drinking tea, for example, invokes particular values, of clarity and limpidity, according to a broader definition of the five senses. For Paul Ariès, the issue is more controversial. Recalling the origin of good taste in the West, expressed particularly in culinary art and in restaurants, which arose in the early 19th century with characters such as Brillat-Savarin, Mr. Ariès is alarmed by globalization and its threat to this table culture. “Can good taste coexist with modernity?” An exchange of views that will delight culinary enthusiasts.
Year of publication: 1999