Spread and Influence of Chinese Food Culture in Peru from the Perspective of Soft Power
QU Moxi1, JIANG Shixue2
1.School of Languages and Cultures (School of International Communication and Exchange), Shanghai University of Political Science and Law
2.College of Liberal Arts, Shanghai University
Abstract：The concept of “soft power” can be a comprehensive strength competition between “countries” and “countries” under the perspective of traditional Western theory, or it can be displayed through “people-to-people” exchanges in a specific historical process based on the common values of “harmony” and “inclusiveness” of all mankind, which is also the proper meaning of building the concept of “soft power” with Chinese characteristics. In different periods of Peruvian history, the Chinese food has played many roles, initially meeting the basic needs of some Peruvian people, becoming a window to understand Chinese customs and culture, and when slowly integrated into the daily life of Peruvian people, it has gradually become a new fashion in cooking, social and even lifestyle. Taking the Peruvian Chinese food culture as the starting point, we can not only see the changes of Peruvian daily life and spiritual outlook, but also explore the economic soft power, socio-linguistic soft power of Peruvian Chinese as “non-state participants”, and the soft power of the ethnic group as a whole, which makes it possible to enrich the concept of soft power in the existing Western context, and then to build the concept of soft power with Chinese characteristics. Moreover, it can better display the historical background and practical foundation of “people-to-people bond” in China and Peru, and provide some inspiration for defending the “common values of all mankind” and building a “community with a shared future for mankind”.
渠默熙,江时学. 软实力视阈下华人饮食文化在秘鲁的播迁及影响[J]. 浙江工商大学学报, 2023, 37(3): 55-64.
QU Moxi, JIANG Shixue. Spread and Influence of Chinese Food Culture in Peru from the Perspective of Soft Power. Journal of Zhejing Gongshang University, 2023, 37(3): 55-64.
2023, Vol. 37 
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