From April 21 to April 23, the “SJTU-Germany-France Food Carnival” was successfully held across the Minhang, Xuhui, and Pudong campuses of Shanghai Jiao Tong University (SJTU). With the aroma of German and French delicacies filling the air and a gathering of international flavors,the event offered SJTU faculty and students a cross-border cultural and culinary feast.
Food as a Medium: Opening a New Chapter of Friendship
On April 21, the opening ceremony of the “SJTU-Germany-France Food Carnival” was held at the Faculty Restaurant in the First Canteen Building. The event was attended by a distinguished group of guests and representatives, including Yu Zhaoyang, Member of the Standing Committee of the CPC SJTU Committee and Director of the Publicity Department; Michael Postert, Managing Director of Studierendenwerk Karlsruhe (Germany); Catherine Gonzalez, Director of Culture and International Affairs at Crous de Lyon (France); Ouyang Shiquan, Director of the Security Department; Kang Jian, Director of the Campus Management Office; Hou Shibing, Party Secretary of the Education Service Group; Dai Baoyin, President of the Education Service Group; and Yao Yi, Director of the Logistics Support Center. The ceremony was moderated by Li Mei, Party Secretary of the Logistics Support Center, with additional representatives from the General Affairs Office, Student Affairs Committee, International Affairs Division, and various schools also in attendance.
In his speech, Yu Zhaoyang noted that for 130 years, SJTU has embraced the world with the spirit of "Gratitude and Responsibility, Innovation and Strength." Following a delegation visit to Germany and France last December, cooperation was reached regarding joint student cultivation and culinary exchange. This carnival was specially organized as a tribute to the 130th anniversary of SJTU, allowing faculty and students to experience foreign craftsmanship and friendship through taste.
Michael Postert and Catherine Gonzalez extended their congratulations on SJTU’s 130th anniversary and expressed their hopes to further deepen inter-university cooperation through cultural exchange.
Three Campuses Relay: The Scent of German and French Delicacies
The carnival spanned three days across three campuses: April 21–22: 2nd Floor, First Canteen Building, Minhang Campus;April 23: 2nd Floor, Siyuanli, Xuhui Campus; and concurrently at the Pudong Campus of the School of Medicine.
Top chefs from Germany and France meticulously prepared signature dishes such as: Goulash with Bell Peppers and German Spätzle (Pasta/Dumplings); Black Forest Cherry Mousse; Pork Chops "Marchand de Vin" (Red Wine Sauce); Provençal Vegetable Couscous.
Faculty and students were able to purchase sets via online reservations and voucher exchanges.
Special Exchange: Discussing Campus Life Services
On the afternoon of April 21, the “Thematic Symposium on University Life Services and Management” was held at Room C202 of the Student Center, Minhang Campus. Representatives from China, Germany, and France engaged in in-depth discussions regarding student services, campus culture, dormitory management, and logistics support.
Food as a Bridge: Deepening Cross-Cultural Cooperation
The event did more than just provide authentic European flavors; it built a platform for mutual learning between Chinese, German, and French universities. Participants shared that the fusion of food and culture added a heartwarming international flair to the 130-year-old SJTU, making the celebration truly memorable.
Voices from the Event:
Ms. Daniela Inceler (Catering Manager, Studierendenwerk Freiburg):
"The SJTU campus is beautiful, the canteens are gorgeous, and the kitchen equipment is very advanced. People here are so friendly. This is my first time in China, and I’ve already fallen in love with it."
Ni Xiaojian (Chef, Minhang Catering Department):
"Through this exchange, I learned many culinary techniques from the German and French chefs, which I will apply to my future work."
Léa MARCHANDE LIMA (French International Student):
"I feel so happy and lucky to see a chef team from my home country here at SJTU and eat authentic French food."
Tang Ling (Student Rep, Student-Faculty Food Management Committee):
"This allowed me to experience authentic German and French flavors without leaving campus. I’ve gained a lot from the charm of diverse food cultures."
Chen Peining (Student Translator, SJTU-Paris Elite Institute of Technology):
"This was a fresh and unforgettable experience! My first time trying whispered interpretation, English-to-French translation, and entering the professional kitchen... a truly precious cultural exchange!"
Delicious Moments
Diverse flavors enrich our daily lives.
May every member of the SJTU community
enjoy every meal and find joy in every year.
Sources: Logistics Support Center, School of Medicine Logistics Support Office, Education Service Group.
Editor: Yan Jin
Managing Editor: Zeng Yuzhu
Translated by: Rebecca
Proofread by: Denise
