What Are Your Family Traditions?

Total Page:16

File Type:pdf, Size:1020Kb

What Are Your Family Traditions? What are your family traditions? Graphic: Keri Zhang I was just a little girl the first time I had hotteok. A hot, chewy pancake filled with melted brown sugar, honey, cinnamon, and nuts—it was the perfect snack to warm my cold fingers and rosy cheeks while wandering the streets of Seoul with my family. And even though it was so long ago, the memory remains a vivid snapshot in my mind. Much has changed since that moment. I don’t visit Korea as frequently as I did back then, when my family and I made periodic excursions to and from America. I also don’t speak Korean with such ease—now, English is my dominant language. Yet hotteok is still present in my life. On both Korean Thanksgiving, Chuseok, and American Thanksgiving, my entire family gathers around the kitchen to make hotteok. It is a noisy and messy affair: counters dusted with flour and hands sticky with dough and sugar. Sure, we often use a boxed mix, but it is still redolent of the hotteok that I had in Korea—the rich fragrance of the melted brown sugar, the warm and inviting flavor of the cinnamon and honey, the nice crunch from the walnuts and pecans. When I take a bite, I am back in Korea for a moment, walking around the maze of concrete buildings, surrounded by my immediate family and relatives. The tradition of making hotteok during holidays isn’t just for the pleasure of having a nice snack. There are moments when I am not sure of my identity, for the literal and figurative distance between my American and Korean lives is so large. Yet hotteok reminds me that I am part of both worlds. It bridges the distance between my heritage and my American life. – Angela Kim What are your family traditions? Graphic: Keri Zhang Family movie nights are a pretty normal occurrence in my house. My parents are constantly focused on getting the family together and doing some activity, even if it is just for two hours a week. Except it is almost never for only two hours—it usually ends up being about four. This is where our non-traditional tradition comes into play. My family carries the gene for extreme indecisiveness. I know it is very normal to have trouble picking a movie everyone likes, but we don’t just have trouble. We have heated debates, sweet reminiscing, and we end up watching the trailer to pretty much every flick “On Demand.” At this point, I am so used to my family’s long process of film selection that it would feel strange to ever just pick one and watch it. I actually look forward to my brother disagreeing with everything I say and shooting down all of my suggestions. I eagerly anticipate turning down the long, educational documentaries my mom always suggests, as well as the old, practically black-and-white comedies my dad insists are classics. Especially with my brother in college now, I’ve come to realize how meaningful traditions are, no matter how big or how small they may be. My family’s tradition may not be one of religious importance or cultural background, but it allows me to spend time with my relatives, which I deeply value. I couldn’t care less about the actual movie we end up watching that night because—let’s face it—my mom is asleep before the introduction credits come on anyway. What I really look forward to is sitting together on a couch and talking, before we all go back to our busy lives filled with schoolwork, athletics, business, and stress. Maybe the inherited trait of indecisiveness isn’t so bad after all. – Maddie Deutsch What are your family traditions? Graphic: Keri Zhang Compared to the average Taiwanese-American household, on the weekends, my house involves much more Risk and Jeopardy. The two days we have between the chaos of school and work are a period of synchronization, when we revert to eating dinner at set mealtimes instead of the who-gets-home-first-eats-first mentality that characterizes our typical weeknights. Like other families, we bond through the process of playing games—over laughter, disappointment, and barely suppressed rage. Unlike other families, we add a factor of penalty. On a traditional game night, popular activities include cards, movies, and board games. My family’s spin on this established custom is the addition of consequences for the losing player in the form of extra chores or errands. Friday night marks the start of a three-day tournament in which the four of us compete to avoid the largely unpopular assignment of mundane tasks such as loading the dishwasher or vacuuming the living room. Our catalog of games includes Big Two, Risk, and Five-Card Draw Poker. Poker is played with the most determination. At the end of ten hands, the family member with the least amount of chips is given the role of cleaning the kitchen—an incredibly unappealing activity to complete on a Friday at midnight. Despite the punishing aspect of this system, there lies a silver lining within its many risks. While ensuring a clean house, playing games also forces us to practice strategy and humility. After years of my parents winning round after round, my older brother and I have developed the skills to even the playing field. Now, the four of us take equal turns cleaning the kitchen. On vacations, this is the method we use to decide who gets the plush, king-sized bed and who sleeps on the pull-out couch. It is our way of bonding while instilling equality in family chores. In my home, age and salary don’t matter—playing skills do. – Hsinwei Liu What are your family traditions? Graphic: Keri Zhang Unlike the many people who choose Christmas as their favorite holiday, I prefer the one right after―New Year’s. There’s something about a fresh start that makes me smile. My family’s traditions come from both sides, maternal and paternal. In my mom’s native country of Colombia, eating 12 green grapes at midnight symbolizes 12 lucky months ahead. From my dad’s side of the family, it is a tradition to eat black-eyed peas, which are supposed to encourage luck and prosperity. But when the peas were introduced to my younger brother, Ethan, he refused to eat them. My father got creative, telling us that each black-eyed pea would symbolize a dollar we would earn that year. My favorite tradition comes after the clock strikes midnight, when my entire family gathers all of our suitcases and bags. Doing our best to hold them all, we run around the outside perimeter of our house barefoot on the freezing cold and usually snow-covered ground. This is supposed to promote a year full of travel, something I hope for even more than luck or money. My parents got divorced when I was nine, and now they are both remarried and hardly talk to each other. Because a remaining friendship wasn’t left behind, little reminders of them together make me selfishly happy. They split up who we spend holidays with, but in their separate households each New Year’s, they still carry out each other’s traditions. These three traditions have gotten me excited for the new year ever since I was a young girl. I can’t wait to introduce them to my children in order to see the same excited smiles on their faces that appear on mine each year. – Sofia Blackwelder .
Recommended publications
  • De Top Van Beste Eetervaringen Ter Wereld
    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.
    [Show full text]
  • Did You Know ...? Divers, Called Haenyeo, That Dive for Seafood Without Any Breathing Apparatus
    SECTION 2: PEOPLE AND PLACES Jeju Mountains Jeju Island, located about 90 miles south of mainland South Korea is a very mountainous country. The northeast South Korea, is the most popular holiday destination and the southwest of the country are dominated by huge in the country. Jeju’s climate is far more moderate that mountain ranges. The northwest and the southeast mainland Korea’s. The island’s temperatures are fairly have much more flat space, but are still peppered with consistently around 30C in the summer months. In the large hills and mountains. Even Seoul and Busan, the winter, when temperatures in Seoul often drop below -5 two biggest cities, have mountains spread throughout or even -10C, Jeju rarely falls below 0C. them with neighbourhoods wrapped around them. Mount Halla, a volcano in Jeju, is the tallest mountain in the country. Jeju Island On the mainland the Taebaek mountain range spans the whole of the east coast, starting in the north of North Korea and running all the way to the southeast of South Korea. These are some of the country’s most impressive mountains including Mount Seorak, famous for the six jagged rocky peaks that form Ulsanbawi. According to legend, Ulsanbawi was a mountain that lived in the southern city of Ulsan. One day all the mountains were called to a meeting in what is now North Korea and, on the way there, Ulsanbawi stopped Jeju is dominated by Mount Halla, a volcano 1,950 to rest. When he finally arrived at the meeting he was metres high and the highest mountain in South Korea.
    [Show full text]
  • 0615 Ingredients Column
    [INGREDIENTS] PREVIEW By Karen Nachay and Melanie Zanoza Bartelme Chicago Will Be the Ingredients Capital in July or more than a century, Chicago of candy capital of the world because spices and flavorings for sauces, leav- has been a mecca of food product of the large number of confectionery ening agents and grains for bread, Fdevelopment and culinary explora- manufacturers located in and around antimicrobials to keep meat safe, and tion. The city is even named for a food; the city. And Carl Sandburg in his oils with less saturated fat and more the name Chicago derives from a word poem “Chicago” called the city “hog monounsaturated fat—that and so that local Native Americans gave to butcher for the world,” a reference to much more are all represented. And wild leeks. Chicago’s location on Lake the Union Stock Yards, which from what is a food show without samples? Michigan and the waterways that 1865 until they closed in 1971, pro- Exhibitors plan to feature their top connected it to the Mississippi River cessed more than one billion animals. ingredients in such product concepts as well as it being a central hub for Much of the confection manufac- as Reduced-Sugar Root Beer Craft railroads contributed to the growth of turing has moved elsewhere, and the Soda, Savory Kimchi Pancake, High- industry, including food manufactur- only structure that exists of the infa- Protein Pudding, and Pie-Flavored ing. The significant population growth mous Union Stock Yards is a limestone Milk Shakes. from the mid-19th century through the arch called the Union Stock Yard Gate.
    [Show full text]
  • 2015 Annual Recipe Index
    ANNUAL RECIPE INDEX. 2015 ANNUAL RECIPE INDEX delicious.com.au. 1 5-spice coconut cake with coconut Ancient Egyptian rice pudding ...........Jul:48 & lime icing ................................. Oct:119 Ancient grain salad with pan-fried 30-minute beef bourguignon ........... Apr:64 haloumi ......................................... Oct:73 Baby brussels sprout salad Antipasti salad with prosciutto Bwith vadouvan vinaigrette ............Jul:136 crumbs .......................................... Feb:84 baby spinach see spinach apples Baby vegetable salad .......................Mar:98 Aioli see sauces, dips and condiments Apple & ginger galettes ..............Jun:109 bacon see ham and bacon AAji de gallina (spicy chicken stew) ....Jun:89 Apple cider vinegar salmon with bagels see sandwiches, rolls, wraps Alfajores ............................................Jun:89 watermelon salsa ....................Nov:115 and toast Alkaline juice .....................................Jul:46 Chilli apple slaw ........................... May:74 Baked baby leeks with almonds Kohlrabi & apple remoulade oregano salsa ................................ Aug:101 Almond cake with poached pears with shaved biltong .................Jun:134 Baked bangers with caramelised and caramel praline ..................Jun:27 Maple & mustard pork cutlets with apple sriracha onions ............................Aug:120 Almond croissants ......................Jun:112 salad ......................................... Feb:65 Baked buttermilk doughnuts Almond falafel ...........................
    [Show full text]
  • Pancakes Around the World
    Pancakes Around the World Grades 6-12 ELA, Science, Math, Social Studies, PE Objectives Students will read about Pancake Tuesday, conduct further research and write a short play about the event for Pre-K - 2nd grade students and organize a pancake race for those students. Students will learn about pancakes in other cultures and choose one pancake and culture for in-depth research. Students will perform hands-on activities to understand chemical reactions with leavening agents which produce carbon dioxide in baked foods. Students will extract yeast from common foods. Students will apply mathematical principles to increase and decrease a recipe to produce the number of servings needed. Vocabulary baking powder—a mixture of baking soda, cream of tartar and cornstarch that forms carbon dioxide (CO2) when mixed in dough or batter baking soda—the common name for sodium bicarbonate. When combined with acidic substances, forms CO2. carbon dioxide—a clear gas with no odor or taste that is a byproduct of respiration. In cooking, it is the result of chemical reactions between ingredients or growth of yeast. leavening—a substance added to food which makes carbon dioxide (CO2) bubbles form in batter or dough yeast—a microscopic member of the fungi family that needs food and moisture to grow - used in baked foods to help them rise Background Pancakes as we know them today were invented in medieval Europe. Throughout Europe pancakes had a place among Easter foods, especially on Shrove Tuesday, the last day before Lent. Since Lent is a time of reflection, abstinence and sacrifice, everyone prepared by getting rid of perishable rich foods such as eggs, butter, cream and milk.
    [Show full text]
  • Korean Doughnuts (Hotteok)
    Korean Doughnuts (Hotteok) Chef/restaurateur Edward Lee shares this addictive recipe from his new book, “Buttermilk Graffiti,” and we’re hooked—on the doughnuts and his writing. Don’t tell mom, but we encourage you to play with your food by serving this with a variety of toppings, such as caramel, vanilla ice cream, sesame seeds, honey, or green tea powder. Korean Doughnuts (Hotteok) Makes 12 doughnuts Ingredients For the doughnuts: 2 cups warm water (112 degrees) 7 tablespoons granulated sugar, divided 4 teaspoons dry active yeast 2 teaspoons sea salt 3 tablespoons vegetable oil, divided, plus more if needed 3 1/4 cups all-purpose flour, plus 1 cup for kneading 1 1/4 cups rice flour 3 tablespoons granulated sugar For the filling: 1 cup chopped cashews 4 tablespoons black sesame seeds 1/2 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 5 tablespoons dark brown sugar 5 tablespoons unsalted butter, softened Directions 1. Make the doughnuts: In a medium bowl, stir together water, 4 tablespoons sugar, yeast, salt and 2 tablespoons oil. Let the yeast activate for 10 minutes in a warm place. 2. In a large bowl, sift all-purpose flour, rice flour, and remaining 3 tablespoons sugar. Using a rubber spatula or by hand, mix in the yeast mixture until well combined. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. 3. On a work surface dusted with flour, place the dough. Dust hands with enough flour to keep the wet dough from sticking. Divide the dough into 12 even rounds.
    [Show full text]
  • KOREAN COOKING ACTIVITIES Food for Thought: Korean Cuisine Events
    KOREAN COOKING ACTIVITIES Food for Thought: Korean Cuisine Events What is one thing that brings people together from all around the world? Food! A guaranteed way to get to someone’s heart is by sharing a meal, and eating together usually leads to great conversation. Food is also one of the easiest ways to get a sneak peek into a culture. Sharing some popular (and tasty) Korean dishes can be a unique way to introduce people to North Korea and Liberty in North Korea’s mission. While many people might remember and associate North Korea as a starving country after the famine in the 1990s, it is important to note that North Korea is a place with a long history and heritage, and its people share an identity that is deeply rooted in food and sharing meals. These events will be a great way to share the vibrancy of North Korean cuisine and the common joy of gathering around a delicious meal. “Flour Snacks were sold everywhere, from the Jangmadang to small markets and kiosks. They were usually not packaged, but were spread out on the counter. They were very cheapand easy to access. My taste buds still remember this flavor – this is the taste of my childhood.” – Noel Kim, reached freedom in 2010 Timeframe Depending on the scale, this event could take 1-3 weeks to plan. Supplies Depending on the food, you can ask a local Korean restaurant to provide the dishes you will be serving. Or if you are feeling creative, go ahead and whip up these dishes as a team using the ingredients provided in the links below! You can either cook ahead of time or use a portable stovetop during the event.
    [Show full text]
  • The Ultimate List of Korean Foods to Try in South Korea
    THE ULTIMATE LIST OF KOREAN FOODS TO TRY IN SOUTH KOREA Korean Romanisation What is it? 아구찜 Agujjim / Agwijjim Spicy braised angler fish 반찬 Banchan Small side dishes that are served with a meal 비빔냉면 Bibim Naengmyeon Spicy cold noodles 비빔밥 Bibimbap Rice mixed with sauteed vegetables, egg and meat 빈대떡 Bindaetteok Mung bean pancake 보쌈 Bossam Steamed pork 부대찌개 Budae jjigae / Army Sausage stew made with ham, sausage, spam, baked beans, Stew kimchi and gochujang 불고기 Bulgogi Grilled thin, marinated slices of beef or pork 치맥 Chimaek Chimaek, short for "chicken" (fried chicken) and "maekju" (beer)" 추어탕 Chueotang Mudfish soup 닭갈비 Dakgalbi Spicy marinated chicken stir-fried with tteok, cabbage, carrots, and slices of sweet potato. 닭꼬치 Dakkochi Chicken skewers 똥빵 Ddongbbang Pastry filled with red bean or chocolate filling and shaped like a cartoon poo. Literally translates to “poo bread”. 된장찌개 Doenjang jjigae Fermented bean soup 도토리묵 Dotorimuk Acorn jelly 두부김치 Dubu kimchi Stir fried tofu, kimchi and pork 어묵 / 오뎅 Eomuk / Odeng Fishcake 가지나물 Gaji Namul Steamed and seasoned eggplant 갈비 Galbi Grilled beef short ribs 감자탕 Gamjatang Spicy pork bone stew with potatoes 게장 Gejang Crab marinated in a soy sauce 김밥 Gimbap Vegetables, rice and other ingredients rolled and wrapped in seaweed 고기구이 Gogigui Korean barbecue 곱창 Gopchang Small intestines from pork or cattle; can be cooked into soups, stir-fried, or grilled. 계란찜 Gyeranjjim Steamed egg side dish 계란빵 Gyeranppang Small oblong loaf of bread filled with an egg 해장국 Haejang-guk Hangover stew - cabbage, meat and vegetables in a beef broth. Traditionally made with beef blood and bones.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • Sweet Treats Around the World: an Encyclopedia of Food and Culture
    Sweet Treats around the World This page intentionally left blank Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias. 2. Food habits·Encyclopedias. 3. International cooking·Encyclopedias.
    [Show full text]
  • South Korea Lessons
    South Korea SOUTH KOREAN CULTURE LESSONS Global Citizenship Curriculum Objective: Youth will gain knowledge of South Korean culture though sev- eral hands on activities and cultural exploration. Students will learn to ap- preciate a culture different from their own as they explore South Korea. Included lessons: 1) Facts about Korea 2) Traditional clothing 3) Traditional Homes 4) Sam tae guk fan 5) Meal time 6) Language 7) Age Birthday 8) Student life 9) Traditional Games– Tuho, Ddakji, Gaegichagi, Gon gi 10) Korean Snack recommendations Author and Advisory Group: Author: Elisha Hughes, Illinois 4-H Program Coordinator, with University of Illi- nois Extension College of Agriculture, Consumer and Environmental Sciences. Advisory Group: Young Sook Moon, Tae Ryung Bang, Ji Woo Lee, Chae Won Lee. This collection of lessons were written under the guidance of the advisory com- mittee comprised of youth and adults from South Korea. The advisory members are previous State 4-H International Exchange participants. The topics included in these lessons were chosen by our advisory committee. University of Illinois at Urbana-Champaign - US Department of Agriculture - Local Extension Councils Cooperating University of Illinois Extension provides equal opportunities in programming and employment. If you need reasonable accommodations to participate in this program, please contact 217-532-3941. Early requests are strongly encouraged to allow sufficient time for meeting your access needs. 1 South Korea: Facts Facts about Korea Size comparison of South Korea and US Midwest states. Google maps 1. Korea has a population of 51 million 2. When comparing land size, South Korea is a little smaller than Indiana 3.
    [Show full text]
  • The American Racial Diet
    EDIBLE THOUGHTS THE AMERICAN RACIAL DIET SPRING 2019 1 7 ACKNOWLEDGMENTS A cookoff is impossible without help. So is a cookbook. We’d like to extend a very special thanks to the following people and communities that came together to make this possible: —The staff who clean and maintain every inch and corner of Princeton University, and work the longest hours to keep the University running. Without them, nothing would be possible. —The Princeton Dining Services staff who were on-call for the entire event and made sure all the hot dishes were hot, cold dishes cold, and cleaned up after the festivities were completed. —The Friend Center staff who worked with us to organize the event, opening literal and figurative doors. —Chef Brad Ortega, from Princeton Dining, for serving as a judge in the cookoff and for engaging with each and every dish as seriously as any dish prepared by a fellow chef. —Smitha Haneef, head of Dining Services, for once again working with us to host this event and for taking the time to visit the class and serve as a judge during the cookoff. —Tara Broderick, from the English Department, who did an incalculable amount of planning, double-checking, and organizing. She is the entire reason why we had tables, a location, utensils, and help. —Sarah Malone for her wonderful coverage of the event for the Program in American Studies webpage and for her excellent photography. —Renae C. Hill for the gorgeous photos, many of which are featured here. —Ali, Catie, Dan, Jason, Jenn, Kim, and Mike, our Assistant Instructors, for reading, lecturing, grading, meeting, and conversing with students and their work all semester long.
    [Show full text]