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OC International Student News Office of International Education & Study Abroad Issue 151 November 2019 Breaking the Language Barrier Haunted House Treasure Box In this Issue Important Dates Happy Birthday! Nov 8 Last day to officially drop a class and receive a “W” grade Nov 11 Veterans Day Holiday Nov 13 Transfer Fair Nov 18 안녕하세요! Aloha! こんにちは! 你好! Mihumisang! Last day to add/drop a continu- ous enrollment class This October, Multicultural Services presented “Breaking the Language Barrier”. Nov 22 They invited six different people to teach their native languages, which were Global Night Korean, Hawaiian, Japanese, (Mandarin) Chinese, Bambara, and Bunun lan- Nov 25 guages. I was one of the presenters during this series, and I taught about Bunun, which is an indigenous language from Taiwan. I was kind of nervous before my Registration begins continuing/ former students - Winter lesson because I was not sure if people would participate in my session and if they would understand what I teach. However, it turned out really well. I think Nov 27 this project is awesome because we can not only help other people to under- Non-Student Day stand our culture but also can exchange our culture and bring more perspective Nov 28 - 29 to the college. - Umas from Taiwan. Thanksgiving Holiday Please contact the Office of International Education & Study Abroad at [email protected] for corrections in your mailing address, e-mail and phone number. OC International Student News November 2019 We went to the haunted house as an International Club event. I have been there before, but this time was scarier than last time. We screamed a lot because it was dark, and the ghosts were too creepy. We were especially spooked when we encountered the chainsaw man! But we enjoyed that time from start to finish. I’d like to go there again. - Rina from Japan. 擂茶 is a special type of beverage that mixes grain, rice, tea leaves, and different kind of nuts. It is pronounced “Lei Cha.” “Lei” stands for grinding, “Cha” stands for tea. It a typical Hakka beverage in Taiwan. Back in the days, people live in poverty, to treat their guests a better meal, they came up with the idea to put rice and other ingredients into tea and ground them together before adding in hot water. The history of Lei Cha can trace back to the Three Kingdoms period in China, 220-280AD. Lei Cha has a thick consistency and layers of flavor from different combinations of ingredients. There are a few different ways of consuming it, other than drinking it, people often add rice in it along with other salty ingredients. - Yen from Taiwan Vincent (China) Jack (China) Office of International Education & Study Abroad Audrey (Macau) Kyuta (Japan) Building 10 (BSC), Room 117 1600 Chester Avenue | Bremerton, Danny (Taiwan) Elisa (Taiwan) WA 98337-1699 | 360.475.7412 Olympic College does not discriminate on the basis of race, color, national origin, sex, disability, sexual orientation, or age in its programs and activities. .

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China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
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The Valiant Steed Tethered to the Thatched Hut
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Research on the Origin and Evolution of the Tea Eating Culture of Ethnic Minorities in the Three-Gorges Area of China
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