DOCSLIB.ORG

NUS Geography Challenge 2019 – Creative Component

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NUS Geography Challenge 2019 – Creative Component National University of Singapore Geographical Society NUS Geography Challenge 2019 Dear Sir/Madam, NUS Geography Challenge 2019 – Creative Component Overview Creative Component 2019 (CC 2019) aims to encourage students to adopt a geographical perspective in their analysis of the world around them; students will apply Geographical concepts (i.e. geographies of food, and understandings of scales and time) to real-life settings beyond the classroom. Through the Creative Component, students will be tasked to apply Geographical concepts to examine real-life setting. By presenting their findings in the form of a poster, we hope the teams can develop Geographical Investigation skills in the process such as questioning, reasoning, gathering data, and reflective thinking as they complete the poster. CC 2019 will be held before the preliminary rounds (2nd January 2019 - 15th February 2019). Unlike the previous years, participation in the Creative Component has been modified to become optional for teams. ​ ​ However, teams are strongly encouraged to participate in it as the scores from the Creative Component will be used as a “revival” chance for 5 schools that do not qualify to the Semi-Finals via the Preliminary Round. In addition, prizes will be presented to the top 3 best posters through a public online vote. Focus In line with GC’s theme “Singapore: The Journey of a Global City”, the focus of CC 2019 ​ ​ will be on Food. ​ ​ Food has been an integral component of Singapore’s identity through its years of development as a nation state. Singapore’s food scene has become an agglomeration of a variety of cuisines (e.g. Malay, Chinese, Indian and Eurasian cuisine) drawn from all over the world. Today, it is of no wonder that food is viewed as a shared endeavour by Singaporeans in strengthening their national pride and identity. In CC 2019, teams will be required to map the journey of a chosen food item from its historical origins to its arrival on the shores of Singapore. In their poster, teams should aim to clearly represent the journey of the food item, stakeholders involved (e.g. a brand/company that brought it to Singapore, or immigrants who brought it with them in the past) and adaptations made to the food item from its origin to Singapore, over space and time. Additionally, they should describe how the food item further evolved after its arrival in Singapore, where applicable. 1 National University of Singapore Geographical Society NUS Geography Challenge 2019 Marking Criteria Posters will be marked based on the following criteria: Content (40%), Organisation (15%), Language (15%), Aesthetics (30%) Teams are to adhere closely to the following 3 criteria: 1. Scale Teams should show an understanding of how the food item travelled over different places and different scales (e.g. local, national, global during its journey to Singapore) 2. Time A clear timeline of how the food item evolved its place of origin to Singapore 3. Clarity of Scope The name of the chosen food item must be clearly specified, as well as the name/identity of the entity responsible for its entry into Singapore; the stakeholders involved; the role of technology; and elaboration on its origins and subsequent evolution after its arrival in Singapore (if any) Note: Bonus marks may be awarded for successful incorporation of other relevant geographical concepts that include: place (dynamic, unique nature), physical and human processes, environmental and cultural diversity, interdependence, etc. 2 National University of Singapore Geographical Society NUS Geography Challenge 2019 Task Description Teams will be tasked to create an A3-size poster on 1 chosen food item from the following ​ list of 5 food items below: 1. Rojak (e.g., Chinese rojak, Indian rojak) 2. Meat skewers (e.g., Satay, Japanese Yakitori, Chinese Chuan-shao, Turkish Kebab Skewers) 3. Bubble tea 4. Spring rolls (e.g., Peranakan ngoh hiang, Vietnamese summer rolls, Chinese popiah) 5. Shaved Ice (e.g., Singaporean Ice Kachang, Korean Bingsu, Chinese Baobing) Note: Teams can choose to work on 1 food item such as Shaved Ice generically or on 1 ​ ​ specific variation such as Korean Bingsu. Instructions The A3-size poster must feature: ● Relevant visuals (photograph/hand-drawings) that best represent the journey of the chosen food, together with appropriate explanations/captions to accompany each visual (up to a combined 70 words). ● A write-up of maximum 250 words to describe the journey of the food through ​ space and time, with the use of various geographical concepts and terms wherever applicable. ● Any sources consulted or cited during the process of completing the poster will have to be credited in a reference list (refer to the attachment). The reference list should be ​ submitted in a separate document together with the team photo Teams are encouraged to exercise their creativity in the organisation of information and the strategic use of visuals in an eye-catching and informative manner. 3 National University of Singapore Geographical Society NUS Geography Challenge 2019 Sample Poster Submission Requirements Teams are required to submit one ZIP folder, named as “Name of School_GC2019”, ​ ​ ​ ​ comprising two documents: 1. The completed poster (in JPEG or PNG, A3 size at 300 DPI, 3508 x 4960 pixels) ​ ​ 2. A separate document containing the reference list, a team photo with team members’ names (in Word document format, no page restrictions). ​ ​ They should adhere to the following formatting requirements for their reference list: 1. Font and size: Times New Roman, size 12 2. Line spacing: 1.5 This file are to be submitted at https://tinyurl.com/GC2019CC. All the posters must be ​ ​ submitted before 15th February 2019, 5 p.m. ​ Important: Please note that late submissions will not be entertained. Should any of the above not be adhered to, the team will be disqualified. 4 National University of Singapore Geographical Society NUS Geography Challenge 2019 Prizes: Most Popular Poster (Public Voting) All the submissions will progress to the public voting stage. Public voting to determine the top 3 posters will be conducted via the NUS Geography Challenge Facebook page at https://www.facebook.com/nusgc. Only Likes on the posters will ​ ​ be considered as a vote. The voting period will be from 16th February to 22nd February (11:59 p.m.). All votes after this period will not be considered. First Prize: $80 CapitaLand Voucher Second Prize: $60 CapitaLand Voucher Third Prize: $40 CapitaLand Voucher “Revival” Chance for 5 Schools The scores from the Creative Component will be used as a “revival” chance for 5 schools ​ that do not qualify for the Semi-Finals via the Preliminary Round. This will be done ​ through the process outlined below: 1. Schools that qualify for the Semi-Finals via the Preliminary Round are excluded. 2. The remaining schools are ranked based on their existing scores. 3. The top 5 remaining schools will be “revived” and have the chance to participate in the Semi-Finals. Together with the schools that qualify for the Semi-Finals via the Preliminary Round, there will thus be a total of 45 schools participating in the Semi-Finals of NUSGC Geo-Trail. ​ ​ 5 National University of Singapore Geographical Society NUS Geography Challenge 2019 Rules and Regulations to Note 1. Schools are responsible for ensuring that submissions in the email are valid, uncorrupted full and readable. The Organising Committee reserves the rights to award zero marks to any submission that fails to comply with this rule as it will be assumed that the school has chosen not to participate in the Creative Component. 2. The content of the submission must be in English. The use of any other language(s) must be accompanied by English translations. 3. The submission must not contain any material related to violence and nudity, as well as profanities and images that may be deemed offensive or disturbing to the audience. 4. The submission should be the result of the participants’ own efforts only. Teams that are found to have sought professional/external help will be disqualified. 5. All information used in the poster has to be acknowledged in the references. 6. Teams are to omit any information that reveals their school identity or their names on the front of the submission. 7. The deadline for submission is to be strictly adhered to. Late entries will be disqualified. 8. The winning entries will be selected by a panel of judges from the NUS Geography Department and the Organising Committee of the NUS Geography Challenge 2019. The judges’ decision is final and no appeals for review of results will be entertained. 9. Results of the Creative Component round (ie the Top 3 Most Popular Posters) will be announced during the Preliminary Round. 6 National University of Singapore Geographical Society NUS Geography Challenge 2019 Contact Details Should you have any queries, please feel free to contact us at [email protected]. ​ Alternatively, you can visit our official Facebook page (NUS Geography Challenge) for updates. You can also check out our blog at www.nusgeographychallenge.wordpress.com and ​ follow us for more updates. Thank you and we wish you all the best! Sincerely, Tan Wei Hui, Joanna (Miss) Nicholas Ong Yew Hui (Mr) Creative Component In-Charge On behalf of the Creative Component Committee NUS Geography Challenge 2019 7 .
Load more

Recommended publications
  • UNIVERSITY of CALIFORNIA Santa Barbara Spatial
    UNIVERSITY OF CALIFORNIA Santa Barbara Spatial Mobility, Hybrid Subjects and National Identity in 21st Century Urban China: Wenzhouren’s Identity Negotiation in New Shanghai A Thesis submitted in partial satisfaction of the requirements for the degree Master of Arts in Asian Studies by Qiaoqi Chen Committee in charge: Professor Mayfair Yang, Chair Professor Hsiao-jung Yu Professor Xiaowei Zheng January 2018 The thesis of Qiaoqi Chen is approved. ___________________________________________ Hsiao-jung Yu ___________________________________________ Xiaowei Zheng ___________________________________________ Mayfair Yang, Committee Chair January 2018 Spatial Mobility, Hybrid Subjects and National Identity in 21st Century Urban China: Wenzhouren’s Identity Negotiation in New Shanghai Copyright © 2017 by Qiaoqi Chen iii ACKNOWLEDGEMENTS I owe my advisor, my committee members and my parents a debt of gratitude. Without their love and support, my academic journey could have ended way before this thesis project. I am profoundly grateful to my advisor Professor Mayfair Yang, and my former advisor Professor Hsiao-jung Yu, for their consistent intellectual guidance and support throughout my academic journey. I deeply appreciate Professor Yang’s encouragement, trust and care, particularly when I was experiencing a difficult time. I would also like to thank her for her patient guidance, constructive comments and suggestions on all stages of my thesis project. I am also deeply grateful to Professor Yu and Professor Xiaowei Zheng for their great kindness to serve in my committee and their intellectual and moral support. My sincere thanks to the Department of East Asian Languages and Cultural Studies for offering me fellowships and teaching assistant positions during my stay in Santa Barbara.
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Investhk-Client Profiles, July 2019
    Client Profiles July 2019 Affinity Migration specialises in visa team has assisted many Hong Kong Australia and immigration advisory services and overseas residents in planning for Australia. To cater for the growing their migration pathway and obtaining demand of its clients, the company has permanent residence in Australia. expanded from Sydney to Hong Kong With Mei Hoong’s prior work experience in at the beginning of 2018. Since then, the Australian Immigration Department the company has been in cooperation of over eight years coupled with its high with Ray White Hong Kong, Australia’s calibre team in Hong Kong, Affinity largest real estate group with a history Migration offers a uniqueness that sets over 116 years, to provide real Australian them apart from their competitors. service quality and expert advice on Australian Immigration. Through the Immigration Services leadership of Mei Hoong Lai, co-Director affinitymigration.com.au and Registered Migration Agent, the LUXE City Guides is the publisher of with its distributed team of local resident travel guides and destination content for contributors. over 30 world’s top cities. The company In 2019, LUXE is expanding its B2B distills the essence of a destination into programmes for hotels and other travel curated apps, guides and content, bringing providers, as well as partners in fashion, to life stylish and up-to-the minute financial services and other lifestyle recommendations for global travellers. sectors. LUXE is engaged by the world’s Held by LUXE City Guides Holdings Ltd leading hotels, airlines and destination and trading as LUXE Ltd, LUXE City Guides brands to create digital and print contents in multiple languages.
    [Show full text]
  • Deep- Fried Steamed Cheung Fan Baked, Pan-Fried
    QTY QTY QTY QTY QTY QTY QTY CHICKEN & HAR GAU CHINESE CHIVE & PRAWN & ENOKI BUTTER CRAB CHICKEN & PRAWN PRAWN & BEANCURD PRAWN SHIU MAI PRAWN DUMPLING MUSHROOM DUMPLING DUMPLING SICHUAN WONTON ROLL IN OYSTER SAUCE 30 30 30 30 30 35 30 STEAMED QTY QTY QTY QTY QTY QTY QTY CHICKEN FEET IN CHILI LION’S HEAD CHICKEN GREEN TEA SALTED EGG STICKY RICE IN LOTUS BEEF SHORT RIBS IN BLACK BEAN SAUCE MEATBALL CHAR SIU BUN CUSTARD BUN CUSTARD BUN LEAF WITH CHICKEN BLACK BEAN SAUCE & SALTED EGG 30 35 25 25 35 35 38 QTY QTY QTY QTY QTY QTY QTY DEEP- FRIED MUSHROOM LEMON-TARRAGON PRAWN WONTON TARO BLACK SESAME SALTED EGG CUSTARD FRIED OR STEAM SPRING ROLL CRAB DUMPLING WITH MAYONNAISE CROQUETTE ONDE ONDE ONDE ONDE MANTAU WITH EARL GREY CONDENSED MILK 30 25 30 35 25 35 30 QTY QTY QTY QTY QTY QTY QTY BAKED, PAN-FRIED SHANGHAI SHANGHAI TURNIP CAKE CHICKEN & PRAWN SICHUAN SHORT-RIB CHICKEN CHAR SIU MUSHROOM & VEGETABLE BUN CHICKEN BUN WITH XO SAUCE DUMPLING DUMPLING POLO BUN TRUFFLE BAO 20 25 25 35 35 25 35 QTY QTY QTY QTY QTY QTY CHEUNG FAN THREE-STYLE PRAWN & BEANCURD PRAWN CHICKEN CHAR SIU BEEF & ENOKI HAND CUT CHEUNG FAN MUSHROOM CHEUNG FAN CHEUNG FAN CHEUNG FAN MUSHROOM WITH DRIED SHRIMP CHEUNG FAN CHEUNG FAN 30 37.5 30 25 35 25 *NO PORK NO LARD SEASONAL MENU SPECIAL SICHUAN PEPPERCORN CAP CAY CLAYPOT FRIED NOODLES OMA’S BEEF & POTATO STIR-FRY mixed greens and seafood egg noodle, chicken, straw mushroom sweet soy sauce, chili, lime & shallots in sichuan peppercorn gravy cabbage & sprouts 75 75 75 BITTER MELON & CHICKEN SWEET SOUR CHICKEN LOKIO FRIED
    [Show full text]
  • Ice Cold Delight Adding Local Spice
    CULINARY &CUISINECAMBODIA THE FLAVORS OF CAMBODIA'S COCKTAILS & MOCKTAILS Adding Local Spice 24PROVINCES TO YOUR HAPPY HOUR Interviews with Fusion Chef Chef Meng Ly & Pastry Chef Ice Cold Delight Chef Sopheak Featuring Patbingsu Contemporary Fusion Cuisine Lunch - High Tea - Dinner - Picnic Box - Cooking Class - Sunset-Cocktail - Catering Service Light & Sound Rental - Team Building - Events Management Thai Restaurant 7 Makara Road (High School Road) Siem Reap, Kingdom of Cambodia | Tel: (855) 63 767 797 Fax: (855) 63 767 798 Email: [email protected] CULINARY &CUISINECAMBODIA What is Cambodian cuisine? Moreover, what delights 24 28 34 and gastronomic revelations await food lovers in the “Kingdom of Wonder”? Your journey to knowing these and more begins here. Fusion Food Laying Out Traditional Flavors in a Whole New Way .............................................8 74 44 46 62 Fusion Chef: Chef Meng Ly Chat With a Chef ................................................... 54 Culinary World A Wealth of Opportunity for Aspiring Cambodian Chefs Hospitality Schools ............................................... 28 Wine & Spirit Returning to Style French Cuisine ....................................................... 34 Cocktails & Mocktails.......................................... 62 Health & Earth Flavors of Cambodia A Wine to Dine For: Pairing Up the Perfect Cover Feature ......................................................... 56 Good Nutrition Doesn't Start with Rice ...... 18 Wine with Your Favorite Food .......................
    [Show full text]
  • Issn 1672-8025
    ART BEIJING A GUIDE TO THE MAINLAND'S BIGGEST TRASH FAIR Follow us on WeChat Now Advertising Hotline 400 820 8428 城市漫步北京 英文版 09 月份 国内统一刊号: CN 11-5232/GO China Intercontinental Press ISSN 1672-8025 SEPTEMBER 2015 公寓广告设计英文版本210-287_复制.pdf 1 15/8/20 下午5:25 C M Y CM MY CY CMY K 主管单位 ：中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 ：五洲传播出版社 地址 ：北京市海淀区北三环中路31 号生产力大楼 B 座 602 邮编 100088 B-602 Shengchanli Building, No. 31 Beisanhuan Zhonglu, Haidian District, Beijing 100088, PRC http://www.cicc.org.cn 社长 President of China Intercontinental Press 李红杰 Li Hongjie 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 刘扬 Liu Yang 发行 / 市场 Distribution / Marketing 黄静，李若琳 Huang Jing, Li Ruolin Editor-in-Chief Stephen George Deputy Editor Oscar Holland Senior Editors Marianna Cerini, Noelle Mateer Designers Tin Wu, Xiaoran Li Staff Photographer Holly Li Contributors Dominique Wong, Andrew Chin, Mia Li, Karoline Kan, Sophia Pederson, Tongfei Zhang, Nancy Tong, Stefano Li Urbanatomy Media Shanghai (Head office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 021-8023 2199 传真 : 021-8023 2190 (From February 13) Beijing 广告代理 : 上海和舟广告有限公司 北京市东城区东直门外大街 48 号东方银座 C 座 9G 邮政编码 : 100027 48 Dongzhimenwai Dajie Oriental Kenzo (Ginza Mall) Building C Room 9G, Dongcheng District, Beijing 100027 电话 : 010-8447 7002 传真 : 010-8447 6455 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路 42 号大院 2 号楼 610 房 邮政编码 : 510095 Room 610, No. 2 Building, Area
    [Show full text]
  • Db3502z 040.10-2020 公共服务领域英文译写规范
    ICS 01.080.10 CCS A 22 DB3502 厦门市标准化指导性技术文件 DB 3502/Z 040.10—2020 公共服务领域英文译写规范 第 10 部分：餐饮住宿 Guidelines for English Translation of Public Signs Part 10: Accommodation and Catering 2020-12-19 发布 2021-01-01 实施 厦门市市场监督管理局 发布 DB3502/Z 040.10—2020 目 次 前 言 .............................................................................. II 1 范围 .............................................................................. 1 2 规范性引用文件 .................................................................... 1 3 术语和定义 ........................................................................ 1 4 译写方法和要求 .................................................................... 1 5 书写要求 .......................................................................... 2 附录 A（资料性附录） 餐饮业、住宿业场所和机构名称英文译法示例 ........................ 3 附录 B（资料性附录） 餐饮业服务信息英文译法示例 ...................................... 6 附录 C（资料性附录） 住宿业服务信息英文译法示例 ..................................... 17 I DB3502/Z 040.10—2020 前 言 本文件按照GB/T 1.1—2020《标准化工作导则 第1部分：标准化文件的结构和起草规则》的规定 起草。 DB3502/Z 040《公共服务领域英文译写规范》分为以下部分： ——第 1 部分：通则； ——第 2 部分：道路交通； ——第 3 部分：组织架构与职务名称； ——第 4 部分：旅游景区； ——第 5 部分：文化娱乐； ——第 6 部分：体育场馆； ——第 7 部分：科技教育； ——第 8 部分：医疗卫生； ——第 9 部分：邮政电信； ——第 10 部分：餐饮住宿； ——第 11 部分：商业金融； ——第 12 部分：司法系统； ——第 13 部分：口岸设施； ——第 14 部分：闽南风俗。 本文件为DB3502/Z 040的第10部分。 本文件附录A、 附录B、附录C均为资料性附录。 本文件由厦门市人民政府外事侨务办公室提出并归口。 本文件起草单位：厦门市标准化研究院、厦门市翻译协会。 本文件主要起草人：王少武、韦忠和、苏崇、曾金吉、陈青、 蔡秋红、刘舒迎、刘姗姗。 本文件为首次发布。 DB3502/Z 040.10—2020 公共服务领域英文译写规范 第 10 部分 餐饮住宿 1 范围 本文件规定了厦门市餐饮和住宿服务领域英文译写的相关术语和定义、译写方法和要求、书写要求 等。 本文件适用于厦门市餐饮和住宿服务行业经营机构及相关场所名称、餐饮住宿类服务信息的英文译
    [Show full text]
  • Db3502z 040.14-2020 公共服务领域英文译写规范第14
    ICS 01.080.10 CCS A 22 DB3502 厦 门 市 标 准 化 指 导 性 技 术 文 件 DB 3502/Z 040.14—2020 公共服务领域英文译写规范 第 14 部分：闽南风俗 Guidelines for English Translation of Public Signs Part 14:Minnan Culture （征求意见稿） 2020-XX-XX 发布 2020-XX-XX 实施 厦门市市场监督管理局 发 布 DB3502/Z 040.14—2020 目 次 前言..................................................................................................................................................................... II 1 范围................................................................................................................................................................. 1 2 规范性引用文件.............................................................................................................................................1 3 术语和定义.....................................................................................................................................................1 4 译写方法和要求.............................................................................................................................................1 5 书写要求.........................................................................................................................................................1 附录 A（资料性附录） 闽南风俗英文译法示例........................................................................................... 3 I DB3502/Z 040.14—2020 前 言 本文件按照GB/T 1.1—2020《标准化工作导则 第1部分：标准化文件的结构和起草规则》的规定 起草。 DB3502/Z 040《公共服务领域英文译写规范》分为以下部分： ——第1部分：通则； ——第2部分：道路交通； ——第3部分：组织架构与职务名称； ——第4部分：旅游景区； ——第5部分：文化娱乐； ——第6部分：体育场馆； ——第7部分：科技教育； ——第8部分：医疗卫生； ——第9部分：邮政电信；
    [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]
  • Chinese Cuisine
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Wine & Dine 2020
    January 2020 | Vol. 50 | Issue 1 THE AMERICAN CHAMBER OF COMMERCE IN TAIPEI IN OF COMMERCE THE AMERICAN CHAMBER WINE & DINE 2020 TAIWAN BUSINESS TOPICS TAIWAN January 2020 | Vol. 50 | Issue 1 Vol. January 2020 | 中 華 郵 政 北 台 字 第 5000 號 執 照 登 記 為 雜 誌 交 寄 ISSUE SPONSOR Published by the American Chamber Of Read TOPICS Online at topics.amcham.com.tw NT$150 Commerce In Taipei 1_2020_Cover.indd 1 2019/12/28 下午7:13 ADVERTORIAL Japanese Kaiseki with a Taiwan Twist Takes Front and Center at ibuki aiwan was for a time the most adjusted according to the seasons, with and flavored with truffle. In between advanced colony under the the current winter menu featuring foods the pieces of lightly battered chicken sit T Japanese empire, and there is that, according to kampo – the Japanese artfully placed slices of local eggplant, a lingering affinity in Taiwan for all appropriation of traditional Chinese which add to the richness of the dish things Japanese, including its diverse medicine – raise the body’s temperature without making it too heavy. cuisine. While options for Japanese to withstand the colder weather. Next is a plate of A5-grade wagyu food in the capital Taipei are plentiful, The winter kaiseki set begins with a beef, cooked vegetables, and kanzanji not all can be considered high-quality salmon sashimi salad. The blend of raw miso, a side made from miso paste and or authentic. One place that definitely salmon and seasonal local vegetables is grains. It has a refreshingly sweet taste achieves that standard, however, is bathed in a tangy sauce of white miso that perfectly complements the tender, ibuki, Shangri-La’s Far Eastern Plaza and pomelo.
    [Show full text]
  • Copyright by Alice Ruth Chu 2003
    Copyright by Alice Ruth Chu 2003 The Dissertation Committee for Alice Ruth Chu Certifies that this is the approved version of the following dissertation: Political TV Call-in Shows in Taiwan: Animating Crisis Discourses through Reported Speech Committee: Joel F. Sherzer, Co-Supervisor Elizabeth L. Keating, Co-Supervisor Avron A. Boretz Roderick P. Hart Keith Walters Qing Zhang Political TV Call-in Shows in Taiwan: Animating Crisis Discourses through Reported Speech by Alice Ruth Chu, B.S., B.S., M.A. Dissertation Presented to the Faculty of the Graduate School of The University of Texas at Austin in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy The University of Texas at Austin May, 2003 Dedication To my father and life-long mentor, James Chi-ying Chu. To my mother and role model on how to do it all, Ruth Lin Chu. Acknowledgements I have many dissertation guardian angels and muses to thank who have contributed their time, energy, and encouragement in helping me complete this project. First, I want to thank my parents, Ruth Lin Chu and James C. Y. Chu, for their emotional and financial support throughout my academic career. From the proofreading to the fact checking that my father provided as well as the care packages of mantou (饅頭) and rousong (肉鬆) my mother mailed me in the final stages of writing the dissertation, their dedication to my academic goals pervade this dissertation. To my sister, Elaine, and my brother-in-law, Tristan, thank you for the timely care package you sent the last week of the revising process; it was greatly appreciated and all the more so because it was from the two of you.
    [Show full text]