Jiang Education Centre

Secondary 1

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Section A - Food and Culture Food is only one aspect of cultural traditions, yet it is probably one of the most persistent. There is no cultural group and no individual for whom at least one specific food - the memory, taste, or smell of which - does not evoke a pang of loving nostalgia. Food plays an inextricable role in our daily lives. Without food we cannot survive. But food is much more than a tool of survival. Food is a source of pleasure, comfort and security. Food is also a symbol of hospitality, social status, and religious significance. What we select to eat, how we prepare it, serve it, and even how we eat it are all factors profoundly touched by our individual cultural inheritance. Peoples of differing cultures inhibit most countries of the world. The human habit of migrating is as old as the history of humans. It is accepted that people move from place to place for reasons of religious or political freedom, for personal and family security, for a sense of adventure. What is often overlooked is something more basic; many peoples of the world have migrated to find food. Historically, this has frequently resulted in the necessity of relinquishing customary tastes according to what foods, seasonings, and even cooking methods are available to them in the new location. Finding new foods and new sources of foods and seasonings also motivated many adventurers and explorers and swelled the economy of countries. Because of the centrality of food in our lives, many cults and religions impose feast days and fast days and list acceptable and prohibited foods. Special occasions, from funerals to weddings, from festivals and fairs to political holidays and religious celebrations - all these would diminish in pleasure and importance if food were not a consideration. Various foods are given symbolic, even transformative connotations, and there is still no shortage of publications promising that a "magic food" will alleviate pain, increase sexual function, and promise almost everything but life after death. The ability to control one's appetite, in many aspects of life, but especially regarding food, may also be indicative of social status, and more recently is seen as critical for health and longevity. Even a cursory glance at diets around the world reveals the strange fact that people do not only eat what is available, they eat only what they consider to be edible. What is considered a delicacy in one area and by one group may be considered an abomination by others. Sheep's brain and eyeballs, frog's legs, hot tea with fermented yak butter, or animal blood are not considered to be universal foods - nor are insects, but they are relished by
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some people. Further, eating foods with one's fingers may be considered ill-mannered by some, while others may consider eating with a knife and fork barbaric. Increasingly, awareness of the food traditions, and indeed the incredible variety of herbs and spices, fruits and vegetables, the countless enticing ways of food preparation and food service have enriched our individual food horizons and expanded our views of what constitutes a healthy diet. After all, healthy survival is not the possession of any one group. Increasingly, too, it is becoming obvious that an understanding of many aspects of the cultures of others, including their food traditions, is indispensable in any human communication. This is true not only for professionals in the fields of education, medicine, social work, public health and nutrition, commercial food services, but is clearly recognized today in the global marketplace. Singapore has a truly unique food culture, all of its own a constant worship of flavours. Section A Activity Summarise the above passage in not less than 100 words

words)

Food fiesta (Article and photos Rudra Gopal) PLENTY ON OFFER: Varied fare. SINGAPORE has always been beckoning travellers to its shores. Often the attraction is so strong, travellers puts their roots down there.
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The Chinese, the Malay, the Oriental, the Indian, the British, the Dutch ... have all made this unique island nation home, permanent or temporary. Now, the Japanese and Koreans have Singapore within their sights. The result of all this is a food paradise. But what is interesting is that despite this perennial bubbling, melting pot of aromas and flavours, Singapore has a truly unique food culture of its own, quite unlike anywhere else in the world. It's a nation that adores food from dawn to dawn a constant worship of flavours, essences, soups and sauces, fries and stir-fries, of wings and claws, of fillets and curries, of satays (satay generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire)and samosas (A samosa is a common snack in South Asia. It is believed that it originated in Central Asia prior to the 10th century. It generally consists of a fried triangular - pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used), aapams (Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It has a soft spongy middle, laced with crispy edges) dumplings (Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves) and Paus ( steamed buns with fillings of meat or vegetables or beans or all three). A nation where "have you eaten?" is tantamount to "how are you?", can justly boast of food fantasmagoria, starting with the hawker centres, so special to Singapore's delightful carnival atmosphere. "Hawker" was originally said to describe vendors roaming the streets with laden mobile carts, selling food. Now they're housed in centres, in all localities of Singapore, selling Chinese, Indian and Malay food and open 24 hours a day. Most stalls specialise in a type of food, or even in one dish only, and patrons can make up their meal by ordering from various stalls. An Indian stands at a huge hot plate, frying prata deftly rolled out thin dough that he has just folded with the contents of one egg and topped with a thick slice of cheese. It's all simple, clean and authentic hot food. The ingredients used are the freshest, as the wet market is located next to the hawker centres, importing produce from all over the world.

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Chinatown - Ethnic Chinatown has a grand hawker centre on Smith Street, with 18 kiosks spilling onto the road, shut to traffic at nights, except the route that goes down the throat into hungry stomachs. Nearby La PA Saut, the old Victorian cast iron filigree structure houses eateries, serving all manner of cuisine. The Maxwell Road hawker centre is one of the most beloved spots in Singapore, famed for its glutinous rice ball soup, ham chin pang [deep-fried dough snack], and the popular Hainanese chicken rice. Food courts are air-cooled food centres, found in almost every shopping mall. With a refined atmosphere, food is slightly more expensive here than at the hawker centres. "Takashimaya", "Scotts", etc. all have plenty to offer hungry shoppers. Actually, being hungry seems to be a constant phenomenon in Singapore, with weary shoppers taking respite in food, everywhere, or at least in steaming glasses of the local tea. With the Chinese predominating, naturally, it's Chinese cuisine that rules. There are just soup restaurants perfecting the art of slow cooking, with meat and herbs, simmering for hours in a pot. The Tea House has old-fashioned carts filled with siew mai, fried carrot cake, barbecued pork and choice dimsums. "The House of Mao Hunan Hut" combines the traditional Steamboat with Mao memorabilia. Double boiled shark fin, sauted fillet of beef with garlic and pepper sheer heaven. "Ai Hoi's Kitchen" has an old world atmosphere redolent with timeless dishes, old tables, vintage porcelain chopstick holders, plates, bowls and spoons. Kung pow chi, mee goreng and black pepper kway teow, Laksa, prawn noodles , satay bee hom and the fried rice recipe said to have originated in Chinese royal kitchens it's all enough to satisfy even the most demanding gourmand. If mere Chinese is not enough, Peranakan, or Nonya Straits cuisine, with its gourmet tag, beckons beef randang, ayam panggang, ikan chilli, and a range of colourful desserts. Chillies, coconut milk and belachan [a dried shrimp paste] are what make Nonya food special. Chendol is a unique dessert with sago in it much relished by locals especially those with a sweet tooth.
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Malay food It beckons all with its fantastic curries and herb-spiced flavours lemongrass, coriander and tamarind make up much of the taste. Malay and Indonesian meat dishes, rice and breads are much sought out by all local communities, as well as adventurous tourists. Steamboat dinner - The tradition of the steamboat dinner originated in freezing Beijing long ago, during the harsh hostile winters. With just a pot of water, charcoal and a goat to fend off hunger and the unbearable cold, a gathering of villagers would set the pot of water to boil, slaughter the goat, and dip slivers of mutton into the boiling water. Both cold and hunger were thus appeased simultaneously. This habit spread to coastal South China, and gradually seafood and vegetables were added to make up the broth. Very popular now, the steamboat has abalone, lobster, crab, scallop, clam, eel, red sea prawn and fish flesh cooked in a delicious soup, giving it a juicy sweetness. These fish are dipped one at a time into the constantly boiling soup, poached lightly, and popped into the mouth, like delectable morsels. There is waxed duck soup, Chinese herbal soup, laden with mushrooms etc., satay soup, and ginseng soup. The cooked fish are dipped into tangy sauces, including wasabi, the Japanese mustard, satay sauce and chilli soya sauce. Dumplings and meat pieces are cooked in the hotpot, and radish and cabbage too are done similarly. A hot tasty meal bubbling away at the centre of one's table ensures constant happy dining. Indian eateries - Seafood restaurants, serving all that swims, line the busy East Coast Road, serving wok-fried pepper Calamari , flamed drunken prawns, barbecued seafood etc. Open air seafront food courts serve Hawaiian sea food deliciously grilled fish wrapped in banana leaves, smeared with spicy marinades . Indian food is to be had all over Little India idli, thosai, roti prata and murtabak. "Woodlands", "Komala Vilas", "Ananda Bhavan", "Annapoorna" vegetarian food is really no problem here. "Muthu's Fish Head Curry" has become a legend unique to the island, drawing diners like a giant magnet. Ordinary restaurants have led to fine-dining establishment attract constant tour groups from all over the world.

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Fruit and fresh vegetables fresh in from India, China and the West fill the wet market, with even rare fresh greens available. "Tekka" is hiving with early morning shoppers on Sunday, out to get the freshest produce tender okra, beans, Indian onions etc., to freshly butchered meat, and tender plump fish. Invariably, the lady shopper ends up with a large bunch of fresh cut flowers, and last evening's fresh tied jasmine. Thus happily laden, and tired by the pre-9 am sapping heat, the shopper sits down at one of the cool Indian eateries, to have a hearty breakfast. It's all like home, except that here food is made and served with scrupulous hygiene. For those on a fruit diet, kiwi, rambutan, lychee, avocado, starfruit, durian, melon, pear, apple and orange, duku, Indian mangoes and jackfruit crowd the pavements of Serangoon Road and the side roads of little India. And if all this food were not enough, crisp snacks are ever ready at hand, honeyroasted almonds, barbecued nuts, chocolate bars, big gulps, flavoured milks and fruit yoghurts, "Pringles" and "Lays", sweet popcorn, ice-cream from "Haagen Daaz" and "Swensens" the ever busy McDonalds says "-I'm loving it" really does say it all; A posh Indian restaurant at the high-end Esplanade really this is too good to be true, but there you are, again, it has to be said; this is Singapore, and there it is. "Mirchi" a rich ambience, softly piped Indian music, and the most awesome food, perhaps not even to be had in much of India the refreshing tall cool glasses of jal jeera, lassi, perfect naans, kulchas and rotis, really tangy pickles, creamy side dishes, as well as perfect dry dishes, hot crisp samosas with the right filling, and the signature dish of "Mirchi Pakora". Mohan Mulani has well-realised his dream eaterie. The proud and savvy owner of the thriving chain of "Harry's Pubs", Mulani came up with "Mirchi", two years ago, and has ever since served guests constantly coming back for more. "Saffron", near Boat Quay, is also a very classy place, serving Indian dishes cooked with just the perfect blend of spice and minimal oil a born chef's delicate touch. Culinary tours are regularly organised by the Singapore Tourism Board, covering all aspects of the country's varied food scene, as are spice garden tours.
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Food in Singapore is not just a passion, it verily borders on religion, with a fervour that knows absolutely no racial prejudices. Life is good, redolent with memories here. Section B: Vocabulary (15 marks) Explain the words as they are used in the passage (1) fantasmagoria : (2) sauted : (3) fillet : (4) redolent : (5) gourmand : (6) tamarind : (7) morsels : (8) perennial : (9) Grilled : (10) flamed drunken prawns (2 marks) : (11) Saffron : (12) Marinades : (13)Eateries : (14) Calamari : Section C - Food for Thought: Digging into Family Traditions - Interview To prompt students' thinking about foodways, start with a focus on special dishes their families prepare (or purchase) for Thanksgiving or other harvest festivals, celebrations, or holidays. In preparation for student-to-student interviews about family cuisine and customs, have the class brainstorm questions they might ask their partners. For instance, What does your family eat for ____? Do any of the dishes (recipes) have family stories or folklore
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behind them? What are they? Which foods are linked to your ethnic or cultural heritage? What do you know about their history? Which is your favorite dish? Why? Which recipes include fruits and vegetables from a organic garden? Alternative Activity - If you have diverse ethnic groups represented in your classroom, have each student keep a list of all the foods they eat in a week (or during a holiday week). Next, have pairs or small groups compare lists and discuss observations and "ahas" that emerge. You may also want to explore questions such as, How did a particular culture (e.g., Mexican) come to value certain plant foods (corn products, beans, and rice)? Tips for Conducting a Good Interview Greet your interviewee by reminding them who you are, why you want to talk with them, and what you hope to find out. Ask questions that require more of an answer than a "yes" or "no." Choose open-ended questions that allow the interviewee to answer in their own words. Be sure to take cues from your interviewee. Ask questions based on answers they give you. Follow your question sheet, but don't be afraid to expand from the discussion. If the person is telling a story and you think of another question, don't interrupt; jot it down and come back to it. Write a thank-you note to the person you interviewed.

Section C Write down your interview of 10 questions in a Q & A format (20 marks)

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~ The End ~