Module 1: Poetry
Athena:
Caitlin: I really liked the poems, as they brought across the idea of traditions really well. there were poems such as “after the lion dance”, which shows how skeptics don’t care about lion dance, an ancient traditional art. the poem that we went through during the lecture was “chai”. it is about the author who did not live in india for a long period of time, hence not being immersed in the Indian culture. he might feel out at times, so this poem shows his longing to be included and have a sense of belonging. in the poem, the author failed to make a simple cup of chai, which was a significant part of the Indian culture. this proved that he was really separated from his culture. normally I don’t read poems, as I always thought that poetry was long and boring with very difficult words, however, this poem was a shock as it was short and sweet, yet conveyed much meaning. this poem definitely taught me how a person’s relationship to his culture is deeply dependant on food, which helped our project on food heritage very much.
Caroline:
Chan yan:
Qiao Li:
Module 2: Food Modelling (Pre-Lesson)
What are the similarities shared by the food models made with the various methods?
They have a lot of details.
What are the advantages and disadvantages for each of the method of making food models?
For origami it’s hard to make 3D rounded shapes (disadvantage) for felt we would have to learn how to sew (disadvantage) for jumping clay we would have to work fast before the clay dries(disadvantage) for origami the supplies as in paper are easy to find and r kind of cheap(advantage) for felt the shapes are easy to do as we only have to cut them out(advantage) for jumping clay it is easy as we can shape the clay with our hands(advantage)
What properties would you like your food model to have? Eg. Tough, Glossy etc.
Have details. Sturdy. Strong.
What are some other considerations before making a food model? Elaborate on your points.
Materials. Size. And whether it’s time consuming.
Module 2: Food Modelling (Post-Lesson)
1. Watch video on Japanology- Plastic Food Sample (Culture of food model in Japan) (30mins) https://www.youtube.com/watch?v=YULgJf_48FQ&t=129s
2. Answer the following questions.
- What are the purposes of having plastic food sample in Japan?
It attracts customers to the restaurants and helps them visualise what the food is like. Also, customers can better choose which restaurant they want to go to.
- What are some considerations of a ideal plastic food sample?
The considerations may be how realistic it looks, and how similar it is to the actual food. Also, it has to look appetising to attract customers to the restaurant. The placement of the food is also important, and they are tilted at an angle to better catch people’s attention. There may also be some elements that shows the food at its most appetizing position, for example attaching chopsticks to the noodles.
- How has the processes of making plastic food sample changed over the years?
Previously, wax was used in the traditional method, and it has changed to plastic.
- How did the culture of plastic food sample originate?
There were customers who said that the actual food was different from what they expected, thus they would change or cancel an order, also reducing the efficiency of the cafetarias. Thus, they had to manage the crowds and complaints, hence wanted to find a way to let customers see the food and know what they are ordering in advance. At first, real food were displayed, but they would change colour after a while, and spoil. Then, someone had an idea to create practical food models. One day he came across candle wax that formed into solid on his finger, thus got inspiration.
- How did the culture of plastic food sample changed over the years? What are some factors that caused the change in the culture?
The methods of making the food samples changed over the years, as there was higher levels of technology. Also, the plastic food samples also became more detailed and realistic.
- Consider the factors mentioned above and discuss how these factors could shape the food culture in Singapore.
The food models would all be made by machines, and less manpower would be needed, thus it will be quicker and more efficient.
Module 3: 本地小贩文化
• 如何能更好地让本地小贩文化得以永续发展？
鼓励更多年轻人进入小贩行业 。并且鼓励较老的小贩传承他们的食谱给新一代的小贩。
Module 4: Globalization (pre-lesson)
1. What is globalisation? Watch the video on EdPuzzle and answer the questions embedded in the video.
2. Do you ever wonder about the social impact your favourite fast food creates?
3. Read up about the various issues involving globalisation, homogenisation and hybridisation of food culture. More will be discussed during the lecture.
In your groups, discuss:
3 new ideas about how food culture is shaped and changed
2 questions that still puzzle you
1 way you can find out more
Module 4: Globalization (post-lesson)
I used to think…I now think…
athena: I used to think that
caitlin:
caroline:
chan yan:
qiao li:
Individually, choose one of the topics below to reflect on. Write a 200 – 300 word reflection on your chosen question.
1 How can we help to preserve the Singapore hawker culture?
2 Is globalisation good for local food culture? Why or why not?
3 The farmers in India felt that the western farming methods were resource intensive and caused pollution. To what extent do you think our food production methods (e.g. cattle farming for beef and industrial fishing for seafood) are sustainable today?
Athena: Hawker culture is unique and special, as most people are used to going to hawker centers often. Nowadays, the population size is larger, thus the houses built are smaller, resulting in smaller kitchens. Since people are busy too, everyone will usually just eat outside. Thus, hawker centers play a big role in this. Hawker culture is important, and if we want to preserve it, we must start from ourselves. Instead of going to fast-food restaurants all the time, we should explore hawker centres. People may complain about the non-air-conditioning, but we should take one moment to appreciate the traditional food, and realize that it is actually delicious. If more people are willing to pay more for hawker food, the hawkers would earn more money thus feel less willing to quit the job. In addition, youngsters are not willing to be hawkers and accept the hardship required. Then, if hawker centers vanish, nobody would be able to pass down the ways of cooking traditional food. It would be a pity if the next generations would not be able to try the delicious traditional hawker food.
Caitlin:
Caroline:
Chan Yan:
Qiao Li:
✿ 107 Group 1 ✿ 