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SOC3020 Culture and Food (Moskwa): Food & Culture

Supplementary videos and articles for the Food and Culture class taught by Moskwa

Food and Restaurants

China: It seems like the most basic task in the world, but when you’re a Westerner in the middle of Beijing or Shanghai, ordering a meal takes on unforeseen challenges. This program demonstrates Chinese vocabulary and phrases used to identify and ask for food in a restaurant. It also shows food being ordered from a noodle stand, presents ways to talk about food preferences, and shows how to pay the bill. Cultural topics include a showcase of the huge range of foods available in Beijing morning or night, from vegetables to dumplings to roast duck, and a flavor of home cooking during the mid-autumn Moon Festival.

Family and Food: Pillars of Asian Business

For families throughout Asia, meals are a central event. It is also likely that more business deals are concluded in dining rooms than boardrooms. This program examines the importance of family and food to Asian business sensibilities. The program looks at Dr. Geoffrey Yeh and his children, who run Hsin Chong, one of Hong Kong’s biggest construction firms; and Dato’ Hamdan Mohamad, a major shareholder and chief executive of Ranhill, Malaysia’s biggest engineering consulting firm and designers of the tallest building in the world.

Africans In America: The Unfolding of Ethnic Identity

Cultural stress occurs within all five families since their two cultures differ in traditions, beliefs, and values. Some cultural differences include ideas about dating, raising children, discrimination, shopping, and the speed of speech and activity.

Yunnan: Enchanted Forests and Shamans

China: Water buffalo are used to prepare the rice fields. Seedlings are germinated and planted. The harvest lasts 3 months and provides a year's supply of this staple food. The Hani combine beauty and function in their rice terraces, or "steps to heaven."