Food Cultures Around the World
FoundationStaple foods and table manners reflect geography, climate and custom: rice in China's south and wheat in the north, chopsticks in East Asia, knives and forks in the West, hands in some regions; Hong Kong gathers foods from everywhere — respect them all.
- Staples follow geography: rice in the south, wheat in the north.
- Tableware differs: chopsticks, knives and forks, or eating with the hand.
- Food ties into religion and custom; respect other people's rules.
文體小知識：文化知識說明文介紹各地的生活習慣，一餐一飯都藏着地理和文化的故事。
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1Food is heaven for the people, as the old saying goes — and what people eat, and how, is tied to geography. South China is warm and wet, perfect for rice, so rice is the staple; the north grows wheat, and steamed buns, noodles and dumplings take centre stage at the table. Coastal places eat more seafood; on the grasslands, dairy and meat lead.
2Tableware differs too: China, Japan and Korea use chopsticks; Europe and the Americas use knives and forks; in India and parts of the Middle East, people eat with the right hand. No tableware is better or worse — each is the fruit of its culture. Manners differ as well: the Japanese say a greeting before eating; Westerners use knife and fork together, cutting one piece at a time.
3Food is also bound up with religion and custom: Muslims do not eat pork and choose halal food; some Buddhists keep vegetarian and avoid meat; Jewish people have their own dietary rules. In a diverse society, understanding and respecting other people's food habits is basic courtesy.
4Hong Kong is a food paradise: pineapple buns with butter and silk-stocking milk tea blend East and West in the cha chaan tengs, dim sum trolleys weave through the teahouses, and Japanese, Korean, Thai and Indian restaurants abound. As we enjoy these foods, remember to thank those who prepare them and to cherish food without waste — that is the finest food culture of all.
1Summary 重點摘要
Staple foods and table manners reflect geography, climate and custom: rice in China's south and wheat in the north, chopsticks in East Asia, knives and forks in the West, hands in some regions; Hong Kong gathers foods from everywhere — respect them all.
2Vocabulary cards Vocabulary
The food providing most daily energy, such as rice or noodles.
The tools used for eating, such as chopsticks, knives, forks, bowls and plates.
The paired eating tools used in China, Japan and Korea.
Polite rules at the table, such as not waving utensils or stirring dishes about.
A diet without meat, kept by some Buddhists.
Food meeting Islamic dietary rules, chosen by Muslims.
Ways of living handed down through generations.
The small Chinese teahouse dishes, such as shrimp dumplings, siu mai and buns.
Valuing and accepting others' habits and choices even when they differ from ours.
3Step by step Steps
- Step 1: Link staples with geographyWhat people eat as their staple food is closely tied to geography. On a world map mark south China growing rice and eating rice, north China growing wheat and eating noodles and steamed buns, island Japan living on rice and seafood, and the grasslands herding cattle and sheep for dairy and meat; then compare each place's climate and terrain. Climate and land decide the produce, and produce shapes the food. Hong Kong sits on the coast with rich seafood, so seafood has become an important part of local eating.
- Step 2: Compare tablewareTableware reflects each place's food culture. Chopsticks are used in China, Japan and Korea, lifting food neatly and gracefully; knives and forks are used in the West to cut steaks and bread; parts of India eat with the right hand, mixing rice with spices. In class, demonstrate how to hold chopsticks properly and practise picking up beans, feeling the wisdom of different tableware. Tableware's shape follows the local food: chopsticks suit picking up grain-like rice, while knives and forks suit cutting large pieces of meat.
- Step 3: Learn basic table mannersGood table manners are welcome everywhere. Thank the person who prepared the food before eating; do not speak with food in your mouth, to avoid impoliteness; never stir a shared dish about while choosing, thinking of the others at the table. Made a habit, these manners make you gracious whether eating at home or visiting others. Chew slowly and quietly without loud sounds — that too is respect for everyone at the table.
- Step 4: Food, religion and customEating habits are often linked to religious belief. Muslims choose halal food and do not eat pork; some Buddhists keep vegetarian and eat no meat; some Hindus do not eat beef. Before inviting a classmate to a meal, find out their eating habits and avoid food they cannot eat. Respecting others' food customs is basic courtesy among friends of different backgrounds. If you are not sure of a guest's food taboos, asking frankly is the politer course, and most people are happy to explain.
- Step 5: Know Hong Kong's many foodsHong Kong gathers foods from China and abroad — a true food paradise. Name the cha chaan teng's pineapple bun with butter, a crisp bun wrapped round cold butter; the dim sum of the teahouses, shrimp dumplings and siu mai with a pot of hot tea; and a foreign dish you like, such as Japanese sushi or Italian pizza, describing what makes it special. Counting the foods shows how colourful Hong Kong's culture is. Street snacks such as egg waffles and put chai cakes are local favourites, showing how Hong Kong's food culture is passed on and renewed.
- Step 6: Practise cherishing and respectingThe best attitude to food is cherishing it and respecting others. Take only what you can eat, leaving no rice behind, and thank the farmers and cooks for their work; try new dishes with your family at different restaurants to widen your tastes; never turn up your nose at unfamiliar food, and respect other people's eating habits. Cherish food, respect differences — a well-mannered food lover. Knowing that every meal is the joint effort of farmers, transport and cooks, we learn to be grateful all the more.
4Diagrams Diagrams
5Worked example Example
Example: Long's classmate from an Indian family is coming for dinner, and Mum has prepared pork and beef dishes. What is wrong with this, and how should it be improved?
- Many Hindus do not eat beef and Muslims do not eat pork, so a classmate from an Indian family may eat neither.
- Asking the classmate's eating habits in advance is the most basic courtesy.
- Prepare vegetarian food, or chicken and seafood instead, and check that the way of cooking suits.
- Invite the classmate to introduce foods from home, so everyone learns about one another's food cultures.
- Answer: Ask first about the classmate's eating habits, avoid pork and beef, serve vegetarian or other suitable dishes instead, and take the chance to learn each other's food cultures, so the guest eats happily and with peace of mind.
6Common mistakes Mistakes
7Quick check Quick check
Q1Why is rice the staple food in south China?
Q2Name two kinds of tableware and where they are used.
Q3What is halal food?
Q4What special foods does Hong Kong offer?
Q5What attitude should we take towards different food cultures?
8Recap Recap
- Staples follow geography: rice in the south, wheat in the north.
- Tableware differs: chopsticks, knives and forks, or eating with the hand.
- Food ties into religion and custom; respect other people's rules.
- Hong Kong gathers foods from China, the West and the world.
- Cherishing food and respecting differences is the finest food culture.