It’s Monday, and it’s the day of the Super Bowl in China. Thanks to our good friend time difference, we watch the Super Bowl at around 7am on Monday morning here in China. (What time could be better, right?)
Somehow this feels wrong and fake and anticlimactic and too easy to me. It feels something like this:
But anyway. that’s what it is. Chāojí Wǎn.
Most Chinese spend Super Bowl Monday Morning completely unaware of the great American advertising sporting event that is the Super Bowl. Some expats in Shanghai spend it at the sports bars, eating a fancy breakfast and getting drunk before 10am.
It can be difficult to get up around 6am for the sake of one’s home culture, but this year I have once again opted to make that sacrifice.
I’ve been reading my friends’ blogs through Google Reader for a while now, so I don’t often actually go to their sites. I just visited Micah’s site today for the first time in a long time, and I was impressed. This site design is genius! And it really perfectly suits Micah’s eclectic-aggregated blogging style.
I’m a Firefox user, and one of the greatest things about it is its extensibility. PicLens, a full-screen 3D image viewer that works especially well with Flickr, has got to be one of the best extensions I have ever seen (even if it is almost too iPhone). I never blogged about a Firefox addon before because there wasn’t really a reason to. Now I never want to go back to boring HTML views on Flickr.
You have to see it in motion to really appreciate the addon, but check out these screenshots of PicLens views of some of my favorite (Greater) China-based photographers:
This song “Killer” (杀手) by Lin Junjie (林俊杰) is all right, and video is kind of interesting and weird, but there’s a part of the chorus that totally seems like a ripoff of that “there’s a place in France where the naked ladies dance…” song I heard in second grade. Anyone feel me on this one?
I recently read a very interesting article called Do the Right Thing which discusses moral standards in different cultures. From the article:
> Consider the following dilemma: Mike is supposed to be the best man at a friend’s wedding in Maine this afternoon. He is carrying the wedding rings with him in New Hampshire, where he has been staying on business. One bus a day goes directly to the coast. Mike is on his way to the bus station with 15 minutes to spare when he realizes that his wallet has been stolen, and with it his bus tickets, his credit cards, and all his forms of ID.
> At the bus station Mike tries to persuade the officials, and then a couple of fellow travelers, to lend him the money to buy a new ticket, but no one will do it. He’s a stranger, and it’s a significant sum. With five minutes to go before the bus’s departure, he is sitting on a bench trying desperately to think of a plan. Just then, a well-dressed man gets up for a walk, leaving his jacket, with a bus ticket to Maine in the pocket, lying unattended on the bench. In a flash, Mike realizes that the only way he will make it to the wedding on time is if he takes that ticket. The man is clearly well off and could easily buy himself another one.
> Should Mike take the ticket?
The article stated that Americans are likely to say that no, Mike should not take the ticket, but that in many cultures Mike’s social obligation outweighs the prohibition against stealing.
Since Chinese culture attaches great importance to relationships, I would expect Chinese people to agree that Mike should take the ticket and get to the wedding. But will they really?
I’m leaving the conclusion up to you, my readers. Pose the story above to a Chinese person or two, ask them the question, and then in the comment of this posts, report back on what they say. I’ll add the results to the end of this post.
UPDATE: The responses seem quite divided. I gather that most of the commenters have a multi-cultural viewpoint (for example, Chinese abroad, or Westerners in Shanghai), so it’s hard to say what the “typical” answer would be. Conclusion: blog posts may not be the best medium for anthropological research into cross-cultural moral codes. Shocking!
Word on the street is that the unedited version of Lust, Caution has already circulated pretty widely. My wife picked up a good copy a while back. I’m planning to watch it soon, partly to see what the fuss is about, and partly because of the ridiculous claim that I keep hearing from the Chinese: “foreigners can’t understand it.” (I actually probably won’t understand it–this isn’t the kind of film I’m into–but it’s still a ridiculous claim.)
Anyway, this is all just an excuse to make a post featuring “Reel Geezers,” the “dynamic octogenarian duo.” Their reviews are hilarious. Watch!
This instantly made me think of a Qin Shihuang (秦始皇, first emperor of China) museum of torture I once visited in Xi’an. It was full of displays with life-size mannequins being hacked, sawed, sliced, crushed, and torn to pieces. There was even plenty of fake blood. It was pretty bizarre. (Has anyone else been there? I can’t find it on the web, although one Italian site refers to a “Xiányáng Bówùguan” which could be it…)
It’s not uncommon for one advertiser to buy up tons of ads in one subway station, but usually when they do that, they have two or maybe three different ads. Coca-Cola went crazy at Jing’an Temple. I think maybe they’re trying to hint at some kind of relationship between Coke, famous Chinese athletes, and some sort of sporting event, perhaps in 2008? These ads are very subtle.
This post comes a bit late, I realize, but if you’re in China (or elsewhere) and still suffering from holiday season eggnog withdrawal, it just might help you pull through.
In Shanghai, we foreigners generally depend on Carrefour (a French supermarket chain) and City Shop (formerly City Supermarket) for our hoity-toity imported food expat needs. But for some reason, neither ever carries eggnog.
This year, when I complained to JP about the lack of eggnog, he suggested I make my own. I considered the idea, but the whole “raw egg” and “China” aspects scared me off. Then he sent me a recipe for eggnog. I had extra time on Christmas Eve, and I ended up making my own eggnog for a little Christmas party. It tasted OK, and no one got sick. Sounds like success to me!
Of course, I had to modify the eggnog. Here I’m going to post my “eggnog hack.” Originally the eggnog called for:
> 4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
Of these ingredients, I skipped the cream and substituted rum for bourbon. I was able to get nutmeg at Carrefour, albeit un-freshly grated (it’s called 肉豆蔻). I found this part of the recipe amusing:
> To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Avoid contact with the shell? The eggs come in the shell! OK, I see… the outside of the shell. To be extra safe I even washed my eggs just in case there was some accidental contact.
Now onto the preparation side. Here in China, I don’t own a mixer or a whisk. (OK, come to think of it, I’ve never owned a mixer or a whisk.) That seems problematic when you get to the part of the recipe that tells you to do this:
> Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
I didn’t know what “soft peaks” were, and I didn’t have a mixer, so I just beat the eggs for a while with a fork. It still turned into eggnog in the end.
Somehow we managed to cheat salmonella this time. Anyone got any home-made eggnog horror stories to scare me out of doing this again?
For a detailed run-down of what the food is, check out Kris’s entry on it. He also comments:
> They are basically rubber, but after inspecting a few I’m still not convinced the hongshao rou is not the real deal just encased in a thin transparent plastic.
I ran into a vendor for these things twice in the past week just outside of Shanghai’s Changshu Rd. subway station (exit 3) at about 6pm. He asked for 8 RMB for one. Kris was asked for 10, but was able to bargain down to 5 if he bought more.
I haven’t had time to read many blogs these days, but fortunately John B forwarded me this gem from Imagethief, which discusses Beijing’s air quality:
> How bad was the air the last two days? If it was a person it would have been a seedy, broad-shouldered thug, dressed in filthy leathers and reeking of grain alcohol, last-night’s whorehouse and cheap cigarettes, that hauled you into an alley by your collar and beat you senseless with a lead pipe wrapped in duct tape, emptied your wallet, found your grandmother’s address inside, went to her house and beat her senseless with the same pipe, cleared out her jewelry box and sodomized her golden-retriever on the way out the door before setting fire to her cottage, coming back to the alley and kicking you in the ribs one more time for good measure.
> It was that bad. And even that may not quite capture the sheer evil of it.
Here’s a picture of a place near work where I occasionally eat:
I have nicknamed it “Filthy Delicious.” The name says it all.
What’s interesting to me, though, is the name of the cuisine boldly painted in red on the wall: 麻辣汤. This is interesting because once upon a time I was under the impression that this was the correct name, but enough chastisement from Chinese friends converted me to the “real name”: 麻辣烫. And yet there it is, in red and white, on the wall in the picture (in traditional characters, which, as you can see, totally adds class).
Search results for the two terms:
The name 麻辣汤 makes sense, because the final character 汤 means “soup,” and the dish itself is a kind of soup. (As I’ve mentioned before, it’s sort of a spicy “poor man’s hot pot.”) The final character in the latter, “correct” one is 烫, which means “burning hot.” This makes a kind of sense, except that the name becomes then a bunch of adjectives without any noun (like “soup”) to anchor it. That noun would usually come last in a Chinese dish name (as in 麻辣汤).
So what’s going on here? I haven’t had time to research it (ah, the advantages of blogging!), but I suspect it’s about tones. The name “málàtàng” likely comes from a dialect where 汤 (soup) is read “tàng” rather than standard Mandarin’s “tāng.” This kind of thing happens all the time in China’s rich linguistic tapestry, and the questions raised go something like the following:
1. Can the character 汤 have the reading “tàng” as well as “tāng”? This is not ideal, especially if there is no precedent in standard Mandarin. This would amount to a “corruption” of the character’s original reading.
2. Can we change the pronunciation of “málàtàng” to “málà tāng” for consistency? This seems ideal except that it would never work. It’s awfully hard to control how people talk, especially after they’ve settled on something.
3. Can we change the character used to represent “tàng”? If it comes from a dialect, it likely doesn’t have a standard written form anyway. If we can find something similar in meaning, a practical compromise is reached.
It seems to me that in my imaginary scenario path #3 above was selected, and character 烫 did the dirty work. I call it “dirty” because while it is no longer “a corruption of the character’s original reading,” it is instead a semantic corruption. 烫 originally means “burning hot” or “boiling hot,” but now you’re making it mean “soup,” or, if you choose to put it another way, you’re making it a non-semantic syllable in the three-character unit 麻辣烫. I don’t buy that, though, because the characters 麻辣 clearly keep the meaning of “numbingly spicy.”
If I have a point with all this, it’s that you can’t control the evolution of a language. Sure, a writing system need not necessarily do that, but when you encode individual characters with both semantic and phonetic information and then try to keep either from changing, you’re just kidding yourself. This is only a small example, but it’s a pretty widespread phenomenon now that the writing system is being used by the literate masses as a whole rather than a few elite (and the internet is certainly exacerbating the situation). Given enough time, so many characters will have their meanings muddled that the writing system will be reduced to the world’s most cumbersome “phonetic” system.
I’d be really curious to see what the written Chinese language looks like in 2000 years. It’s not going to look at all like it does now.
The experiment continues. The human element complicates any experiment, but having to gather my data from human sources and then to also have human help (not me) gathering the data is rather… vexing. Fortunately my experimental design allowed for some flexibility, because I have gone from Plan A to Plan B to Plan C… and I think I’m on something like Plan G now.
I’m not sacrificing quality; it’s still going to be good, but I will be glad when it’s over.