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Etiquette Guide to Chinaby: Boye De Mente
Tokyo Japan:
Tuttle Publishing an Imprint of Periplus Editions (HK) 2016, $10.95, Paperback
ISBN: 978-0-8048-4519-9
Reviewed by: Jacqueline M. Newman
Summer Volume: 2017 Issue: 24(2) page(s): 23
Written by a
member of a
US Intelligence
Agency, this edition
is revised from its
2008 original by
Patrick Wallace of
Oxford University Press. The subtitle suggests: Know
the Rules That Make the Difference providing answers
to puzzling protocols when meeting and greeting the
Chinese and/or doing business with them.
Its twelve chapters are written in four parts titled:
The Middle Kingdom, Minding Your Manners in China,
Doing Business in China, and Negotiating in China. They
provide help for many situations including meeting and
greeting, attending or giving a dinner party, and dealing
with many digital communication forms used these days.
The Glossary features many helpful words and phrases
given in Chinese characters, Putonggua, and more. Using
them will eliminate outright blunders in social situations
and those in most business situations, too. Read, internalize, practice, and use the recommended
Chinese etiquette, understand its cultural influences and
rationale, appreciate and use manners, meal behaviors
and celebration activities. Participate in any business
negotiations discussed and understand and behave as
suggested in business and entertainment situations.
Feel comfortable, doing them with a Chinese mind set,
be professional and appreciated, use suggestions and
notions discussed in this revised volume of etiquette. | Two Acres of Land |
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Ingredients:
1 pound fresh edamame, shelled
2 Tablespoons peanut oil
1 pound corn kernels cut from fresh ears of corn
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped sea salt
Preparation:
1. Blanch soybeans for five minutes; if frozen, defrost them.
2. In a wok, heat oil until it shimmers, add the edamame,
corn, and both peppers and stir-fry for two minutes,
Season with salt, then transfer to a dish, and serve.
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