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Etiquette Guide to China

by: 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

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


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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