That said, some of you were asking about the dossiers. You may turn in your work in a three-ring binder or a folder. Please have a sense of organization where it is relatively easy to find your work as well as your research. I should be able to find your research with relative ease. so that I can verify your work. Also, if you have questions about MLA format and you want to talk about, please feel free to see me after classes in my office. I imagine most seniors and juniors would not have that many problems, but if you do, no problem. Please stop on by. I need a works cited list to verify your work. If you can't verify it doesn't count!
Finally, I thought of our class when I read this article in today's New York Times
HONG KONG JOURNALIt's a good example of how at times governments can easily reach beyond their limits when influencing the public's daily habits. So much for "Progressivism"? I don't know. I just think it is interesting.
Dim Sum Under Assault, and Devotees Say 'Hands Off'
By KEITH BRADSHER
Published: April 28, 2005
HONG KONG, April 26 - A report by the Hong Kong government suggesting that eating many kinds of dim sum regularly may be bad for your health is threatening to overshadow whatever else might be worrying the people of this city.
Practically every Chinese-language newspaper here has run a banner headline about it across its front page. Scrolling electronic displays in subway cars have flashed the news, and the report has become a topic of breakfast, lunch and dinner conversations at Chinese restaurants across the city.
Longtime dim sum lovers are indignant.
"The government is putting its thumb on every part of citizens' lives, and it shouldn't be telling anyone how dim sum should be served," said Wong Yuen, a retired mechanic and truck driver who says he has eaten dim sum every morning for the last two decades. "People can make their own decisions. If it's unhealthy, they can eat less. They don't need the government to tell them."
Dim sum, which means "touch of the heart," is usually eaten at breakfast or lunch and includes steamed or fried pastry dumplings stuffed with anything from pork and beef to shrimp and egg custard. Many other savories, like mango pudding and egg tarts, are also dim sum. The Cantonese restaurants of the local Maxim's chain serve 100 kinds of dim sum.
But based on laboratory analyses of 750 dim sum samples, Hong Kong's Food and Environmental Hygiene Department found high fat and salt and low calcium and fiber in everything from fried dumplings to marinated jellyfish. The report suggested that local residents eat these kinds of dim sum in moderation, and choose more dim sum like steamed buns and steamed rice rolls.
Regular dim sum diners should order plates of boiled vegetables to go with their meals, the report said, and should beware of some steamed dim sum for which the ingredients are fried, like bean curd sheets.
The report came as a shock here because dim sum is a part of the culture of Hong Kong in a way that few foods unite Americans.
Families gather every Sunday morning in dim sum shops across the city, grandparents showing grandchildren how to hold their chopsticks properly. Wealthy taitais, the fashionably dressed wives of powerful men, take breaks from their shopping marathons and spa visits to try costly varieties of tea and nibble the occasional har gau, a shrimp dumpling, or kwun tong gau, a shark's fin dumpling in a rich broth.
The mainstays of dim sum restaurants across Hong Kong are retired men like Mr. Wong who come every morning to socialize, sip tea and occasionally order a small freshly steamed bamboo basket with several delicacies inside. These are the avid dim sum consumers whom the government here is trying hardest to reach, and who are not enthusiastic about the government's warning.
The restaurants have large tables seating a half-dozen or more customers, and diners are routinely seated with strangers. Sitting on Tuesday morning in the Sun Chung Wah Restaurant, where the ham shui kok, or fried pork dumplings, leave little yellow lines of grease on a plate, Mr. Wong, who is 86, periodically gestured with his chopsticks as he explained how important these dim sum breakfasts were to him.
"I meet people here every day," he said. "We don't know each other at the beginning, but we talk."
Dr. Ho Yuk-yin, the community medicine specialist who oversaw the government report, said no one wanted to stop such meals, but older people in particular need to be aware of the risks of relying too much on dim sum.
Edmund T. S. Li, a nutritionist at Hong Kong University who was not involved in preparing the government report, said the findings were consistent with academic research on the nutritional content of dim sum and were especially important given recent studies on how people from this region absorb fat. Genetic tendencies toward long trunks and shorter legs mean that many people of southeast Asian descent may carry a higher proportion of fat relative to their height and weight than people of the same height and weight from northern China or Europe, he said.
There are some hints that even without the government warning a new health consciousness is starting to spread here. In the more expensive restaurants, working women and taitais alike can sometimes be seen dabbing their dim sum with tissues to soak up some of the grease and daintily pulling away the fried exteriors of some dumplings with their chopsticks before popping them into their mouths.
Some women - few men - even pour a little hot water, provided to dilute tea, into a small bowl and dip the dim sum in it to remove oil.
Perhaps proving the cynical adage that it is more expensive to eat healthy foods, the restaurants that are trying to reduce the fat and the salt in their dim sum are often not cheap. One of them is the Man Wah Restaurant at the top of the Mandarin Oriental Hotel, with magnificent views of Hong Kong harbor and I. M. Pei's Bank of China tower.
The restaurant stopped using monosodium glutamate, or MSG, 15 years ago, and switched from lard to vegetable shortening five years ago. But Henry Ho, the restaurant's Chinese culinary adviser, said the renunciation of lard had cost the restaurant valuable points in the city's fiercely contested dim sum competitions.
"A high fat content adds to the flavor," said Kong Churk Tong, the chief dim sum chef.
A dim sum lunch at the Man Wah runs the equivalent of $25 a person with inexpensive tea and no wine. By contrast, Mr. Wong, the retired mechanic, paid just $2.82 for tea, a bowl of porridge with pork and preserved duck eggs and a plate of cheung fun, a steamed, folded sheet of wheat flour with pork inside.
He brushed aside the government warnings as he relished his food. "I'll just keep eating pork," he said, "the greasy kinds of pork even."