One of the most engaging cross cultural experiences between the different backgrounds of the students and their reaction to local tastes occurs at the dining table. Preferences and responses to the array of food served and the curiosity behind the hidden origins of what is presented on the plate from Bamboo shoots to eating A kilo of Pork Fat, to Lotus Pods and Spicy Broths have to all be translated and described for our foreign tastebuds.

So red and greasy- the remainders from our kilo of cholesterol filled blocks of Pork fat- the layer of fat gained after this consumption is meant to keep us warm for the rest of our trip for those who still fit in their down jackets.

Our fascination with their methods of preparing food and the foods that the Presentation of the food they eat was a topic in which engrossed the dinner table. Many of our non Asian students were utterly disturbed at the sight of these salted drying geese which ranged in all deteriorating sizes. Yet this was not the most distrubing of all to their tastebuds. The smell of stinky tofu which drifted across the street was enough to turn them away from their search for local street snacks.