In Cantonese, please.

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Mar 3

5 examples of how the languages we speak can affect the way we think

coxons:

5 examples of how the languages we speak can affect the way we think.

divineirony:

To say, “This is my uncle,” in Chinese, you have no choice but to encode more information about said uncle. The language requires that you denote the side the uncle is on, whether he’s related by marriage or birth and, if it’s your father’s brother, whether he’s older or younger.

“All of this information is obligatory. Chinese doesn’t let me ignore it,” says Chen. “In fact, if I want to speak correctly, Chinese forces me to constantly think about it.”

This got Chen wondering: Is there a connection between language and how we think and behave? In particular, Chen wanted to know: does our language affect our economic decisions?

Chen designed a study — which he describes in detail in this blog post — to look at how language might affect individual’s ability to save for the future. According to his results, it does — big time.

While “futured languages,” like English, distinguish between the past, present and future, “futureless languages,” like Chinese, use the same phrasing to describe the events of yesterday, today and tomorrow. Using vast inventories of data and meticulous analysis, Chen found that huge economic differences accompany this linguistic discrepancy. Futureless language speakers are 30 percent more likely to report having saved in any given year than futured language speakers. (This amounts to 25 percent more savings by retirement, if income is held constant.) Chen’s explanation: When we speak about the future as more distinct from the present, it feels more distant — and we’re less motivated to save money now in favor of monetary comfort years down the line.

But that’s only the beginning. There’s a wide field of research on the link between language and both psychology and behavior. Here, a few fascinating examples:

Navigation and Pormpuraawans
In Pormpuraaw, an Australian Aboriginal community, you wouldn’t refer to an object as on your “left” or “right,” but rather as “northeast” or “southwest,” writes Stanford psychology professor Lera Boroditsky (and an expert in linguistic-cultural connections) in the Wall Street Journal. About a third of the world’s languages discuss space in these kinds of absolute terms rather than the relative ones we use in English, according to Boroditsky. “As a result of this constant linguistic training,” she writes, “speakers of such languages are remarkably good at staying oriented and keeping track of where they are, even in unfamiliar landscapes.” On a research trip to Australia, Boroditsky and her colleague found that Pormpuraawans, who speak Kuuk Thaayorre, not only knew instinctively in which direction they were facing, but also always arranged pictures in a temporal progression from east to west.

Blame and English Speakers
In the same article, Boroditsky notes that in English, we’ll often say that someone broke a vase even if it was an accident, but Spanish and Japanese speakers tend to say that the vase broke itself. Boroditsky describes a study by her student Caitlin Fausey in which English speakers were much more likely to remember who accidentally popped balloons, broke eggs, or spilled drinks in a video than Spanish or Japanese speakers. (Guilt alert!) Not only that, but there’s a correlation between a focus on agents in English and our criminal-justice bent toward punishing transgressors rather than restituting victims, Boroditsky argues.

Color among Zuñi and Russian Speakers
Our ability to distinguish between colors follows the terms in which we describe them, as Chen notes in the academic paper in which he presents his research (forthcoming in the American Economic Review; PDF here). A 1954 study found that Zuñi speakers, who don’t differentiate between orange and yellow, have trouble telling them apart. Russian speakers, on the other hand, have separate words for light blue (goluboy) and dark blue (siniy). According to a 2007 study, they’re better than English speakers at picking out blues close to the goluboy/siniy threshold.

Gender in Finnish and Hebrew
In Hebrew, gender markers are all over the place, whereas Finnish doesn’t mark gender at all, Boroditsky writes in Scientific American (PDF). A study done in the 1980s found that, yup, thought follows suit: kids who spoke Hebrew knew their own genders a year earlier than those who grew up speaking Finnish. (Speakers of English, in which gender referents fall in the middle, were in between on that timeline, too.)

The phrase 第一手 (dai6 jat1 sau2), literally “the first hand”, can be used to mean the first to use/own/etc. For example, my neighbors had been living in their house for 50+ years, and my father realized: 佢哋係(they are;keoi5 dei6 hai6) 第一手.

The one (一) can be exchanged for other number values to indicate second hand, third hand, and so on.

instagram:

Paper Lanterns Mark End to Lunar New Year Festivities

Want to see more photos from lantern festivals throughout Asia? Browse the #lanternfestival hashtag, and the Fulfillment Amphitheatre (圓滿戶外劇場), Taipei Lantern Festival (台北燈節) and Minato Park (湊公園) location pages.

On the 15th day of the lunar new year, countries throughout Asia mark the end of lunar new year festivities by lighting elaborate paper lanterns. The Lantern Festival is variously known as Shangyuan or Yuanxiao (China), Chap Goh Meh (Indonesia, Malaysia and Singapore), Tết Thượng Nguyên (Vietnam) and Koshōgatsu (Japan).

These festivals mark the first full moon of the lunar new year, and while their exact origin is unknown, releasing lanterns typically symbolizes letting go of the past and embracing the new year. The day also serves to build community and goodwill within and between families.

Started my new year off with dinner and red envelopes last night. Happy Chinese New Year, all!

Started my new year off with dinner and red envelopes last night. Happy Chinese New Year, all!

ronniefein:

Cashew Sesame Seed Candy Bars
1/2 cup sesame seeds
1-1/2 cups cashews, broken up
2 cups sugar
5 tablespoons white vinegar
1-1/2 tablespoons water
Preheat the oven to 350 degrees. Bake the sesame seeds in a single layer in a jelly roll pan for about 10 minutes or until lightly toasted (shake the pan once or twice during the baking time). Lightly oil an 8-inch or 9-inch cake pan. Place half the sesame seeds and all of the cashews in the prepared pan and set aside. Place the sugar, vinegar and water in a saucepan and bring to a boil over medium-high heat. Stir only until the ingredients are well mixed. Continue to cook until the mixture is turning golden and reaches the “hard crack” stage (a drop of the mixture in cold water will be hard and brittle), about 295 degrees on a candy thermometer. Pour the hot syrup over the seeds and nuts. Sprinkle with the remaining sesame seeds. Let cool for a few minutes, until the ingredients are “set.” Cut into bars with a knife. Let cool and harden completely. Recut where the initial cuts have been placed. Makes 16 pieces

(non-recipe text was omitted from original post)

ronniefein:

Cashew Sesame Seed Candy Bars

1/2 cup sesame seeds

1-1/2 cups cashews, broken up

2 cups sugar

5 tablespoons white vinegar

1-1/2 tablespoons water

Preheat the oven to 350 degrees. Bake the sesame seeds in a single layer in a jelly roll pan for about 10 minutes or until lightly toasted (shake the pan once or twice during the baking time). Lightly oil an 8-inch or 9-inch cake pan. Place half the sesame seeds and all of the cashews in the prepared pan and set aside. Place the sugar, vinegar and water in a saucepan and bring to a boil over medium-high heat. Stir only until the ingredients are well mixed. Continue to cook until the mixture is turning golden and reaches the “hard crack” stage (a drop of the mixture in cold water will be hard and brittle), about 295 degrees on a candy thermometer. Pour the hot syrup over the seeds and nuts. Sprinkle with the remaining sesame seeds. Let cool for a few minutes, until the ingredients are “set.” Cut into bars with a knife. Let cool and harden completely. Recut where the initial cuts have been placed. Makes 16 pieces

(non-recipe text was omitted from original post)

OPEN RICE

-

開飯 🎤 [ hoy fahn ]
verb

A Cantonese expression that is usually said before consuming a meal (breakfast, lunch, dinner, etc.). It is used in the same way as the Japanese expression itadakimasu or French bon appetit. Open = start; rice = meal.

Majority of Chinese people eat rice as the main source of food so it has become a habit to use the word rice for describing meal.

{ Example }

Mom: Dinner is ready.
Son: Ok, hoy fahn!!!

Happiest phrase.

七七八八 (cat1 cat1 baat3 baat3) - literally “seven seven eight eight” - is an idiom that means “almost done”. So let’s say you’re finishing something up and someone asks if you’re about to leave - you could answer “我七七八八la~.”

Google searches reveal that this idiom may come from meaning 70 to 80 percent done, but there’s nothing really definitive. 

糯米飯 (no6 mai5 faan6), or sticky glutinous rice, that I had at a fancy buffet. They had cute small portions so that you really could try a little of everything. (compared to a coffee creamer)

糯米飯 (no6 mai5 faan6), or sticky glutinous rice, that I had at a fancy buffet. They had cute small portions so that you really could try a little of everything. (compared to a coffee creamer)

Automatic mah jong table - with Cantonese! (hehe)

Some people have expressed that this table isn’t necessary or that amazing, and that stacking is a required skill for mah jong. I’d say I agree - but I was also thinking of my grandparents, aka the master stackers (& anyone else’s elderly family/friends), and saving them a little time & sparing them a little joint pain.

dontbeasadbitch:

Mahjong Table

Not Cantonese-only. But you should know this is out there. Somewhere. Find it for me.

Jan 4

你老母,收皮啦: The fact that Chinese people care a lot about family and filial...

poodleduchess:

The fact that Chinese people care a lot about family and filial obligations reflect even in our cuss words. In Cantonese, there are a few cuss phrases that focus on cussing your entire family out. 冚家鏟 means may your whole family be dead. It can be used as a noun or a verb. You can call a person 冚家鏟 or you can wish them 冚家鏟.

Another one is 仆街, which literally translates to “tripping in the street”. But the phrase actually implies much more. Most native Cantonese speakers are actually unaware of the full implication of the phrase, they just think it means to wish someone to trip and fall. The implication behind this phrase is that you hope someone will die in the street and their dead body won’t be properly buried because they are such a bad person that their family don’t even care for them. Proper burial is important in Chinese culture because it’s related to filial obligations. So telling someone that they are a 仆街 or wishing them to 仆街 is actually more serious than it sounds.

Fellow NYers! » Dollar Eats in Chinatown this weekend!

See & Do: Chinatown Post-Sandy Revival Fair

Sandy has had lasting effects on Chinatown’s commerce and livelihood. Small businesses are still reeling from storm damages and decreased foot traffic.

To help the neighborhood recover as quickly as possible, The Chinese Consolidated Benevolent Association (CCBA) and The Chinese Chamber of Commerce of New York (CCCNY) will be having a large-scale street fair this Saturday, Dec 1 from 12-5pm. Restaurants and businesses will be selling food and other items for a dollar.

What: Chinatown Street Fair
When: Saturday, Dec 1 from 12-5pm
Where: Mott Street (from Canal to Worth St), Bayard Street (From Bowery to Mulberry St), Pell Street and, Doyers Street

(Source: ourchinatown.org)

Taro Tapioca Soup! When I was younger, I had this all the time since I had uncles who brought it back from the restaurants they worked at. Delishhh (and really, the only way I like tapioca - so when the bubble tea craze hit, I was like, “Nope.”). Recipe and photo are from Use Real Butter.

Taro Tapioca Soup

3/4 cup tapioca (the tiny tapioca balls)1 lb. taro root (preferably purple, but white works too), peeled and cut into large dice (about 1/2-inch)8 oz. unsweetened coconut milk1/2 cup sugar
In a medium saucepan, bring four cups of water to a boil. Add the taro root and cook until tender – about 20 minutes for fresh taro root. If you use frozen taro root then boil for about 5 or so minutes. Drain the taro root and mash it. Leave some chunks if you like. Boil another 2 cups of water in a saucepan (use same if you like). Add the tapioca to the water and boil for 5-6 minutes. Turn off the heat and cover the pan. Let it sit for 10-15 minutes. The tapioca is done when the pearls are translucent and you can no longer see the white center. Add the coconut milk to the taro root and stir until blended. Stir in the tapioca and sugar over medium heat until the sugar is dissolved. Serve warm. Serves 6.

Taro Tapioca Soup! When I was younger, I had this all the time since I had uncles who brought it back from the restaurants they worked at. Delishhh (and really, the only way I like tapioca - so when the bubble tea craze hit, I was like, “Nope.”). Recipe and photo are from Use Real Butter.

Taro Tapioca Soup

3/4 cup tapioca (the tiny tapioca balls)
1 lb. taro root (preferably purple, but white works too), peeled and cut into large dice (about 1/2-inch)
8 oz. unsweetened coconut milk
1/2 cup sugar

In a medium saucepan, bring four cups of water to a boil. Add the taro root and cook until tender – about 20 minutes for fresh taro root. If you use frozen taro root then boil for about 5 or so minutes. Drain the taro root and mash it. Leave some chunks if you like. Boil another 2 cups of water in a saucepan (use same if you like). Add the tapioca to the water and boil for 5-6 minutes. Turn off the heat and cover the pan. Let it sit for 10-15 minutes. The tapioca is done when the pearls are translucent and you can no longer see the white center. Add the coconut milk to the taro root and stir until blended. Stir in the tapioca and sugar over medium heat until the sugar is dissolved. Serve warm. Serves 6.

bakingexplosion:

纸包蛋糕- cake in paper (it’s a local delicacy of Hong Kong. It’s really sponge cake)
You’ll need these special moulds. Although if you wanted to just make normal sponge cake, this recipe works perfectly!! Very spongey.
Recipe- I only had four moulds, so i only made four of these, remainder i just baked in a little cake mould.
5 eggs50 grams butter60 ml milk100g flour80 grams sugar1/4 teaspoon vanilla extra1/4 teaspoon cream of tartar
1. Preheat the oven to 180C. Melt butter in a microwave oven or heat over boiling water in a bowl. Separate the egg yolks and the egg whites.2. Add the melted butter into milk, then sift cake flour into it and mix well. Add whisked egg yolks and vanilla extra into the mixture, mix thoroughly.3. Use an electrical mixer to beat egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.4. Pour batter into cup cake molds that are already lined with baking paper. Bake at 180C for 25 to 30 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Original recipe listed double butter — now the flour’s in there :)
For my fellow non-metric measurement using followers:
5 eggs3.5 tbsp butter*1/4 cup milk1 cup flour2.8 oz sugar (about 0.4 cup)*1/4 teaspoon vanilla extract1/4 teaspoon cream of tartarbaked at 365F
*approximations rounded up slightly.

bakingexplosion:

纸包蛋糕- cake in paper (it’s a local delicacy of Hong Kong. It’s really sponge cake)

You’ll need these special moulds. Although if you wanted to just make normal sponge cake, this recipe works perfectly!! Very spongey.

Recipe- I only had four moulds, so i only made four of these, remainder i just baked in a little cake mould.

5 eggs
50 grams butter
60 ml milk
100g flour
80 grams sugar
1/4 teaspoon vanilla extra
1/4 teaspoon cream of tartar

1. Preheat the oven to 180C. Melt butter in a microwave oven or heat over boiling water in a bowl. Separate the egg yolks and the egg whites.

2. Add the melted butter into milk, then sift cake flour into it and mix well. Add whisked egg yolks and vanilla extra into the mixture, mix thoroughly.

3. Use an electrical mixer to beat egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.

4. Pour batter into cup cake molds that are already lined with baking paper. Bake at 180C for 25 to 30 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Original recipe listed double butter — now the flour’s in there :)

For my fellow non-metric measurement using followers:

5 eggs
3.5 tbsp butter*
1/4 cup milk
1 cup flour
2.8 oz sugar (about 0.4 cup)*
1/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
baked at 365F

*approximations rounded up slightly.

The Ellen Show: Six-Year-Old Piano Prodigy Dazzles