Health Beauty
22 NovemBER 21 – DECEMBER 4, 2014
Epoch Times
8
Juicy Reasons to Eat More Strawberries
By Margie King www.greenmedinfo.com
W
ho doesn’t love st rawber r ies? And you don’t need any reason other than the pleasure of their sweetness to eat them every day. But according to researchers from Oklahoma State University, there’s lots more to strawberries than the flavour. Their study was published in the journal Critical Reviews in Food Science and Nutrition with funding from the NIH and the California Strawberry Commission. In it the researchers review over 130 studies attesting to the strawberry’s status as a “functional food.” There is no regulated meaning for the term “functional food.” But it usually refers to a food that provides some benefit in addition to calories that may reduce disease risk or promote general health. That can be said of every fresh, organic whole food. But functional food is also a term that has become a marketing tool for food manufacturers who “enrich” their processed foods with
vitamins, minerals, herbs and other supplements. But strawberries don’t need any enriching. They consistently rank among the top fruits and vegetables for health benefits. They are full of powerful natural compounds that include: • Antioxidants—Strawberries were found to have higher oxygen radical absorbance capacity (ORAC) activity than black raspberries, blackberries or red raspberries. One study even found strawberries have the highest antioxidant capacity of ALL fruits and vegetables commonly available in the UK as measured by the trolox equivalent antioxidant capacity (TEAC) assay. • Polyphenols—Strawberries have been listed among the 100 richest sources of dietary polyphenols. They contain flavonoids like catechin, epicatechin, quercetin, kaempferol, cyanidins, naringenin, hesperadin, pelargonidin, ellagic acid and ellagitannins. Flavonoids are free radical scavengers, and have anti-inflammatory effects. They also dilate blood vessels and slow tumour growth. • Vitamins and Minerals— Strawberries are high in vitamin C (ascorbic acid), B vitamins, vitamin E, folate, carotenoids and potassium. • Anthocyanins—These are watersoluble compounds responsible for the deep colours of berries and are among the principal bioactives in strawberries. • Phytosterols—These plantderived sterols have structures and functions similar to cholesterol. All of those natural components translate to a broad range of health
benefits. Animal and cell culture studies show strawberries may be effective in reducing risk factors for cardiovascular disease including obesity, hyperglycemia, hyperlipidemia, hypertension, and oxidative stress. Here are eight scientifically proven reasons to eat more strawberries: 1. Strawberries Lower Heart Attack Risk In an analysis of data from over 93,000 subjects in the famous Nurses’ Health Study I and the Nurses’ Health Study II, researchers looked at the effects of eating strawberries and blueberries on cardiovascular health. They found that over a 14-year period, women eating just three servings weekly of blueberries or strawberries reduced their risk of heart attack by 33% compared to those eating berries once monthly or less. In addition, in an analysis of data from over 34,489 postmenopausal women in the Iowa Women’s Health Study, eating strawberries was associated with a significant reduction in deaths from cardiovascular disease over a 16-year follow-up period. 2. Strawberries Reduce Hypertension Researchers again used the data from the two Nurses Studies as well as data from the Health Professionals FollowUp Study to measure cardiovascular health benefits of strawberry and blueberry anthocyanins. They found that higher intakes of strawberry and blueberry anthocyanins (16–22 mg/day) were associated with a significant 8% reduction in the risk of hypertension. That was compared to those consuming only 5–7 mg/day of berry anthocyanins. Continued on the next page SHUTTERSTOCK
Epoch Times
Continued from Page 22 3. Strawberries Lower Inflammation and C-Reactive Protein (CRP) In a study of 38,176 female US health professionals enrolled in the Women’s Health Study participants were asked whether they ate fresh, frozen, or canned strawberries “never”, or “less than one serving per month”, or up to “6+ servings per day”. Over an 11-year follow-up period, cardiovascular disease was lower among those consuming more strawberries. CRP levels were significantly reduced among women consuming just two or more servings of strawberries per week. Elevated CRP is strongly associated with inflammation and is a high-risk factor for cardiovascular disease. 4. Strawberries Reduce Cancer Risk In a prospective five-year cohort study in an elderly population, higher consumption of fresh strawberries and other fruits and vegetables was associated with significantly reduced cancer mortality. The authors attribute these observations to
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hEALTH & BEAUTY Other studies show that strawberries can even reverse early stage oesophageal cancer.
Studies show benefits to all forms of strawberries whether fresh, frozen, dried, pureed, or made into juices or jams.
5. Strawberries Reduce Oxidized Cholesterol Studies show strawberries increase plasma antioxidant capacity helping to reduce oxidised LDL cholesterol. In human trials fresh, frozen, or freeze-dried strawberries were shown to reduce oxidative stress associated with metabolic syndrome or eating high-fat meals.
the carotenoid content of fruits and vegetables known to exert anti-carcinogenic effects. In another larger five-year prospective cohort study, eating more foods from the Rosaceae botanical subgroup, including strawberries, was associated with a protective effect against oesophageal squamous cell carcinoma compared to eating less of this fruit group. The same cohort also reported reduced rates of head and neck cancer among those consuming more servings of the Rosaceae botanical subgroup including strawberries.
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6. Strawberries Lower LDL Cholesterol and Raise HDL Cholesterol The fibre, phytosterols, and polyphenols in strawberries have been shown to lower serum total and LDL cholesterol. It’s also been shown to raise serum high-density lipoprotein (HDL)-cholesterol. 7. Strawberries Help Control Blood Glucose Levels Polyphenols in a berry mixture that included strawberries produced a lower glucose response after eating a meal.
NovEMBER 21 – DECEMBER 4, 2014 23
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8. Strawberries May Help Reverse AgeRelated Neurodegenerative Disorders In an animal study, researchers at the USDA Human Nutrition Research Centre on Aging at Tufts found that strawberry extracts significantly reversed signs of age-related neuronal deficits. And animals eating a diet including 2% strawberries for two months showed significant protection from radiation damage to neurons. Researchers suggest that strawberries and other berries may have a role in reversing Alzheimer’s disease or Parkinson’s disease. Are Fresh or Frozen Strawberries Better? Studies show benefits to all forms of strawberries whether fresh, frozen, dried, pureed, or made into juices or jams. But the more they’re processed the more strawberries can lose some of their active compounds. Frozen strawberries have sig-
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nif icantly higher vitamin C (ascorbic acid) and polyphenols than freeze-dried or air-dried. Processing strawberries into juices and purees also results in a loss of ascorbic acid, polyphenols, and antioxidant capacity. And canning strawberries or making them into jams can significantly reduce the levels of anthocyanins and total phenolic compounds. Fresh or frozen are the best choices for health benefits when it comes to strawberries. But processed strawberry products still have some benefits and are a good choice when the real things aren’t in season. Just remember to buy organic berries. Most conventionally grown strawberries are heavily sprayed with pesticides. For more studies visit GreenMedInfo’s page on strawberries. This article was originally published on www.greenmedinfo.com. Join their free GreenMedInfo.com newsletter.
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24 novEMBER 21 – decEMBER 4, 2014
health & Beauty
Epoch Times
Dream of Paris.
Spring on Hermes.
Dolce & Gabbana.
Enter the Fantasy World of All Photos Courtesy of Chan Clayrene
Autumn.
Elie Saab.
Ladies love nail polish and fashion, and so does artist Chan Clayrene! Back then, she fell in love the vibrant colours in each tiny nail polish bottle, and started using nail polish to create glittering fashion illustrations. Hailing from Kluang, Malaysia, Clayrene has a Diploma in Fine Art from the Nanyang Academy of Fine Arts, where she majored in western painting, and a Bachelor with Honours in Fine Arts from Loughborough University, United Kingdom. The self-proclaimed dream chaser and lover of fairy tales cannot live without art in her life. Clayrene is presently an art educator in Singapore. Her photography work was showcased at New York’s EMOA Space Gallery for Falling into Fashion—an Autumn Exhibit for New York Fashion Week in November 2012. She held her first Solo Art Exhibition, The Cotton Candy Fantasy, at the French Book Shop in Singapore in December 2012. To view more of her fashion illustrations, visit www.instagram.com/artclaytion.
Marchesa Fashion.
Winter on Hermes.
Hermes Nail Polish on Water.
Josh & Emma.
Violet Fantasy.
Epoch Times
health & Beauty
novEMBER 21 – decEMBER 4, 2014 25
Shutterstock
Aging Gracefully By Miriam Silverberg
A
younger friend of mine recently paid me the loveliest compliment: She told me I should write a column on aging gracefully since I was the perfect example. I am among the first wave of baby boomers so you can do the math. As my readers know, I love fashion and style. My taste in clothes hasn’t changed very much through the years. I still have clothes in my closets from 30 years ago, and I still wear them. I take good care of them, my shape is the same as it was 30 years ago, so why not? Incidentally, this includes shorts. I still wear mini skirts since I have excellent legs and being short, I think short skirts look better on me. In my opinion, how you dress as you get older is more a product of your shape than age. There are many women of 60 or 70
You’re not dead at 50 so why dress as though you are? who look more stylish than 20-yearold girls because the older women have taken care of themselves and kept their figures. Some women who are already dowdy at 25, dress like old ladies when they reach 40 or so. You’re not dead at 50 so
why dress as though you are? I still buy clothes in the children’s department because they fit me better. Of course, I make sure nothing I wear is too infantile. But you’d be surprised how stylish the clothes are. If you’ve kept your figure, why not wear bright colours? One of the great things about getting older is that women develop more confidence and aren’t afraid of wearing something they wouldn’t have had the nerve to wear when they were much younger. Don’t dress to blend in with the woodwork. Why shouldn’t people look
at you admiringly? An older woman cannot let herself go. She always has to be “on”. By that I mean she always has to look her best. Her hair must be perfectly done. At this point she should have found a truly flattering hair style and kept it. A truly stylish woman doesn’t keep changing hairstyles, especially when she’s older. And you can’t afford to go without makeup. As we age, makeup is essential. I feel undressed without full eye makeup and I love bright red lipstick. Of course, how you wear makeup and what you wear depends a good deal on your face and complexion. If you are very wrinkled, you can’t wear the same cosmetics as someone who has less wrinkles. We’re never too old to go to a makeup counter and ask the advice of a good makeup artist. Just because we’re older doesn’t mean we should lose our interest in fashion and stop dressing up. Courtesy of the author
Miriam Silverberg is a freelance journalist and owner of Miriam Silverberg Associates, a boutique publicity firm in Manhattan. She may be reached at silverbergm@ mind spr ing. com.
Miriam Silverberg.
Home Décor
26 november 21 – december 4, 2014
Epoch Times
Sandra Shields/The Epoch Times
Preparing for
Houseguests
A guest bedroom ready for family or friends over the holidays. Mihai Simonia/Photos.com
By Sandra Shields Epoch Times Staff
T
A fragrant candle and bowl of flower petals will help create a Zen-like feeling of tranquility in any bathroom.
he holiday season is looming and family and friends have let you know they are planning a visit. It’s best to prepare early before the busy time of baking, entertaining, shopping, and decorating starts. If you have a spare room or guest room this may be the time to add a fresh coat of paint. Otherwise, prepare a corner in the family room or den. Add a screen for privacy and set up a sofa-bed or futon. Look for ways to add extra hooks or racks behind bedroom and bathroom doors for hanging clothes, wet towels, etc. Set out a breakfast bar of cereal, bread for toast, coffee and tea, mugs, bowls, and plates and an
electric kettle so your guests don’t have to rummage around looking for basic items. It allows them get up in the morning when they’re ready and be self-sufficient without you. To make your guests’ stay more comfortable, stock the bedroom with a few essentials to make it warm and inviting: • A throw to cuddle up with on chilly evenings, plus a spare blanket for the bed • A few good books and magazines to give them (and you) some down time • A portable fold-up luggage rack will keep the luggage off the floor and off your clean bedding • An alarm clock, set to the correct time (turn off the alarm) • Plenty of coat hangers in the closet and space for hanging clothes if guests are staying a couple of days or more
• A CD player with a selection of music
Five Tips for a Luxurious Spa Bathroom
The bathroom your guests will use is just as important as the bedroom, so supply it with a few luxurious bath products to make them feel pampered as if staying at a spa. 1. Fragrant candles and fresh flower petals in a dish for a calming soak in the bathtub 2. A spa basket filled with bubble bath, creams, peppermint lip gloss, brushes. Don’t forget an extra toothbrush, toothpaste, and other necessities your guests may have forgotten 3. Plush towels with assorted holiday soaps scented with seasonal fragrances 4. Slip-on slippers and bathrobe 5. Fresh flowers or greenery
home & décor
Epoch Times
5 Let me lead you down the friendly, non-toxic, ecofriendly path for doing laundry. By The Green Divas www.NaturallySavvy.com
D
etergents and fabric softeners can be a major source of indoor air pollution. They can also cause skin irritations, and even be poisonous if ingested or used incorrectly. Plus, the environmental impact can be significant, polluting waterways and killing fish. Let me lead you down the friendly, non-toxic, eco-friendly path for doing laundry.
1. Decode Your Detergent.
“HE”, “Ultra-Concentrated”, “Super Stain Fighting Power”, “All Natural”, “Free & Clear”—what does it all mean? Well, nothing really. Just like most labels, these words are typically marketing gimmicks. To figure out what detergent you need, find one with earth friendly ingredients (see next tip), read the instructions for whether it can be used in an HE
all photos from fotolia
november 21 – december 4, 2014 27
Tips for a Greener Laundry (High Efficiency) machine if you have one, and find a scent that you like (see tip number five for making sure your scent is safe)!
2. ID the Ingredients.
Look for ingredients you can identify—and avoid these (source: motherearthliving.com): • benzaldehyde • ethylenediaminetetraacetic acid • fragrance • diethanolamine • quaternium-15 • 2-butoxyethanol • chlorine • perchlorethylene (perc) • ethyl acetate • nonylphenol ethoxylate • ER/KSN/OB/OB-1 (optical brighteners) • linear alkyl sodium sulfonates (LAS) • petroleum distillates (also
called naphthas) • phosphates Check with the Environmental Working Group to review specific brands and ingredients, and their safety. You can also try making your own.
3. Skip the Softener.
Fabric softeners contain a tonne of chemicals and fake fragrances that should be avoided. Try plain white vinegar instead, pour right in the compartment that you would put the softener, and use about the same amount that you would for softener. Vinegar is a natural fabric softener, and can be great for removing build up in your washer! Not to mention it is sure to save you
money. As for dryer sheets—they’re not needed when you use vinegar in your wash, meaning more money saved, and less waste!
4. Have a ball.
Dryer balls, that is. Using wool dryer balls in the dryer is a great way to speed up dry time, reduce static and reduce wrinkles. You can make your own, or buy some. If you find that you still have an issue with static, try crumpling up a sheet of aluminium foil (from your kitchen) and placing it inside an old sock or some pantyhose, and tossing it in your dryer with the laundry.
5. Free Fragrance.
Yourself
From
Despite all those television ads, you don’t need to use chemicals and fake fragrances to make your laundry smell clean. Clean laundry smells clean. It does not smell like flowers, or fruit, or an ocean breeze. However, we have come to associate a scent with our laundry being clean, and if you’re not ready to give that up—try essential oils in your laundry! The trick is to find a scent that you like, that is strong enough to come through onto your laundry. This can take some trial and error, but in my experience, citrus and woodsy oils seem to be the strongest. You can place a few drops in with the vinegar for your wash cycle, and/or onto the wool dryer balls in your dryer.
28 november 21 – december 4, 2014
Dear Reader
Epoch Times
Yew Tee Riders – Going the
Distance for Fitness, Fun and Food! By Peter Loh Member of Yew Tee Riders
W
e come from all walks of life with a common passion—ROA D
BIKING! While the genesis of the Yew Tee Riders group about eight years ago is somewhat nebulous (as some of the original founders are now based overseas or have left), the ideals and objectives remain clear—we are just a bunch of cool cyclists working out together for fitness, fun and food, enjoying the freedom of roaming our island home and neighbours’ backyards on two wheels. The group’s name reflects the neighbourhood that most of our members reside in, but we do have members from other parts of the island, including the East. A highlight this year was our group’s participation in our nation’s 49th National Day Observance Ceremony at Yew Tee. We were part of the sport contingent and proudly did the march past in full gear with our bikes. Our main Saturday morning ride starts from Yew Tee Esso station, located diagonally from the Yew Tee MRT Station. There are two rides every Saturday to meet different training needs and to cater to those who may not be able to join the later ride. The first ride sets off at 4 am sharp, and does the central and Lim Chu Kang route. From Yew Tee –Upper Bukit Timah – Dunearn – Leonie – Sembawang – Man-
dai – Neo Tew – Lim Chu Kang – Chua Choa Kang and back to Yew Tee within 2 hours. This ride is led by Joseph Neo, whose clan of five family members are also in the group—from the eldest Bro Alex in his late fifties to the youngest, Andy (42 yrs). It’s a 60km loop at an average speed of 30-33 kmph. Riders may join—tag and go— anywhere along the route; just inform the leader beforehand. This ride also takes place on some weekday mornings but the schedule is not fixed. The route for the 6 am ride varies, and can be anything including Round Island (about 120km), Half Round Island to Mount Faber climb to Central including up South Buona Vista’s snaking road, Western route via West Coast to Nanyang Technological University, and the Mandai-Seletar Loop. Rides end with breakfast at Yew Tee Foodfare or other coffeeshops nearby, but this is free and easy. Routes are posted on our Facebook page one or two days before (see Yew Tee Riders on Facebook for details). There are also occasional Sunday morning rides but at a more leisurely pace to the downtown area, including the Marina Bay waterfront. Meet-up for weekday evening rides are mostly at the first bus stop opposite Mandai Shell station. Again, there is no fixed schedule but advanced notice will be given. Our members’ steeds range from top-of-the-line Pinarello Dogma 2 to Specialised S-
Works, from Colnago to Storck, and from Giant and Polygon to Argon. But as they say, the bike is only half the story. One of our youngest and fastest riders, 13-year-old Boaz Yu, started out on an MTB (Mountain Bike) and is now on a Polygon. Many of us dread the day he upgrades to a full carbon bike as he is already faster than most of us. Nevertheless, we will encourage him. Who knows, he could be cycling for Singapore someday! “I am thankful to Joseph Neo (who stays in the same block as me) and his team for taking good care of Boaz during his rides,” said Boaz’s father, Howard Yu. “As a father, I was initially concerned about Boaz taking up this endurance sport on Singapore’s not-so-cyclist-friendly roads. So I accompanied him on his first 60km ride on his MTB with my MTB. I was surprised that he was cycling way ahead of me— perhaps it was due to my lack of training. As he progressed in his skills and commitment, I promoted him to a Polygon roadbike. I was greatly surprised by Boaz’s ability to complete the 118 km Round Island ride with the YT Riders on 11 Oct’14 in a good time of 4h 28min. “As a former PE teacher and avid cyclist myself, I hope that Sport Singapore will place greater emphasis on developing the talents of young riders,” added Howard. Sometimes, we have riders on MTBs—and recently one on a Tern
We look forward to welcoming you! In the meantime, “Stay Strong, Ride Safe and Leave No One Behind.” foldie—who complete roundisland rides with us. Brave souls! I must say. Of course, we do have a sweeper for every ride, who will guide the slower riders to the finishing point. Two of our bravest members have now joined the ranks of Robert Downey Jr. sans the suit after completing the Langkawi Ironman race. They are NS man and naval diver—Foo Jie Huai, and probably the smallest-sized member of our team—Loo Chee Keong. He certainly proved size doesn’t matter. It’s all mind and heart—the YT Riders’ spirit. They gave their all in the 3.8 km swim in open sea, the 180 km bike ride, and the full marathon. Both acknowledged that training with YT Riders certainly helped them prepare for the 180km ride. YT Riders also participate in overseas rides such as Tour de Bintan, Century Rides in Kuantan, Trengganu, Ipoh and soon Malacca. Or just leisure rides in
parts of Malaysia such as Kota Tinggi, Desaru and our recent Port Dickson adventure. (See our Facebook page for a report on this trip) Our members have also gone on interesting cycling escapades to Kathmandu, Taiwan, Thailand, and so on. It’s always interesting to hear their stories, and to aspire to one day follow in their tyre tracks and ride on the roof of the world from Lhasa to Kathmandu. In addition to our regular rides, our members conduct bike maintenance sessions where aspiring bike mechanics who really know their stuff show you how to properly clean and lubricate the bike’s derailleurs, cassette, etc. A wellmaintained bike is a safe bike, and safety is paramount to the YT Riders’ group. “Obey all traffic rules” and “Stop at all red light” are constant refrains our ride leader will repeat. One of the aims of every ride is to ensure we all get home safely for the next ride. The camaraderie of group riding and the fun and food plus freedom to roam are what keep many of us coming back despite the need to get up at ghostly hours—some as early as 3.30 am! I must say that my overall fitness as well as riding speed and technique have improved since joining the YT Riders group about a year back. So whether you are a newbie at road biking or a seasoned rider, feel free to join the YT Riders for one of our spins. We look forward to welcoming you! In the meantime, “Stay Strong, Ride Safe and Leave No One Behind.” Dear Readers, do you have an article to contribute? Epoch Times welcomes your contributions. Do send in your articles to feedback@epochtimes. com.sg!
Round Island Ride.
Photos courtesy of Yew Tee Riders
30 november 21 – december 4, 2014
Hot Chocolate William Curley.
Epoch Times
Food Travel
6
All photo from E Travel Blog
Stops for a Sip of the Most Decadent Hot Chocolate in London
By Margarette L www.etravelblog.com
E
urope in winter certainly makes a wonderful sight as everything is blanketed in white. And with winter comes a whole array of attractions that will definitely make anyone interested in the thought of at least spending one Christmas in a European country. There is so much that you can experience while having a tour of the continent during the season although you have to be prepared as it is bound to be cold. Nevertheless, some of the best holiday drinks are perfect for these winters. If London is your destination, a sip of the most decadent chocolate drinks will surely warm you up inside as you brave the biting winter chill. For those who love this sweet drink, here are some of the best shops to stop by:
Paul A Young, Branches at Bank, Islington and Soho
The chocolate store under this shop looks like a wood-panelled apothecary but it doesn’t come as a surprise as the chocolatier behind this shop defines himself as a flavour alchemist. Now with 3 branches, the tiny shop is certainly a place where you can experience a burst of flavour. The hot chocolate here is crafted without milk using the Aztecstyle. However, you can use other spices to enhance the flavour of your drink and if you can still take more sweetness, take the drink with a salted caramel brownie.
For those who love this sweet drink, here are some of the best shops to stop.
Hot Chocolate at Melange Chocolate Shop.
Hot chocolate at Choccywoccydoodah.
Hot chocolate at Paul A Young.
Choccywoccydoodah, 30-32 Fouberts Place
This café and cake shop is quite lively and it has a wide assortment of items that are red, gothic, frilly, beaded and shaped as flowers. This place is quite popular and it is perfectly normal to be on queue especially when you time your visit on a weekend. You can expect to sip their chocolate which comes with huge pink marshmallows and whipped cream. Customers have a choice whether to go for white chocolate with cocoa, 38 percent milk and there is a 70 percent chocolate drink.
Rococo, 5 Motcomb Street
If hot chocolate is what you are looking for then it would be awesome to try the
Sea salt hot chocolate. This 75 percent chocolate blend contains the organic Grenada chocolate and if you really like it, you can actually buy the blend and take it home. You can choose among the espresso style shots and the milky chocolates in a mug. Plus, both drinks come with a truffle.
Melange Chocolate Shop, 184 Bellenden Road
This little shop in Peckham will make you feel as if you are in a Chocolat scene and that is definitely saying something. You can be sure to find yourself hunched over a steaming mug of the decadently sweet and dark chocolate which contains the top secret recipes of the Isabelle Alaya, a French Chocolatier. Aside from creating the bet sweet drinks, she also conducts workshops in chocolate making, just in case you want to reproduce the sweet treat on your own.
William Curley, 198 Ebury St
This place is certainly a must try when
you are in London and no one can deny that chocolates here are among the best. You can get a mug of high quality, rich and gloopy chocolate and enjoy it to your heart’s content. The primary difference between the hot chocolate here and the others is that William Curley, the master baker, makes use of real grated chocolate instead of syrup or powder. They have a classic chocolate blend as well as Mayan with cinnamon, ginger and nutmeg and an Aztec with chili hints.
Said, 41 Broadwick St
This branch of a shop in Rome has attracted its fair share of customers and it is located in the heart of Soho, The chocolates here are displayed in jars and their hot chocolate can be seen bubbling in a cauldron. Hot chocolate here is rich and think and the place is a good stop especially when you are a bit exhausted while doing your Christmas shopping. Hot chocolate is certainly an awesome drink when you are in the mood for something sweet and warm. And, if you find yourself craving for this sweet treat, there are certainly a lot of choices open to you. This article was written by Margarette L. originally published on www. etravelblog.com.
Dear Reader
Epoch Times
november 21 – december 4, 2014 29
Entries for Epoch Times Snap & Review:
Singapore Yummy Food Instagram Contest. WIN $150 Cash! @ewmon
@ewmon
As its name suggests, this restaurant specialises in prata. We ordered a plain and cheese prata. The prata is crispy on the outside and fluffy on the inside—just the way I like it. I love its texture as there was a bite to it yet soft and chewy. Prata Planet definitely proves that food does not have to be expensive to be good.
@michshawnelle
Homemade pizza with a bunch of healthy ingredients like capsicum for freshness, pineapple for the tropical zest, oyster mushroom for crunch, extra tomato for flavour & a final drizzle of olive oil to seal the rich flavours and give that extra shine !! :D mmm~
Pontian Wanton Mee is pretty good although I won’t call it the best in Singapore. The portion is a bit small and the char siew dry but the delectable handmade noodles made up for it. They were springy and well cooked. There’s also both fried and soup wantons with the noodles and I love how the fried wantons add a crunch to this tasty dish.
@sgfoodiary
Chicken Kebab— I really do like this kebab as it is relatively cheap for the amount of portion that was served.B esides the price,the sauce is a must-go with the kebab! They just taste perfect as a combination I do know pasar malams do sell this a lot but I seldom see it in Indian-Muslim foodplaces. I decided to order it and I was satisfied! Do take note that the stall itself is 24hrs but not the sale of kebab.
How to participate 1) Snap a photo of a Singaporean dish of your choice, and write a short review of 20 words or more! 2) Follow #EpochTimesSingapore. Share the photo on Instagram and tag #EpochTimesSingapore with your review.
3) The entry with the most ‘Likes’ wins S$150! Each reader is entitled to submit a maximum of four food snapshots. Consolation Prize will be given to ALL participants! Send in your entries today! Contest ends on 31 December 2014.
Entries for Epoch Times:
Christmas Facebook Contest. WIN $50 Worth of Vouchers from Melvados and $50 Cash! Jonathan Yap
a) Dear Santa, All I want for Christmas is a pink four-wheeler for my sister, she is very sick with brain cancer. b) Christmas means having fun with your family, spending time with your family, seeing all the beautiful lights, decorating the tree, eating all the food you can eat, celebrating Jesus’s birthday and buying presents for other people.
Yih Ling Chan
a) Dear Santa, All I want for Christmas is to be able to savour all the goodies, roasted meats, log cakes, lava cakes ( esp. From Melvados ) and not gain a single ounce! Hehehe b) Christmas is day that comes only once a year, but when it comes it brings good cheer, holiday mirth and merriment!
Xueer Ang
a) Dear Santa, All I want for Christmas is for the people around me and myself to be happy. b) Christmas means it’s time to be yourself and reward yourself by doing something you have not dare to do before!!
Qr Zhang
a) Dear Santa, All I want for Christmas is another trip to Taiwan! b) Christmas means yet another meaningful day to treasure.
Fred Van
a) Dear Santa, All I want for Christmas is to visit my mom in the prison where she is being persecuted in China for her belief. b) Christmas means the birth of Jesus Christ. It is a time of God showing His great love and mercy for us. Consolation Prize will be given to ALL participants! Send in your entries today! Contest ends on 31 December 2014.
We Wish to Hear from You The Epoch Times welcomes your comments and feedback on the content we run, as well as news and issues you can share that we may follow up with in our next issue. Do send your thoughts to feedback@epochtimes.com.sg with your name, email address and phone number.
food & travel
Epoch Times
november 21 – december 4, 2014 31 all photos from “the andaman”
The Andaman a Luxury Collection Resort Paradise on the Datai Bay, Langkawi
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or al
The Andaman, A Luxury Collection Resort , Langkawi uniquely set in the rainforest between Mat Cincang mountain range and the Andaman sea.
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By Epoch Times Staff hat defines Paradise? For most busy city dwellers, ‘paradise’ is an idyllic place or ‘heavenly’ location where one encounters a state of supreme peace, happiness, bliss and peace. The Andaman, a Luxury Collection Resort located in an idyllic tropical setting on Malaysia’s Langkawi Island, tucked away within a 10 million year old rainforest and an 8,000 year old fringing coral reef along the tranquil Datai Bay, which is lauded as the 9th best beach in the world by National Geographic, ideally captures each of these features of ‘paradise’. The Andaman, Langkawi brings together the luxuries of a five star resort as well as a blissful experience in the heart of the most alluring nature where guests can partake in a wide range of activities which include Jungle Trekking, Mangrove Cruise & Swimming, Nature Walks: Rainforest Awakening, UNESCO Geopark Cruise, Escorted Wildlife Photography Tours, Birdwatching and more! Awarded the ASEAN Green Hotel Award by the Ministry of Tourism and Culture Malaysia, 2013/14 International Hotel Awards for Best Sustainable Hotel and Best Spa Hotel in Malaysia and a finalist in 8 different Hospitality Asia Platinum Awards (HAPA), the resort presents 178 exquisite rooms which are
designed magnificently to portray a contemporary Malaysian style. The rooms provide enchanting views over the beckoning Andaman Sea and the ancient rainforest. Enjoy the alluring scenery while sipping a cup of coffee or catching a movie on the 32-inch LCD flat screen television with DVD player and cable channels. Guests can also connect with friends and family using the complimentary Wi-Fi. Additionally, the resort houses 14 units of Direct Pool Access Rooms, and 2 new Rainforest Swimming Pools where one can enjoy the tranquility of a 10 million year old rainforest and the pleasure of having a swimming pool right outside their doorstep. Guests staying at the Luxury Garden Terrace Rooms can expect to soak up the sun, and enjoy the moonlight from their designer garden terrace while admiring the backdrop of The Andaman’s rainforests, catching a glimpse of the rare colugo, dusky leaf monkey, hornbills and more. Moreover, the resort has a lot to offer for food lovers. The distinctive dinning places at the resort which include The Restaurant, The Japanese Restaurant, Beach Bar, Jentayu Lounge, Tepian Laut and Jala Restaurant offer diners a variety of mouthwatering local specialties and International cuisines. For a pampered retreat, V Botanical Spa, nestled on a verdant hillside, amid the serenity of an ancient rainforest is an ideal
sanctuary which offers unique treatments such as the signature Kahuna Wave Massage as well as yoga and meditation classes. What’s more, this is also the first spa in Southeast Asia which provides 100% certified-organic food-grade products.
The Coral Nursery
The tsunami incident in 2014 had a devastating damage to the fringing coral reef. Luckily, no one sustained injuries thanks to the thousand year old coral reef which absorbed the impact from the energy and Tsunami waves which struck Datai Bay on that ill fated day. The Andaman, A Luxury Collection Resort has utilized the beauty of the 8,000 year old fringing coral reef that sits in front of the resort brilliantly through the Coral Nursery. The Coral Nursery is an initiative by the resort to rescue damaged corals and restore the fragile ecosystem. First of its kind in South East Asia, the coral nursery offers guests the unique opportunity to get upclose and personal with Mother Nature by organizing a variety of activities which include growing new corals, removing dead corals from the reef, educational Coral Walks, Coral Feeding Sessions and more! Guests also have an opportunity to see up close the many treasures that exist under the tranquil Datai Bay. The Coral Nursery features a snorkeling area for guests of all ages! A
Nu
rser y
The Beach.
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‘one-on-one’ Private Guided Snorkel is part of the wonderful experience that the Coral Nursery is conducting for its guests to explore the captivating life under the sea. Younger guests could also spend a day with the Marine and Coral Curator through the Young Marine Biologist activity, where they can spend a day learning about everything from the heart-of-house pump and filter operations, to taking temperatures and PH tests while assisting in Coral Transplanting sessions. The Andaman is one of the few
places in the world which can offer a tropical rainforest and a coral reef within 100 meters of each other. At The Andaman, a Luxury Collection Resort on the Malaysian holiday island of Langkawi, you are bound to experience ‘paradise’. For more information on The Andaman and its exclusive packages, please visit www. theandaman.com or contact +604-959-1088 or email theandaman@luxurycollection. com.
2 Lucky Readers to Win a 2 Nights Stay for 2 at the The Andaman A Luxury Collection Resort, Langkawi. Simply scan the QR code or visit: http://goo.gl/1xFNPz
Food & Travel
32 november 21 – december 4, 2014
Malaysia Is For
Epoch Times
Foodies!
Malaysia is made up of primarily 3 cultures: Malay, Indian and Chinese, so it was only fitting that we sample a variety of dishes from each culture.
all photos by Beth Williams, BesuDesu Abroad
Otak-otak.
By Beth Williams BesuDesu Abroad
A
fter publishing 10 things to do in Kuala Lumpur, I immediately got an overwhelming response with people saying things like “eating better be at the top of the list!” and “9 out of 10 of those things better be eating!” And although my list wasn’t actually in a particular order, without a doubt, I would have to put eating at the top of it. Malaysian food is probably the most underrated food ever, and now I can’t get enough of it. So if you don’t know what Malaysian food is, don’t worry. Before my trip I really hadn’t tried a lot of Malaysian food. Come to think of it, I think the only thing I really knew beforehand were laksas and rendang. But even though I personally hadn’t had a lot of experience with Malaysian food, I knew it was something people raved on and on about. This gave me high hopes for eating on my trip, but yet I was a little afraid of trying new foods in a country that places so much emphasis on shrimp, which is something I’m allergic to. Where was I to start? How was I supposed to know if something had shrimp in it? I started to get a bit paranoid the more I worried about it. However, that’s where Food Tour
Malaysia came into play. I was super excited to be joining a food tour on my first night there to get the lowdown on what foods were delicious– and safe for me to eat! Food Tour Malaysia is Kuala Lumpur’s original food tour, and while I haven’t been on any other food tours in Malaysia, I can’t imagine there being a better one. Food Tour Malaysia promises that you’ll “taste the real Malaysia” while on their tours. Little did I know this meant embarking on an over 5-hour journey through local establishments on the outskirts of the city. Being led around by a local, to joints where only locals go, was an experience I couldn’t have easily replicated on my own. As I’ve mentioned before, Malaysia is made up of primarily three cultures:
Malay, Indian and Chinese, so it was only fitting that we sample a variety of dishes from each culture. On top of that, after hours of conversation on culture, politics and general life in KL, I felt that I left the tour with a much better understanding of the country and its people. So what’s better than learning about the staples of Malaysian cuisine and culture? Actually eating the food! So without further adieu, here’s a look at some of the best dishes from my introduction to Malaysian food:
Malay
Our first stop of the night was a hawker centre for some proper Malay cuisine. Our small group of four sat down and within minutes baskets of food were
Malaysian stall.
Street satay.
being placed in front of us at our table. The first thing we tried was nasi lemak, which is unofficially known as the national dish of Malaysia. Traditionally, this is a breakfast item, but nowadays
Nasi lemak.
Food & Travel
Epoch Times
you can find people eating this at all times of day. Nasi lemak is simply rice cooked in coconut milk, but this dish is all about the toppings. What this dish comes with varies depending on what region of Malaysia you’re in, but typically you’ll find a hard-boiled egg, peanuts, anchovies, and sambal piled on top. As we were shovelling spoonfuls of rice in our mouth, another basket was placed in front of us. Inside it looked like a bunch of thick leaves held together by toothpicks. Our guide Deric pulled out the toothpicks and the actual dish was revealed inside. Called otak-otak, Malay for “brains”, this dish is made of mashed fish paste that’s been infused with spices. Once all the ingredients have been nicely blended together, they spoon them into the leaf and barbecue it over a grill until the leaf becomes slightly charred. While the texture looks a bit offputting from first glance, once you bite into it, the flavour of the spicy fish keeps you eating more until its all gone. Finishing what we could, we then had a short chat with the chefs, telling them how delicious we found Malay cuisine thus far. We watched as they quickly and effortlessly assembled more of the dishes we had just eaten before making our way to our next destination.
Chinese
Ah, Chinese food, something I’m at least familiar with due to living in Hong Kong. We arrived at another location that seemed similar to a hawker center, except for Chinese dishes only. Sitting around on plastic tables, talking, we waited for our food to arrive. Soon, dish after dish was brought to our table, and like proper Chinese, we
ci
Family style.
began to pick what we wanted from each individual dish, family-style. There were a variety of noodle-based dishes, like the Malaysian favourite Hokkien mee, as well as things like spring rolls, peking duck and yin yang rice. While none of these were particularly new to me, I found the peking duck to be absolutely amazing and I kept picking away at it piece by piece. However, I did try one thing that was new, asam boi. Asam boi is a drink often sold in hawker centres. It was bright and yellow in colour, so I immediately got excited thinking it would taste like lemonade. That excitement quickly disappeared when Deric informed me that lemon flavoured anything is extremely rare as lemons can’t grow in Malaysia, and the imported ones are extremely expensive. He corrected me by telling me the drink was made from limes. Ugh, I hate limes. After hearing what
it was, I was immediately reluctant to give it a try. I thought there’s no way I could like it. Asam boi is a drink not only made from limes, but it’s also been flavoured with sour and salty dried plum. There was really nothing that sounded appealing about this drink, but seeing as I’m always thirsty, and I needed something to accompany all that peking duck, I gave it a sip. Delicious. While I still can’t say I like limes (since I’ve tried them post-trip in Hong Kong), there’s just something about these combination of flavours that was incredibly refreshing and thirst quenching! As we hopped in the car to seek out our next location, we happened upon a night market. Deciding it would be fun to experience one of KL’s “roaming night markets”, we scoured for a parking spot and m a d e o u r w a y
through the crowds. Walking through the twisting path of stalls, we stopped to make small purchases of anything that looked appetising. We grabbed a few bags of fish crackers, different meat satays, and a few desserts, before stopping near a vacant alley to eat them. All the street food I sampled was exceptional, but my favourite was something called apam balik. This sweet treat is basically a really thick giant pancake loaded with sugar and peanuts. It may sound really simple, but the flavours were what made it great. Watching the vendor skilfully make each pancake, we were amazed at the work and skill that went into making it. We knew we weren’t the only ones who loved this snack, as a crowd of others gathered around us waiting for their turn to purchase one. Copyright © 2014 by BesuDesu Abroad. This article was written by Beth Williams and originally published on BesuDesu Abroad.
Honey Sesame Chicken Skewers
M al s ay ia
This recipe is reposted from rasamalaysia.com with permission.
sa
• 1 teaspoon soy sauce • 1 teaspoon oyster sauce
Ra
• 8 oz (230g) chicken thigh and leg meat, cut into small pieces • Bamboo skewers • Oil, for brushing • White sesame seeds • Scallion, sliced into small pieces
Rinse the chicken and cut into small pieces. Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using. Marinate the chicken with all the ingredients in the Marinade for 30 minutes. Make sure the Marinade nicely coats the chicken meat. Thread 3-4 pieces of chicken onto the bamboo skewers. Set aside. Heat up the grill and grill the chicken skewers on both sides, until
sy
Ingredients:
Method:
nicely cooked and slightly charred. Brush some oil on both surfaces while grilling. Top the honey sesame chicken skewers with sesame seeds and chopped scallions. Serve warm. To jazz up the presentation, drizzle white sesame seeds on top of the chicken skewers, and add some sliced green onions. Enjoy!
te
The humble looking chicken skewer was one of my favourites at Chinese buffets. Deeply flavourful and juicy, eating food on-a-stick was so much fun, and delicious!
• 1/4 teaspoon sesame oil • 1/4 teaspoon Chinese rice wine • 1/4 teaspoon sesame oil • 1/4 teaspoon five spice powder • 3 dashes white pepper • 1/2 tablespoon honey
ur
By Bee Yin Low www.rasamalaysia.com
Marinade:
Lime drink.
Co
Re
pe
november 21 – december 4, 2014 33
Honey Sesame Chicken Skewers.
34 NOVEMBER 21 – DECEMBER 4, 2014
Epoch Times
Values
Virtues
Yue Yi: Role Model of Generals By David Wu Epoch Times Staff
Y
ue Yi (乐毅) was a capable general for the State of Yan ( 燕国) during the Warring States Period (475–221 B.C.), and was considered a master of both the pen and the sword. During his time, the State of Qi ( 齐国) was very powerful and had a vast territory, but the Duke of Qi was a ruthless ruler who often looted the neighbouring states. Using his political and diplomatic skills, Yue Yi helped the Duke of Yan establish an alliance with five other states—the Zhao, Chu, Han, Wei, and Qin—against the State of Qi. He was appointed the supreme commander and led the joint forces of the six unified states to attack Qi. The military operation was so successful that within six months, some 70 cities in the Qi state were conquered. Afterward, all of the troops of the alliance except Yan’s returned to their own states. Yue Yi stayed in Qi to continue leading the war against the two remaining strongholds. However, after three years of battle, Yue Yi was still unsuccessful in conquering the remaining two cities. Moreover, someone tried to convince the Duke of Yan that Yue Yi was intentionally prolonging his stay in Qi so that he could gain support from the local people and eventually establish
The Tolerant General
Yue Yi expressed that although he had been wronged by the young Duke of Yan, he would not seek redress as he did not wish to damage the reputation of the young duke or his father. himself as the ruler of Qi. The Duke of Yan responded, “Yue Yi’s achievements and contributions are magnificent beyond compare.” He then sent word to Yue Yi that he would award him the title of King of Qi. With much gratefulness, however, Yue Yi declined the honour.
Victories Destroyed Due to a King’s Suspicion
After the Duke of Yan passed away, his son succeeded him as Duke Hui of Yan (燕惠王). Knowing about the conflict between the new duke and Yue Yi, the Qi general Tian Dan (田单), seized the
opportunity to start the rumour again. The young Duke of Yan, who was already suspicious of Yue Yi, immediately replaced him with another general and ordered Yue Yi to return to Yan. Aware of the duke’s hostile stance toward him, Yue Yi fled to the West and sought shelter in the State of Zhao. Tian Dan later defeated the troops led by the new Yan general and recovered the 70 cities previously lost to the alliance army, thus destroying all of Yue Yi’s previous efforts and victories. The new Duke of Yan regretted replacing Yue Yi, but he also resented Yue Yi for seeking refuge in the State of Zhao and feared that the Duke of Zhao might request Yue Yi to lead a military attack against Yan. So the young duke sent a letter to Yue Yi, in which he acknowledged his own fault for being misled by his advisers, but he also reproached Yue Yi for not honouring his promised service to the former Duke of Yan. The letter concluded by asking Yue Yi, “How will you repay the previous Duke of Yan for his great favour and trust?”
Letter to King Hui
In a moving letter of response to the young duke, Yue Yi explained that only with the support and trust of their ruler can talented and competent individuals make great contributions to the state. He expressed his deep loyalty, gratitude, and respect toward the previous duke. He also shared his
frustration and regret over the unsuccessful military operation due to the interference from the young duke. However, he did not return to Yan because he feared he would be charged with violating the law and sentenced to death under false accusations by the duke’s advisers. Yue Yi further expressed his belief in tolerance. Although he had been wronged by the young duke, he would not seek redress, as he did not wish to damage the reputation of the young duke or his father. “I have heard that gentlemen will not speak ill of one another despite ending their friendship. And when a loyal official leaves his country, he will not seek to clear his name. Although I am not eloquent, I endeavour to follow this code for gentlemen,” Yue Yi wrote. For the rest of his life, Yue Yi was true to his word. He did not harbour resentment or seek revenge. On the contrary, he tirelessly worked toward building good relations between the states of Yan and Zhao. Yue Yi’s sincere and earnest reply to the Duke of Yan was to become a famous letter in Chinese history. Yue Yi is highly respected by later generations as one of China’s greatest generals because of his loyalty to his monarch, his humanity toward all people, and his wisdom, diplomacy, and military talent. Additional reporting by Cindy Chan.
Values & virtues
Epoch Times
The Virtue of Tolerance
november 21 – DECEMBER 4, 2014 35
chinese characters
By Epoch Times Staff
D
uring the short dynasties of the Eastern Wei and Northern Qi (534-577), the political climate was volatile because of hostilities between the Xianbei, a sizeable nomadic Mongolian tribe, and the Hans. The dynastic transition was also a time of transition from the Xianbei Culture to the Han Culture in northern China. Cui Xian (崔暹) was appointed the deputy prime minister, and was highly regarded and respected by Emperor Shizong (世宗). Cui liked to promote talent. He recommended Xing Shao (邢 邵) to the Emperor as staff in the prime minister’s office, and also as head of covert operations. Because of Cui’s recommendation, Xing was recruited. Xing later won the Emperor’s trust and high regard. Being head of covert operations, Xing had the opportunity to spend time with the Emperor. During their conversations, Xing frequently disparaged Cui, which upset the Emperor. One day, Shizong told Cui, “You always praised Xing’s merits, but Xing only mentioned your shortcomings. You’ve got to be an idiot!” Cui replied unassumingly, “Xing talks about my shortcomings and I talk about his merits. We are both stating the facts and there is nothing wrong with it.”
“Xing talks about my shortcomings and I talk about his merits. We are both stating the facts and there is nothing wrong with it.”
Chinese Character for Tolerance: Ren (忍)
Cui Lo, in response to his colleague Xing’s frequent disparagement of him Cui was tolerant with others and strict with himself. He not only affirmed the strengths of others, tolerant of their shortcomings, but was also able to confront his own. As the old saying goes, “Tolerance is magnanimous, freedom from desires is strength.” Tolerance requires great bearing, and breadth of mind, and those who embrace it live in a realm of altruism and benevolence. Source: History of North Qi (Bei Qi Shu)
By Lu Wen Minghui
T
he Chinese character 忍 (rěn) is a pictophonetic character—one formed by combining a component that denotes the character’s meaning with a component that provides the character’s pronunciation. 忍 means to forbear, endure, or tolerate. It also has connotations of self-restraint and self-control. It is composed of the character for “heart” (心,xīn) on the bottom, which denotes
the meaning, and the character 刃 (rèn) on top, which provides the pronunciation. 刃, referring to the blade of a knife, also contributes to the meaning of the character 忍. That is, 忍, meaning forbearance, is formed by placing a “knife” over the “heart”. It depicts having to bear suffering that is like a knife through one’s heart, and implies that this quality is not easily achieved by ordinary people, but requires a higher level of discipline, cultivation, and will.
chinese idioms
This idiom means that a lack of patience or forbearance when encountering small matters can lead to the inability to achieve great things.
Intolerance of Small Matters Upsets Great Plans
- 小不忍, 则乱大谋 -
By Mindy Chao Newlandmagazine.com.au
C
onfucius once said to his disciples, “Lack of tolerance in small matters upsets great plans”. This means that a lack of patience or forbearance when encountering small matters can lead to the inability to achieve great things. “Tolerance” is the cornerstone to achieving great things. Many stories
throughout history illustrate that, a person who is able to tolerate what others cannot tolerate, will achieve what others are unable to achieve. Zhang Er and Chen Yu were well-known historical figures from the State of Wei, which was taken over by the Qin State during the Warring States Period (circa 500 BC – 221 BC). Zhang and Chen travelled incognito and arrived in Chen County, where they worked as doorkeepers.
One day, a petty official scolded and beat Chen Yu. He thought about fighting back, but Zhang Er privately rebuked him. When the petty official left, Zhang Er pulled Chen Yu aside and said, “Remember what I told you before? Have you thought about the consequences if you don’t put up with this minor humiliation?” Chen Yu conceded that he was right. Soon afterward, both
Zhang Er and Chen Yu became ministers. If they had quarreled with the petty official, they might never have had the chance to be promoted. Patience and tolerance arise from noble virtues of humbleness, maturity, generosity, and long-term vision, which can help us to accomplish great things; on the contrary, impatience and intolerance may often offend others and lead to the disruption of great plans.
36 November 21– december 4, 2014
values & virtues
过无闻闻若唯见见 彼凡事见 能心誉过衣德人人 说道非未 改非恐怒服学恶善长字宜真 归名闻闻若唯即即此重勿勿 于为过 誉饮 才 内 思 说 且轻 轻 无错欣乐食艺省齐短舒诺言 倘 有直损不不有纵 不 勿苟 知 掩心 谅友如如则去 关急轻未 饰非士来人人改远己疾诺的 增 名渐益 勿 当无以 莫 勿进勿 一为相友生 自加渐 闲模退轻 辜恶亲却戚砺警跻管糊错传
奸话 巧说 语多 秽不 污如 词少 市惟 井其 气是 切勿 戒佞 之巧
凡 出 言 信 为 先 诈 与 妄 奚 可 焉
信
Epoch Times
弟 子 規
*
Rather than speaking too much, it is far better to speak less. Speak only the truth and avoid distorting the facts of the matter. Manipulative words, foul language and uncivilised behaviour *should be avoided at all costs.
lessons from dizi gui
Trustworthiness Begins With What One Says baike/blog
By Derick Chan Epoch Times Staff
D
izi Gui (Standards for Being a Good Student and Child) is a traditional Chinese text for children that teaches moral values and proper etiquette. In Chapter 4, “Be Trustworthy”, we are taught that rather than speaking too much, it is far better to speak less. We should say only the truth and avoid distorting the facts of the matter. In addition, manipulative words, foul language and uncivilised behaviour should be avoided at all costs. The person who is able to do all this demonstrates to others that he is dependable and trustworthy. Here are some good historical examples of men who spoke honestly—or dishonestly.
Yanzi Correcting a Ruler’s Faults with Frankness
Yanzi was the prime minister of the State of Qi during China’s Warring States Period. Loyal and righteous, Yanzi always gave the Duke of Qi frank criticism that would benefit the state, at the risk of offending him. One day, the Duke of Qi held a banquet for his friends and officers. Drinking happily, he said, “Feel free to drink as much as you want. Don’t take etiquette too seriously.” Yanzi responded, “It is etiquette that differentiates man from animals. Etiquette is required to maintain peace and order in society. If our officers disregard etiquette, our country will descend
into chaos and the king could be usurped. How, then, will you handle that?” Hearing Yanzi’s criticism, the duke was very unhappy and chose to ignore to him. Later, when the duke left the room, everyone but Yanzi stood up to see him off. When the duke returned, Yanzi did not stand up or receive him. The duke asked everyone to be cheerful, but Yanzi did not cooperate. Instead, he drank by himself. Witnessing Yanzi’s bad manners, the duke was furious. “You just said how important etiquette and rules are, but now you ignore them yourself!” Yanzi immediately stood up and bowed. “Your Majesty, please don’t be angry. I dare not be offensive. All I did was to demonstrate what the lack of etiquette would lead to. If your majesty should disregard etiquette, it would be like this.” Realising what Yanzi meant, the duke said, “Apparently it was my fault. Please be seated. I’ll listen to your advice.” Yanzi served three generations of rulers, and always spoke frankly with them without avoiding the truth of the matter. They, in turn, valued his courage and wisdom.
Emperor Wen of Han Employs the Honest and Avoids the Manipulative
Emperor Wen of the Han Dynasty was one of the most benevolent rulers in Chinese history. Once, he paid a visit to the royal zoological park. When he reached the tigers’ cage, he asked the park ranger questions about the tigers. The ranger, who
Have more than you show, Speak less than you know. William Shakespeare was not an eloquent person, was slow to answer him. Instead, the animal caretaker nearby quickly pushed his way forward to answer the Emperor’s questions. Pleased with his answers, the Emperor ordered his minister, Zhang Shizhi, to promote the caretaker to replace the park ranger. In response, Zhang Shizhi said, “Both Zhou Bo and Zhang Xiangru are well-respected officials of the court, yet neither of them are eloquent speakers. If Your Highness promotes the caretaker only because he is an articulate speaker and knows how to please his superiors, then others might follow suit. Everyone may focus on improving their speech instead of fulfilling of their duties. I ask Your Highness to consider the consequences.” Emperor Wen thought Zhang Shizhi’s words made sense and thus withdrew his order. When employing the right person for a job, one often gauges a person’s ability by how eloquent he is. As a result, some people exploit their speaking skills to flatter or curry-favour their superiors.
A painting of Emperor Wen of the Han Dynasty sitting in Shanglin Garden. Emperor Wen learned from his minister, Zhang Shizhi, to judge a person by his character and not by his ability to please his superiors.
The animal caretaker was that kind of person. A cunning man, he seized the chance to outshine and embarrass his boss in front of the Emperor, instead of being humble and kindly to support his boss. He failed to act out of kindness and be mindful of others. Even in our modern day, there are quite a few such smooth
talkers, and this is a relevant issue for government or company employers. Focus on the candidate’s capabilities and identify those who are selfless and responsible, instead of those whose outward appearances aim to impress others. Doing so will minimise losses to the country and the company.
38 NOVEMBER 21 – DECEMBER 4, 2014
arts & culture
Epoch Times
Art Speaks wikimedia commons
‘Ship of Fools’ by Hieronymus Bosch
Art Speaks is the Epoch Times’ global art exploration project. Here we explore works of art created before 1900 from all parts of the world - Americas, Europe, Asia, Africa, Oceania - and in all mediums whether they be decorative or fine. The goal of Art Speaks is to serve as a forum to diversify the public’s artistic appreciation and for writers and readers to gain from each other more pathways to explore traditional art. Anyone who has insight to share is welcome to participate. To pitch an idea, first submit a photograph of the artwork you wish to write about via http://tiny.cc/arttalks. If approved, an editor will contact you to begin the writing process. By Thaddeus Radell
T
he Ship of Fools is amongst the Louvre’s most delicate and piercingly luminous images, its motley crew stitched together with inspired invention and impeccable craft to elucidate a timeless moral question. Painted by Hieronymus Bosch around 1500, The Ship of Fools was presumably inspired after Sebastien Brant’s book of satirical poems of the same title, published in 1494 (of note is that each poem, 112 in all, was illustrated by a woodcut, many having been carved by Dürer). The Flemish printer and humanist Josse Bade van Asche supplemented the Brandtian fleet of mostly male fools with his own illustrated text of a Large Ship of Female Fools, a text also conceived of having influenced Bosch. The Louvre’s picture is a fragment of the upper left wing of a triptych. The other existing side panels are Allegory of Gluttony and Lust (Yale University Art Gallery), Death and the Miser (The National Gallery in Washington D.C.) and The Wayfarer (Rotterdam). The central panel is lost. In the picture, a ship of
Alone, his crooked back to the mob, he remains impervious to the wafting, insidious echoes of gluttony and drunkenness as he stares, stares into his bowl, wondering what he missed.
fools is adrift on a calm sea, a slender tree taking place of a mast, an owl or death mast half hidden amongst its foliage. The principal group of figures centres around a table over which preside a monk and a nun, busy either singing or trying to eat a suspended crêpe without their hands, an activity made more difficult by the agitation of the line by a fellow reveller. Two oarsman have ceded their navigational task to participate in the game, a woman strikes a prostrate drinker, a man reaches to cut loose a roasted goose, a swimmer beckons for more, a man vomits. The antics of this recklessly bemused human cargo propel a straightforward allusion to the vain pursuit of excessive eating and drinking as a means to either evade life’s more refined cultural offerings or, more probably, to forget the punishing ordeal of daily life itself. Of more elusive meaning, perhaps, are the two remaining figures. A small figure, the only indeed dressed as a Fool, perches in a tree, facing away from the others and introspectively sipping out of a bowl. Another figure, a swimmer, rises up out of the water, either gingerly trying to participate in the party, or rather trying to direct or guide the craft itself, albeit gently. Bosch parades this wondrous diversity of highly articulated forms in a finely tuned orchestration that centres around the suspended crêpe. Each shape is a delight to the eye, each contour seemingly refined to perfection, and the subsequent interplay between positive and negative space becomes a puzzle of seemingly divine design.
And yet a mere pictorial puzzle this great picture is not. As Glenn Gould explained in one of his Canadian Broadcast presentations, anyone can write a fugue. But there is an esoteric perfection to the poetics of a fugue written by Bach that remains without equal. Bosch first elevates his picture onto this higher plateau of art by inserting a convincing yet almost unnoticeable moment of magic. That fine moment sounds when the crêpe is set in motion by the delicate plucking by a tiny hand. This outrageously subtle visual note is, however, plucked with enough force to tip the main vertical axis of the tree and consequently reverberates throughout the entire motley company. Every shape tips and shifts, activating an adjoining shape to create a rich pictorial fugue (most probably in a minor key) and the tight gearing of the composition is deliciously palpable as the Ship is set in motion. The rowdy occupants are adrift upon the unforgiving sea of their desperate lives, their abandonment of both oars and moral purpose complete and remorseless. The exception is the Fool himself. Alone, his crooked back to the mob, he remains impervious to the wafting, insidious echoes of gluttony and drunkenness as he stares, stares into his bowl, wondering what he missed. Born and raised in Michigan, the son of two artists, Thaddeus Radell completed his B.F.A. at University of Detroit/Mercy before moving
to New York City to study at Parsons School of Design. Soon after receiving his M.F.A. in 1982, Radell left NY and moved to France, where he spent the next fourteen years, teaching and painting, dividing his time between his studios in Provence and Paris. Returning to New York City in 2000, he now exhibits regularly in the city and teaches at The Borough of Manhattan Community College and Parsons School of Design.
“A Ship of Fools” by Hieronymus Bosch (circa 1450–1516)
In a world of overindulgence, is the fool the wisest? A detail from “A Ship of Fools” by Hieronymus Bosch (circa 1450–1516)
values & virtues
Epoch Times
November 21 – december 4, 2014
YU - CHILD/Epoch Times
Snapshots of Chinese History
Wang Zhaojun
‘Beauty’of Peace
By David Wu Epoch Times Staff
T
here are ancient Chinese legends about the “Four Great Beauties”, women of such beauty that they were able to influence emperors and kings, and change the course of empires. Though little detail is known about them, they are credited with having had a great impact on Chinese history. Wang Zhaojun (王昭君) was one of these “Four Beauties”. She was born into a well-educated family at the time of the Western Han Dynasty during the reign of Emperor Yuan, and when she came of age she was chosen to be a lady-in-waiting in the royal palace. According to an established practice, Emperor Yuan always chose concubines from among the palace ladies based on their portraits. But the royal portrait painter, Mao, would only draw the most beautiful portraits for the ladies that bribed him. Zhaojun knew the “rule” very well, but was determined not to win the emperor’s attention through this shady means. So, she refused to bribe the painter. Consequently the painter portrayed her as less attractive than she really was. Like many of the other palace ladies, without a good reference through the portrait, she endured years of staying in the palace like a bird in a cage, with no opportunity of receiving the Emperor’s favour. Marriage Arranged for Peace In 33 B.C., the ruler of the Xiongnu, China’s enemy to the north, visited China’s capital, Chang’an, and asked to forge an alliance with the Han through an arranged royal marriage. Reluctant to honour the Xiongnu King with his only princess, Emperor Yuan decided to choose a palace lady instead. He told the would-be consorts: “I will treat the lady who
volunteers to go to the Xiongnu region as a princess.” Since the Xiongnu lived a nomadic life in the far, unknown north, none of the palace ladies were willing to accept his offer—except Wang Zhaojun. Having seen her unflattering portrait, Emperor Yuan betrothed her to the Xiongnu king. It was not until after the wedding that the emperor saw Zhaojun for the first time. The emperor was astonished by Wang Zhaojun’s stunning beauty, as well as her graceful manner and intelligence. However, it was too late to keep her for himself. With enormous regret, he let her go to the Xiongnu as promised.
The emperor was astonished by Wang Zhaojun’s stunning beauty, as well as her gracefulness and intelligence. Upon returning to his palace, Emperor Yuan studied the portrait of Zhaojun once again and, in a fury, he had the painter executed for his deceit. A Sacrifice That Saved Lives Wang Zhaojun lived with the Xiongnu for the rest of her life, and devoted herself to fostering peace between the Xiongnu and the Han Chinese. She persuaded her husband, the Xiongnu King, to maintain peaceful relations with the Han Empire. In addition, she introduced Chinese culture to the Xiongnu. After her husband’s death, Wang Zhaojun chose to follow the Xiongnu custom of marrying the king’s successor. This was contrary to Chinese Han tradition in which a woman
would remain a widow unto death to preserve her chastity. However, she did so in order to maintain the peace and friendship between the two countries. As an alternative to the common practice of “conquer the world by force and the winner rules”, Emperor Yuan chose a more diplomatic method of resolving conflicts between nations, by arranging royal marriages. This practice spared so many lives that would otherwise have been lost in years of war. Emperor Yuan’s decision and Zhaojun’s sacrifice resulted in 60 years of peace between China and the Xiongnu. Honouring a Virtuous Beauty After her death, the Xiongnu built a memorial for Wang Zhaojun. For generations, it was meticulously maintained by the Xiongnu as well as the Han Chinese people, who both revered her. Wang Zhaojun is also honoured in a legend that echoes the ancient Chinese belief of “the good will be rewarded with good, and the evil with evil, even after death”. The legend tells that after death, a woman who possessed both great beauty and virtue will be rewarded in the afterlife, especially if she had been wronged or had suffered during her life. Her spirit will live on as a deity in charge of a flower. One of the most famous women
in ancient China who met this standard was Wang Zhaojun. According to this legend, Wang Zhaojun became the deity of the peony after her death. In Chinese culture, the peony represents elegant beauty, nobility, and prosperity. It is much loved by the Chinese people and is considered the national flower of China.
Wang Zhaojun, one of the famous “Four Beauties” of Chinese history, sacrificed a life in her homeland to promote peace between the Han Chinese and the Xiongnu.
37
arts & culture
Epoch Times
NOVEMBER 21 – DECEMBER 4, 2014 39
Art Appreciation
The 5 Pillars of Art Appreciation By Howard Yu For The Epoch Times
Da Tang Fine Arts
the artist’s masterly skills in the use of colour—the play of light on the girl’s lustrous hair, the life-like quality of her beautiful eyes, and the strong emotion in the piece.
D
o you recall the article, “How to Evaluate Good Art?” published in the 17 – 30 October 2014 issue of the Epoch Times? This article is a technical supplement to it. The five pillars of art appreciation are subject matter, form, colour, lines or brushstrokes, and composition.
Subject matter basically signifies what the work is about, or what its theme is. Examples of subject Photo 1: Still life by top Korean matter include still life (Photo 1), painter Park Chul-Hwan. scenery (Photo 2), calligraphy and so on. Photo 2: Scenery by Goh Siew Guan, Form refers to how accurately the objects are depicted. However, there is a difference between accuracy and exaggeration. Occasionally, the artist makes a conscious effort to distort or create an amplified effect (i.e. exaggerate). Photo 3 illustrates an excellent display of form by a world-class portrait artist—notice the superb resemblance to the actual human form and facial expression.
3. Colours
An artist can use a variety of colour schemes and techniques to achieve certain effects. Colours contribute to the realism of the artwork, and they can be used to evoke emotions. Photo 4 reflects
Lines or brushstrokes are fundamental elements of Chinese and Western art. You may recall hearing of this term in your first art lesson. (Photo 5: this artwork is done purely in ink; notice the distinct lines and strokes.) Lines and brushstrokes are the fundamentals of visual art.
Photo 3: Portrait by Li Shu Ji, a world-class portrait artist. Da Tang Fine Arts
These five pillars are called the aesthetic technicalities of fine art appreciation. In order to understand art at a more intimate level, it may be necessary to further study the philosophical, historical and cultural heritage of the artwork. This will be covered in the next instalment of this series. From 20 to 30 November 2014, there will be three major art fairs held in Singapore. This will be an opportune time to hone your skills based on what you’ve learnt from my contributions. For those who are keen to obtain free admission tickets to any of these art fairs, you may contact me through the contacts listed on the right. Appreciate Art. Art Appreciates.
ENGLISH-LANGUAGE EDITIONS UNITED STATES
Los Angeles 888-853-4774 scal@epochtimes.com Dallas 214-682-7788 dallas@epochtimes.com Photo 4: Village Girl by Wang Fei, a China-born, Singapore-based artist. Photo 5: Street Scene by Ms Lisa Ng, a Singaporean amateur artist. Da Tang Fine Arts
5. Composition
Composition refers to the way objects are arUOB Painting of the Year Award Winner. ranged relative to one another in a visual Da Tang Fine Arts space. It is used to create balance, a sense of depth, or to draw the viewer’s focus to the intended subject matter. This aspect usually differentiates an average art piece from a good piece of art. (Photo 6: An example of good composition, in terms of how the people, the field and the building are arranged within a relatively small piece of art).
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San Francisco 650-336-1170 sfbay@epochtimes.com
4. Lines or Brushstrokes
1. Subject Matter
2. Form
Da Tang Fine Arts
Epoch Times
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Photo 6: The Padang by Jayson Castor, a Filipino expatriate amateur artist Da Tang Fine Arts
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Howard, his wife and his parents actively promote both local and foreign fine arts. They co-manage Da Tang Fine Arts in The Adelphi, #B1-31. Contact details: www.datangfinearts.com +65 82685299 info@datangfinearts.com
CORRECTION : The photo caption for the article titled 'How Does Fine Art Improve Our Creativity?' published in the previous issue of Epoch Times should read '(L - R) Mdm Grace Chiang (Howard's Mum), Artist Wu Xue Li, Mr Howard Yu, Director of Da Tang Fine Arts and Mr Lau Tai San, VP of SCCCI at the launch of the two-month long Art Exhibition held by Da Ta Fine Arts, in Rendezvous Hotel Singapore on 31 October 2014.' Epoch Times apologises for the error.
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40 November 21– december 4, 2014
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