“RCEP中国-东盟跨文化项目”第二周课程活动顺利召开

On the morning of October 1, 2022, the second week of the "RCEP China-ASEAN Cross Cultural Program" jointly organized by the Asia Chinese Education & Culture (ACEC) Association and Universiti Teknologi Malaysia (UiTM) was held. Experts and scholars from Universiti Teknologi Malaysia (UiTM), Universiti Sains Malaysia (USM), University Technology Sarawak (UTS), Sultan Idris Education University (UPSI), University of the Visayas (UV), Jiangsu Open University, Anhui Medical University, and other universities participated in the course exchange activity.

The activity was a combination of online lectures and special lectures, focusing on the similarities and differences between Chinese and Malaysian food cultures. Associate Professor Azizhari from the School of Art and Design of UiTM and Professor Long Weihua from Jiangsu Open University introduced the Malaysian and Chinese food cultures to the participants.

Associate Professor Azizhari first introduced the eating habits and daily cuisines of Malay, Chinese, and Indian, three ethnic groups in Malaysia to the participants. He said that as a multi-racial country, the food of each ethnic group has its characteristics and also influences each other, forming a unique Malaysian flavor.

Professor Long gave a detailed introduction to the differences in tastes between northern and southern China, the famous classic breakfasts in different parts of China, the food customs of traditional festivals, as well as the eight major cuisines with profound flavors. He believed that even though there are differences in cultural backgrounds, visitors can still find their favorite tastes in the all-encompassing Chinese cuisine, and he also recommended Sichuan hot pot to Malaysians with a taste for spicy food. The participants showed great interest in the cultural differences in food from different countries in the course and actively asked questions to the two scholars.

Let food and emotion blend naturally, and let history and humanity exchange. The event was aimed at deepening communication and forging a friendship, and both Chinese and Malaysian universities expressed a strong desire to share educational resources and cooperate on projects. The event was timed to coincide with Chinese National Day, and the Malaysian participants also expressed their sincere holiday greetings to the Chinese participants.

2022年10月1日上午，亚洲一带一路文化教育合作促进会（ACEC）与马来西亚玛拉工艺大学（UiTM）联合举办的“RCEP中国-东盟跨文化项目”进行了第二周课程活动。马来西亚玛拉工艺大学、马来西亚理科大学、砂拉越科技大学、苏丹依德理斯师范大学、菲律宾维萨亚斯州立大学、江苏开放大学、安徽医科大学等高校的专家与学者们共同参加了此次课程交流活动。

本次活动采用线上授课与专题讲座相结合的方式，围绕中马饮食文化异同展开。来自玛拉工艺大学艺术与设计学院的阿兹哈里副教授与江苏开放大学的龙卫华教授分别为参会者们介绍了马来西亚与中国的饮食文化。

阿兹哈里副教授首先向参会者们介绍了马来西亚马来族、华族和印度族三大民族的饮食习惯与日常美食。他表示马来西亚作为多元种族国家，各族食物各具特色，同时也互相影响，形成了独特的马来西亚风味。

龙卫华教授对中国南北方的口味差异、中国各地著名的经典早餐、传统节日的饮食习俗，以及博大精深的八大菜系作了详尽的介绍。他认为即使文化背景有差异，来客却依然能在包罗万象的中国饮食中找到自己喜欢的口味，同时他也向嗜辣的马来西亚人推荐了川味火锅。参会者们对课程中不同国家的饮食文化差异表现了极大兴趣，并积极向两位学者发问。

让美食与情感自然融合，让历史与人文相互交流。本次活动以深入交流、缔结友好为目的，中马双边高校均表达了互通教育资源、开展项目合作的强烈意愿。活动时间正值中国国庆节当天，外方参会者们也向中方参会者表达了诚挚的节日问候。