- Comparison between Chinese and Western dietary culture
  - Different concepts in dietary culture
    - Chinese: Flavor-oriented
      - Pursuit of color, aroma, flavor, and shape
      - Balance of five flavors: sour, sweet, salty, spicy, bitter
    - Western: Nutrition-oriented
      - Focus on calories, protein, vitamins
      - Food intake driven by nutritional needs
  - Different dietary structures
    - Chinese meals
      - Staple food (carbohydrates) + Dishes (vegetables, meat, fish)
      - Regional cuisines
        - Sichuan: Spicy and pungent
        - Cantonese: Light, crisp, fresh
        - Shandong: Freshness and crispness
        - Huaiyang: Carving techniques, light, fresh, sweet
    - Western meals
      - Standardized food
      - Similar food from breakfast to supper
      - Features: Raw meat, vegetables, fruits; Cold drinks; Sweet desserts
  - Table manners
    - Chinese dining etiquette
      - Round table preference
      - Seating order based on age, rank, or status
      - Importance of politeness and education
      - Clear Your Plate campaign
    - Western dining etiquette
      - Long table preference
      - Host and hostess at both ends
      - Use of knives, forks, spoons, plates, glasses
      - Lady-first principle
      - Avoiding rude gestures (e.g., pointing with utensils)
  - In-class review and assignments
    - Review of three aspects: Concepts, structures, manners
    - Assignment: Research local table manners and prepare a presentation