After browsing splendid collection of Chinese artwork in National Palace Museum, we had our lunch in Silk Palace—a restaurant next to the first exhibition building newly open this month. The food in Silk Palace is a mixture of Chinese and Taiwanese cuisine. We had pretty good Cantonese and Taiwanese food there. (I didn't take pictures of dishes.)
During our lunch, Dr. Gauthier and Dr. Hayward learned what research interest of my advisor, Denny, and I have, and they kindly shared their thoughts with us. They explained to us their universities' various admission approaches, which is very useful to me because I have plan to study overseas after I complete my Master degree. Dr. Hayward introduced Dr. Fung's research to me because my interest is in Positivity Effect. (I learned that Dr. Fung published her new research finding in newest issue of Psychology and Aging few days after the trip; however, the subject in her research report is similar to what I am doing now, which means I will have to adjust the contents that I have been working on.)
When we were having our lunch, we had some Taiwanese dishes that I couldn't explain them in English very well. I found and learned some things about them after the trip so that I could introduce them well next time I encounter similar questions.
絲瓜 (Si-Gua) is the first thing that I couldn't explain well. We had a dish called 炒絲瓜 (Chao Si-Gua, means stir-fry Veggie Sponge) which is a common but delicious Taiwanese cuisine in every household. Veggie Sponge sounds really funny, but it is Si-Gua's English name for real. I looked into several websites and dictionaries, all of them indicate Si-Gua is Veggie Sponge. Veggie Sponge's scientific name is Luffa cylindrical, and the link to its picture is here: http://www.e-penghu.com.tw/modules/myalbum/photo.php?lid=181
The second thing that I couldn't explain well is the Wulong tea making process. Here is a brief introduction of the Wulong tea making process in Chinese: http://www.teapot.com.tw/tea/tea_right_9.html
Here are web pages that introduce the Wulong tea making process in English.
I LOVE TAIWAN
LABS AND BLOGS OF PSYCHOLOGY
- Emotion Rules
- Change Detection: Attention, Memory and Decision
- Cognitive Training
- Kensinger/Cognitive and Affective Neuroscience Lab (Boston College)
- Lisa F. Barrett/Interdisciplinary Affective Science Lab (Boston College)
- Diego Pizzagalli/Affective Neuroscience Laboratory (Harvard)
- Brian Scholl/Perception and Cognition Lab (Yale)
- Lynn Hasher/Hasher Aging & Cognition Lab (Toronto)
- Kevin Oshsner/Social Cognitive Neuroscience (Columbia)
- Roberto Cabeza and Kevin LaBar/Center for Cognitive Neuroscience (Duke)
- Laura Carstensen/Life-span Development Laboratory (Stanford)
- Elizabeth Phelps/THe Phelps Lab (NYU)
- James Gross/The Stanford Psychophysiology Laboratory
- Mara Mather/Emotion and Cogntion Lab (USC)
- Psychology Software Tools, Inc.