{"id":391465,"date":"2025-04-16T15:05:00","date_gmt":"2025-04-16T07:05:00","guid":{"rendered":"https:\/\/www.um.edu.mo\/news-and-press-releases\/campus-news\/detail\/60968-2\/"},"modified":"2025-04-17T18:24:40","modified_gmt":"2025-04-17T10:24:40","slug":"60968","status":"publish","type":"post","link":"https:\/\/www.um.edu.mo\/pt-pt\/news-and-press-releases\/campus-news\/detail\/60968\/","title":{"rendered":"From recipes to cultural lessons: Dr V\u00e9nus Viana decodes food cultures in UM residential college"},"content":{"rendered":"\n                        \n                        <div><div><\/div><div>In Ma Man Kei and Lo Pak Sam College (MLC) at the University of Macau (UM), Dr V\u00e9nus Viana stands out as a food culture decoder. The MLC resident fellow combines her deep historical insights with her professional nutrition knowledge to offer a distinct perspective on the daily dining scenes in the college dining hall. With her keen observations, V\u00e9nus uncovers layers of significance that others may overlook. For example, when a Macanese student points out the absence of turmeric powder in an African chicken dish, V\u00e9nus sees it as a reflection of the rich, multicultural fusion that characterises Macanese cuisine. When a fitness enthusiast eats seven eggs in one meal, she interprets it as a manifestation of modern dietary myth. Similarly, V\u00e9nus views wartime food rationing not just as a matter of supply and demand, but as a meaningful story about the humanities. At MLC, the dining tables become platforms where V\u00e9nus engages students in discussions about nutrition, using recipes as her teaching materials. Under her guidance and interpretation, students\u2019 dietary choices transform into a cross-temporal and cross-cultural dialogue.<\/div><div><\/div><div>The dining hall rich with the aroma of history<\/div><div><\/div><div>Last semester, something interesting appeared in the dining hall of one of UM\u2019s residential colleges. Instagram-style recipe notes featuring Macanese cuisine were posted on a display board. These notes not only provided cooking tips but also sparked a conversation about cultural flavours. Leading this culinary exploration was Joel Sousa Nunes, a first-year student at MLC, and his peers.&nbsp;&nbsp;<\/div><div><\/div><div>V\u00e9nus recalls how this project began: \u2018One day, Joel seriously told me that the African chicken he had at another college did not have turmeric powder. He said it was like a Portuguese egg tart without caramel\u2014it had lost its soul.\u2019 Joel, a Macanese student majoring in English education at UM, captured the essence of Macanese cuisine with his discerning palate. V\u00e9nus, Joel\u2019s college resident fellow, was impressed by his insightful understanding of food tastes. She therefore organised a \u2018dialogue on the tip of the tongue\u2019 between Joel and the college\u2019s catering supplier. The dialogue not only improved the dish but also inspired students to start a special project: transforming the dining hall into a showroom of Macanese cuisine.&nbsp;&nbsp;<\/div><div><\/div><div>UM promotes a dining policy across the university\u2019s residential colleges, which allows students to understand and appreciate cultural differences through diverse cuisines. Pointing to the recipe notes, V\u00e9nus explains, \u2018When Joel teaches other students that tacho is a Macanese stew made with locally cured meats, sausages, and duck, and prepared using Portuguese cooking techniques, the dining table becomes a space for cultural integration.\u2019 Under V\u00e9nus\u2019s guidance, Joel also designed a Macanese cuisine activity for the residential college education experiential learning programme \u2018Empowering Your Future: Culture Immersion &amp; Opportunity Exploration Experience in Macao\u2019, an initiative UM organised for international students. To prepare, Joel researched historical records and created presentations to explain to international students the migration influences on Macanese dishes. For example, he showed how a Macanese chicken dish (galinha \u00e0 portuguesa) incorporated Southeast Asian coconut milk, a unique creation derived from the era of Portuguese maritime exploration.&nbsp;<\/div><div><\/div><div>\u2018V\u00e9nus guides us in tracing the origins of these flavours, which deepens my understanding of my ancestors\u2019 stories,\u2019 Joel says with appreciation. \u2018Macanese cuisine is a living textbook of history. Every bite reminds me that the Macanese are a people with a heritage of mixed cultures from the Age of Exploration. Following the arrival of the Portuguese in Macao during the 16th century, they intermarried with Chinese, Malays, and Indians. This blending of cultures is clearly reflected in the culinary practices\u2014even the kitchen utensils are steeped in their collective stories.\u2019&nbsp;<\/div><div><\/div><div>As a scholar specialising in microhistory, V\u00e9nus is adept at uncovering historical nuances in everyday life. Showing pictures on her phone, she explains: \u2018Look. When a student drizzles chili sauce over African chicken, or when another pairs Portuguese egg tarts with Pu\u2019er tea, they are creating new culinary stories.\u2019 V\u00e9nus\u2019s unique perspective is shaped by her extensive academic background: she obtained her PhD in history from the Hong Kong University of Science and Technology and later served as a postdoctoral fellow at Nanyang Technological University in Singapore. Now, V\u00e9nus successfully integrates her scholarly insights with educational practice at MLC.&nbsp;&nbsp;<\/div><div><\/div><div>\u2018Don\u2019t underestimate our \u201cEver Green Dining Hall\u201d. It was thoughtfully designed and decorated by our college master, Prof Yang Liu. This space mirrors the growth of our students,\u2019 V\u00e9nus remarks. \u2018Understanding students is the foundation of education. As a resident fellow, my role is to add vibrant touches to their journey of growth.\u2019&nbsp;&nbsp;<\/div><div><\/div><div>The myth of eating seven eggs in one meal&nbsp;&nbsp;<\/div><div><\/div><div>The MLC dining hall is always bustling during lunchtime. For V\u00e9nus, this communal dining space is far more than just a place to eat. \u2018Here, you see the truest selves of students,\u2019 she says with a smile. As a member of MLC\u2019s \u2018healthy living task force\u2019, V\u00e9nus often takes a moment to quietly observe students before joining them. \u2018At the table, they talk about which professors are \u201cangels\u201d and which are \u201ckillers\u201d, share funny anecdotes \u2026\u2019 She adds with a playful wink, \u2018And, of course, they sneakily push their vegetables to the edge of their plates.\u2019&nbsp;&nbsp;<\/div><div><\/div><div>As a resident fellow, V\u00e9nus pays close attention to student dietary habits. With UM\u2019s support, she completed a level four diploma course in food, nutrition, and health, certified by the UK Office of Qualifications and Examinations Regulation. One day last semester, she overheard a male student proudly sharing his fitness tip: he ate seven eggs for breakfast every day. \u2018Seven?\u2019 she reacted, her professional instincts kicking in. But instead of lecturing him, she approached gently, saying, \u2018Protein is important, but did you know that we also need carbohydrates? They\u2019re like fuel for our bodies, even the brain runs on them.\u2019&nbsp;&nbsp;<\/div><div><\/div><div>After completing the diploma, V\u00e9nus quickly became the students\u2019 go-to nutrition expert. She loves using the college\u2019s four-compartment plates as a teaching tool to explain healthy food portions. \u2018Grains should take up the largest section, followed by three portions of vegetables, two of fruits, and two to three of protein. It is not restricting what you eat; it is a guide to optimise nutrition,\u2019 V\u00e9nus explains.&nbsp;&nbsp;<\/div><div><\/div><div>When she teaches the general education course CPED1000 at MLC, V\u00e9nus holds nothing back. The course covers a wide range of topics, including nutrition fundamentals, comparison of food cultures, meal planning, and health assessments. Emphasising interactive learning, V\u00e9nus encourages students to record what they eat every day and analyse their eating habits. \u2018I hope this course can be the starting point for their lifelong commitment to healthy living,\u2019 she explains. V\u00e9nus feels immense pride when she sees students start to care about balanced diets, overcome picky eating, or even influence their family members\u2019 food choices.&nbsp;&nbsp;<\/div><div><\/div><div>Investigating the stories behind the numbers<\/div><div><\/div><div>The MLC dining hall remains lively into the afternoon. As students finish their lunches, their four-compartment plates gradually empty. \u2018Food and health are sciences, but what to eat and how to eat are cultural choices,\u2019 V\u00e9nus says as she shares her unique research perspective. This scholar is passionate about interpreting food science through the lens of the humanities.&nbsp;<\/div><div><\/div><div>This research perspective is closely linked to her academic background. \u2018I used to be an absolute \u201cdisciple of numbers\u201d\u2019, V\u00e9nus jokes. With two degrees in economics, she was proficient in building data models. However, for her doctoral studies, she shifted to history. V\u00e9nus explains that history resonates with her more deeply than economics. She finds joy browsing the history section in bookstores and libraries, and often contemplates what meanings might be missing behind statistical models.&nbsp;&nbsp;<\/div><div><\/div><div>Rather than expressing a disapproval of data, however, V\u00e9nus\u2019s academic shift has infused her research with new vitality. \u2018For instance, historical records of Macao residents queueing overnight for rice during the Second World War enabled me to see the real, everyday people behind the supply-and-demand models in economics,\u2019 she explains. These queues became her key to decoding sociocultural nuances. \u2018Grains and legumes were not entirely scarce at that time\u2014so why did people still line up overnight for nutritionally limited rice? The answer lies in cultural psychology,\u2019 she adds.&nbsp;&nbsp;<\/div><div><\/div><div>\u2018Although data enhances the accuracy of research, incorporating a humanities perspective gives it warmth,\u2019 V\u00e9nus explains, sharing the research philosophy which also deeply influences her teaching style. In her course HONR2004 \u2018Project on Social Awareness\u2019 offered in the UM Honours College, V\u00e9nus guides students from various disciplines to conduct food culture research. Cao Siyang, a financial engineering major, recounts her experience in the course. \u2018Initially, we were just mechanically tallying fruit consumption, until V\u00e9nus challenged us: \u201cThe data shows that oranges are more popular, but does it tell you why?\u201d\u2019&nbsp;&nbsp;<\/div><div><\/div><div>This question opened up new research avenues for the students. They also discovered a funny phenomenon: although regular oranges contain 63 per cent more vitamin C than mandarin oranges, people prefer mandarins because they are easier to peel. Under V\u00e9nus\u2019s encouragement, students explored this preference by interviewing elderly people. They discovered that mandarins, which are called \u2018\u67d1\u6854\u2019 (pronounced the same as \u2018\u5409\u2019, meaning \u2018good fortune\u2019) in Chinese, are especially popular during festivals due to their auspicious symbolism.&nbsp;&nbsp;<\/div><div><\/div><div>\u2018V\u00e9nus always reminds us that we will miss the real story if we just focus on the numbers. She has taught us that data is just the starting point, and true knowledge comes from understanding the cultural logic behind it,\u2019 says Siyang.&nbsp;&nbsp;<\/div><div><\/div><div>Wide-ranging dining hall discussions&nbsp;<\/div><div><\/div><div>Siyang recalls the various times she \u2018ran into\u2019 V\u00e9nus at the dining hall while revising her thesis. Their conversations seamlessly flowed from one topic to another\u2014from comments on her thesis to the day\u2019s menu, and even discussions about wartime food rationing data. \u2018It was like using history as a telescope to observe the dining table nowadays,\u2019 Siyang reflects. \u2018Every choice we make about food actually serves as a bridge connecting the past and present.\u2019<\/div><div><\/div><div>In V\u00e9nus\u2019s unique teaching philosophy, the lines between economics, history, and nutrition are not fixed. Instead, they come together in an interdisciplinary manner\u2014using numbers to understand culture and bring a human touch to data. As V\u00e9nus often says, \u2018True wisdom is knowing when to focus on the numbers and when to look at the human heart behind them.\u2019<\/div><div><\/div><div><\/div><\/div><div><div>Chinese Text: Kelvin U, UM Reporter Tang Chenyimin<\/div><div>Photo:&nbsp;&nbsp;Kelvin U, with some provided by interviewees<\/div><div>Chinese Editor: Gigi Fan<\/div><div>English Translation: Bess Che<\/div><div>Source: <i><a href=\"https:\/\/e-myum.co.um.edu.mo\/\">My UM<\/a><\/i> Issue 143<\/div><\/div>\n                        \n                        ","protected":false},"excerpt":{"rendered":"<p>In Ma Man Kei and Lo Pak Sam College (MLC) at the University of Macau (UM), Dr V\u00e9nus Viana stands out as a food culture decoder. The MLC resident fellow&#8230;<\/p>\n","protected":false},"author":1,"featured_media":392698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[61],"tags":[],"class_list":["post-391465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From recipes to cultural lessons: Dr V\u00e9nus Viana decodes food cultures in UM residential college | Universidade de Macau<\/title>\n<meta name=\"description\" content=\"Universidade de Macau: Uma universidade abrangente p\u00fablica de n\u00edvel internacional fundada em 1981\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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