2024 HCI Prelim P2 Answers

Hwa Chong Institution 2024 C2 General Paper Preliminary Examination Paper 2 Answers From Passage 1 1. Why is ‘miracle’ (line 1) an appropriate description of shared meals in France? [2] Passage Answer (2 points for [1] each) A miracle occurs THRICE in France EVERY DAY. At breakfast, lunch and supper, MILLIONS of people gather round a table to eat together. a) It is surprising/amazing and remarkable … b) … that commensality can occur so regularly/ frequently and on such a massive scale. 2. In paragraph 1, the author states that ‘social practice varies across communities’. Give two examples of how European and American eating habits differ to support this claim. [3] Passage Answer (2 of these pairs for [1] each) EU: CREATURES OF HABIT who FAVOUR FIXED MEALTIMES AM: EAT WHEN THEY WANT TO a) Regular/specific mealtimes vs. flexible scheduling/eat when one is ready EU: relish SHARING food AM: NO ONE CAN BE JUDGED for insisting on healthy food or liking food that requires no preparation b) willing to consume the same food as the others vs. will exercise the right to decide what to have EU: RELISH … GOOD COMPANY AM: Eating is about SATISFYING BODILY NEEDS … c) Derives happiness/enjoyment vs. focus on sustenance/nourishment EU: LABOUR – shopping, cooking and washing AM: food that REQUIRES NO PREPARATION d) Will invest time/effort vs. convenience/ease is uppermost in their mind 3. Suggest why dinner became ‘a very fulfilling part of my day’ (line 16) for the author. [2] Passage Answer (2 of these points for [1] each) We ate sandwiches and pizzas in front of our computers or dined with friends. We rarely spoke. … We did and, SOMEHOW, THE SAME FOOD TASTED BETTER. We missed Mum and Brother and it was THERAPEUTIC TO KNOW WE STILL HAVE EACH OTHER. Our CHATS ABOUT THE TRIVIAL – of sports and Netflix – LED TO DISCUSSIONS OF THE SERIOUS – of economics and politics, of memories and the future. Dinner together meant a little less time for distractions, but it was invariably a very fulfilling part of my day. a) Good company enhanced the dining experience and this made food (allow) more palatable/delectable. b) Being with a loved one coping with the same loss was cathartic/helped the author feel supported. c) Being able to talk about a myriad of issues was intellectually stimulating to the author. d) Father and child grew close again/rebuilt their relationship through their rich dinner conversations. 4. Why does the author make the point that the workers are ‘revived’ (line 22) by their shared meal? [2] Passage Answer (2 points for [1] each) In competitive cities … workers FATIGUED BY THEIR DAILY GRIND crowd late-night eateries and are revived by a shared supper and gossip. a) The author is highlighting/praising the power of a shared meal … b) … to revitalise/re-energise workers exhausted by boring work.

5. How does the author’s use of language in Paragraph 4 support the idea that ‘the potential of food to be a conduit for achievement is even more impressive’? [3] Passage Answer (3 of these points for [1] each) The potential of food to be a conduit for achievement is even more impressive. For enterprising new citizens, food POWERS THEIR TRAJECTORY TO A BETTER LIFE – think of the Indians who HAVE WRITTEN THEMSELVES INTO British FOOD HISTORY and the UBIQUITOUS PRESENCE of Italian food in America TODAY. That food PAVES THE WAY TO RECOGNITION is also illustrated by the Japanese and Koreans CONQUERING THE WORLD with their cuisines. We could even contend that WITHOUT THEIR REPUTATION AS CULINARY CAPITALS, THE SHINE OF MANY COSMOPOLITAN CITIES WILL BE DIMMED. The author relies on figurative and emotive language to drive home their point. a) The claim that food ‘powers their trajectory to a better life’ means that entrepreneurial immigrants who sell food from their homeland can make a good living/become well-to-do. b) That immigrants ‘have written themselves into’ the ‘food history’ of their new country means that their acceptance/integration rides on the back of/ is facilitated by the latter’s love of their food. c) The ‘ubiquitous presence’ of the food introduced by immigrants highlights the widespread popularity of their food/how their food is available everywhere in their new/adopted society (allow). This is synonymous with their acceptance/reflective of their naturalisation. d) The author claims that food ‘paves the way to recognition’ and Asian cuisines are ‘conquering the world’ to show that countries that can popularise their cuisine in the global arena enable themselves to gain soft power/accrue approbation. e) The assertion that cities (allow) aspiring to be renowned for rich (cultural) diversity must become a food mecca/hubs or their ‘shine … will be dimmed’ shows that good food/gastronomical fame influences their appeal/attractiveness. From Passage 2 6. Summarise the reasons why people are no longer interested in heritage food. Write your summary in no more than 120 words. [8] No. of Points 0 1-2 3-4 5 6 7 8 9 10+ Mark Allocation 0 1 2 3 4 5 6 7 8 Passage Answer … many classic dishes RARELY MAKE IT to dining tables today. This INFREQUENT REPRODUCTION of time-honoured recipes may be contributing to a lamentable global trend: the appreciation of heritage food … is on the wane. a) There is limited exposure to/are fewer attempts to recreate heritage food at home (and this is causing such food to fall out of favour). Despite their association with less healthful diets, FRENZIED ROUTINES HAVE MADE READY-TO-EAT MEALS A FEATURE of modern living. Little wonder that LABORIOUSLY PREPARED heritage food NO LONGER APPEALS. Wherever there are SOURCES OF REFUELLING ON EVERY STREET, few traditional dinners are being created from scratch … When delivery services can bring … food TO ONE’S DOORSTEP … … and eating BECOMES ABOUT SATISFYING HUNGER. b) A harried existence means people would rather eat pre- cooked food/buy convenience food. OR (In comparison to the ease of store-bought food) heritage food is (too) time-consuming (to make). c) Ready/convenient access to food/restaurants means people do not bother to cook heritage food. d) It has become common to eat just to fill the stomach/to eat what is available.

When DELIVERY SERVICES CAN BRING CHEAP FOOD to one’s doorstep, many will NOT SPEND MORE just to honour their heritage. e) With technology/ordering platforms making eating affordably/economically easy, people are unwilling to spend on heritage food. The well-to-do may ATTRIBUTE THEIR ALTERED PALATES TO THEIR VACATIONS too. While they might have tried the Scottish haggis on a dare … it is the DESIRE FOR THE SELFIE TO MAKE THEIR FRIENDS ENVIOUS that determines their dinner plan … This desire MOTIVATES THEM TO SEEK NEW food ADVENTURES even after returning home. KEEN TO BE IN THE KNOW, they queue outside restaurants lauded by Michelin inspectors. “Boring” heritage food does not stand a chance with them. f) As a result of their travel experiences, people are open to other food choices. OR Richer life experiences cause the affluent to become bored with heritage food. g) They see food as a way to flaunt/show off. h) This conditions them to crave novelty/seek fresh food experiences. i) They prefer restaurants/establishments feted by the media to appear informed/up to date. For the young and restless, BEING PART OF VIRAL CHALLENGES MATTERS more than cultural pride. … anyone who likes heritage food will FALL OFF THE RADAR. When the world is HEAPING PRAISE ON SUCH EXPERIMENTS, … j) The desire to fit in/urge to participate in trends decides what young people eat. k) The approbation/approval given to those who do so convinces t