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3Chinese Cuisines from Australian Perspective

Chinese Cuisines from the Australian perspectives

Chinese Cuisines from the Australian perspectives


Genre Slot: The project study deals with collecting and analyzing the views of a sample of Australian population regarding the Chinese Cuisines. People demonstrate various response patterns and perspectives regarding their preferences for particular cuisines. The primary interests of the project, therefore, seek to perform interviews in Melbourne to gather the opinions regarding the Chinese cuisines. The target interviewee audience is aged between 19-27 years.

Platform: the project seeks to adopt a part-series approach that divides the whole story into various parts. The different parts will be run on YouTube as well as on Smartphone application to allow access to information.

Size; each part series lasts for five minutes which further makes the size befit the storage and access devices like mobile phones. The entire project is majorly divided into five parts. Therefore, 5.50 MB is enough to download the series.

Market; the project seeks to satisfy young researchers regarding the different opinions of Australians on the Chinese cuisines.

Premise; the project is based on the premise of collecting the views, opinions, and perceptions of people regarding the Chinese cuisines.

Main characters; Molina is the author and producer of the entire project. Laura is the editor and the camera person for the whole project. Chole is the director and the interviewer throughout the series. The interview involves presenting the food to the street and allowing people give their perspective.


In the first episode, Molina presents pieces of cuisines to three students to allow them to give their opinions. They include Amy Davi in. Both of them agree to the good taste of tofu cuisines. However, they express displeasure in the stinky smell from the cuisines.

The second episode takes place at the State Liberty within Victoria. In this place, Tony and Grace accept the interview. However, after tasting the sugarcoated haws cuisine, they express dismay on how the cuisines combined both bitterness and the sugary attribute

The third episode occurs at the Prince Bridge. At this place, the interview is intended at getting the views of the two respondents in the taste of ‘Live bead’ cuisines. The respondents express displeasure in the appearance and tasks

User interaction

The project runs on a website which allows it to have an interactive interface with the management. The website allows for the users to comment and also send messages regarding their views and opinions. Also, the online platform allows for the users to quickly access the information stored and kept on the website. Such are facilitate the use of mobile phone applications.


High-quality cameras are in use to allow for processing high-quality images. The process of carrying out the interviews is taken live, and the pictures of various respondents and the cuisines under assessment also feature within the project. All these are embedded into the website that allows for the maintenance of the high quality.


A Bite of China stands out as one of the quality websites which compete in the information and the study within this project. The website is established and also concentrates on nearly the same target group and similar food products. However, this project rates above the competitor due to its more interactive characteristics.


The Chinese cuisines reflect some of the beliefs and cultural connotations within China. The cuisines are normally tailor-made to satisfy the cultural requirements and objectives of the Chinese. This makes them acceptable in China. However, the foreigners present a divergent opinion regarding their suitability (Li & Hsieh, 2004).

Production Timeline

The first six months after the interview will see the project launch its first series. The first series will be launched on the website, and youtube. Progressive series will follow in six-month intervals.


Li, J. R., & Hsieh, Y. H. (2004). Traditional chinese food technology and cuisine. Asia Pacific Journal of Clinical Nutrition, 13(2), 147-55.