Ethnographic paper. Discuss a typical Shanghai cuisine in China

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Discuss a typical Shanghai cuisine in China
Introduction
I am a researcher at the Syracuse University in China. I am conducting this survey in order to facilitate my research, which endeavors to assess the population’s perception on quality, taste, consumption of food amongst the Chinese cuisine in Shanghai. This research is purely academic, and will solely be used for that purpose. Your details or data provided will not be passed onto a third party without your permission. This research will result in a user-centric conceptual framework that will inform current and future stakeholders with factors that could successfully inform the population on the Shanghai cuisine delicacies in China.
A descriptive account of the activity
Eating presents one of the basic needs for human survival making the base of food offered on the world platform to be very wide. China is well known as one of the fast-developing nations of the world with an increasing number of inhabitants as well as a booming economy; this creates a growing and steady offer of foreign cuisines. However, there is a big difference between the Chinese and Western-based restaurants providing different dishes depending on the influencing factors. Such factors also influence the level of consumption patterns of the Chinese regarding the cuisines.
The Chinese consciously choose to dine in Restaurants with unique taste since the environment feels more welcoming. They also want to feel the taste of food and different culture. The opening up policy due to globalization has influenced the high level of open-mindedness amongst the younger generation who delights in exploring new things, therefore, demanding increased offer with high quality.
I intentionally placed questions into some specific order for the purposes of allowing me to pose questions in accordance with the interviewees’ responses. The open conversation style enabled the creation of harmonic atmosphere during the interview making the respondents feel comfortable about sharing their opinion despite the struggling with language at some point. The technique enabled me to consider asking further questions that helped in developing a train of thought on the participants.
Participant’s selection
The participants of this interview were chosen randomly and also selection was based on a voluntary basis. Many different people were sampled for the reasons of receiving different opinions on Shanghai cuisine and consumption. The participants were contacted by the restaurants from within Shanghai. Since not everyone could speak English and also, on the other hand, I was not fluent in Chinese, the focus was on the people who could speak English. This is how I landed on my friend and her father who happens to be a Shanghai cuisine chef. The aspect of gender and age was randomly chosen, however, I decided to focus on those over 18 years. This is since there’s a higher probability that those above eighteen have moved away from the parent’s home and were currently thinking and looking after food matters by themselves.
I made appointments in advance with the two participants and made them aware of the conditions surrounding the interview...