If Confucius(孔子) were still alive today and could celebrate his September 28 birthday with a big cake, there would be a lot of candles. He'd need a fan or a strong wind to help him put them out.

While many people in China will remember Confucius on his special day, few people in the United States will give him a passing thought. It's nothing personal. Most Americans don't even remember the birthdays of their own national heroes.

But this doesn't mean that Americans don't care about Confucius. In many ways he has become a bridge that foreigners must cross if they want to reach a deeper understanding of China.

    In the past two decades, the Chinese studies programs have gained huge popularity in Western universities. More recently, the Chinese government has set up Confucius Institutes in more than 80 countries. These schools teach both Chinese language and culture. The main courses of Chinese culture usually include Chinese art, history and philosophy(哲学). Some social scientists suggest that Westerners should take advantage of the ancient Chinese wisdom to make up for the drawbacks(缺点) of Western philosophy. Students in the United States, at the same time, are racing to learn Chinese. So they will be ready for life in a world where China is an equal power with the United States. Businessmen who hope to make money in China are reading books about Confucius to understand their Chinese customers.

So the old thinker's ideas are still alive and well.

    Today China attracts the West more than ever, and it will need more teachers to introduce Confucius and Chinese culture to the West.

    As for the old thinker, he will not soon be forgotten by people in the West, even if his birthday is.

    My first visit to Angkor Wat was in 1980. The country had been at war for many years and the temple was deserted and falling to pieces. Plants were growing out of the roofs, and trees were growing in the courtyards.

    Today, the temple is the scene of a busy repair programme. A team of 15 Indian experts are organizing a workforce of 400 Cambodians, most of them women, who are cleaning, repairing and rebuilding parts of this temple.

    As I walked through the courtyards, I noticed the Cambodian women devote hours to cleaning carefully a tiny area of stone. Boards are laid down to protect the precious painted stones while the repair work is going on. There are very few machines and little heavy equipment. Workers carry building materials in buckets at the end of long poles. Piles of stones lie in a corner of the courtyard, waiting to be replaced.

    The work of cleaning the stones is watched over by three Indian chemists. It is a very slow task. First they clean the stones with brushes using buckets of a weak chemical. Then gaps between the stones are filled in. Finally another material is painted onto the stones which will protect them from water forever.

Work starts every day at 7 a. m. and goes on until late afternoon six days a week, with a break at midday.

    Evening is the best time to visit the temple, after the tour groups have left. As the sun sinks lower, shadows spread across the courtyard. After sunset, the sky turns pink. The grey stone towers take on a golden colour before turning pink. Nowhere else in the world can there be such a quiet, beautiful place.

    Kentucky Fried Chicken has filed a lawsuit（提起诉讼） against three companies in China, because their social media accounts spread false information about its food, including that its chickens have eight legs. The case comes as the Beijing government holds an activity to clean up rumours （谣言）on social media（媒体）. Internet marketers have been accused （指控） of trying to control online opinions of their customers by posting false information about their competitors.

    In an announcement posted on its Chinese website, KFC said one of the best-known false rumours was that chickens used by the company have six wings and eight legs. It is requesting 1.5 million yuan and an official apology from each of three companies. It is also asking for an immediate stop to their activities to hurt it by spreading rumours.

    The fried chicken chain is China's biggest restaurant operator and is a kind of fast food for young people in China. It has more than 4, 600 restaurants in the country, and on average, opens a new branch every day. KFC'S China chief executive officer（行政长官）, Qu Cuirong, said that it is difficult for companies to protect their brands（品牌） against rumours because it is hard for them to collect evidence. She added, "The efforts by the government in recent years to purify（净化） the online environment have offered us much more confidence."

    The companies are Shanxi Weilukuang Technology Company, Taiyuan Zero Point Technology Company and Yingchenanzhi Success and Culture Communication in Shenzhen, south-east China. Calls to numbers listed for the companies either rang unanswered or were not available. In fact, authorities（官方） began an activity two years ago to clean up what they called online rumours. Comments in state media have argued that a clean-up is needed.

    Moving smoothly and silently through Alibaba Group Holding Ltd's futuristic "FlyZoo" hotel, black disc-shaped robots about a metre in height deliver food and drop off fresh towels.

    The robots are part of a set of high-tech tools that Alibaba says strongly cuts the hotel's cost of human labour and eliminates the need for guests to interact with other people.

    Formally opened to the public last month, the 290-room FlyZoo is an incubator for technology Alibaba wants to sell to the hotel industry in the future and an opportunity to showcase its prowess in artificial intelligence. It is also an experiment that tests consumer comfort levels with unmanned commerce in China.

    Inside the hotel, softly-lit white panelled walls bring to mind the interiors of Hollywood spaceships. Guests check in at podiums that scan their faces, as well as passports or other ID. Visitors with a Chinese national ID can scan their faces using their smartphones to check in ahead of time.

    Elevators scan guests' faces again to verify which floor they can access and hotel room doors are opened with another face scan.

    "It's very quick and safe. I haven't used it much yet, but basically, I can be in my room in one minute, "said guest Tracy Li. Li added that safety was one of her priorities and she was pleased her room could only be entered with a scan of her face.

    In the rooms, Alibaba's voice command technology is used to change the temperature, close the curtains, adjust the lighting and order room service.

    At the hotel's restaurant, taller capsule-shaped robots deliver food that guests have ordered via the FlyZoo app while at a separate bar, a large robotic arm can mix more than 20 different types of cocktails. Facial recognition cameras add charges to the room rate automatically.

    The hotel does employ humans, though Alibaba declined to detail how many. This includes chefs and cleaners as well as reception staff, who will assist with conventional check-in procedures for guests unwilling to have their faces scanned and want to use electronic key cards.

    Kakano means "seed" in Māori. For Jade Temepara, a Māori woman who was crowned New Zealand's Gardener of the Year in 2012, though, it means a lot more. Temepara owns Kākano, a Māori restaurant and cooking school in Christchurch, on New Zealand's South Island.

    Even a first-time tourist to New Zealand will notice the presence of the Māori culture and language everywhere. Now, so many non-Māori young people learn the language — a trend that picked up after the passage of the Māori Language Act in 1987 — that it's not unusual to hear teens and twenty somethings of European descent in Auckland asking their friends if they want to hang out and get some kai (food) later. That's a striking contrast from several generations ago, when New Zealand law banned Māori in schools, either in written or spoken form.

    While Temepara was happy to see the Māori language make a comeback, there were still parts of her native culture that were less present in New Zealand's daily life. She felt that too few Māoris of her generation were trained in their culture's traditional cooking methods and native ingredients (原料). That's when Temepara came up with the idea of launching a cooking education program that would go into Māori schools and other community gathering places to teach classes in traditional Māori cooking and food preparation.

    The idea was so successful that it eventually led to a brick-and-mortar cafe and shop in central Christchurch. There, Temepara trades in traditional kai — look for cold smoked mussels, karengo (a native seaweed), Manuka honey and a native variety of sweet potato called kumara.

    Although many of the ingredients grow wild in New Zealand, that doesn't mean just anybody can harvest them.

    "The Māori subtribe Katti Menguai are the only ones that are allowed to have some, if they come from a lineage of chiefs. It is by bloodline only. You can't even be invited. If you're not blood, that's it, you can't go. My family is of that lineage. And so, traditionally we would harvest the birds." This is both a tribal (部落的) practice and an accepted national law.

In high school I was very shy, content to hang around with my small group of friends and concentrate on my courses. I was quickly regarded as a "brain". I did so well that by the end of the senior year I had perfect grades and enough credits to give up an entire quarter of coursework.

But in early June of the senior year, the principal called me into his office. He asked me to give a speech at graduation. I gaped(目瞪口呆地凝视) at him, my heart thumping. This was the reward for my hard work? I mumbled something and fled the office, blaming myself for staying away from physics, a subject sure to have ruined my perfect record.

I finally agreed to a compromise. I would share the honour with five other students. And my friend Judy would then give her own, full-length speech.

The graduation day soon arrived. I'd been practising my speech for days, and I had it memorised. The first half hour of the ceremony passed in a blur, and then my moment came. My name was announced. I managed to reach the platform without falling down. I faced my classmates. My voice trembled a little, but mostly it was clear and strong. But within seconds, I was done and headed back to my seat. I accomplished something I'd never dreamed of—I spoke in front of hundreds of people.

Although I didn't realise it at the time, the successful completion of that speech gave me the confidence to participate in class at college, to give verbal reports, and to eventually break free from my shyness. I would never have chosen to give a speech at graduation ever. But I'm glad I did. I no longer hesitate when I'm faced with the prospect of doing something I dread. I know it may very well turn out to be one of my shining moments.