NUFS 144 Food Culture Research: History of the Potato essay

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The paper will be 4-5 pages, double-spaced, in length and must include a list of at least 4 references in APA format. The references should be publications from the library, Encyclopedias, Journals, books and Magazines/Newspapers. In-paper citations should follow the same approved format (APA).Turnitin.com originality score of 10% or less.


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For this project, you will research a food that is common to many cultures. Topics will be chosen from the approved list below. You will present a history of the food from an anthropological/historical point of view. For a food topic, you will describe traditional uses in the cultures where it is used, including symbolic uses of the food, historical importance, and any restrictions on the use of the food. You will also discuss changing uses of the food in the modern world due to immigration and globalization. 

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Food Culture Research Paper NuFS 144 For this project, you will research a food that is common to many cultures. Topics will be chosen from the approved list below. You will present a history of the food from an anthropological/historical point of view. For a food topic, you will describe traditional uses in the cultures where it is used, including symbolic uses of the food, historical importance, and any restrictions on the use of the food. You will also discuss changing uses of the food in the modern world due to immigration and globalization. The paper will be 4-5 pages, double-spaced, in length and must include a list of at least 4 references in APA format. The references should be publications from the library, Encyclopedias, Journals, books and Magazines/Newspapers. In-paper citations should follow the same approved format (APA). Turnitin.com originality score of 10% or less is expected, as you will be allowed to resubmit your paper. Food Topics 1. Wine 13. Honey 25. Thyme 2. Beer 14. Cinnamon 26. Ketchup 3. Rum 15. Cheese 27. Olive oil 4. Whiskey 16. Wheat 28. Ginger 5. Hot Peppers 17. Bread 29. Peanuts 6. Rice 18. Soy 30. Vanilla 7. Corn 19. Fruit (choose one) 31. Potatoes 8. Cassava 20. Tomatoes 32. Others with 9. Sugar 21. Garlic instructor approval 10. Chocolate 22. Butter 11. Coffee 23. Ice cream 12. Tea 24. Basil Your paper should include the following information: • History of the food (where, when was it first used; how did its use spread; other pertinent anthropological/historical details) • Uses of the food in 3 different countries o What are indicative dishes: why is this food important in these dishes? ▪ How is this food consumed in this country? ▪ If a beverage: how is it made or consumed? o What is the symbolic importance of this food to the cultures you have chosen? • Current usage of the food such as consumption habits (include changes due to immigration/globalization or other, use by immigrants to US) o What are current health associations are there with this food? (You can compare this to any changes in its health perception over time, if applicable.) o Any changes in farming or production? o How is it being consumed differently or is the consumption the same today? All papers must be submitted to Assignments/Canvas (plagiarism detection will be activated). o Note: This paper is a research paper and should be written as an objective presentation of the information you have found in researching the topic. Do not include personal opinions or preferences (write in 3rd person only) NuFS 144 Food Culture Research Paper/Presentation 1 Food Culture Research Paper Grading Rubric History of the food Description of traditional uses in FIRST culture (includes how served and/or produced AND symbolism) Description of traditional uses in SECOND culture (includes how served and/or produced AND symbolism) Description of traditional uses in THIRD culture (includes how served and/or produced AND symbolism) Current usage and/or changes in use. Health associations. References (4 references from reputable sources and a proper citations/reference list) Quality of writing (grammar, spelling/ syntax, topic organization) Total History was incorrect and/or missed major points. Section lacked in text citations. 0-3 Lacked a discussion. Section lacked intext citations 0-6 Lacked a discussion. Section lacked intext citations 0-6 Lacked a discussion. Section lacked intext citations 0-6 No discussion of changes. Lacked in text citations. 0-6 Sources not reputable, reference sheet missing or unformatted. 0-7 Notable errors History missed major events, some inconsistencies Contains in-text citations 4-5 Incomplete discussion lacked key points. Contains in-text citations 7-10 Incomplete discussion lacked key points. Contains in-text citations 7-10 Incomplete discussion lacked key points. Contains in-text citations 7-10 Missed a large amount of key points, or incorrect information. Contains in-text citations 7-10 Not all sources reputable. Major flaws in formatting. Discussion of history was correct, but missed key points. Contains in-text citations 7-8 Section missed moderate details. Contains in-text citations Thorough, complete, and correct discussion on history. Contains in-text citations 9-10 Thorough, complete, and correct. Contains in-text citations 11-13 Section missed moderate details. Contains in-text citations 14-15 Thorough, complete, and correct. Contains in-text citations 11-13 Section missed moderate details. Contains in-text citations 14-15 Thorough, complete, and correct. Contains in-text citations 11-13 Missed a couple key points or incomplete. Contains in-text citations 14-15 Complete, thorough, and correct discussion of changes. Contains in-text citations 14-15 4 Reputable References and properly formatted reference sheet 8-11 >6 errors 11-13 4 Reputable sources, improperly formatted reference. 12-13 Minor errors 8-11 12-13 14-15 0-7 NuFS 144 Food Culture Research Paper/Presentation 14-15 No errors /100 2
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