food culture research paper 7

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
  2. Beer
  3. Rum
  4. Whiskey
  5. Hot Peppers
  6. Rice
  7. Corn
  8. Cassava
  9. Sugar
  10. Chocolate
  11. Coffee
  12. Tea
  13. Honey
  14. Cinnamon
  15. Cheese
  16. Wheat
  17. Bread
  18. Soy
  19. Fruit (choose one)
  20. Tomatoes
  21. Garlic
  22. Butter
  23. Ice cream
  24. Basil
  25. Thyme
  26. Ketchup
  27. Olive oil
  28. Ginger
  29. Peanuts
  30. Vanilla
  31. Potatoes

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
    • 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?
    • 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)
    • 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.)
    • Any changes in farming or production?
    • How is it being consumed differently or is the consumption the same today?
  • 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)

Food Culture Research Paper Grading Rubric

History of the food

History was incorrect and/or missed major points. Section lacked in text citations.

0-3

History missed major events, some inconsistencies Contains in-text citations

4-5

Discussion of history was correct, but missed key points. Contains in-text citations

7-8

Thorough, complete, and correct discussion on history. Contains in-text citations

9-10

Description of traditional uses in FIRST culture

(includes how served and/or produced AND symbolism)

Lacked a discussion. Section lacked in-text citations

0-6

Incomplete discussion lacked key points. Contains in-text citations

7-10

Section missed moderate details.

Contains in-text citations

11-13

Thorough, complete, and correct. Contains in-text citations

14-15

Description of traditional uses in SECOND culture

(includes how served and/or produced AND symbolism)

Lacked a discussion. Section lacked in-text citations

0-6

Incomplete discussion lacked key points. Contains in-text citations

7-10

Section missed moderate details.

Contains in-text citations

11-13

Thorough, complete, and correct. Contains in-text citations

14-15

Description of traditional uses in THIRD culture

(includes how served and/or produced AND symbolism)

Lacked a discussion. Section lacked in-text citations

0-6

Incomplete discussion lacked key points. Contains in-text citations

7-10

Section missed moderate details.

Contains in-text citations

11-13

Thorough, complete, and correct. Contains in-text citations

14-15

Current usage and/or changes in use. Health associations.

No discussion of changes. Lacked in text citations.

0-6

Missed a large amount of key points, or incorrect information. Contains in-text citations

7-10

Missed a couple key points or incomplete. Contains in-text citations

11-13

Complete, thorough, and correct discussion of changes. Contains in-text citations

14-15

References (4 references from reputable sources and a proper citations/reference list)

Sources not reputable, reference sheet missing or unformatted.

0-7

Not all sources reputable. Major flaws in formatting.

8-11

4 Reputable sources, improperly formatted reference.

12-13

4 Reputable References and properly formatted reference sheet

14-15

Quality of writing (grammar, spelling/ syntax, topic organization)

Notable errors

0-7

>6 errors

8-11

Minor errors

12-13

No errors

14-15

Total

/100

Food Culture Written Report Rubric

Criteria Ratings Pts

This criterion is linked to a Learning OutcomeHistory of the Food

10.0 to >8.0 pts

Full Marks

8.0 to >5.0 pts 5.0 to >0.0 pts 0.0 pts

No Marks

10.0 pts

This criterion is linked to a Learning OutcomeDescription of the traditional uses in FIRST culture (includes how served and/or produced AND symbolism.

15.0 to >13.0 pts

Thorough, complete and correct.

13.0 to >10.0 pts

Section missed moderate details

10.0 to >7.0 pts

Incomplete discussion. Lacked key points.

7.0 to >0 pts

Lacked a discussion

15.0 pts

This criterion is linked to a Learning OutcomeDescription of the traditional uses in SECOND culture (includes how served and/or produced AND symbolism.

15.0 to >13.0 pts

Thorough, complete and correct.

13.0 to >10.0 pts

Section missed moderate details

10.0 to >7.0 pts

Incomplete discussion. Lacked key points.

7.0 to >0 pts

Lacked a discussion

15.0 pts

This criterion is linked to a Learning OutcomeDescription of the traditional uses in THIRD culture (includes how served and/or produced AND symbolism.

15.0 to >13.0 pts

Thorough, complete and correct.

13.0 to >10.0 pts

Section missed moderate details

10.0 to >7.0 pts

Incomplete discussion. Lacked key points.

7.0 to >0 pts

Lacked a discussion

15.0 pts

This criterion is linked to a Learning OutcomeCurrent usage and/or changes in use. Any health associations.

15.0 to >13.0 pts

Thorough, complete and correct.

13.0 to >10.0 pts

Section missed moderate details

10.0 to >7.0 pts

Incomplete discussion. Lacked key points.

7.0 to >0 pts

Lacked a discussion

15.0 pts

This criterion is linked to a Learning OutcomeReferences ( at least 4 references from reputable sources and a proper citations/reference list)

15.0 to >13.0 pts

4 Reputable sources and properly formatted reference sheet.

13.0 to >11.0 pts

4 Reputable sources, improperly formatted reference.

11.0 to >8.0 pts

Not all sources reputable. Major flaws in formatting.

8.0 to >0 pts

Sources not reputable, reference sheet missing or unformatted.

15.0 pts

This criterion is linked to a Learning OutcomeQuality of writing (grammar, spelling, syntax, topic organization)

15.0 to >13.0 pts

No errors

13.0 to >11.0 pts

Minor errors.

11.0 to >8.0 pts

>6 errors.

8.0 to >0 pts

Notable errors.

15.0 pts

Total Points: 100.0

 

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