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
Wine
Beer
Rum
Whiskey
Hot Peppers
Rice
Corn
Cassava
Sugar
Chocolate
Coffee
Tea
Honey
Cinnamon
Cheese
Wheat
Bread
Soy
Fruit (choose one)
Tomatoes
Garlic
Butter
Ice cream
Basil
Thyme
Ketchup
Olive oil
Ginger
Peanuts
Vanilla
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
