by | Jul 10, 2024 | Food and Culinary studies
1. All files are to be submitted as Word or .pdf documents. 2. Use 12 point font in Times Roman style. 3. Use .5 (1/2 inch) inch margins on top, bottom, and both sides. 4. Left justify the text with the right side “ragged” (not full-justification). 5....
by | Jul 10, 2024 | Food and Culinary studies
The Beverage chapter discusses various alcoholic and non-alcoholic beverages. This discussion will focus on wines, as most of the students in this course reside in California. California is one of the leading wine producers in the United States and continues to be...
by | Jul 7, 2024 | Food and Culinary studies
Instructions: Choose a cultural group covered in the text and develop a presentation that provides an in-depth look into the food and culture of that group. Be sure to include the food guidance system of that nation/culture, health status, common and prominent foods,...
by | Jul 4, 2024 | Food and Culinary studies
Report Structure: Cover page Executive Summary Table of Contents page SECTION 1: Introduction to the Report (c. 500 words) Background to your topic Setting a clear and achievable aim and objectives is crucial to set a structure for your report. You should refer to...
by | Jun 19, 2024 | Food and Culinary studies
*You must directly address four readings from the week, named by title. John Dickie, “Miracle Food,” pp. 280-300 in Delizia! PDF. K. Moyer-Nocchi, Chewing the Fat, “La cosidetta ‘Dieta Mediterranea’ – The So-called ‘Mediterranean Diet’” (pp 287-294) Wartman...
by | Jun 17, 2024 | Food and Culinary studies
Locate information about a cultural current event that has happened within the past 3 years that is related to course content, and post the citation and link (if applicable) to the current event. News stories make great current events, but other options include...