Food and cooking history in the area: Agricultural practices (Were there farms? What did they grow?) Were there hunting and gathering practices? What foods did they collect, who did what (males/females/children/elders)? When you are researching, consider time periods. This information should be included in your paper with some detail. Food and cooking in many areas of the world can be very different depending on what time period you are looking at. Factors such as war, migration, exploration or trade (the introduction of new non-native foods) can have a tremendous impact. For example: tomatoes are not native to Italy so there was a significant period of time where Italian cooking did not include them How were foods traditionally processed and/or preserved? For example: drying, grinding/milling, fermentation, etc. Identify commonly used foods. What are representative core, secondary and complimentary foods. Typical meal patterns: for example, is the food all presented at once? In courses? Any special utensils used? Is there always one type of dish included in meals (soup, stew, bread)? Put together a typical everyday menu for your research area. Provide a recipe from your research area. If possible, prepare and try your recipe at home. Recipe preparation is NOT required, but strongly encouraged. If you do prepare the recipe consider taking pictures to include with your project. Any rules on how food is presented? Communally? Family style? Dip into common bowls? Are there any rules regarding foods that may not be eaten? Any common dietary rules that are based on religious practices? Any food taboos? (Look into common religious food practices here) Typical flavor profiles: spicy, fresh, fatty, rich, etc? Any dominant ingredients? Typical cooking techniques and equipment that may be used in meal preparation. What are the most common regional dishes in your assigned area? What is the history of the dish? Dining etiquette, what dining behavior is acceptable? What is not acceptable? Why? What are common health practices in your assigned area? (Biomedicine, Folk Remedies, Spiritual practices, etc) Who are the healthcare providers? (Shamans, Herbalists, Midwives, Physicians, etc)   Presentation of the Project: Your paper should cover all 12 points above. You can present this in the form of a paper or simply as a bullet point document. There may be some cultures where some of the points above do not apply, if this is the case, simply state this in the paper. If you omit the point without acknowledging it, I will assume you did not do the research and points will be withheld accordingly.   Regardless of the form you use, all your sources must be appropriately sourced on a Bibliography page at the end of the paper. Include URL’s for websites used, information for any books or articles sourced. (See below)   Note: Do not use Wikipedia as a source. While much of the information on Wikipedia is accurate, it’s nature as a publicly written resource make it prone to inaccuracies. It is perfectly fine to look at a Wikipedia page to get started, but use it as a tool to direct you to other more reputable sources.   Do not plagiarize. Plagiarism is representing the work of someone else as your own and submitting it for any purpose. “Cut and Paste” papers are good examples. Plagiarism includes the following: Incorporating the ideas, works, sentences, paragraphs, or parts of another person’s writings, without giving appropriate credit, and representing the product as your own work. Representing another’s artistic/scholarly work as your own. Submitting a paper purchased from a research or term paper service. Your paper should be at least 4 pages double spaced. Grading: Complete Menu and Recipe: 15 points Paper (how well were instructions followed regarding content): 120 points Correct spelling/grammar: 5 points Bibliography (complete and correctly cited): 10 points Total: 150 points