Introduction to the Essay for En11

1. Double the Meat:
The Essay as a Juicy Burger

2. What is an essay?

A written composition on a single subject reflecting
the author’s personal point of view.

A group of paragraphs that develops one central
idea.

3. There are three parts to the essay

Introduction

Body

Conclusion
….but that's the easy part, isn't it?
(or okay, easier said than done)

4. An essay is like a
burger
Your introduction is the
top bun, your body is the meat,
and your conclusion is the bottom
bun.
Make it something you and other
people would want to sink their
teeth into.

5. “Where's the beef?”
a.k.a. the stuff that make your essay extra
juicy

6. INTRODUCTION

Traditionally made up of one paragraph.

Provides a general overview as well as the central
idea.

Beyond your title, your introduction is supposed
to draw your readers in and hold their attention.

7. KEY POINT TO THE
INTRODUCTION

Hook 'em, or lose 'em in the introduction.

When it comes to the burger, the bread better look
fresh.

8. BODY

The “meat” of the essay

Usually contains paragraphs that elaborate on the
main topic or central idea through discussion,
analyses, causes and/or effects, processes,
comparison and contrast, or utilizing any or a
combination of appropriate rhetorical patterns.
They may also narrate or describe.

9. WOULD YOU LIKE TOPPINGS,
MAM-SIR?

Your body must sustain the momentum that
you established with your introduction, and it
is supposed to tie everything together.

AVOID CLUTTER.

10. BODY: What's Clutter?

Clutter is any word, phrase, sentence or even
paragraph that doesn’t actually contribute
anything to the essay in question beyond
waste space (a.k.a. space fillers, “B.S.” – not
bachelor of science!).

Make it a habit to eliminate clutter by
DRAFTING then REVISING. Draft, check, then
bracket out parts that you deem as
unnecessary.

11. BODY: What's Clutter?
Remember: Too many toppings without any unity
will make it all come apart.

12. BODY: Tips for a Meatier Texture

Transitions are essential. One of the biggest
waterholes for young essayists is making good
transitions that seamlessly connect all of the
topics of discussion together. Transitions are
not supposed to be obvious!

13. Key Points to the Body
This is what makes the burger what it is. Choose your
ingredients carefully and put in good order.
If you want to put in something more than the usual
BLT, make sure you only use the finest ingredients.

14. CONCLUSION

Like the introduction, the conclusion may consist
of one or more paragraphs.

The main function of the conclusion is to reiterate
the central idea of the essay and wrap up loose
ends in order to bring the essay to a close.

15. The conclusion as the bottom bun

A conclusion is NOT a summary of all your main
points! This is the area where you take
everything that you’ve mentioned in your essay
one step further by tying it all together with a
final, catchy note, line, sentence or idea.

16. It's more than McDonald's...

The best essays, like the best kind of food, is
distinct.

Even the classic “cheeseburger” has a signature
flavor that people know to be Charlie's, Teddy's, or
even Caliburger.

17. 
The elements of an essay should add up to the
dominant impression, the whole point and idea of
the essay, and the mood or feeling that its readers
are left with after they have read it.

Here's a simple formula to help you out:
Dominant Impression = SUBJECT + FRAMEWORK

18. How do you want your essay to be
interpreted?

Merge the subject with your perspective, or way
of seeing, and you come up with the dominant
impression of your essay.

When you do it correctly, even if it's the same
idea, it comes off as new and not as “parroting”
someone else.

19. 
Burger joints make a signature flavor with unique
seasonings, or with a slight twist on classic
ingredients.

20. FOR TAKE-OUT
In a burger, it's about how the different
components come together in a memorable bite.
The same should be happen in an essay:
it's how it all comes together.

21. THANK YOU!
View or download the pdf at
http://www.slideshare.net/miamarci

22. CREDITS

Based on a lecture by Pamela Punzalan for
Ateneo de Manila University, used with
permission.

Content may be re-used for non-profit, non-
commercial purposes with due credit.