For this project, you will research a food that is common to many cultures OR a cultural celebration featuring symbolic foods. Topics will be chosen from the approved list below. You will present a history of the food or cultural celebration 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. For a celebration, you will include discussion of associated symbolic food(s) and their meaning in the context of the celebration, and typical preparations. You will also discuss changing uses of the food or celebration in the modern world due to immigration and globalization. The paper will be minimum 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. Cultural Celebration Topics 1. Lunar New Year 2. Day of the Dead 3. Christmas 4. Thanksgiving 5. Diwali 6. Seder 7. Hanukkah 8. Epiphany/Three Kings Day 9. Naw Rouz 10. Ramadan 11. Easter 12. Autumn Moon Festival 13. Weddings 14. Birthdays 15. Others with instructor approval 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. Noodles 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 32. Others with instructor approval Food Culture Research Paper Grading Rubric All papers must be submitted to Assignments/Canvas (plagiarism detection will be activated) and a hard copy submitted in class on 4/14/16. 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). Grading Rubric – Food Culture Research Paper Points History of the food or celebration (where, when was it first used or celebrated; how did it spread; other anthropological/historical details) /25 Description of traditional uses in cultures where it is used/celebrated (for a food, at least 3 examples of uses of the foodin different cultures: preparation methods, traditional dishes, etc; for a celebration, description of the celebration and special foods associated with it) /20 Symbolic uses and/or restrictions on the use of the food or discussion of symbolic foods associated with a celebration (3 or more examples) and/or health implications (for a food) /10 Current usage or ...

1. For this project, you will research a food that is common to
many cultures OR a cultural celebration featuring symbolic
foods. Topics will be chosen from the approved list below. You
will present a history of the food or cultural celebration 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. For a celebration, you
will include discussion of associated symbolic food(s) and their
meaning in the context of the celebration, and typical
preparations. You will also discuss changing uses of the food or
celebration in the modern world due to immigration and
globalization.
The paper will be minimum 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.
Cultural Celebration Topics
1. Lunar New Year
2. Day of the Dead
3. Christmas
4. Thanksgiving
5. Diwali
6. Seder

2. 7. Hanukkah
8. Epiphany/Three Kings Day
9. Naw Rouz
10. Ramadan
11. Easter
12. Autumn Moon Festival
13. Weddings
14. Birthdays
15. Others with instructor approval
Food Topics
1. Wine
2. Beer
3. Rum
4. Whiskey
5. Hot Peppers
6. Rice
7. Corn
8. Cassava

3. 9. Sugar
10. Chocolate
11. Coffee
12. Tea
13. Honey
14. Cinnamon
15. Cheese
16. Noodles
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

4. 28. Ginger
29. Peanuts
30. Vanilla
31. Potatoes
32. Others with instructor approval
Food Culture Research Paper Grading Rubric
All papers must be submitted to Assignments/Canvas
(plagiarism detection will be activated) and a hard copy
submitted in class on 4/14/16.
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).
Grading Rubric – Food Culture Research Paper
Points
History of the food or celebration (where, when was it first used
or celebrated; how did it spread; other
anthropological/historical details)
/25
Description of traditional uses in cultures where it is
used/celebrated (for a food, at least 3 examples of uses of the
foodin different cultures: preparation methods, traditional
dishes, etc; for a celebration, description of the celebration and
special foods associated with it)
/20
Symbolic uses and/or restrictions on the use of the food or
discussion of symbolic foods associated with a celebration (3 or
more examples) and/or health implications (for a food)
/10
Current usage or changes in how/where for celebration (include

5. changes due to immigration/globalization or other, use by
immigrants to US)
/10
References (4 references from reputable sources) and proper
citations/reference list
/15
Quality of writing (grammar spelling, topic organization)
/20
Total
100