What cultural significance does this food have and does it change in different cultures?

Use the five-part definition of “cuisine” found in Belasco’s text “Food – The Key Concepts” to describe a cuisine and carry out your analysis.
Some examples of cuisines are:
Local/Regional: Cantonese, Roman
National: Thai, German
Transnational: Arabic, Mediterranean, South Asian Global: Italian, “American Fast Food”
6 page minimum, 12 font, double-spaced, Times New Roman font
– Chart the origins and transformations of a cuisine of your choice through regions, nations and cultures, utilizing concepts and ideas learned in your course material and lectures.Due on Blackboard of Blackboard, at same time as your Food Blog:
***NO LATE WORK WILL BE ACCEPTED. PLEASE PLAN AHEAD! You can send your paper any time between December 12 December 19, so do not be late as final grades are due right after this date.***
Use the five-part definition of “cuisine” found in Belasco’s text “Food – The Key Concepts” to describe a cuisine and carry out your analysis.
Some examples of cuisines are:
Local/Regional: Cantonese, Roman
National: Thai, German
Transnational: Arabic, Mediterranean, South Asian Global: Italian, “American Fast Food”
6 page minimum, 12 font, double-spaced, Times New Roman font
– Chart the origins and transformations of a cuisine of your choice through regions, nations and cultures, utilizing concepts and ideas learned in your course material and lectures.
– How and why do you define this cuisine as local, regional, national, transnational or global? What are its origins? What is the secret of its success? What cultural significance does this food have and does it change in different cultures?
– Use some of the terms we defined in class in your analysis, such as: culture, cuisine, identity, essentialism, orientalism, discourse, nation. How are these terms relevant to the analysis of your food?
– Cite minimum 3 reliable sources – sources can be online or print sources Rubric
Content Specific elements of the assignment are met:
Organization Appropriate use of sections (introductory material in introduction, etc.) ___ Paragraphs are well organized and precisely constructed ___
Transitions between paragraphs and sections are smooth ___
Sentences are clear and precise ___
Grammar is correct ___
Spelling is accurate ___
Wording is professional, not colloquial ___
Relevant sources adequately cited and summarized ___ Accurate interpretation of sources (points, parallels) ___ Appropriate number and quality of sources ___
Sources are relevant to topic, provide adequate support ___
in “WEEK 15” folder
December 19 by 11.59 p.m.
Analyze the culinary and cultural aspects and transformations of a local/regional, national,
transnational or global “cuisine”.
Level of coverage (detail) is appropriate to assignment ___
Level of analysis is commensurate with the material covered during the semester _____
Analysis connects meaningfully to ideas and concepts discussed in course lectures and readings ____
– How and why do you define this cuisine as local, regional, national, transnational or global? What are its origins? What is the secret of its success? What cultural significance does this food have and does it change in different cultures?
– Use some of the terms we defined in class in your analysis, such as: culture, cuisine, identity, essentialism, orientalism, discourse, nation. How are these terms relevant to the analysis of your food?
– Cite minimum 3 reliable sources – sources can be online or print sources Rubric
Content Specific elements of the assignment are met:
Organization Appropriate use of sections (introductory material in introduction, etc.) ___ Paragraphs are well organized and precisely constructed ___
Transitions between paragraphs and sections are smooth ___
Sentences are clear and precise ___
Grammar is correct ___
Spelling is accurate ___
Wording is professional, not colloquial ___
Relevant sources adequately cited and summarized ___ Accurate interpretation of sources (points, parallels) ___ Appropriate number and quality of sources ___
Sources are relevant to topic, provide adequate support ___
in “WEEK 15” folder
December 19 by 11.59 p.m.

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