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ASSIGNMENT INSTRUCTIONS:
Question 2 – Connect: Base your answer to this question on the two assigned readings within the lesson – the interview with a Yale Professor and the blog on Hawaiian Food. (Note: Hawaii itself is part of the U.S.)
What did Freedman mean by when he said there are “three characterizes of American cuisine” are “regionalism, standardization, and variety”? How did each change over time? Does Hawaiian cuisine, as discussed in the PBS article, go along with Freedman’s definition of American cuisine? Explain your answer.
Requirements:
Formatting: 12-point font, Times New Roman, double-spaced, one-inch margins. Points will be deducted if not formatted correctly.
File format: Submit as either a .doc, .docx., or .pdf. Avoid “Shared” documents since they also do not work with the Blackboard system. The assignment will earn a zero if not submitted in the correct format.
Length: Two paragraphs for the section. Each paragraph should be at least six sentences long. Points will be deducted if sentences appear to have been intentionally shortened to meet the required number of sentences.
Editing: Be sure to proofread your answer and use spellcheck before submitting. Points will be deducted for not doing so.
Plagiarism: Plagiarism of any kind will result in automatic failure. Use of outside sources counts as plagiarism.
HOW TO WORK ON THIS ASSIGNMENT (EXAMPLE ESSAY / DRAFT)
In the interview with Yale Professor, Jonathan Freedman, he discussed the three characteristics of American cuisine which are regionalism, standardization, and variety. Regionalism refers to the diverse range of food traditions that exist in different parts of the country, such as Southern cuisine or New England cuisine. Standardization refers to the tendency for certain dishes and ingredients to be widely adopted across the country, for example, hamburgers and fries. Finally, variety refers to the wide range of cuisines and ingredients available, from Mexican to Chinese to French.
Over time, these three characteristics have changed in various ways. Regionalism has become less pronounced as people have become more mobile and ingredients and cooking techniques have become more widely available. Standardization has increased as chains such as McDonald’s and Subway have become more prevalent, while variety has also increased as people have become more interested in trying new foods and cuisines. Hawaiian cuisine, as discussed in the PBS article, can be seen as a good example of this change. Hawaiian cuisine has a unique blend of regional, standardized, and diverse ingredients, reflecting the multi-cultural heritage of the state. Hawaiian cuisine is a mix of indigenous Hawaiian, Japanese, Chinese, Filipino, and Portuguese influences. This fusion of diverse cuisines goes along with Freedman’s definition of American cuisine, which is marked by the presence of regionalism, standardization, and variety.
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