Research Paper Hacks

Below are three "hacks" to guide the writing of your research paper:

• EQs and EUs
• Finding Peer Reviewed Sources 
• Research Paper Outlines

Week 14: Egg Fu Yung with Roasted Red Pepper and Sweet Chili Sauce

Egg Fu Yung with Roasted Red Pepper and Sweet Chili Sauce from Ching He Huang's Chinese Food Made Easy (BBC, UK)

Week 14: Egg Fu Yung with Roasted Red Pepper and Sweet Chili Sauce

Mo 11.24/NO CLASS: We 11.26—Thanksgiving

Class: Writers workshop; Multimedia presentations

Due: RESEARCH PAPER (UP TO PAGE 4; BRING 1 COPY)

Upcoming:

Week 15: Duck Breast with Cannellini Beans

Mo 12.01/We 12.03

Class: Multimedia presentations

Due: REFLECTION 7

Week 16: Caramel Croissant Pudding

Mo 12.08/ NO CLASS: We 12.10/Fr 12.12: Sec. 03 only—Meets from 7:15 – 9:30 AM

Class: Writers workshop; Multimedia presentations

Due: RESEARCH PAPER (UP TO PAGE 8; BRING 1 COPY)

Week 17: Espresso-Glazed Italian Doughnuts

Tu 12.16—Sec. 06 only—Meets from 7:15 – 9:30 AM

Class: Informal research paper presentations; Class review

Due: RESEARCH PAPER (FINAL DRAFT)

Food News 11.18.14

• Chocolate makers warn that a shortage may come by 2020 (Washington Post)
• Just because: Guy Fieri "imagined" without his bleach hair and goatee (UPROXX)
• Two-hundred calorie slices of everyday foods looks like this (Atlantic)
• The Daily Show takes on the city of Detroit for cutting water service to low income citizens (Huffington Post)
• How ending food waste begins at home (NPR)
• Just in time for the holidays, hot chocolate hacks (Imgur)

Week 13: Fava Bean Soup

Fava Bean Soup from Anne Burrell's Secrets of a Restaurant Chef (Food Network, USA)

Week 13: Fava Bean Soup

Mo 11.17/We 11.19

Class: Reading discussion; Multimedia presentations

Due: RESEARCH PAPER (UP TO PAGE 2; BRING 2 COPIES); REFLECTION 6

Upcoming:

Week 14: Mixed Seafood Congee

Mo 11.24/NO CLASS: We 11.26—Thanksgiving

Class: Writers workshop; Multimedia presentations

Due: RESEARCH PAPER (UP TO PAGE 4; BRING 2 COPIES)

Foods News 11.12.14

• Woman claims Monster Energy drinks are of Satan (Huffington Post) 
• When is mayo not mayonnaise? (Wall Street Journal)
• Here is the CORRECT way to chop an onion (Slate)
• Try these grilled cheese hacks from Reddit (Bustle)
• Man who eats only Olive Garden for six straight weeks: “I have not had one meal that was not just perfect” (Salon)
• Domino's manager fired after epic tirade against dissatisfied customer goes viral (New York Daily News)

Reflection 06: Be My Guest—Assembling an Annoted Menu

Whether we intend it or not, feeding people in your own home in an expression of how we feel about them. This is especially true for those times in which we invite people to our homes for a special event. In fact, the thought and effort we put into what we feed our guests can almost entirely set the tone for your gathering. Thus, it is important to carefully consider what one feeds his or her guests. For this reflection, you will create an annotated menu for a social event in your home. You will write out a menu (appetizers, main course and sides, dessert, plus drinks) and under each item, briefly describe your rationale for including it (in at least two sentences). Based upon the month of your birthday, you'll create a menu for one of the following events:

Birthdays in January and December: A Baby Shower

• No. of guests: 20
• Time of year: Mid-January 
• Scenario: Jimmy and Diane are having a baby boy next month. As one of their best friends, you’re throwing them a baby shower at your home. Will you choose a theme? And, if so, how will that affect your menu? Also, in addition to being a coed event, guests are also invited to bring their kids. It’s important to include kid-friendly items on the menu, including some gluten-free options.

Birthdays in February and November: An Oscars Party

• No. of guests: 10 
• Time of year: February 
• Scenario: It’s time for your annual Academy Awards party. Last year, your friends raved about your 20s-themed Great Gatsby menu. What will you come up with this year? Remember, this party is less about serving main dishes and more about small plates and appetizers. Don’t forget that at least two of your guests are vegans. Finally, your boss has RSVPd as a "maybe."

Birthdays in March and October: Fiftieth Anniversary Dinner Party 

• No. of guests: 16 
• Time of year: March 
• Scenario: Grandma and Grandpa are celebrating 50 years of marriage. You’ve decided to mark the occasion with a family dinner. To make the event a little more special, you’ve put together a Mexican menu to remind them of their honeymoon in Acapulco. Keep in mind that Grandpa is a diabetic. 

Birthdays in April and September: Summer Luau 

• No. of guests: 12 
• Time of year: August 
• Scenario: You’ve invited a few friends over for an old-fashioned backyard Hawaiian luau. You’re being especially ambitious by tackling a kālua pig. What else will you serve to set right mood? Poi? Pokē? Also, how will you accommodate your Muslim neighbors so that they feel included in the menu? 

Birthdays in May and August: Thanksgiving Dinner

• No. of guests: 10 
• Time of year: Late November 
• Scenario: You’re in charge of Thanksgiving dinner. The whole family is coming over, and to put your own twist on the holiday, you’ve decided to cook a New Orleans-inspired diner. What will you include on the menu? Deep fried turkey? Crawfish étouffée? Maque choux? 

Birthdays in June and July: Holiday Dinner Party

• No. of guests: 12 
• Time of year: Early December 
• It’s time for your annual holiday dinner party. This year, in anticipation of your upcoming Parisian vacation, you’ve chosen a French Christmas-themed menu. Additionally, Jenna and Patrick don’t drink and least three of your guests are vegetarians. 

Considerations:

• Assume that money is not an issue. However, the cost of your menu should be reasonable for the event.
• Your food should reflect the spirit of the event. Small details matter and can enhance your guests' enjoyment.
• Each of the events has specific details (e.g. types of guests, dietary needs) to consider. Do you best to accommodate these details.
• You are free to include alcohol in your menu, but it may or may not be appropriate for your event. If included, be thoughtful about the right amount and type for you event.
• Consider how labor-intensive your menu is. For example, what can be made ahead of time?

Sample annotated menu:

Event: Bon Voyage Dinner

Appetizer: Pizza Margherita—Since Mario will be moving back to Italy next week, I am starting with a simple Italian appetizer. I'm using store-bought dough, then assembling it simply using just marinara sauce, basil, and fresh mozzarella. It is also vegetarian-friendly.


Required:

• MLA Style
• Must be 1-2 pages in length

Due: We 11.19

Week 12: BBQ Thai Snapper

BBQ Thai Snapper from Ben O’Donoghue's Drive Thru Australia (LifeStyle Food, Australia)

Week 12: BBQ Thai Snapper

Mo 11.10/We 11.12

Class: Writers workshop; Multimedia presentations

Due: RESEARCH PAPER OUTLINE

Upcoming: 

Week 13: Pasta alla Gricia

Mo 11.17/We 11.19

Class: Reading discussion; Multimedia presentations

Due: RESEARCH PAPER (UP TO PAGE 2; BRING 2 COPIES); REFLECTION 6