Category: Food and Culinary studies

This 5 paragraph essay in MLA 9 format is about my favorite dessert Carrot Cake and the history behind the recipe/dessert. The urls below are usable sources for the paper.

Who Invented Carrot Cake?

Carrot Cake: A History

National Carrot Cake Day 🥕 🍰

https://www.hersheyland.com/stories/all-about-carrot-cake.html
https://jennifermistmorgan.com/foodish-history-carrot-cake/
https://www.cakeinn.co.uk/how-necessity-is-the-inventor-of-carrot-cake

The Sweet History of Carrot Cake

https://www.thedailymeal.com/1224407/the-sweet-medieval-origins-of-carrot-cake/

National Carrot Cake Day

My Favorite Carrot Cake Recipe

The Final Reflection asks you to reflect on your labor, learning, and field notes over the course of the semester. You will also submit your completed Field Notes to this assignment as well. The Final Reflection and Field Notes are due by midnight on Monday, May 6.
You should submit both your completed Field Notes AND your short essay to this assignment as two separate files. 
Directions
In a self-reflective essay of at least 600 words (or so) in length, reflect on your learning and labor over the course of the semester. You should organize your reflection as follows:
First, introduce us to who you were as a researcher and writer before starting this class. What had your prior experience been? What were your expectations, if any? 
Next, reflect on your research process. How did the work of the course go for you? Which activities or tasks engaged you the most? The least? What, if anything, surprised you about the process? What were some of your successes? What challenged you the most in this class? What did you enjoy? Try to be as specific as possible here.
Then, reflect on your completed research project more specifically. How satisfied do you feel with your project overall? If you had more time, what would you change or continue to work on? What did you revise from your middle drafts to your portfolio? How did your secondary source research enhance your overall project? Try to be as specific as possible here.
Finally, reflect on how the research tools and techniques you learned in this course and how they might translate to other classes or your major. What are your major takeaways from the course?
TO EARN AN A ON THE FINAL REFLECTION PORTION, YOU MUST WRITE AN ADDITIONAL 200 WORDS

Answer these 4 questions in essay format for each seperate question. you can copy and paste the questions then provide the answers or just need to label Q1, Q2, Q3, Q4. Create a cover sheet for course, team member and title of assignment “Food Contamination”.
Question 1: Explain in detail Physical, chemical and Biological hazards.
Question 2: Choose the list of food hazards including 1 physical, 1 chemical, and 1 biological hazards (3 total). make sure to identify which one in each category.
Example: Physical hazard: hair (do not use example in paper )
Chemical: …..
Biological: …..
Question 3: Explain in detail each hazard in question #2, why they related to food safety issues?
Question 4: Why food industry and food research laboratory required employees to follow these policies : (hint: need to relate answers to the food hazards and detail explanations to get maximum points)
– wear hairnets
-wear gloves when preparing foods at the food production line
-wear lab coats in the lab and production lines
-No jewelry allowed

I have three documents with feedback that needs to be rewritten and add another 200 hundred words to the essay.

I have three documents with feedback that needs to be rewritten and add another 200 hundred words to the essay.

Here are some links I found (you do not have to use them if you don’t like but some examples of what I am trying to get at):
https://www.tandfonline.com/doi/full/10.1080/23311886.2023.2269682
www.proquest.com/docview/2582234061?parentSessionId=nZXaqOH0yKxyqPz4rduNXqHLKiZKpknBAB6RT%2BsEWTc%3D&pq-origsite=summon&accountid=14588&sourcetype=Newspapers
https://www.google.com/search?client=safari&rls=en&q=Franziska+Bollerey%2C+and+Christoph+Grafe.+Restaurants+and+Dining+Rooms.+London+%3B+New+York+Routledge%2C+2019%2C+pp.+81%E2%80%93120.&ie=UTF-8&oe=UTF-8
www.proquest.com/docview/1964865064?parentSessionId=7ILwcpi%2BDvvJcdcexLwKl2rXYG%2BZw3SwnOwLLlSLz3M%3D&pq-origsite=summon&accountid=14588&sourcetype=Newspapers
www.proquest.com/docview/1861758166?OpenUrlRefId=info:xri/sid:summon&accountid=14588&sourcetype=Newspapers
www.npr.org/sections/health-shots/2020/12/31/950178368/yurts-igloos-and-pop-up-domes-how-safe-is-outside-restaurant-dining-this-winter
E3S Web of Conferences, vol. 251, 2021, p. 02025, https://doi.org/10.1051/e3sconf/202125102025
Some ideas of what I want to talk about:
-what does the staff, chefs want in the restaurant 
-what do the customers want in the restaurant, where do people go to automatically, what restaurants have 
-themes that people gravitate towards 
Religious beliefs 
-Do customers gravitate towards the religious beliefs the 
-Chickfila? Does it scare people that aren’t christian away (there’s bible verses and the ten commandments don the wall) 
Covid and outdoor areas
-how did the architecture draw customers compared to the profit the restaurant got 
-Is outdoor dining safe?

Topic: Dietary Considerations for Meat Selection and Preparation
Post a summary that identifies alternative selection and cooking methods for meats and eggs that may be used when patients need to modify their diet for health reasons/benefits.
Identify medical conditions in which these changes to meat and egg selection and cooking should be considered for patients.

The actual name of the course is Food Anthropology. I need a 9-10 page paper about Sustainable food consumption and tackling world hunger. 
You can personalize the theme by using illustrations from 1-2 different countries. 
(Sustainable food consumption and tackling world hunger)
Length (suggested)
Points
1.         
Introduction – concisely lay out what you hope to do in this essay
1 page
3
2.         
Describe the topic  – what are the main points
1-2 pages
5
3.         
Details of the issue/problem
1-2 pages
5
4.         
Relevance of this issue and how it related to global issues
1 page
5
5.         
Reasons why this problem emerged and continues to exist
1 page
5
6.         
Anthropological analysis – what theories help you figure out why this problem exists
1-2 pages
5
7.         
Intersectional analysis – does this issue impact people who are old, or from a particular geographic area, or religion, or social status or age or gender or race etc…..refer to class lecture on intersectionality
1 page (or interspersed with other sections)
5
8.         
How can this issue be solved – what attempts are already existing in this regard – give examples
1 page
5
9.         
What is your personal opinion and why; is this supported by scholars
1 page
3
10.   
Conclusion
2 paragraphs
3
11.   
Citations/References
Not counted in overall page length
5
12.   
Spelling and grammar
1
13.   
TOTAL
9-10 pages 
50

read this article : https://www.nytimes.com/2001/05/23/dining/a-host-s-worst-nightmare-when-dinner-bites-back.html
and in 200 words summarize it (. Be sure to include etiology of the contamination, health effects and suggested interventions.)
attatched is also the article if you cant access it 

total solids dried weight of EMPTY evaporation dish A=80.18 weight of EMPTY evaporation dish B =36.32 weight of EMPTY evaporation dish C=35.50 weight of residue & evaporation dish A=80.18 weight of residue & evaporation dish B=36.36 weight of residue & evaporation dish C=35.50 write tittle and the trend based on the above results, introduction , disscussion of results,recommendations,conclusion based on the above results. reference the lab report using apa referencing style and the report should be informative .use atleast 5 sources . write in a form of an academenic essay and be informative.