Project Overview For This Project: Choose A Food Or Drink

Project Overviewfor This Project Youll Choose A Food Or Drink Item

For this project, you'll choose a food or drink item, a cuisine, an invention, or an idea, and then research how four geographic concepts are related to and affect your topic. Instead of presenting your research as a traditional paper, you'll use PowerPoint to create a narrated presentation. Your presentation will be structured like a paper, including a title, introduction to the topic, main body, summary and conclusions, and references. Creative use of properly cited graphics and photos from the Internet relevant to your topic is required. First, choose a food item, cuisine, invention, or idea that interests you.

Some topics will have more information available than others, so do some investigation before settling on one. If unsure whether your topic is appropriate, feel free to ask! After selecting your topic, research how each of these geographic concepts affects or relates to your topic: 1. Regions 2. Cultural Landscape 3. Diffusion 4. Distance decay. The concepts of Regions and Cultural Landscape are covered in your textbook's first chapter. Diffusion is addressed in Chapter 8, Section 2 (page 484). Distance decay explains how influence and interaction between locations decrease as the distance between them increases and significantly impacts how diffusion occurs away from its origin.

Ensure you address these specific geographic terms and concepts in your work, not necessarily in order, but all must be included. You may use subsets of these definitions (e.g., contagious diffusion). Refer to your textbook and reliable sources to fully understand these concepts.

Provide detailed explanations of how and why your topic varies by region and is affected by distance decay. Remember, geography aims to explain why things vary across places, not just describe how they do. The project will be completed in three parts: an annotated bibliography, an outline, and a final presentation. This assignment focuses on the annotated bibliography: assessing sources for credibility, reliability, and relevance, and listing references in APA format.

Paper For Above instruction

The annotated bibliography is a critical step in the research process, especially for a project that explores geographic influences on a chosen food, drink, or cultural idea. It helps evaluate the credibility and relevance of sources, enriching understanding of the topic, and preparing for the final presentation.

For this assignment, three sources are required, each with a complete citation in APA format, a summary, and an evaluation. The summary should succinctly describe the purpose of the source, topics covered, and the main points, typically in 3-5 sentences. The evaluation should analyze the credibility and reliability of the source, considering its format (peer-reviewed journal, website, book), the credibility of the publisher or author, and its suitability for academic research, also in 3-5 sentences.

Sources should be credible, relevant, and accurately cited, setting a foundation for effective research and presentation. Use the provided template and consult resources from Purdue's OWL for guidance on writing effective annotated bibliographies. While only three sources are required for this assignment, your final presentation should incorporate at least five or more credible references.

Understanding the evaluation process of sources enhances your research quality, ensuring your final work is based on trustworthy information. Prioritize scholarly, peer-reviewed, and authoritative sources, and critically assess each to strengthen your project’s academic integrity.

References

  • Owen, T. (2020). Global cuisines: The geographic factors influencing food culture. Journal of Cultural Geography, 12(3), 45-60.
  • Smith, L. & Jones, A. (2019). The diffusion of culinary traditions: An analysis of cultural exchange. Food & Culture Studies, 8(2), 123-138.
  • United Nations Food and Agriculture Organization. (2021). World food trends and geographic influences. FAO Publications.
  • Williams, R. (2018). Geography of food: Regions, diffusion, and cultural landscapes. Routledge.
  • Zhang, Y. (2022). Distance decay and the spread of dietary habits in East Asia. International Journal of Food Studies, 5(1), 22-35.

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