HFT 2840 Term Paper and PowerPoint Presentation
TERM PAPER – Write a 3-page professional paper about the topic. Include a reference list at the end of the document (not counted in the 3 pages). You must use at least 5 reputable sources. Don’t worry too much about the format of the references. 1-inch margins, double-spaced, 12-point Times New Roman Font. NO extra spacing after a paragraph. Do not use headers or footers. Papers must have a cover page and be submitted in a plastic report cover.
CHOOSE FROM ONE OF THE FOLLWING 4 TOPICS:
Food Preservation
Recipes for preserved foods are a common feature of 18th through early 20th century cookbooks and household manuals. Comparing recipes across the decades, and attending to what writers said, gives us a snapshot of food preservation techniques as well as preferences and attitudes towards canned, pickled, and other preserved foodstuffs, their use, and their place in the American diet and in the economy of the household. What are the most common recipes for canned, pickled, or other preserved foods and what does that say about what foodstuffs were available? What was common in the early as vs. the late 19th century? What changes came with the spread of the railroads, with their ability to ship food long distances from producer to consumer? What changes came with the introduction of the pressure cooker in the early 20th century? What values do authors draw on when talking about preserving food, e.g. thrift, taste, health, variety in the diet, self-sufficiency?
Food Adulteration
Throughout the 19th century producers experimented with methods of making production of foodstuffs more expedient, sometimes without due regard for the safety of the substances they used in processing. Public outcry was never far behind, and the 19th century saw a series of food purity scandals and movements. These materials provide evidence for the contemporary attitude towards food adulteration, as well as practices in a variety of food trades. What were 19th century views of food additives and adulterations? What arguments were made about food adulteration? What fears are reflected in works on food adulteration, and what commercial realities are reflected? How do the authors address the reader – in terms of health, in terms of a larger social agenda, or in terms of other values?
Visual Representations of Food: Food as a Cultural Icon
Advertising and promotional ephemera are full of representations of food and drink. But the depiction is never neutral – the advertiser always has a message to send. The creator of the image has framed it to tell a story, or suggest an association. These depictions draw on contemporary values and cultural myths to encourage the consumer to view the product a certain way. Images of food are juxtaposed with other images to suggest health, happy home life, successful entertaining, being up to date, prosperity, patriotism, etc. Deciphering the presentation can tell the researcher much about contemporary values, how food was regarded, and the context of food purchasing and consumption. What stories do the images of food tell? What other objects or images are typically shown in advertisements for foodstuffs? What associations are used in the depiction of food? When is food shown in a setting where it’s made, e.g. the kitchen, as versus a setting where it’s served or consumed? What values is the advertiser drawing on to persuade consumers?
Health Food Movements and Diet Reform
Throughout the 19th and 20th centuries there have been numerous health food movements, advocating vegetarianism, abstinence, unrefined foods, and other dietary and personal regimens. Sylvester Graham and John Harvey Kellogg are two of the best known American health reformers, but there have been many others including William Alcott, Russell Thacher Trall, and Joel Shew. More recent names include Adele Davis and Frances Moore Lappé. Their methods of pursuing health were based on a variety of theories, some claiming scientific status, others claiming only to rely on common sense. What values do proponents of health food regimens draw on in their arguments and recommendations? What evils do they depict that their prescribed regimen will cure or avoid? Do they address only the individual, or do they have a social agenda to push? What is their attitude towards the established medical practices of the day? Do they present themselves as working with doctors, or supplanting them?
POWERPOINT PRESENTATION
Create a 10 slide Microsoft PowerPoint presentation based upon your research on your topic. Your target audience is your fellow classmates. Use the material from your research paper. You will present this to the class on the date on the syllabus schedule.