Survey cultural foods in an ethnic neighborhood, to compare those findings with the ethnic food found in a mainstream supermarket, and to write a paper on the overall experience. Where to go (select from the below or feel free to choose your own): Bronx Little Italy: surrounding areas around Arthur Ave, from 183rd to 189th Sts Brooklyn Little Odessa (Russia): Brighton Beach Little Poland: Greenpoint Manhattan Chinatown: Mott Street/Elizabeth Street/Canal Street/Worth Street Koreatown: along W 32nd St from 5th to 7th Aves Little Italy: Mott Street/Mulberry Street/Broome Street Spanish Harlem: East of 5th Ave, btw 96th to 142nd Sts Queens Little Guyana: along Liberty Ave in Richmond Hill Koreatown: around Murray Hill/Flushing Little India: around 74th St/37th Av, Jackson Heights More suggestions: https://untappedcities.com/2015/11/13/18-ethnic-micro-neighborhoods-in-the-5-boroughs-of-nyc/ https://walkingaround.com/ http://www.backpackingdiplomacy.com/best-ethnic-neighborhoods-in-nyc/ Instructions: Explore an area that is different from your own culture, especially if you know someone who can act as a tour guide for you. Expect to spend a few hours visiting in-person or virtually and taking notes. 1. Visit at least one of the following places in the ethnic neighborhood of your choosing: Greengrocer (produce market) Restaurant Bakery or pastry shop Delicatessen or specialty store; e.g., fish monger, cheese monger, meat store Make note of the following during your neighborhood tour: What kinds of food stores are there? What types of foods are sold? What are the price points? What types of foods are served in the restaurants? What’s the cost of a main meal? What kinds of foods are completely new to you? Taste something new to you; describe the appearance, texture and flavor. Talk to the merchants and ask them about their stores and their foods. What are your feelings about the foods and about shopping in this environment? 2. Next, visit a large “mainstream” supermarket (like Key Foods, IGA, Shop-Rite, Whole Foods, Trader Joe’s) in your own neighborhood, or somewhere local to you, and find examples of foods that parallel the ethnic cuisine that you’ve chosen to investigate. Make note of the following during your supermarket tour: What are the differences in the experiences of buying culturally rich foods in a commercial supermarket versus in the ethnic neighborhood? What are the price differences in foods purchased at the supermarket versus in the ethnic food stores? Which experience did you find more valuable and why? 3. Include at least four (4) price comparisons of same/similar foods from your comparison “shopping” at the main supermarket and the ethnic food store(s). Also include the names and addresses of the stores that you visited. 4. Be creative! Add a map or photos you might have taken on your tour (be sure to credit images from online sources). Include a recipe for a main dish, if you wish. Refer to grading rubric. See also WRITING TEMPLATE & SAMPLES attached. Your paper should be at least four (4) pages long and follow the syllabus writing assignment criteria. Please submit as Word document format (or as PDF); save as filename “DFN 220 Lastname Market Tour.” Late submission may still qualify for up to 75% of original points. NOTE: You are not expected to spend any money for this assignment. This assignment can be done 100% virtually. Assignment Meal Project Paper – PLEASE HOLD OFF ON COMPLETING THIS Attached Files: File DFN 220 Meal Project_SAMPLE01.pdf (723.112 KB) File DFN 220 Meal Project_SAMPLE02.pdf (1.143 MB) File DFN 220 Meal Project Grading Rubric Sp22.pdf (45.506 KB) File DFN 220 Meal Project Paper TEMPLATE Sp22.docx (303.946 KB) File DFN 220 Meal Project Paper TEMPLATE Sp22.pdf (517.687 KB) Please hold off on completing this until we get more guidance from your lab professor as part of this assignment might be split up between lab and lecture. —- Objective: To develop a culturally appropriate meal for a family of four (4) from a culture that is not your own and critically assess its components. The meal must include: an entrée/main (animal/plant protein) dish; and at least one vegetable dish; and/or at least one starch/grain dish [OPTIONAL] a beverage and/or dessert, depending on the culture The total cost of the meal must not exceed $20 (i.e., $5 per person) Instructions: Click here for a (43-minute) video walk-through of this assignment. Some students have found it easier to work on this assignment section-by-section, as follows: Name of culture/meal, recipe selections, background Nutrient Analysis (one recipe) Cost Analysis (all recipes) Rough draft.
