| Project Content: Food and cooking history in the area: Agricultural practices (Were there farms? What did they grow?) Were there Hunting and gathering practices? What foods did they collect, who did what (males/females/children/elders)? How were foods traditionally processed and/or preserved? (Drying? Grinding/milling? Etc.) Commonly used foods including: Core, Secondary and Complimentary foods. Typical meal patterns: for example, is the food all presented at once? In courses? Any special utensils used? Is there always one type of dish included in meals (soup, stew, bread)? Put together a typical everyday menu for your research area. Note: You will just be preparing one dish from your menu, NOT the entire menu. (See below for more details) Any rules on how food is presented? Communally? Family style? Dip into common bowls? Are there any rules regarding foods that may not be eaten? Any common dietary rules that are based on religious practices? Any food taboos? (Look into common religious food practices here) Typical flavor profiles: spicy, fresh, fatty, rich, etc? Any dominant ingredients? Typical cooking techniques and equipment that may be used in meal preparation. What are the most common regional dishes in your assigned area? What is the history of the dish? Dining etiquette, what dining behavior is acceptable? What is not acceptable? Why? What are common health practices in your assigned area? (Biomedicine, Folk Don't use plagiarized sources. Get Your Custom Essay on
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