Category Archives: Assignments

Super Annotated Bibliography

My topic is Genetically Modified Foods, so all of these articles and websites are about this. I’m not going to lie, the content is pretty cool stuff.

“20 Questions on Genetically Modified Foods.” WHO. World Health Organization. Web. 10 Apr. 2012. <http://www.who.int/foodsafety/publications/biotech/20questions/en/>.

The World Health Organization’s article is more like a FAQ  for genetically modified foods, but covers a lot of material that other articles don’t cover. This not only includes production, benefits and controversies, but also regulation, trading, risk assessment, development, and economy.

Black, Jane. “As NATURE Made Them.” Prevention 64.4 (2012): 82-89. Health Source – Consumer Edition. Web. 10 Apr. 2012.

The article deals with the creation of genetically modified food (GMF) in our country’s supermarkets. Examples of GMFs in the U.S. are soybean, corn and tomatoes. The FDA plans to approve the genetic modification of salmon. Information on the controversy surrounding the GM food safety issue is provided. The Center for Food Safety says there is a need for the government and companies producing GMFs to show that it is safe.

Borrell, Brendan. “Food Fight.” Scientific American 304.4 (2011): 80-83. Health Source – Consumer Edition. Web. 10 Apr. 2012.

This article was basically an interview with director of the U.S. Department of Agriculture’s National Institute of Food and Agriculture, Roger Beachy. Beachy, an advocate of genetically modified crops, discussed his experience of being part of the creation of the first genetically modified tomatoes. He talked about whether he was surprised at the effectiveness of the virus-resistant gene in the tomato, and his thoughts on the U.S. agricultural industry’s reliance on genetically modified crops.

Edward. “Genetically Modified Foods.” Global Healing Center Health Products & Information. Global Healing Center. Web. 10 Apr. 2012. <http://www.globalhealingcenter.com/nutrition/genetically-modified-foods>.

This article is primarily against genetically modified foods. It gives multiple reasons why genetically modified foods are bad and why they are still being used. More importantly it also gives ways to avoid the toxins from genetically modified foods.

“Genetically Modified Foods and Organisms.” Oak Ridge National Laboratory. U.S. Department of Energy Office of Science, 5 Nov. 2008. Web. 10 Apr. 2012. <http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml>.

This article is from a government site related to the Department of Energy. That said it discusses what genetically modified foods are and the benefits and controversies over it.

“Genetically Modified Foods.” Home. Deakin University Australia, May 2010. Web. 10 Apr. 2012. <http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Genetically_modified_foods_techniques>.

This article basically summarizes how foods are genetically modified. Genetically modified foods are created using biotechnology to change their genetic material. Different techniques are used to insert or deactivate genes in foods. Techniques include benign bacterial or viral infection (bacterial carriers), gene splicing, gene silencing, calcium phosphate precipitation and electroporation.

KAUFMAN, FREDERICK. “The Second Green Revolution.. (Cover Story).” Popular Science 278.2 (2011): 62-88. Health Source – Consumer Edition. Web. 10 Apr. 2012.

This article discusses population growth and research on genetic engineering and organic farming to ensuring sustainable food production. The research of plant pathologist Pamela Ronald and her husband and organic farmer Raoul Adamchak is discussed. The article addresses controversy of the usage of genetically modified foods.

“The Very Real Danger of Genetically Modified Foods.” The Atlantic. 9 Jan. 2012. Web. 10 Apr. 2012. <http://www.theatlantic.com/health/archive/2012/01/the-very-real-danger-of-genetically-modified-foods/251051/>.

This article basically talks about a Chinese study that shows that genetically modified foods are more harmful than we originally thought they are to the human body. GMFs not only give you extra vitamins and last longer, but also regulate genes in your body. Micro RNAs (miRNAs) have been found in GMFs and survive through the digestive system. This is bad because miRNAs are known to promote cancers, diabetes, and Alzheimers.

SMITH, MELISSA DIANE. “SAY NO TO Gmos.” Better Nutrition 73.3 (2011): 46-50. Health Source – Consumer Edition. Web. 10 Apr. 2012.

The article discusses genetically modified organisms (pretty much the same thing as genetically modified foods), why people should not eat them, and how to avoid foods that are them. This article says how GMOs are created, which involves the insertion of genes from other organisms, such as bacteria, and then into plants and animal. The use of GMOs by farmers, such as soy and corn growers, and the health risks of GMOs, such as infertility, are also discussed.

Whitman, Deborah B. “Genetically Modified Foods: Harmful or Helpful?” CSA. CSA, Apr. 2000. Web. 10 Apr. 2012. <http://www.csa.com/discoveryguides/gmfood/overview.php>.

This article talks about what genetically modified foods are and the pros and cons of them. It also discusses the different groups and organizations that support it and those that are against it. In addition, the regulation of GMFs are also discussed.

Research Paper Annotated Bibliography – Jimmy

Korean Tacos Cevallos, Diego. “Arts-Culture: Mexican Food Isnt just Tasty, its a Masterpiece.” Global Information Network: 1. ProQuest Research Library. Oct 11 2005. Web. 9 Apr. 2012 .

http://search.proquest.com.prx.library.gatech.edu/docview/457559862/fulltext?source=fedsrch&accountid=11107

This article discusses Mexican food. It states how the Mexican government believes that Mexican food should be included in United Nations Educational, Scientific and Cultural Organization’s list of Masterpieces of the Oral and Intangible Heritage of Humanity. The article talks about the cultural heritage behind the Mexican cuisine, especially corn, and goes on to talk about how the traditional Mexican meal is threatened by genetically modified food and fast food. I will use this article when discussing Mexican food and how it is being combined with Korean food to create something entirely new.

Edge, John T. “The Tortilla Takes a Road Trip to Korea.” New York Times: D.1. The Advocate (Stamford); Baltimore Sun; Banking Information Source; Greenwich Time; Hartford Courant; Morning Call; National Newspapers Core; Newsday; New York Times; Orlando Sentinel; ProQuest Newsstand; Sun Sentinel. Jul 28 2010. Web. 9 Apr. 2012 .

http://www.library.gatech.edu:2048/login?url=http://search.proquest.com.prx.library.gatech.edu/docview/730166700?accountid=11107

This article discusses the spread of the Korean taco hype out of Los Angeles. Tomas Lee in Atlanta and John Ban in Indianapolis have open stores that sell Korean-Mexican fusion food. The idea of Korean-Mexican food is not new because Korean store owners and their Mexican employees eat together and would sometimes mix cuisines. I will use this essay to demonstrate how the idea of Korean tacos came about and spread throughout the United States because people saw a profitable business opportunity, an American venture.

Gold, Debbie. “Tex-MEX.” Women In Business 63.2 (2011): 40-42. Academic Search Complete. Web. 10 Apr. 2012.

http://prx.library.gatech.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=61928489&site=ehost-live

This article discusses Texan and Mexican cuisine, popularly known as Tex-Mex. The history of the cuisine is studied. Additionally, the different types of food in different regions of Texas are also examined. I will use this article to compare Tex-Mex to another fusion cuisine, Korean-Mexican. Additionally, I will discuss how Tex-Mex might have combined with Korean food to create the Korean-Mexican cuisine.

“Kimchi.” Encyclopædia Britannica. Encyclopædia Britannica Online. Encyclopædia Britannica Inc., 2012. Web. 10 Apr. 2012.
<http://www.britannica.com/EBchecked/topic/317957/kimchi>.
This encyclopedia article is about kimchi, a traditional South Korean dish. It is a spicy, fermented pickle that is often served with Korean meals. I will use this encyclopedia article in my discussion of traditional Korean meals in my paper.

 

Kruse, Nancy. “Korean Cuisine Crosses Over to Mainstream-Menu Appeal.” Nations Restaurant News 43.29 (2009): 48-. ABI/INFORM Complete; ABI/INFORM Global; ProQuest Research Library. Web. 10 Apr. 2012.

http://www.library.gatech.edu:2048/login?url=http://search.proquest.com.prx.library.gatech.edu/docview/229380264?accountid=11107

This article discusses the growing popularity of the Korean cuisine in the United States. It lists several new Korean restaurants that are becoming more well-known, stating how Korean fried chicken restaurants are growing in popularity by emphasizing being healthier and crispier. Additionally, it discusses mainstream menus experimenting with Kimchi. I will use this article when discussing Korean food in my essay.

Romano, Andrew. “Now 4 Restaurant 2.0.” Newsweek Mar 09 2009: n/a,n/a. ABI/INFORM Complete; ABI/INFORM Global; ProQuest Military Collection; ProQuest Nursing & Allied Health Source; ProQuest Nursing & Allied Health Source; ProQuest Research Library. Web. 10 Apr. 2012 .

http://www.library.gatech.edu:2048/login?url=http://search.proquest.com.prx.library.gatech.edu/docview/214254286?accountid=11107

This article discusses how the trucks purveying Korean tacos use Twitter to advertise their product. Through the use of an innovative new cuisine and social media advertising, the owners of the Kogi Korean taco truck have made their business gone viral. The taco truck’s customers have been described as youthful, urban, multiethnic, wired and communal. I will use this article to demonstrate how the rise of Korean tacos is modern and new, using new innovative methods to reach an audience. This innovation is very American.

Stein, Joel. “Gourmet On The Go.” Time 175.12 (2010): 47-48. Academic Search Complete. Web. 9 Apr. 2012.

http://prx.library.gatech.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=48736847&site=ehost-live

This article discusses the company Kogi created by chef Roy Choi, which distributes gourmet food at affordable prices using trucks. Choi specializes in a Korean-Mexican mash-up cuisine, selling kimchi quesadillas and short-rib tacos. The Korean taco trucks attempts to serve as an in-between between fancy food and fast food. I plan on using this article in my essay because it discusses the American business ingenuity that helped make Korean tacos so popular.

“South Korea.” Encyclopædia Britannica. Encyclopædia Britannica Online. Encyclopædia Britannica Inc., 2012. Web. 10 Apr. 2012. <http://www.britannica.com/EBchecked/topic/322280/South-Korea>.
The encyclopedia article gives a brief overview of South Korea. I am focusing on the daily life and social customs section, which discusses the importance of the Korean cuisine to the national identity. The traditional Korean cuisine emphasizes rice and fresh vegetables and generally consists of rice, soup or stew, and a number of side dishes. I will use this article in my discussion of Korean food and its importance to Korea’s national identity.

Steinhauer, Jennifer. “New fusion cuisine takes Los Angeles by storm.” New York Times 25 February 2009, n. pag. Web. 9 Apr. 2012.

http://www.nytimes.com/2009/02/25/world/americas/25iht-taco.4.20429767.html?_r=1

This newspaper article discusses the growing popularity of Korean tacos. It states that the tacos are very affordable, costing only $2, and the owners take advantage of Twitter to inform their customers as to when their truck will be parking next to sell the tacos. The article also discusses how the closeness of the Hispanic and Korean communities in Los Angeles has served to catalyze the merging of the two food cultures. I will use this article in my paper to help me discuss how the Korean taco’s popularity came about and how the Korean taco’s formation is distinctly American.

Stohs, Nancy J. “Mexican Cuisine Sparked by Diversity.” Milwaukee Journal: D.2. ProQuest Research Library. Aug 22 1990. Web. 10 Apr. 2012 .

http://www.library.gatech.edu:2048/login?url=http://search.proquest.com.prx.library.gatech.edu/docview/333429557?accountid=11107

This article discusses the authentic Mexican cuisine. It emphasizes the difference between Mexican and Tex-Mex cuisines. The article tells the reader about the history of the Mexican cuisine, saying how it began as traditional Native American dishes supplemented by cuisines brought by the Spaniards. The Mexican cuisine focuses on corn and beans and uses chili peppers for flavoring. It is the seasoning and flavoring that makes a dish distinctly Mexican.

Annotated Bibliography

Elizabeth Carpenter

Professor Lauren Klein

HP English 1102

April 1, 2012

English 1102: Final Research Paper Research Summaries 

Baines, S., Powers, J., & Brown, W. J. (2007). How does the health and well-

being of young Australian vegetarian and semi-vegetarian women compare with non-vegetarians? [10.1017/S1368980007217938]. Public Health Nutrition, 10(05), 436-442.

This source compares the health and nutrition of vegetarians versus non-vegetarians.  This article suggests a relationship between the avoidance of red meat and greater mental and menstrual problems (menstrual pain, irregular periods, and premenstrual tension).

Deriemaeker, P. (2012). Nutrional Study of Flemish Vegetarians Compared with Non-Vegetarians: A Matched Samples Study. Nutrients, 2(7), 770-780.

This article describes how a higher intake of plant-based foods can be protective against heart disease; also, vegetarian diets are healthier because they are low in saturated fat and cholesterol.  High fruit and vegetable consumption by vegetarians is good because of their fiber content.

Donovan, U. M., & Gibson, R. S. (1996). Dietary intakes of adolescent females consuming vegetarian, semi-vegetarian, and omnivorous diets. The Journal of adolescent health : official publication of the Society for Adolescent Medicine, 18(4), 292-300.

This article investigates the health of adolescent female vegetarians compared to omnivores, as well as semi-vegetarians.  It explains how even though regular, adult vegetarians must be wary of nutritional deficiency, adolescents must be even more careful because of the fragility of this time period in their development.  It gives both the benefits and disadvantages of a vegetarian diet for this age group.

Key, T. J., Davey, G. K., & Appleby, P. N. (1999). Health benefits of a vegetarian diet. [10.1017/S0029665199000373]. Proceedings of the Nutrition Society, 58(02), 271-275.

This article describes the health benefits of vegetarianism regarding BMI and weight, lipid profile, and nutrients and minerals.

Lea, E., & Worsley, A. (2002). The cognitive contexts of beliefs about the healthiness of meat. [10.1079/PHN2001240]. Public Health Nutrition, 5(01), 37-45.

This article briefly describes the mentality behind the choice of vegetarianism.

Sabaté, J. (2003). The contribution of vegetarian diets to health and disease: a paradigm shift? American Journal of Clinical Nutrition, 78(3), 502-507.

In general, the consumption of a higher amount of fruits and vegetables in more likely the cause of less risk of degenerative disease and earlier mortality than the dangers of eating meat.

Thedford, K. R., Sudha. (2011). A Vegetarian Diet for Weight Management. Journal of the American Dietetic Association, 111(6), 816-818.

Vegetarians have lower body weight and BMI than omnivores, have lower resting metabolic rates, and consume fewer calories within their diet.  Vegetarianism could be a useful diet to start with health or weight problems for patients.

Thorogood, M., Mann, J., Appleby, P., & McPherson, K. (1994). Risk of death from cancer and ischaemic heart disease in meat and non-meat eaters. BMJ, 308.

Vegetarians have a higher intake of vegetables and fruits, cereals, nuts, and pulses.  Their diet is thus lower in saturated fat and high in unsaturated fats, carbohydrates, and non-starch polysaccharides (fiber).  Intake of antioxidant nutrients is higher, but intake of iron, zinc, and B12 is lower.  Vegetarians have a 40% lower mortality rate.

Weaver, C. M. (2009). Should dairy be recommended as part of a healthy vegetarian diet? The American Journal of Clinical Nutrition, 89(5), 1634-1637.

A diet deficient in adequate amounts of calcium leads to an increased risk of bone remodeling and hip fracture in later life.  Vegans who exclude dairy from their diets have higher fracture risk.  In addition, a greater consumption of dairy can reduce risk of hypertension, insulin resistance syndrome, and stroke.

White R., Frank E. (1994). Health Effects and Prevalence of Vegetarianism.

Western Journal of Medicine, 160(5), 465-470.

Vegetarianism has many health consequences, both good and bad.  While vegetarians are at risk for nutritional deficiency, they also benefit from a healthier lifestyle.

Yang, S.-Y., Zhang, H.-J., Sun, S.-Y., Wang, L.-Y., Yan, B., Liu, C.-Q., . . . Li, X.J. (2011). Relationship of carotid intima-media thickness and duration of vegetarian diet in Chinese male vegetarians. [10.1186/1743-7075-8-63]. Nutrition & Metabolism, 8(1), 63.

Vegetarians are at lower risk for ischemic heart disease, high blood pressure, high BMI, atherosclerosis, and other diseases relating to mortality.

Research Paper Brainstorm and Proposal

I have been watching the Food Network since I was at a very young age, so researching a topic related to food and television would certainly be interesting to me.  Here are some ideas that I have come up with:

- The growing popularity of the Food Network as well as cooking shows in general:  Even in my lifetime I have seen changes in the cooking show industry.  When I watched Food TV as a child, the demographic of viewers was most likely much smaller than that of today.  Now, it has become more apart of popular culture with celebrity chefs and cooking competitions.  What has caused this change in American society?
- As we saw in class with the Iron Chef examples, there are distinct differences in cooking shows in different cultures.  American cooking shows are quite fast-paced, mimicking the lifestyle, and market-driven with the intent of the shows being more to entertain than to educate.  How are cooking shows represented in other cultures and what, if anything, does it portray about that culture?
As someone who has succumb to the enticing entertainment of cooking shows (and in fact has never actually cooked a meal I’ve seen), these topics would prove informative to me if further researched.

Annotated Bibliography

I apologize in advance for the way this is formatted. I don’t know how to send it in an attachment, so I’m copying and pasting from Word and the formatting is a little messed up.

Annotated Bibliography

“The Cumulative Side Effects of High-Fructose Corn Syrup.” LIVESTRONG.COM. Web. 04 Apr. 2012. <http://www.livestrong.com/article/439544-the-cumulative-side-effects-of-high-fructose-corn-syrup/>.

The Livestrong brand is highly respected by people across the world. On this webpage, it discusses the side effects of HFCS from an athletic perspective.

 

Goldstein, Jennifer. “High Fructose Corn Syrup: How Dangerous Is It?” Msnbc.com. Msnbc Digital Network, 17 Apr. 2009. Web. 04 Apr. 2012. <http://www.msnbc.msn.com/id/29955927/ns/health-diet_and_nutrition/t/high-fructose-corn-syrup-how-dangerous-it/>.

This article was found on the MSNBC website and Prevention magazine, both highly respected sources.It discusses the dangers of consumption of HFCS, and how it has stepped into the spotlight recently as “enemy number 1”.

 

“HFCS Quick Facts.” High Fructose Corn Syrup Health and Diet Facts. Web. 04 Apr. 2012. <http://www.sweetsurprise.com/learning-center/hfcs-facts-and-stats/quick-facts?utm_source=google>.

This website will be useful as a pro-HFCS resource. Sweet Surprise is behind all the positive commercials and media surrounding the high fructose corn syrup debate.

 

“High Fructose Corn SyrupName Game.” High Fructose Corn Syrup. Web. 04 Apr. 2012. <http://foodidentitytheft.com/culprits/high-fructose-corn-syrup/>.

This webpage will be extremely useful as it discusses the history of HFCS, the difference between HFCS and table sugar, and the common foods HFCS is found in.

 

“How High Fructose Corn Syrup Damages Your Body.” Organic Consumers Association. Web. 4 Apr. 2012. <9. http://www.organicconsumers.org/articles/article_6210.cfm>.

This webpage discusses the side effects and health risks created by the consumption of HFCS. It will provide medical background useful in the creation of the paper.

 

 

Nelson, Jennifer K. “What Are the Health Concerns about High-fructose Corn Syrup?” Nutrition and Healthy Eating. Mayo Clinic. Web. 4 Apr. 2012. <What are the health concerns about high-fructose corn syrup?>.

The Mayo Clinic is a highly respected medical resource. On this webpage, the health concerns about the consumption of HFCS are discussed.

 

“Princeton University – A Sweet Problem: Princeton Researchers Find That High-fructose Corn Syrup Prompts Considerably More Weight Gain.” Web. 04 Apr. 2012. <http://www.princeton.edu/main/news/archive/S26/91/22K07/>.

This article is about a study conducted by Princeton University where they studied how HFCS affects the body. They found that the consumption of HFCS causes weight gain.

 

“Q. Is High-fructose Corn Syrup Bad for You?” Is High-fructose Corn Syrup Bad for You? Web. 04 Apr. 2012. <http://www.eatingwell.com/nutrition_health/nutrition_news_information/is_high_fructose_corn_syrup_bad_for_you>.

This webpage also discussion the debate of whether or not the consumption of HFCS is any different than the consumption of table sugar. Eating Well is popular source of information on nutrition andhealth.

 

Verdict, The. “Coca-Cola Taste Test: High Fructose Corn Syrup vs. Sugar.” The Huffington Post. TheHuffingtonPost.com, 03 July 2012. Web. 04 Apr. 2012. <http://www.huffingtonpost.com/2012/03/07/coca-cola-taste-test_n_1324282.html>.

This article provides and interesting example of the taste difference between table sugar and HFCS. Researchers gave experiment participants Coca-Cola with HFCS and Coca-Cola with cane sugar to seeif they could tell the difference.

 

Washington Post. The Washington Post, 28 Jan. 2009. Web. 04 Apr. 2012. <http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html>.

This Washington Post article brings up a new point in the HFCS discussion. Researchers found that HFCS may contain Mercury, a poisonous element. This information could potentially add moresupporting evidence to the developing argument.

 

 

Research Paper Proposal

For my research paper, I have finally decided to explore the growing presence of men in the kitchen. In the past cooking was left for the women and wasn’t seen as very masculine, but somehow over time it has changed and in many households the men may even do the majority of the cooking. I would like to research how this came to be and how cooking has become to be more masculine especially how it is portrayed in  some forms of media. I would also like to perhaps set up a comparison of male cooking shows to female cooking shows and how they differ in things such as theme, set, camera angles and the style in which it is edited for the final TV version.

Research Paper: Proposal

For my research project, I  am going to research fast food and it’s relation to obesity. I had many options from my brainstorm, and I found this topic to be most intriguing and controversial. I want to research what ingredients are in fast food that makes people connect it to obesity. Does fast food really have any correlation to obesity? Are we taking it too far by blaming fast food restaurants for obesity? When is it individual responsibility and when is it appropriate to place blame? These are all interesting questions that I would love to figure out. Fast food is a thing our generation, and I look forward pursuing this topic further.

Research Paper: Proposal

I finally decided to do my research project on healthy eating and what that exactly entails. A simple trip to the supermarket showcases many products sumptuously bedecked with health claims. What do those health claims mean? Are people better off purchasing food from organic farms or local farms? Such a simple question can become very easily complicated. In a society where we have so many healthy options, why is obesity such a big problem? In the early 1900s, families were found eating pure lard and butter-rich foods. Today in America, the culture of food is fluctuating more than once a generation, which is factually unparalleled- and dizzying. The food market is repetitively changing ground of nutrition science that spreads the boundaries of our knowledge about diet and health.

But then again, with health such a primary concern among this generation, why is obesity so prevalent? With this research paper, I will investigate whether a low-fat diet does indeed protect against cardiovascular disease. And what foods exactly prevent various cancers and heart disease? And how much of those foods do you eat? These simple questions reveal a great deal about the institutional essentials of the food industry, nutrition discipline, and culture. I’m simply investigating what to eat.

Research Paper: Proposal

For my research paper, I would like to delve into the connotations that matzah has for the Jewish Culture. This cracker that we eat once a year on Passover comes from a history of slavery and liberation, and that is where I will begin my topic. However, over the years, matzah’s meanings have morphed considerably.

Now, matzah can be anything from the tasteless cardboard Jewish children dread eating for seven days every year to the unifying grain that Jews, no matter what sect or area a Jew is from, eat together. However, matzah also has some not-so-nice connotations. During a time when Jews were persecuted by their neighbors, matzah became a device to further make the Jewish people seem despicable. What is known as “Blood Libel” is the non-Jews accusing Jews of using the blood of Christian to make their Matzah.

Research Paper: Proposal

For my research paper topic I will be studying the concept of fusion food, focusing on the combination of Mexican and Korean cuisines. The Korean Taco was born from this idea, taking Korean-style meat and serving it in a tortilla like Mexican food. I am interested in this topic because the idea of two separate cultures coming together to produce something distinct from them both is a very American undertaking, as America has long been described as a melting pot of races and cultures. In my paper I will briefly examine both Korean and Mexican cuisines, the history behind this fusion cuisine, and why it has become so popular