Due in 36 hrs 1500 word count

FST 204 Paper Assignment: Cultural Appropriation in Food

Submission Type: hard-copy/ in-person submission

Due: Beginning of class on Tuesday, October 3rd

Regarding late submissions: If you are not in class to hand in your paper due to a previously excused absence you must make arrangements to hand in your paper BEFORE the deadline. If you miss class on Tuesday due to an illness that is later excused your paper still must be emailed to me by 9:30 a.m. on the due date. Missing the deadline due to sickness the day of will not be honored. All papers missing the deadline will receive a deduction of ten points for every day past the deadline, beginning with the close of class time on Tuesday. (E.g. turning in your paper later on October 3rd equals -10 points from your grade. Turning it in on Wednesday October 4th after 10:50am will result in -20 points)

Mechanics:

· You will use APA style for this paper.

· You DO NOT need to include an Abstract for this paper.

· You DO need to include a Title page and a References page

· You DO need to create a page header (running header) for this paper containing the title of your paper and the running page number.

· The Main Body of your paper should be 6-8 pages in length (Approximately 1500-2000 words)

· The Title and References pages DO NOT count toward your 6-8 page total.

· Please visit the Purdue Online Writing Lab (OWL) APA Formatting and Style Guide for all the guidance you never knew you needed (including templates, examples, and links to videos) https://owl.english.purdue.edu/owl/resource/560/01

General APA guidelines for your paper:

“Your essay should be typed, double-spaced on standard-sized paper (8.5" x 11") with 1" margins on all sides… APA recommends using 12 pt. Times New Roman font” (Paiz, et al., 2016)

You will lose points on your final paper for failing to properly follow APA format. Writing effectively includes adhering to guidelines for clear communication. Please see the Writing Center at SU at 101 H.B. Crouse Hall if you feel that you need further guidance after examining the resources available to you through the Purdue OWL.

Sources: You must cite at least three (3) scholarly sources for your paper and up to three (3) popular sources. You may pull from in-class texts as well as your own research into scholarly literature. Podcasts, blogs, and online news articles are popular sources. Peer-reviewed articles, journals and books are scholarly sources.

You must use in-text citations as they pertain to direct quotes AND referenced information that is not directly quoted. If you fail to properly cite information plagiarism will be detected and you will receive an automatic zero (0) on the paper and you risk failing the class (see Syracuse University guidelines on plagiarism in the course syllabus).

The References page should be separate from the body of your paper and should come at the end of your document. Please see the Purdue OWL for proper formatting of citations and/or visit the SU Writing Lab.

(Over for Content and Grading)

Content: In this paper, you are to discuss cultural appropriation as it relates to a food product, dish, or restaurant (other items such as a TV show or a film should be approved by the instructor in advance). Using food as the indicator of power and identity, you will examine the restaurant, food product, or dish of your choosing and explore the ways that sentiments around authenticity, assimilation, and appropriation work through food to create larger statements about society.

Your paper must contain elements that respond to each of the following:

· What is your item for analysis? Identity for your reader what it is that you will be critiquing in this paper.

· Define cultural appropriation and how it functions through your chosen item. You may ground your definition in class texts, however this should be your own argument in your own words. Think about the historical and traditional elements. You might consider the complexity of context. You might discuss who this item is meant for, who it is not for, and how those definitions are crafted through the item itself. Craft your argument and then:

· Support your argument with additional scholarly and popular sources. Do other sources agree with your assessment? Do they disagree? What are the prevailing ideas related to your argument? What are the historical elements of your argument?

· A good paper:

· Demonstrates your understanding of the concept of cultural appropriation and its relationship to your chosen food-related item. 


· Explains the levels or dimensions of appropriation and how they are functioning in the chosen item. This may include a discussion about authenticity, assimilation, Americanization along with appropriation.


· Explains clearly the aspects that are questionable or problematic

· Exhibits a thoughtful introduction, clear and insightful body paragraphs, interesting conclusions

· Conclude with suggestions for how this item might exist without being culturally appropriative. Consider alternate arguments that may challenge your own.

Grading: This assignment will be graded by rubric. The total points for this assignment = 100, or 10% of your final grade. The following basic rubric will be used to assess your performance of this assignment.

Item	Points Possible
Item selection	5
Personal argument/assessment and definitions	25
Supportive and contextual argument/assessment	50
Concluding suggestions / complications	10
Formatting and Mechanics	10
Total	100 points