GEOG 101 American Military University German Cuisine Outline Assignment Objective: Organize your thoughts and the main points of your research for your fin

GEOG 101 American Military University German Cuisine Outline Assignment Objective: Organize your thoughts and the main points of your research for your final presentation in outline format.

The outline format: Your outline must be formatted as described. Please note that this format will be assessed in your grade:

Use an alphanumeric sequence
Sections should be indented and aligned
Follow the suggested order of the required elements
Use brief and bulleted but detailed and descriptive phrases.

The required elements: Your outline should contain the following elements in this order:

I. The Introduction: This section previews your topic and the details you will cover in the body of your presentation. It should be very brief, but include:

A. The food, cuisine, invention or idea that you are going to discuss.

B. Why you chose this topic.

C. A preview of the regions where your topic has developed and then diffused to.

II. The Body (Content Sections): In the body, you must address how the four geographic concepts mentioned in the presentation instructions (regions, cultural landscapes, diffusion, and distance decay) relate to your topic.

A. Regions: Discuss the origin region or regions of your topic, with specific attention to the geographic qualities of the region that influenced the development of your topic.

B. Cultural Landscape: Discuss how the landscape in the region(s) described above have been shaped by the culture that gave rise to your topic, and how your topic might be reflected in that landscape.

C. Diffusion: Discuss how your topic has diffused from its origin. Where has it diffused to? What factors led to its diffusion there? What kind of diffusion has it experienced?

D. Distance Decay: Discuss how your topic has changed as it has diffused away from the region(s) of its origin. Explain these changes with reference to the geographic qualities of the regions it has diffused to.

III. The Conclusion Section: this section should contain four to six points that sum up the main points from the body of the outline.

Start your conclusion with one sentence summarizing some basic information about your topic.
Continue with a brief summary (1-2 sentences) about the important characteristics of its origin region(s).
Include a brief note about relevant cultural landscapes.
Include a brief summary (1-2 sentences) about the diffusion of your topic and the distance decay it experienced.
Wrap up the conclusion section with a closing note that provides brief information about why this topic was of interest to you, and a fact about your topic you found interesting.

IV. Reference section: This is not just the reference page; rather, referencing should occur throughout the outline as it will in your presentation. Therefore, your outline should include both a separate reference page containing a minimum of five sources listed in proper APA reference list format AND internal citations throughout the outline where appropriate. Please be sure to see the resources below for assistance regarding in-text citations and reference list formatting, and/or ask me if you have any additional questions. GERMAN CUISINE
1
German Cuisine
Gerald Perry
American Military University
GERMAN CUISINE
2
Beerbühl, M. S. (2012). German Sausage for the British Cuisine: Migration and Cultural
Appropriation. Traveling Goods, Travelling Moods: Varieties of Cultural
Appropriation (1850-1950), 79.
From the Book Travelling Goods, Travelling Moods, Margrit Beerbul in the section
Chapter of German Sausages for the British Cuisine looks at How Culture has led to
the migration of foods from one culture to another. This is all as a result of the Diffusion
and interaction of Cultures. The section of the Book looks specifically at one of
German’s unique foods, “The Sausage and how it was diffused into the British Cuisine
through Cultural appropriation in the two countries Varied Cultures.
In equating the Validity of this Source, it’s evident that the content was well researched
as it takes into account details dating back from 1850-1950, which is a whole century.
The Source is authentic and new, meaning it also relates to current aspects of Culture
and Cuisine in Germany in modern life.
Lane, C. (2011). Culinary Culture and Globalization. An analysis of British and German
Michelin‐starred restaurants. The British journal of sociology, 62(4), 696-717.
Christen Lane Portrays the influence of Globalization, especially on German and
British restaurants, and how they have affected French Cuisine. It’s evident from the
onset of the paper that the more people interact, the more cultures are bound to
intertwine — most restaurants in German and Britain under the Michelin Red Guide
star Ratings. The Article Used quantitate analysis and Case studies to analyses the facts
of the Globalization on Culinary art in restaurants in Britain and Germany.
The Article is significant to my research as it bases its arguments on Distance decay
and how Globalization can contribute to more interactions between different countries.
The distance between locations tends to change when there is more cultural interaction
between French Cuisine and German Cuisine in Restaurants. The Source of the paper
is credible as it’s up-to-date and written by an expert in sociology from an accredited
institution.
Penn, H. (2016). Beyond Bratwurst: A History of Food in Germany. Pp. 423-425
Heather Pen, in her Book, tries to explore the traditions, culture, and historical Bearings
of foods in Germany. Most of the Food items and Cuisine in Most German Dishes are
linked to geographical Aspects and Climatic Change. The geography is mostly a result
of the Southern and Northern parts of the country. Heather Penn brings to the attention
of the readers how historical Bearing, Geography, and Culture all play unique roles in
understanding German Cuisine.
The Source can be accredited as being credible as is it’s not only up to date dating three
years ago, it’s also peer-reviewed by other sources in the Same Field. The Author of
the Article is Ursula Heinemann, and the Author has also been reviewed by Heather
Penn. The Article is essential to my research as it provides details explicitly relating to
the geographical aspects of the location where German Cuisine developed and also
Cultural Landscape and bearing of German Foods.
GEOG101 – Introduction to Geography
Outline Grading Criteria
Format (10 points)
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•
•
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Alphanumeric sequence
Proper indentation and alignment
Logical order of sections
Brief phrases are used
Introduction Section (15 points)
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•
Explains reason for topic choice
Mentions origin and diffusion location(s) of topic
Content Sections (40 points)
•
•
Contains all four geographic criteria – Regions, Cultural Landscapes, Diffusion,
Distance Decay
Factual, detailed, and specific information about each criteria is present
Conclusion Section (15 points)
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Contains 4-6 main points that sum up the main points from the outline
Reference Citation Section (10 points)
•
•
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In-text citations used where necessary in the body of the outline and written
correctly
Five references listed in proper APA reference list format on the reference page
All internal citation references listed on the reference page, and vice versa
Writing Expectations and Scientific Terminology (10 points)
•
•
Outline accurately applies geographic concepts and uses geographic terminology
correctly
Proper spelling, grammar, and punctuation are used throughout
American Public University System
May 2018

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