Question 2 – Connect: Base your answer to this question on the two assigned readings within the lesson – the interview with a Yale Professor and the blog on Hawaiian Food. (Note: Hawaii itself is part of the U.S.)
What did Freedman mean by when he said there are “three characterizes of American cuisine” are “regionalism, standardization, and variety”? How did each change over time? Does Hawaiian cuisine, as discussed in the PBS article, go along with Freedman’s definition of American cuisine? Explain your answer.
Requirements:
Formatting: 12-point font, Times New Roman, double-spaced, one-inch margins. Points will be deducted if not formatted correctly.
File format: Submit as either a .doc, .docx., or .pdf. Avoid “Shared” documents since they also do not work with the Blackboard system. The assignment will earn a zero if not submitted in the correct format.
Length: Two paragraphs for the section. Each paragraph should be at least six sentences long. Points will be deducted if sentences appear to have been intentionally shortened to meet the required number of sentences.
Editing: Be sure to proofread your answer and use spellcheck before submitting. Points will be deducted for not doing so.
Plagiarism: Plagiarism of any kind will result in automatic failure. Use of outside sources counts as plagiarism.
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