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Term Assignment One – Grain and Bread Profile Report COOK 310 Artisan Bread

Due Date: Week 4

Grade Worth: 25%

Artisan Bakery and Grain Report

The bond between humans, grain, and bread reaches back to the dawn of early civilization’s hunter and gathering societies. It is important when we learn about different grains that we consider the geographic, historical, and cultural conditions that influenced its domestication and eventual cultivation. By exploring grain through a lens of culture, time, and place, we build a deeper appreciation of how regional characteristics of various bread have become essential to a nation’s food system

A specific national or local bread can be best described by the grains and other ingredients utilized, equipment involved, style of preparation, indigenous traditions, and applied methodology. To master a specific bread or bread style, the baker needs to consider the geographic, historical and cultural elements which contribute to its origins. Due to international trade, bread’s hybridization, globalization, and genetic modification of grains, multiple global bread staples use the same essential ingredients but may formulate the bread in distinctive ways.

For example, consider sourdough a popular style of bread known throughout the globe. How does the place where the bread’s starter (microorganisms) come from the influence the regional or national sourdough bread? Do the geographical, historical and cultural elements of the region impact the taste of the finished product as terrior is to wine? Consider bread’s chief ingredient, flour’s role in the sourdough formula. In the south of Italy, they use durum wheat flour; in the north of Canada, artisanal bakers use red fife flour; in Germany, they use rye flour. It’s not just one ingredient, but the combination of everything involved in bread’s production, which contributes to its national or regional distinct shape, flavour, crust and, crumb—combined to make it uniquely different in comparison to another sourdough bread.

Assignment Report

The student will research a national or regional grain and its use in a specific bread staple from one of the world’s five major inhabited continents. Through research, the student will discuss the bread; it’s ingredients, geographic, historical and cultural elements that contributed to its origins. Students are encouraged to choose a grain and its associated bread that either reflects their heritage or ethnicity or represents their favourite bread style. For example, Injera a national Ethiopian bread staple that uses milled, fermented buckwheat grain. The student will write about buckwheat and then the bread style of Injera. The student is their report will reference the geographical, historical and cultural importance of its grain and the bread style.

The student may choose to present their report in an alternative format such as visually (visual essay), auditorily (podcast), or digitally (SlideShare). Please confirm with your instructor. Your research needs to be cited from a minimum of 3 different sources, one of which must be a cookbook, published biography, blog or official organization. To include in your report must be a cited page (biography resources), links to several examples, handouts, and websites that may be useful to you while working on this project.

Step 1: Choose a regional or national specific grain and a bread style in which it is used.

Please review the content and resources provided during the course then decide on a grain and bread style in which it is used as part of its formula. Choose a grain and bread you are interested in learning more about. Students are encouraged to choose a grain and bread that either reflects their heritage or ethnicity or represents their favourite style of bread

Step 2: Research – (including works cited page)

You can resource information through books, magazines, videos, course content sources, websites, blogs, interviews, news feeds, library resources, and social media etc. Make sure to use a variety of resources (minimum of 3 different ones) when researching.

What to research about the grain and bread style (guiding questions)

1. Discuss the geographic, historical, and cultural conditions that influence the grain and bread.

a) What is unique about the geography of the region that influences both grain and bread?

b) Are their historical events that influenced the bread, for example, colonization, occupation, or famine?

c) What cultural elements influence the bread, for example, hybridization of the cuisine, globalization or migration?

d) How do Indigenous traditions, teaching or practices influence the bread style?

2. Describe the critical ingredients associated with the bread.

a) What are the ingredients?

b) What is it about the ingredients that contribute to the flavour profile?

c) What is unique about the bread’s primary ingredients? Are they native to the region or country, or they imported?

3. What is the standard breadmaking methodologies or techniques associated with the bread?

a) Are there standard methodologies utilized, or they unique?

b) Are there methodologies uncommon or borrowed from other nations or regions due to colonization, occupation or migration of other peoples?

c) Are the breadmaking techniques representative of Global Indigenous Peoples’ influence or interpretation?

d) Are the bread methodologies unique or surprising to you?

4. Describe the

a) The shape of the bread is there a reason?

b) Is there a predominant flavour that dominates the bread, which makes it unique?

c) How does the milled or whole, cracked or rolled grains contribute to the top notes of the flavour profile of the bread?

d) What herbs, spices or seasoning contribute to the foundry notes of the bread?

Steps to Complete Your Report

Choose and complete the information required for steps 1 through 4. The information will help you gather the necessary information and organize how you will convey your ideas in the report.

1. Write your report– a minimum of 5 paragraphs:

a) One introduction paragraph.

b) Three supporting paragraphs.

c) One concluding paragraph.

2. Proofread to check grammar and spelling. I encourage you to ask your instructor for feedback on your draft report before submitting it to the assignment folder for grading.

3. Complete the works cited page (biography resources) listing all resources used. You need to use at least three different sources, and one must be a book. Keep a running page where you record each source as you use it. Please refer to the student’s hand out how to cite your bibliography provided in the eCentennial course shell.

How to Cite your Bibliography

Doing a bibliography is sometimes confusing, so we’ll show you how to format your entries for the most common types of reference material.

Books:

Author. Title. Place of Publication (first city): Publisher, Copyright Date.

Yolen, Jane. The Encounter. San Diego: Harcourt, 1996.

Fradin, Dennis. Explorers. Chicago: Children’s, 1984.

****Anonymous Work (no author):

Same as single-author books except without an author name.

Example:

The Kids’ Book of the 50 Great States. New York: Scholastic. 1998

Encyclopedia:

Format:

Author of the Article. (if one, look at the end of the article) “Title of the Article.” Complete Title of the Encyclopedia. Copyright Date (edition).

Examples:

Gibson, Charles. ” Cortes, Hernando.” The World Book Encyclopedia. 1997 ed.

“Columbus, Christopher.” The New Book of Knowledge. 1999 ed.

Magazine / Periodical Source:

Format:

Author of the Article.” (if one) Title of the Article.” Name of the Magazine. Date of the Magazine (month, year): Page(s) used.

Examples:

Karlgaard, Rich. “Post-Bubble Rules.” Forbes. March 2001: 51.

Outing, Steve. “ePublishing.” Writer’s Digest. March 2001: 46-47

Online Web Source:

Format:

Author of the Article. (if there is one) “Title of the Article.” Date of the Article. (if there is one) Date Retrieved.

Examples:

Miller, Chris. “Black Holes and Neutron

Stars.” http://www.

eclipse.net/cmmiller/BH/blkmain.html 12 Feb. 2000.

“Constellations.” http://www.geocites.com/CapeCanaveral/Launchpad/1364/Constellations/html/ 10 Feb. 2000.

Online Reference Source:

Format:

Author of the Article (if there is one) “Title of the Article.” Date of the Article. (if one) Title of the Reference Source. Online. (This word with a period after it)

Publisher. Date Retrieved.

Examples:

“The Renaissance.” 2000. Compton’s Encyclopedia version 4.0. Online. Learning.

25 Mar. 2000.

Zeichner, Oscar. “Miles, Standish.” Grolier Multimedia Encyclopedia. Online. Grolier.

14 Feb. 2000.

CD-ROM Source:

Format:

Author of the Article. (if there is one) “Title of the Article.” Title of the CD-ROM Program. The “word” CD-ROM. Place of publication: Publisher, Copyright Date.

Examples:

McClintock, Jeffrey E. “Black Hole.” World Book Multimedia Encyclopedia.

CD-ROM. Chicago: World Book. 1999.

“Arizona.” Microsoft Encarta. CD-ROM. Redmond: Microsoft, 1999.

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