1. Fontaine S. I.; Hunter, S. M. (2006). Collaborative Writing in Composition Studies. Published by Thomson Wadsworth. Canada.
In "Collaborative Writing in Composition Studies" authors Fontaine and Hunter go into detail about how and why collaborative writing should take place. The fact that people influence conversation by the knowledge, or past experience they bring to the table is discussed. Context greatly impacts the knowledge that is learned in a conversation. The audience or group of people who are in a discussion will effect the focus of a story. The authors use an example of the same story told in two different situations and how the information is understood differently in each context. The importance of constructing meaning through conversation is discussed. Our knowledge is shaped by so many things, "reading, writing, conversation, [and] experiences". The piece uses terms such as the "conversation of mankind" or the "stream of language" that we all enter into and are involved in. All of us our involved in this giant conversation but this does not mean the individual is lost. Group work can be cooperative but this is not the same as collaborative. When writers work together to form one idea this "allows the writers accomplish together what they could not alone". There needs to be a change in the mental image of the solo writer to one that is collaborative. Individual and social differences will always effect the nature of collaborative work but ultimately the writers will benefit from this process.
2. Pollan, M. A. (2006). The Omnivore's Dilemma: A Natural History of Four Meals. Published by The Penguin Press. New York.
In his book Michael Pollan describes how eating, which used to be so simple, has become a complicated process. The answer to a simple question "What should we have for dinner?" has become unanswerable. The change in American's diet from meat to bread and bread to meat has been greatly influenced by the media, books and the agendas of major corporations. The changes that occured have led Americans to confusion about what is or is not healthy to eat. With America's history of immigrants there is no one national tradition of food and thus a wide buffet to choose from for meals. Pollan decides to trace back various food chains to get to the source of where our meals are coming from. He investigates the food industry, organic food, and home grown food. His goal is to get to the bottom of it all and learn from the ground up how food is made. His desire to eat with understanding leads him to the cornfields of Iowa where farmer George Naylor allows him to enter into his farming world. Pollan gets an inside look and learns about the interesting history of growing corn. Pollan delves into all the issues including the scientific advances in corn growth, the depopulation of people and animals, the involvement of the government, and the pollution caused by chemicals. His research into the causes and implications of the way food is made is what makes "The Omnivore's Dilemma" and eyeopening read.
3. Schneider, S. (2008). Good, Clean, Fair: The Rhetoric of the Slow Food Movement. The National Council of Teachers of English. College English, Vol. 70, Number 4.
Food that is “good, clean and fair” has become the slogan of the Slow Food movement. In this piece Stephen Schneider highlights the origins of the slow food movement where it began in Italy by Carol Petrini. Petrini called for a movement of Slow Food in response to the fast food culture. McDonald’s opened in Rome and it seemed like fast food had no limits or boundaries. Gastronomy which encompasses “whatever concerns man’s nourishment” is highlighted and Schneider talks about a “new gastronomy” where food is a reflection of culture, politics etc. Using this “grammar of food” the article explains that food is much more than something we eat. Thus the slow food movement aims to promote the quality of food over the fast mass produced food many of us have accepted. Slow food is also a response to the globalization which it fights against. The speed at which society moves also effects our food.
4. Schlosser, E. (2000). Fast Food Nation: The Dark Side of the All-American Meal. Houghton Mifflin. Retrieved from: http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/fast_food_nation.pdf
In Eric Schlosser's introduction for Fast Food Nation he discusses how fast food has become such a part of our lives that we don’t even realize it anymore. He talks about the highly secretive and guarded Air Force Station on Colorado where few have access. But even in this secret base fast food has found it’s way. What does the fast food mindset say about America? Generational changes in the workforce have contributed to the boom of the fast food industry. McDonald’s is responsible for a vast amount of jobs in the U.S. The scope of fast food has really eliminated the need for local and small businesses. Many restaurants are chains of the same restaurant. The big organizations have overlooked the individual. Fast food has led the way for the mass production of food. Farmers must comply with the guidelines and needs of these huge companies. Children are the ones who are most effected by the fast food mentality since commercials are geared toward them. In general people are unaware of what they eat and how it is made.
5. Berry, W. (1990). The Pleasures of Eating. Center for Ecoliteracy. Retrieved from: http://www.ecoliteracy.org/essays/pleasures-eating
In “The Pleasures of Eating” Wendell Berry discusses the reality of the food industry. He explains that the American people are no longer connected to the process of agriculture but are merely helpless victims of consumerism. Berry highlights the disconnect many people have towards food because we really down know where our food is coming from anymore. He makes an interesting connection between the food we are buying and our freedom. As we become less involved in making our own food we are slaves to big corporations who sell us what they see fit. Berry suggests some ways we might get our freedom back in the way we eat. From growing our own food to eating locally Berry insists that eating should be an “extensive pleasure”. He encourages people to eat with understanding and gratitude.
6. Qualley, D. (1997). Turns of Thought: Composition as Reflexive Inquiry. Boynton/Cook. Portsmouth, New Hampshire. Retrieved from: http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/turns_of_thought_--_donna_qualley.pdf
In “Turns of Thought” Donna Qualley begins by speaking about the influence of Donald Murray in her own teaching style. She looks into the idea that helping students piece together connections they have discovered on their own is still teaching.
Her experience as a teacher and foreigner in Australia helped her to understand the real meaning of being “reflexive”. She explains that self reflection takes place inside oneself but reflexive thinking takes place when we come in contact with ideas, people or cultures that are different from us and so force us to examine our own understanding of reality. She notes the importance of looking at knowledge as a whole and not just in parts. Qualley’s grandmother seems to personify the negative consequences of remaining critical and objective without becoming reflexive.
The need to be subjective and objective is discussed by usijng Chad’s writings where he speaks of his heart and head. Qualley discusses the need to help her students become truly reflexive, looking at knowledge not in parts but examining it together from various view points.
7. Interview with Jessie Lynch
In this interview Jessie talks about her experience having Celiac Disease. She was interviewed in her home in Washington Township on Monday April 11, 2011. I went into the interview hoping to learn about her food allergy and how the food industry has helped or been a challenge to her. Other than that there were no big expectations for the interview other than to find out about the gluten-free life. In the conversation she talks about how she came to be diagnosed, living with the side effects of the disease and how she lives a gluten-free life as a result of the disease. This disease has had a huge effect on how she eats.
8. Interview with Elizabeth Mason
Elizabeth was interviewed on April 13, 2011 on the upper level of the Education Building at Rowan University. She was interviewed about her dairy allergy and her inability to eat beef products. She discussed her daily struggles with eating. Liz discussed ways she goes out to eat and different recipes she uses at home. She also explained exactly what her allergy is and when she discovered it. With this interview I will be able to use it efficiently toward my project. Our group is looking into food allergies and the struggles these people go through every day with their eating habits. Liz allowed us to look into food chains like McDonald's and explained to us how she is unable to eat there. Their french fries are dipped in beef oil before they are fried so she can not eat them. This interview is extremely helpful with the projects outcome because it focused on our topic for the most part. There were some distractions considering we were in a public place, but other than that our goals were met.
9. KidsHeath from Nemours. (1995-2011). The Nemours Foundation. Retrieved from:http://kidshealth.org/parent/medical/index.html#cat132
The website “KidsHeath” contains educational information about all sorts of allergies and medical problems. There are tabs for parents, kids and teens to click on to learn about information relevant to them. The website covers a wide range of topics including, “infections, emotions and behavior, growth and development, nutrition and fitness” etc. This website may be a valuable source because it has information on medical conditions, food allergies and the implications of dealing with food restrictions. Under the tab for medical conditions there is information on celiac disease and questions related to the disease. The website does a nice job of explaining what exactly a food allergy is and what it is not.
10. Peters Lowell, J. (2005). The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life Without Wheat. Henry Holt and Company, LLC. New York.
“The Gluten-Free Bible” discusses everything you would want to know about living a gluten-free lifestyle. The information in the book covers everything from how to eat, what to eat, effects of the diet, and practical tips for living this life. The book is written by Jax Peters Lowell who discusses his own experience living with celiac disease which has forced him to live the gluten-free life. The book is written in a conversational tone and is easy for anyone to learn about all the ins and outs of living with celiac disease.
11. Vegan Baking Classics- Kelly Rudnicki
This is a cook book for vegans. It is helpful for people who can not, or choose not to, eat dairy or certain meat products. The cook book is broken up into two parts. The first part discusses vegan baking tips and advice, while the second part gives recipes. The tips section is broken up into the top dairy and egg-free ingredients; top baking hints; top dairy substitutes; top egg substitutes; and favorite baking tools. The recipes section is broken up into quick breads, muffins, and more; biscuits, scones, and yeast breads; cookies and bars; cakes and cupcakes; crisps, pies, and other fruit desserts; and other sweet treats. We will use the cook book to compare a recipe for a vegan against a recipe for a person with no food restrictions.
12. Survey: Many Restaurant Workers Don't Understand Food Allergies- Meredith Melnick
This survey was given to British restaurant owners and workers. The statistics of how many of them knew how to handle food allergies. Most of the workers thought that their customers could pick off common allergens such as nuts off their plates. Other workers thought that if their customers consumed water they would lessen the allergic reaction. After reading this article it makes me nervous for people with food restrictions when they have to go out to eat. People who work in the restaurant business should know about food allergies as much as they should know about CPR.
http://healthland.time.com/2011/04/15/many-restaurant-staff-dont-understand-food-allergies/?artId=30719?cont?chn=us
13. Food Allergy- Jatinder Singh & Mark Clark
This article is an overview of food allergies. The article gives symptoms, statistics, and the difference between food allergies and food intolerance. The symptoms of food allergies can be skin rash, nausea, diarrhea, cramping, and vomiting. Other, more life threatening symptoms can occur too. Some statistics the article gives are 25% of people think they have a food allergy when in reality only 2.5% of adults have one. The rest have a food intolerance. A food intolerance is an undesirable reaction to a particular food. Two examples of food intolerance are lactose and MSG. This article is helpful because of its differences between food allergies and food intolerance.
http://www.emedicinehealth.com/food_allergy/article_em.htm
This is a cook book for vegans. It is helpful for people who can not, or choose not to, eat dairy or certain meat products. The cook book is broken up into two parts. The first part discusses vegan baking tips and advice, while the second part gives recipes. The tips section is broken up into the top dairy and egg-free ingredients; top baking hints; top dairy substitutes; top egg substitutes; and favorite baking tools. The recipes section is broken up into quick breads, muffins, and more; biscuits, scones, and yeast breads; cookies and bars; cakes and cupcakes; crisps, pies, and other fruit desserts; and other sweet treats. We will use the cook book to compare a recipe for a vegan against a recipe for a person with no food restrictions.
12. Survey: Many Restaurant Workers Don't Understand Food Allergies- Meredith Melnick
This survey was given to British restaurant owners and workers. The statistics of how many of them knew how to handle food allergies. Most of the workers thought that their customers could pick off common allergens such as nuts off their plates. Other workers thought that if their customers consumed water they would lessen the allergic reaction. After reading this article it makes me nervous for people with food restrictions when they have to go out to eat. People who work in the restaurant business should know about food allergies as much as they should know about CPR.
http://healthland.time.com/2011/04/15/many-restaurant-staff-dont-understand-food-allergies/?artId=30719?cont?chn=us
13. Food Allergy- Jatinder Singh & Mark Clark
This article is an overview of food allergies. The article gives symptoms, statistics, and the difference between food allergies and food intolerance. The symptoms of food allergies can be skin rash, nausea, diarrhea, cramping, and vomiting. Other, more life threatening symptoms can occur too. Some statistics the article gives are 25% of people think they have a food allergy when in reality only 2.5% of adults have one. The rest have a food intolerance. A food intolerance is an undesirable reaction to a particular food. Two examples of food intolerance are lactose and MSG. This article is helpful because of its differences between food allergies and food intolerance.
http://www.emedicinehealth.com/food_allergy/article_em.htm