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4 pages/β‰ˆ1100 words
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Social Sciences
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English (U.S.)
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Dish Cooking: Mapo Tofu

Other (Not Listed) Instructions:

Short Note

Please choose a cookable recipe either from your home-cooking record or a historical source. Write a gastronomy blog that explains the cooking and tasting experiences, as well as a brief account of the history and culture of this recipe. More details will be shared in a separate document. This part of your assignment is worth 10% of the final grade.

Details:

This is the first step of your final assignment. As stated above, it is worth 10% of your final grade. As a blog, it is meant to be a creative assignment. You do not have to sound tediously as if you are writing an academic paper (this is to say you can do it, if you are used to that way of writing, but you are also encouraged to write a more interesting paper). As a blog, you could adopt first-person voice to elaborate on personal experience; or you may use third-person voice as many gastronomes have done in published cookbooks. Anyhow, you should imagine an intended audience. Please note that a cooking blog can be "fictional" and "narrative". It does not have to absolutely "objective" or "argumentative". In another way, just try to imagine that you are creating a document--one that will eventually become a historical source in 100 years or longer, which will be read and examined by future generations.

Instructions:

1. Choose a home recipe from your family's kitchen, either passed down by your grand parents, your parents, or one that you have customized on your own.

2. If not the option above, please then choose a recipe that is worth to cook and study from a historical cookbook, non-English sources written in Asian languages are fine to use.

3. Cook your recipe; take pictures of the cooking procedure and the product (add notes as you wish); write detailed but succinct instructions on the preparation and cooking procedure of the recipe.

4. Tasting notes: After explaining the procedure, spare a section to describe the taste, texture, and flavors of your dish. Feel free to share notes on why and how you enjoy this dish, or you are interested in cooking this dish, which will lead your audience to the next section.

5. This should be the most elaborated section of the blog: Tell your readers a story of your recipe and try to think about these questions when you write the blog: A. Where did you learn or find this recipe? B. How is your personal experience of memory involved? C. Have you shared this dish with your family members, or friends? And how have they reacted? D. Most Importantly: How does this recipe help you better understand or appreciate the history and culture of Asian foodways? E. What do you, as a cook and a history student, want to learn more about this dish (history and culture)? How would you conduct further research works?

The whole blog should be around 1,000-1,500 words. It does not have to be very long, yet, it must be very engaging. I recommend you reading some good cookbooks. Pay attention to their structures and narratives. Please be open-minded, and feel free to try a different writing style that you have barely adopted before.

Footnotes and bibliography should be included if you refer to or cite anything, especially if you choose to cook a historical recipe from a published cookbook.

Here is a brief rubric for you to keep in mind when you write your blog:

1. Writing (clarity and coherence): /2

2. Organization (structure of the blog, with a short introduction of the recipe's origin, your inspiration, and short overview of its history--as much as you know about it; cooking instruction or recipe per se; tasting notes, and elaboration on the recipe's history and cultural implications) /2

3. Components (main text, bibliography, footnotes, title page information, pictures) /2

4. Creativity and thoughtfulness (the way you present the blog with interesting information and engaging language, perhaps a thoughtful narrative, but this narrative has to be based on some historical origins--which shows your research efforts, you cannot just make things up; you need to think about this as the starting point of a research project) /4

Other (Not Listed) Sample Content Preview:
Dish Cooking Review
Mapo Tofu
Mapo Tofu is a popular Sichuan food with the signature numbing pepperiness of a good Sichuan food (mala). The food's red fire-y color might scare you, but you will love this dish once you pass the fear of heat. The Sichuan peppercorns produce a lovely numbing in Mapo Tofu. This spice has a specific flavor and a pleasant fragrance. However, note that Sichuan peppercorns are very spicy and have powerful numbing when fresh (Weihua & Zhongli, 2021). If you love spicy and love Tofu, Mapo Tofu is ideal. On the other hand, individuals who do not like too much spice can also enjoy the dish. You only have to adjust the amount of Sichuan pepper you add to the food.
Origin of Mapo Tofu
Mapo tofu, also known as Ma Po Tofu, is named after its inventor. “Ma” translates to pockmarks, and “po” refers to an older woman. The first question that may come to your mind is why such a strange name and what it means. Mapo tofu is a dish that thrives from humble origins, though the name does not interfere with people's appetite. History shows that the old woman referred to as “Mapo” was Miss Chen, who owned a small restaurant in Chengdu together with his husband. The woman was known for her delightful tofu dishes, but spicy Tofu became more popular (Weihua & Zhongli, 2021). Miss Chen had pockmarks on her face, and due to her age, the locals nicknamed her MaPo; that is how her famous Tofu earned its name.
Ingredients
The Mapo tofu requires several ingredients that you must know before cooking.
Soft Tofu: authentic Mapo tofu depends on the type of Tofu. The Tofu should be creamy, soft and smooth.
Doubanjiang: This is a spicy fermented mix of broad beans and soy. It is the soul of Sichuan cuisine, giving the Mapo tofu its magnificent red tone.
Sichuan Peppercorns: This is another important spice that peaks the dish. You can buy powder form or grind whole peppercorns by yourself to receive a fresh and actual product. In almost all Chinese foods, Sichuan peppercorn is present (Weihua & Zhongli, 2021). If you do not like the numbing taste, you can skip this part, but if you like spicy food, this seasoning will enhance your Tofu.
Douchi: It is also known as fermented black beans.
Sesame oil
Sugar (optional)
Garlic and ginger: Ensure it is finely minced; it gives the food an aromatic flavor.
Ground beef: it complements the taste of Tofu.
Soy sauce. Gives additional umami.
Cornstarch: it thickens the sauce making it smooth and silky
Chicken broth or water: This is what makes up a huge part of the sauce
Cook’s Notes
Removing the raw taste of Tofu
Some people are sensitive to the taste of raw soy products like Tofu. For safety purposes soaking tofu cubes in water with little salt helps. It also makes it stronger and tender.
Maintaining the form of Tofu
When cooking, gently push back the contents with a spoon or spatula to avoid breaking the Tofu.
Control salt
Doubanjiang and douchi are salty. Taste th...
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