Hi all,
This content is a continuation of the previous submission.
The theme is “processed carbohydrate sources.”
Please suggest your topic (to avoid duplicate topics among students) as a comment on this post. The sooner, the better. If one have not responded by the end of this year, I suppose he/she does not join the class.
I would like to ask you to submit your presentation slides (in MS PowerPoint or a similar format) by 15th January, 2025 to me (miyake.takashi.s9@f.gifu-u.ac.jp).
I will show you the instruction and examples for the assignment.
Below are the instructions:
- Each of you should state your topic as a comment on this post by December 31,2025.
- Prepare your presentation and send the files directly to me (miyake.takashi.s9@f.gifu-u.ac.jp) by January 15, 2025.
- I will select 3–4 presentations at a time. We will watch them together, making Q&A sessions in comments for several days, and then move on to the next set of 3–4 presentations each week.
- Each week, after watching the presentation slides, you are required to ask questions to at least two presenters.
- Once all presentations have been discussed, the class will conclude (sometime between mid to late February).
Sounds good?
You should try to include the following in your presentation:
- Explain how it is processed. If you have any particular preferences regarding this, please explain them in detail.
- Explain any similar foods and the differences between them.
- Include photos instead of only text. You can use images from the web (be sure to include the source URL, as shown in the sample file) if you don’t have your own photos.
- If it is available commercially (sold somewhere) in Japan, please share that information.
Any questions?
You can see the examples, which the previous students prepared,
Galette des rois: The theme was "Foods eaten or not eaten for specific reasons, such as religious or superstitious beliefs, or periodic traditions".
Leunca: The theme was "something that you or your family got from the wild (but fish are excluded)."
I would like to choose “From starch to chewiness: Processing of tapioca pearls (Boba)”
返信削除Sounds good, Yuni. I have no idea how tapioca pearls are made, so I look forward to your slide.
削除I would like to choose “Idli: A Traditional Fermented and Steamed Rice-Based Carbohydrate Food”
返信削除Completely new to me. I am keen to see your presentation.
削除I would like to choose [Traditional Shizuoka Sweet "Abekawa-Mochi" -From the aspect of the history and process].
返信削除Sounds good. I hope to see your explanation on the difference between Shizuoka's and Fukui's.
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返信削除I recently visited Arima Onsen and tried Tansan Senbei for the first time. I found it very delicious, so I decided to choose the topic “From simple ingredients to a light, crisp texture: Processing of Tansan Senbei” for my presentation.
返信削除Your choice goes above and beyond my expectation! Go for it.
削除I would like to choose “From buckwheat to regional noodles: Processing of Japanese soba”.
返信削除A puzzling title...must be interesting!
削除I want to choose instant noodles. Because they've been a huge help to me. Theme name: “Instant Ramen: Processed Ramen for Greater Convenience and Faster Preparation”
返信削除Why didn't I think of this! One of the great invention of staple foods! I look forward to your presentation.
削除I would like to make a presentaion on pasta because I like it. The title is "The Deep World of Pasta：More Complex Than You Think".
返信削除I will be excited about the facts that are more complex than I think! Go for it!
削除My topic proposal: “The appeal of easy-to-bake fermented wheat breads (e.g., focaccia) and why bread was not part of traditional Japanese cuisine despite Japan’s rich fermentation culture.”
返信削除Sounds interesting! I like it but do not know much about the way it is made.
削除The presentation's tentative title would be 'Grains of Tradition – Stories in Assam Cooked in Rice'.
返信削除Hi Ritu. I do not imagine what your topic is like. I hope you pick an appropriate topic for the theme.
削除Sorry if the earlier title appeared a bit vague. Let me suggest a more focused and clearer title: “Pitha: a traditional Assamese rice delight.”
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返信削除I like takoyaki. So, I would like to give a presentation on the variety of cooking and the history of takoyaki.
返信削除I was waiting for sometine who presents takoyaki!
削除I would like to choose tortillas. The title would be "Regional diversity of tortillas as processed carbohydrate sources"
返信削除What a coincidence! I am planning to eat tacos tonight! I look forward to it.
削除このコメントは投稿者によって削除されました。
返信削除My topic will be about “Papeda,” a traditional Indonesian food made from processed Sago starch. It comes from the region where I live in Indonesia and reflects local traditional eating culture.
返信削除I think I made a best choice for this year's theme. I have never heard of your topic Papeda, and you will present what is completely new to me... and maybe for us all!
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