Question is how do I abstract and revised this paper in APA?

Unveiling Food Consumption from the Perspective of a Connoisseur

My choice of the expansive topic of culinary exploration is not just a scholarly pursuit but a reflection of my deep-rooted passion and affinity for food. This personal connection, coupled with my unique perspective, makes the topic an inspiring one for me. In my research, I delve into various factors that shape our food preferences, from how food is raised and grown to the intricate process from "Farmyard to Shopping Carts" to our dining table. Exploring how food is cooked to cater to our tastes and whether food color influences our visual perception and, in turn, our expectations of how we enjoy food are questions that drive my opinion of the affinity for food.

Imagine this: a sensory journey I love to embark on, strolling through the farmer's market in spring into late fall, surrounded by vibrant displays of fresh produce and the aroma of homemade peach ice cream. The smell of cantaloupe and watermelon lingers as you pass the little old ladies who bring their artificial creations and homemade crafts that know me by name. I reach down for that perfectly ripened red tomato and yellow squash; my basket is full as I head back down the other side and stop and grab an intricately homemade pastry for the road. Have you ever thought about how powerful appearance plays in our food choices? How satisfying it is when you walk into a restaurant with hundreds of different aromas all at once and sit down with the menu, and you can't decide everything looks good. How blessed are we to have the pleasure of or choices of what we choose to partake in a world where visual aesthetics often control what ends up in our plates or shopping carts? Food is the most potent tangible thing on earth to me, unveiling a fascinating journey where nutrition, taste, smells, colors, and textures have a captivating but addictive control of our minds.

From Farmyard to Shopping Carts, this source explores the entire process, the Integrity of food production, and the distribution of the food system as the media often report on cases of how we consume our food and the potential contamination risks associated with hormones and cloning, especially with chickens. My Aunt has worked at Purdue for thirty-something years, and I did for two weeks too long when I was younger; you would not believe some of the stories I could tell you; you would not ever eat chicken again. While journalists, "documentary filmmakers, and activists have tried to address these issues, there has been a lack of research on the history of the modern "food-provisioning" system that connects farms to supermarkets and dining tables" (Belasco, Horowitz). The authors, Warren Belasco and Roger Horowitz, "Food Chains, present a series of intriguing case studies with essays covering a wide range of topics, including pig, poultry, and seafood industries and the origins of the shopping cart." These authors explore the challenges of putting ice in refrigerators in the nineteenth century, which is a great idea. My dad and I cook fresh seafood, especially shrimp; I even told my dad one time we should turn half of the freezer into an "ice box" so I can go grab 4-8 shrimp and toss them in the frying pan or even the air fryer for a healthy snack whenever. Through these essays, Food Chains "emphasizes the importance of adopting a historical perspective when examining the modern food-provisioning system and its evolution" (Belasco, Horowitz).

Have you ever wondered about the journey of food from the farmyard pastures to your dinner table? It's a fascinating process that involves the fields of fresh produce, the harvesting and processing of the food, the transportation of the product, the packing preparation, and the bustling aisles of a meat market or grocery store. Finally, it reaches the intimacy of our homes or social atmosphere where we consume our food, a pleasure we have of picking ourselves out to our liking. I am particularly interested in how others derive pleasure from dining experiences, such as how the presentation of food from the kitchen to the dining table and how our sensory pleasure heightens when the plate of fajitas is still sizzling when brought out and sat in front of you. Your neighbor looks over at your plate from the sound and the aroma, and now for the visuals, expressing that they wish they had gotten the same. With the rich flavor or tactile sensation of how our visual of colors are influenced by the food we choose.

In modern dining, the experience goes beyond just the food and is influenced by cultural, social, and personal factors. I am fascinated by the visual (colors), texture, and sensory qualities, which inspire my academic pursuit of choosing the victuals we consume. My passion for food drives my research on food preferences to the aesthetic presentation of meals and the overall dining experience (Minso).Analyzing the presentation of the other's plates before the server had got to me, my mouth was already watering just from the aromas and visuals of the other's plates. Influenced by my personal 20 years of experience in the restaurant business and my love for gourmet dining, my research explores how food connoisseurs like me are influenced by the appearance and expertise of various resources such as books, cookbooks, and personal stories to study the impact of visual elements on food consumption. Some sources emphasize the importance of presentation in food choices, while others discuss the role of culinary expertise. (Some food connoisseurs believe visual appeal is crucial in food choices and how they are delivered to us, "From Farmyard to ShoppingCart" and then to the dining table.

My research highlights the connection between food appearance and how colors affect food consumption patterns, behaviors, and habits. Shed light on this overlooked aspect of daily life and the factors influencing our choice of victuals we consume. (Olmsted). However, I believe that most people determine the food's appearance mainly by the surface colors and sensations the consumer perceives at that movement in time and uses it as a tool to accept or reject the food we consume.( Minso). Naysayers may support my argument that the direct optical appearance of the food we consume is essential for the first quality parameter evaluated by consumers. I think this research is only necessary for people that I call food connoisseurs.

Delving deep into this primary source, some may even see it as valuable, but for me, the three series are one of my top 10 favorite movies. Featuring the character Hannibal Lecter; this is a "sophisticated and dark world of the highly praised series designed by the renowned food stylist of the movies;" Janice Poon, also author of "Feeding Hannibal" A Connoisseur's Cookbook with each recipe comes from all three seasons with personal her reflections, appearance with sensory perceptions, expert tips, and amusing stories from the movies. "A Gourmet's Guide, easy to follow step-by-step, more than 135 user-friendly recipes exploring topics related to her tricks to the culinary arts trade, from behind-the-scenes anecdotes and insights inspired by "Hannibal," the series-themed dining experience." From a straightforward dish like foie gras with plum berry sauce to a complex galantine of chicken filled with rabbit, each recipe offers a delicious taste of Hannibal's essence, including a preface by the character of Hannibal himself, Mads Mikkelsen (foreword) and a conclusion by chef Jos Andrs (afterword), the culinary advisor of the series, the book provides a glimpse into the extravagant dishes of the remarkable efforts put into creating tantalizing gastronomic experiences for viewers." (Poon). While journalists, documentary filmmakers, and activists have tried to address these issues, there has been a "lack of research on the history of the modern "food-provisioning" system that connects farms to supermarkets and dining tables"(Belasco, Horowitz). From Farmyard to Shopping Carts, this source explores the entire process, the integrity of food production, and the distribution of the food system as the media often report on cases of how we consume our food and the potential contamination risks associated with hormones and cloning, especially with chickens. While journalists, documentary filmmakers, and activists have tried to address these issues, there has been a lack of research on the history of the modern "food-provisioning" system that connects farms to supermarkets and dining tables. The authors, Warren Belasco and Roger Horowitz, Food Chains, present a series of intriguing case studies with essays covering a wide range of topics, including the pig, poultry, and seafood industries and the origins of the shopping cart. These authors explore the challenges of putting ice in refrigerators in the nineteenth century, which is a great idea. Through these essays, Food Chains emphasizes the importance of adopting a historical perspective when examining the modern food-provisioning system and its evolution.

So, aside from expected taste, what else do colors mean when it comes to food? Color plays a significant role in how we choose our food. It's often the first element consumers notice in a food product's appearance. Many studies suggest that "visual taste perception begins when we are babies and increases as we age"(Minso). For example, "if something is bright red, we might assume it will taste like cherry or cinnamon. If something is colored green, we might expect that food product to taste like lime or apple" (Minso). And when it comes to produce, we rely on color to determine freshness. Here is an exciting list of colors we may choose to associate taste with Red, which is appetizing and stimulates appetite, particularly in natural foods like berries. Blue is rare in nature but can still be found in some edible foods, like blue butterfly pea flowers and blue carrots. "Yellow is considered a happy color that evokes optimism and positive feelings, although there is debate about its artificial versions in food products"(Minso). Green is associated with natural and healthy foods, reflecting the current trend towards sustainability and organic products.Orange foods, like pumpkins and carrots, are satisfying and energizing, with orange juice linked to vitality.

"The Business of Food examines the production and consumption of food in various social and cultural settings, including the growth of organic and local farm movements."

(Wilson). It also delves into the development of food and media, featuring famous chefs and TV shows(Wilson). The book explores the art of food writing and the challenges of the restaurant business. Overall, it sheds light on the complexities of the food industry today. H.W. Wilson was established in 1898, focusing on enhancing the library experience for customers and patrons. Their products are widely recognized and used in libraries globally.

In conclusion, one can argue that "food aesthetics," such as the visual appearance of food preparation, including the presentation, color, texture, arrangement, and overall food quality, can all influence how we see and consume our food. Different cultures "assume we are all eating the same food with the same dietary habits, not to mention the same food industry practice, have the importance of visual appearance over contemporary food colors and cultures. Ultimately, it advocates for a more balanced approach, promoting a healthier and more environmental impact in food choices and sustainable eating habits with better industry practices. Yet, some may say too much is not always good(Zinczenko pp. 199-201).

Belasco, Warren James, and Roger Horowitz. "Food Chains: From Farmyard to Shopping Cart.

Location: Philadelphia, University of Pennsylvania Press, 2009. URL: http://www.loc.gov/catdir/toc/ecip0819/2008021671.html

From Farmyard to Shopping Carts, this source explores the entire process, the Integrity of food production, and the distribution of the food system as the media often report on cases of how we consume our food and the potential contamination risks associated with hormones and cloning, especially with chickens. My Aunt has worked at Purdue for thirty-something years, and I did for two weeks too long when I was younger; you would not believe some of the stories I could tell you; you would not ever eat chicken again. While journalists, documentary filmmakers, and activists have tried to address these issues, there has been a lack of research on the history of the modern "food-provisioning" system that connects farms to supermarkets and dining tables. The authors, Warren Belasco and Roger Horowitz, Food Chains, present a series of intriguing case studies with essays covering a wide range of topics, including the pig, poultry, and seafood industries and the origins of the shopping cart. These authors explore the challenges of putting ice in refrigerators in the nineteenth century, which is a great idea. My dad and I cook fresh seafood, especially shrimp; I even told my dad one time we should turn half of the freezer into an "ice box" so I can go grab 4-8 shrimp and toss them in the frying pan or even the air fryer for a healthy snack whenever. Through these essays, Food Chains emphasizes the importance of adopting a historical perspective when examining the modern food-provisioning system and its evolution.

This book, edited by Warren James Belasco and Roger Horowitz, explores the journey of food from its origins on the farm to its presence in shopping carts. While the specific book is not detailed in the provided citation, its title suggests an examination of the food industry's supply chain and its impact on consumer behavior. As it's published by the University of Pennsylvania Press, a reputable academic publisher, it likely provides valuable insights into food consumption and industry practices.

Minso, Ashley. "Food and Color: What Does It All Mean?" Networked ProductDevelopment, Trace Gains, 13. Dec.2023, tracegains.com/blog/food-and-color-what-does-it-all-

Aside from the expected taste, what else do colors mean when it comes to food? Color plays a significant role in how we choose our food. It's often the first element consumers notice in a food product's appearance. Many studies suggest that visual taste perception begins when we are babies and increases as we age. For example, if something is bright red, we might assume it will taste like cherry or cinnamon. If something is colored green, we might expect that food product to taste like lime or apple. And when it comes to produce, we rely on color to determine freshness. Here is an exciting list of colors we may choose to associate taste with the color Red, which is appetizing and stimulates appetite, particularly in natural foods like berries. Blue is rare in nature but can still be found in some edible foods, like blue butterfly pea flowers and blue carrots. Yellow is considered a happy color that evokes optimism and positive feelings, although there is debate about its artificial versions in food products. Green is associated with natural and healthy foods, reflecting the current trend towards sustainability and organic products.Orange foods, like pumpkins and carrots, are satisfying and energizing, with orange juice linked to vitality.

Olmsted, Larry. Title: Real Food/Fake Food: Why You Don't Know What You're

Eating & What You Can Do About It. Location: Chapel Hill, North Carolina, Algonquin Books of Chapel Hill, [2016]. ISBN: 9781616204211, 1616204214

Larry Olmsted's book "Real Food/Fake Food" is a compelling expos of the widespread deception in the food industry. Through captivating storytelling, Olmsted explores the prevalence of counterfeit foods, from high-end delicacies like olive oil and Kobe beef to everyday staples such as coffee and cheese. With meticulous research and engaging prose, he sheds light on the shocking extent of food fraud and its detrimental effects on consumers. Moreover, Olmsted offers practical guidance on identifying and savoring authentic foods, emphasizing the importance of transparency and integrity in food production. This meticulously researched and eye-opening book serves as both a cautionary tale and a culinary guide, empowering readers to make informed choices about what they eat.

Poon, Janice, et al. "Feeding Hannibal: A Connoisseur's Cookbook." Titan Books, 2016.

Delving deep into this primary source, some may even see it as valuable, but for me, the three series are one of my top 10 favorite movies. Featuring the character Hannibal Lecter; this is a sophisticated and dark world of the highly praised series designed by the renowned food stylist of the movies; Janice Poon, also author of "Feeding Hannibal" A Connoisseur's Cookbook with each recipe comes from all three seasons with personal her reflections, appearance with sensory perceptions, expert tips, and amusing stories from the movies. A Gourmet's Guide, easy to follow step-by-step, more than 135 user-friendly recipes exploring topics related to her tricks to the culinary arts trade, from behind-the-scenes anecdotes and insights inspired by "Hannibal," the series-themed dining experience. From a straightforward dish like foie gras with plum berry sauce to a complex galantine of chicken filled with rabbit, each recipe offers a delicious taste of Hannibal's essence. Including a preface by the character of Hannibal himself, Mads Mikkelsen (foreword), and a conclusion by chef Jos Andrs (afterword), the culinary advisor of the series, the book provides a glimpse into the extravagant dishes of the remarkable efforts put into creating tantalizing gastronomic experiences for viewers. "Feeding Hannibal: A Connoisseur's Cookbook" offers an intriguing exploration into the culinary world through the lens of the popular television series "Hannibal." Authored by Janice Poon and others, the cookbook likely provides unique recipes and insights into the culinary arts. While primarily a cookbook, it may offer cultural commentary or insights into food aesthetics and presentation.

Wilson, H.W.The Business of FoodH. W. Wilson, A Division of EBSCO Publishing, Inc.,

2013. H.W.

Wilson's book "The Business of Food" delves into the commercial aspects of the food industry. Published as part of the Reference Shelf series, it likely offers insights into various facets of the food business, including marketing, distribution, and consumption trends. As a resource from EBSCO Publishing, a well-known provider of academic content, the book is likely to provide valuable information for understanding the economic dynamics of the food industry.

Zinczenko, David. Don't Blame the Eater. Location: They Say, I Say: The Moves

That Matter in Academic Writing, edited by Gerald Graff, Cathy Birkenstein, and Russel Durst, Fourth Edition, W.W. Norton & Company, 2018, pp.199-201, 2020. URL:https://nerd.wwnorton.com/nerd/139331/r/goto/cfi/58!/4?lti=true

David Zinczenko's article "Don't Blame the Eater" is featured in the book "They Say, I Say: The Moves That Matter in Academic Writing." It likely presents arguments about food consumption and personal responsibility, offering insights into contemporary discussions about diet and health. As a part of a respected academic writing resource, the article provides a valuable perspective on food-related issues.

"Don't Blame the Eater" is an article by David Zinczenko, published in The New York Times in 2002. The author discusses the challenges of choosing healthy food when fast food is available around every corner, especially for teenagers. He argues that fast-food chains like "McDonald's" should provide more nutritional information to prevent health problems. Reflecting on his upbringing in a single-parent household with easy access to fast food becoming a convenient and habitual choice., Zinczenko challenges the idea of blaming individuals for their poor diet. He calls for more accountability from the fast-food industry and challenges the common belief of personal responsibility in food consumption.

Work Cited

Belasco, Warren, and Roger Horowitz, eds. Food Chains: From Farmyard to Shopping Cart. University of Pennsylvania Press, 2011.

Graff, Gerald, et al. They Say, I Say: With Readings, Across Disciplines. W.W. Norton & Company, 2018. ISBN for E-Book 978-0-393-67132-2 [URL: http://www.loc.gov/catdir/toc/ecip0819/2008021671.html]

Minso, Ashley. "Food and Color: What Does It All Mean?" Trace Gains, 13 Dec. 2023, https://tracegains.com/blog/food-and-color-what-does-it-all-mean/

Olmsted, Larry. Title: Real Food/Fake Food: Why You Don't Know What You're

Eating & What You Can Do About It. Location: Chapel Hill, North Carolina, Algonquin Books of Chapel Hill, [2016]. ISBN: 9781616204211, 1616204214

Poon, Janice, et al. "Feeding Hannibal: A Connoisseur's Cookbook." Titan Books, 2016.

Zinczenko, D. (2018). "Don't Blame the Eater." Norton Ebook Reader.

https://nerd.wwnorton.com/nerd/139331/r/goto/cfi/58!/4?lti=true

Zinczenko, David. Title: Don't Blame the Eater. Location: They Say, I Say: The Moves

That Matter in Academic Writing, edited by Gerald Graff, Cathy Birkenstein, and Russel Durst, Fourth Edition, W.W. Norton & Company, 2018, pp.199-201, 2020. URL: https://nerd.wwnorton.com/nerd/139331/r/goto/cfi/58!/4?lti=true