1. Write the wordsLiterature Review, underlined, as a heading for this section; no colons.
2. Write 5 sections , each corresponding to a theme you noticed in your outside sources. (You may change or add to the themes from your Lit Review outline). Includethe following in each paragraph of this section:
   • Include the following in each paragraph of this section:
     • A topic sentence that offers the main idea of the section . In this case, that means identifying one theme. You can use the "theme sentence" from your literature review outline here.
     • References to 3 of your outside sources(include at the end ). Each source should be discussed in at least 2 sheet, the introduction/summary of the source, and an explanation of its significance to the theme. You can copy over these sheet from the literature review outline and expand with additional sentences as needed.
       • Use narrative citations to introduce each source and parenthetical citations to conclude subsequent sentences about the source.
     • A concluding sentence that ends the section with your idea (not a citation or quote from your source). This sheet usually connects the message of this particular paragraph with your broader topic or argument.

Topic Description:Food, Culture and Identity.

Theme 1:The commercialization and commodification of Food heritage.

Feeley-Harnik (1995)

Introduce Source:Feeley-Harnik (1995) explores relationship between religion and food which makes the case of eating habits to have a big impact on forming and preserving religious identities.

Significance: How religious beliefs shape food practices emphasizing food's role as a significant aspect of cultural cohesion, preserving food heritage while honoring its cultural value and advancing sustainable food systems (Feeley-Harnik, 1995).

Mintz, and Du Bois (2002)

Introduce Source: Mintz, and Du Bois (2002) explores the growing commercialization and industrialization of food systems while offering a more comprehensive overview of food and eating.Although both authors have resulted in a homogeneity of food culture and a disconnection from the customs and knowledge of the local community around the production and consumption of traditional foods.

Significance: It draws attention to the possible drawbacks of commodifying and commercializing food traditions, they issue a warning about the dangers of commercializing cultural customs, which could result in the loss of authenticity and the deterioration of traditional knowledge (Mintz, & Du Bois, 2002).

Theme 2: The role of food in preserving cultural identity in a community.

Le Roux (1998)

Introduce Source: Le Roux (1998) examines the Jawi people's cultural identity in Thailand via their culinary customs. He contends that because food is a symbolic representation of cultural legacy, it is essential to the preservation of cultural identity.

Significance: Le Roux's article lies in its emphasis on the role that cultural identity has in influencing the eating habits of the Jawi population in Thailand. According to the author, the Jawi people's customary eating practices have their roots in their cultural history and help them to preserve their unique identity in a Malay society that is predominantly Muslim (Le Roux, 1998).

Nonini (2013)

Introduce Source:Nonini (2013) demonstrates how local food movements, which support traditional farming methods and food systems, are linked to cultural identity Nonini provides an in-depth analysis of the movement's complexity from an anthropological point of view, addressing issues such as cultural identity, commodification, and the impact on local communities.

Significance: The significance of this article lies in a comprehensive exploration of the local food movement and its implications within the broader context of global systems. The focus of the local food movement might exclude underprivileged people and maintain existing power structures. (Nonini, 2013).

Theme 3: The impacts of globalization on food culture and identity.

Moreno and Malone (2021)

Introduce Source:Moreno and Malone (2021) examine how local food demand is influenced by collective food identity, emphasizing how globalization has resulted in the standardization of food culture and the dissolution of regional food systems.

Significance: The significance of this article is important because it examines how the demand for food produced locally is shaped by collective food identities. (Moreno & Malone, 2021).If customers believe a food product to be a part of their cultural heritage or identity, they are more likely to purchase locally produced food.

Reddy and van Dam (2020)

Introduce Source: Reddy and van Dam (2020) explore the nuanced relationship that exists between culture, cuisine, and identity. Reddy and van Dam provide insightful information about how Singapore's diverse cultural landscape impacts individual and societal identities through cuisine.

Significance: The significance of this article is important because it examines the nuanced interplay in heterogeneous cultures between identity, culture, and cuisine .The contend that while dietary habits can be impacted by social, political, and economic forces, migration, globalization, and other reasons, food plays a significant role in forming cultural identity (Reddy & van Dam 2020).

References

Demgenski, P. (2020). Culinary tensions: Chinese cuisine's rocky road toward international intangible cultural heritage status.Asian Ethnology,79(1), 115-135.

Feeley-Harnik, G. (1995). Religion and food: An anthropological perspective.Journal of the American Academy of Religion,63(3), 565-582.

Le Roux, P. (1998).To be or not to be: "The cultural identity of the jawi (Thailand). "Folkore Studies, 5722), 223- 225.https://doi.org/10.2307/1178753

Mintz, S. W., & Christine M. Du Bois. (2002). The anthropology of food and eating.Annual Review of Anthropology,31, 99-119.

Moreno, F., & Malone, T. (2021). The role of collective food identity in local food demand. Agricultural and Resource Economics Review, 50(1), 22-42. https://doi.org/10.1017/age.2020.9

Nonini, D. M. (2013). The local-food movement and the anthropology of global systems.American Ethnologist,40(2), 267-275.https://doi.org/10.1111/amet.12019

Paponett-Cantat, C. (2003). The joy of eating: Food and identity in contemporary Cuba. Caribbean Quarterly,49(3), 11-29.7

Reddy, G., & van Dam, R. M. (2020). Food, culture, and identity in multicultural societies: Insights from Singapore. Appetite, 104633.https://doi.org/10.1016/j.a