Year of Examination: 2023

Subject: English A

Candidate No:1605020858

Candidate Name: Darion Jerome

Title of Projects: Foods from Different Nations

Teacher: Ms. Tobias

 Plan of Investigation

My group chose Foods from different Nations as the Overall topic for this S.B.A.
The subtopic that I chose to do was the Cajun style food from Acadia. I chose this
topic because it's interesting and I want to learn about this type of food and where
it Originated from. I intend to use the internet, books and reviews to get my
information. I am using summary writing and analytical skills to do my S.B.A.

 
Piece 1:

 The coming of crawfish

It might surprise you to learn that boiled crawfish, a popular dish in south
Louisiana, is a modern-day tradition that has its origins in the mid-20th
century. Indigenous people were eating the crustaceans long before the
Acadians arrived in the Louisiana colony; however, the newcomers did not
partake. Customarily, Acadians used them for bait, not as something to put on
the table. By the 1880s there was mention of people eating crawfish during
Lent, but it was considered a poor man’s food. During the 1950s eating boiled
crawfish slowly began to catch on. Restaurants in Breaux Bridge were the first
to offer crawfish on their menus, particularly crawfish étouffée, and the city
became known for farming and cooking the crustacean.

Link://www.hnoc.org/publications/first-draft/taste-creole-and-cajun-
cuisine-10-stories
Piece 2:
Piece 3:
 

Reflection 1: Knowledge Gained

Prior to my investigation on this topic, I had no knowledge on what Cajun cooking

is. However, I learned that. The practice of boiling crawfish dates back to the 20th
century, when Acadian tables typically used it as bait rather than food and it
became well-known in the 1950s when restaurants in Breaux Bridge started
serving it.
The second piece is a comic strip that taught me that Cajun food is unique and
different in its own way, Cajun food has a lot of spice and uses lots of seasonings
such as paprika, salt, basil etc. And this is what makes it different to the other ways
people cook.  
In piece three, I selected a poem written by Faith Elizabeth Brigham. In this
artifact I learnt that the celebration of Christmas isn’t always about gifts, but it is
also about delicious meals made like Christmas Cajun, and the opportunity to
spend time with family.
 Reflection 2: Language Used

The article uses formal, instructive language. The words and language are used
correctly, and the sentences are well-structured. The information presented on the
beginnings and development of boiled crawfish as a well-liked dish in south
Louisiana is factual and balanced in tone. The author describes the rituals and
traditions surrounding the use of crawfish in Acadian culture and how it gradually
changed into a well-liked culinary item in the middle of the 20th century using
descriptive language. Overall, the language is precise, simple, and educational.
 Reflection 3:

My research and communication abilities have improved, and completing my

English SBA has taught me how to collaborate with others. It has helped me in
expanding my vocabulary and increasing my understanding to the point where I
can now properly form sentences and punctuate them, when necessary, because
now I am very clear about what I'm looking for while I'm putting my research
together. I am more professional in how I conduct myself. My SBA research has
helped me become more proficient at accomplishing my schoolwork as a
Secondary School student, organizing myself, and effectively managing my time.
As a result, my writing and summarizing skills have increased.

Oral Presentation
 The land of bayous, spice, and smoke
Is where Cajun food is born and woke
From crawfish boils to jambalaya
Each dish is full of flavor, so why not try-ya?

Roux and seasoning are the heart and soul

Of dishes that fill and make us whole
Andouille sausage, shrimp, and okra
Are staples that make our hearts grow fonder

Gumbo and étouffée are the stars of the show

Their richness and depth, oh how they glow
With rice as a bed and a side of cornbread
You'll have the perfect meal, and your hunger fed

Boudin and cracklins, oh so divine

Spicy and crispy, they make us shine
Washed down with an Abita beer
Cajun food is perfect, nothing to fear

So come on down and try some for yourself

From Lafayette to New Orleans, there's plenty of wealth
Of flavors and spices, and love in each bite
Cajun food is the best, and it's always right.
Group Written Report
The subject of our English SBA is "Different Foods from Different Nations." We
deliberated about which items, in our opinion, best reflected the subject of our
group. First, based on how closely the unique item related to their individual sub-
topics, each participant chose one. Second, we decide to use two printed artifacts
and one audio to complete the written report. According to our examination of all
the artifacts and a vote and elimination procedure, these three artifacts best depict
our entire situation. The three objects chosen were a poem, a comic strip, and a
poster. The common language of food unites people from all across the world.
Every culture has a distinctive cuisine that reflects its history, traditions, and
regional ingredients. In this report will look at the wide variety of meals from
different countries and their significance. In conclusion, food is an important part
of culture and tradition, and learning about the various cuisines of different
countries helps us to understand their histories and ways of life better. The world is
full of a broad variety of flavors and textures that reflect the diversity of our world,
from the ease of Italian cuisine to the complexity of Indian cuisine.