Wikipedia talk:Wiki Ed/University of British Columbia/FNH 200 102 Teams 17 to 24 (Term 2)

The traditional food that Team 19 (UBC FNH 200) will be looking at is Mochi. As a group, we will be looking at the following topics:

Contents:
 * 1) Food History/Culture/Origin (Where and when it is consumed?)
 * 2) http://www.newworldencyclopedia.org/entry/Mochi
 * 3) http://www.fightingarts.com/reading/article.php?id=156
 * 4) http://www.discovernikkei.org/en/journal/2009/12/31/mochi-food/
 * 5) Chemistry/ Food Contents
 * 6) https://books.google.com.mx/books?id=WKY0h5YrQVwC&pg=PA254&lpg=PA254&dq=glutinous+rice+chemistry&source=bl&ots=c4atAtK_UY&sig=gpHFhR7fnMmEDtAaScE5037ZyKk&hl=en&sa=X&ved=0ahUKEwjSssq0y6jLAhUO6WMKHeNgCJ8Q6AEIQTAG#v=onepage&q=glutinous&f=false
 * 7) http://pubs.acs.org/doi/abs/10.1021/ie50044a009
 * 8) http://www.aaccnet.org/publications/cc/backissues/1967/documents/chem44_86.pdf
 * 9) Major Ingredients
 * 10) http://naldc.nal.usda.gov/catalog/29825
 * 11) Preparation
 * 12) https://www.jstage.jst.go.jp/article/jmj/61/2/61_111/_pdf
 * 13) http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml
 * 14) http://education.asianart.org/explore-resources/background-information/new-years-japan-mochi-pounding
 * 15) Traditional vs. Mass production
 * 16) http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-05-12-0058-R
 * 17) Processing/Preservation Methods
 * 18) http://www.google.com/patents/US8846128
 * 19) http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml
 * 20) http://expatsguide.jp/features/cuisine/mochi-cooking/
 * 21) Nutritional Value
 * 22) http://www.sparkpeople.com/calories-in.asp?food=mochi
 * 23) http://www.myfitnesspal.com/food/calories/japanese-mochi-251933702
 * 24) Variations and Physical/Textural Characteristics
 * 25) http://www.japan-talk.com/jt/new/mochi-ice-cream
 * 26) http://www.travel-around-japan.com/j54-confectionery.html
 * 27) http://www.japan-talk.com/jt/new/hishimochi
 * 28) Packaging/Labeling/Shelf Life/Storage

--Melaniemayede (talk) 20:31, 4 March 2016 (UTC)