Name: Annika Valkyrie
Term: Winter 2021
Credits: 10
Title of ILC or Group Project: The Terroir of Cacao and Ceylon<\/p>\n\n\n\n
<\/p>\n\n\n\n
Name: Sarah Williams
Title: Terroir\/Merroir–The Evergreen State College<\/p>\n\n\n\n
Narrative: This one-quarter project, entitled The Terroir of Cacao and Ceylon<\/strong>, is designed to explore the history and characteristic tastes of premium-grade cacao and tea using the knowledge I gain while working at Encore Chocolates and Teas in Olympia, WA. I will also be creating recipes of my own in order to make meals that pair well with specific types of tea leaves and chocolate bars that I get from Encore. My learning objectives are to research the origins of the most respected and high-quality types of chocolate and tea and create the best food pairings with these varieties. Written work includes weekly posts to my WordPress including tasting labs, tasting notes, research entries, and foodoirs. Possible texts to be studied and support my foodoirs include: Taste<\/em> by Barb Stuckey and Eat this Poem<\/em> by Nicole Gulotta and Infused: Adventure in Tea by Henrietta Lowell<\/em>. <\/p>\n\n\n\n Student or Group Info Name: Annika Valkyrie Term: Winter 2021Credits: 10Title of ILC or Group Project: The Terroir of Cacao and Ceylon Sponsor Name: Sarah WilliamsTitle: Terroir\/Merroir–The Evergreen…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/pages\/35"}],"collection":[{"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35"}],"version-history":[{"count":8,"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/pages\/35\/revisions"}],"predecessor-version":[{"id":120,"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=\/wp\/v2\/pages\/35\/revisions\/120"}],"wp:attachment":[{"href":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-annika\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Learning objective
<\/strong><\/td>Activity<\/strong><\/td> Deliverable<\/strong><\/td><\/tr> To learn the about the origins of the most respected and high quality types of teas and chocolates. <\/td> -Research the background of Oolong, Puerh, Jasmine Pearls, Matcha powder and other rare teas along with 100% chocolate, Valrhona, Raaka, Amedei, Amano, Askinosie, French Broad, To’ak and more by using the knowledge I gain while working at Encore Chocolates and Teas
-Contrast the difference in quality to cheaper teas and chocolate bars. <\/td> Weekly WordPress submissions including research, tasting labs\/notes, a time sheet, and foodoirs.\u00a0
4 credits total \u00a0<\/td><\/tr> Learn what foods pair well with different types of tea and chocolate.<\/td> Create meals to pair with tea and chocolates from my job at Encore such as;
-Keemun with spicy Indian curry and Askinoski white chocolate with nibs
-Jasmine Pearls\/Gunpowder with Mediterranean chicken or salad and floral or nutty dark milk chocolate
– Wu Yi Oolong with roasted vegetables, bread, and citrus\/caramel dark chocolate.<\/td>\u00a0 Weekly WordPress submissions including research, tasting labs\/notes, a time sheet, and foodoirs.\u00a0
4 credits total \u00a0 <\/td><\/tr> seminar and some of the tasting lab components of class in a separate tab of my WordPress .<\/td> Respond to each weekly seminar partake in each tasting lab to use on my portfolio as a separate tab. \u00a0<\/td>
3 credits total <\/td><\/tr> <\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Evaluation of Work<\/h3>\n\n\n\n