PastelPink

Gnocchi Outline

Below is the outline of what we hope to add to the Gnocchi Wikipage, as well as resources we hope to use in order to contribute accurate information.

History

The culture significance of this food will be discussed, as well as its traditional and cultural significance.

Ingredients

Ingredients added will be discussed, as well as different ingredients used in variations of this food will also be discussed.

Manufacturing

Machinery used, or techniques used in order to preserve this food. In what conditions or locations this food is produced.

Storage

A brief explanation on packaging techniques, and what additions are made in order to help preserve this food.

Exam question

ADD PICTURES and VIDEO

References

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01842.x/epdf

http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1047

http://www.oxfordreference.com/view/10.1093/acref/9780199234875.001.0001/acref-9780199234875-e-2455

https://books.google.ca/books?hl=en&lr=&id=-HStec87HdcC&oi=fnd&pg=PT8&dq=%22Gnocchi%22+and+%22Italian%22+and+%22food%22&ots=zItSe22xGa&sig=_TCrGjBB4QJ1rDaT8FoES_AFJnM#v=onepage&q=Gnocchi&f=false

Alessandrini, Laura, et al. "Physicochemical and Sensory Properties of Fresh Potato‐Based Pasta (Gnocchi)." Journal of Food Science 75.9 (2010): S542-7. Web.

Del Torre, M., et al. "Prevalence of Clostridium Species and Behaviour of Clostridium Botulinum in Gnocchi, a REPFED of Italian Origin." International Journal of Food Microbiology 96.2 (2004): 115-31. Web.

Article: When traditions become innovations and innovations become traditions in everyday food pedagogies

Author: Benny, Helen

Journal: Australian journal of adult learning

ISSN: 1443-1394

Date: 11/01/2012

Volume: 52

Issue: 3

Page: 595 --- Article: The geography of the Italian pasta, Author: Alexander, David,Journal: The Professional geographer,Date: 08/01/2000,Volume: 52,Issue: 3,Page: 553 --- Sofi, Francesco, et al. "Identification of Change-Points in the Relationship between Food Groups in the Mediterranean Diet and overall Mortality: An ‘a Posteriori’ Approach." European Journal of Nutrition 51.2 (2012): 167-72. Web.

Luisi, Maria Luisa Eliana, et al. "Efficacy of a Nutritional Education Program to Improve Diet in Patients Attending a Cardiac Rehabilitation Program: Outcomes of a One-Year Follow-Up." Internal and Emergency Medicine 10.6 (2015): 671-6. Web.

The First European Conference on Sensory Science of Food and Beverages: “A Sense of Identity”, Food Quality and Preference, Volume 17, Issues 1–2, January–March 2006, Pages 43–52,

PastelPink (talk) 07:28, 13 February 2016 (UTC)

PastelPink (talk) 07:38, 13 February 2016 (UTC)

Welcome!

Hello, PastelPink, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.

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If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 08:32, 13 February 2016 (UTC)