COMS 321 SMC Communication Integrating Sources Questions

cThe purpose of this exercise is to determine whether the ten examples properly integrate material from an original source and properly reference that source. The original source material and citation are provided at the start of this exercise. All the student samples rely on that material.

If the student has quoted and cited correctly, write “OK” as your response.If the student has made an error using and citing the course material, revise the sample to eliminate the error according to MLA conventions for referencing quotations in whole or part. Here’s the linkLinks to an external site. to Oviatt Library’s example of citing properly and the linkLinks to an external site. to Purdue Online Writing Lab (OWL) site on MLA Formatting and Style Guide.Original source In 1827 two brothers from Switzerland named Giovanni and Pietro Del-Monico–the one a wine importer, the other a pastry chef–opened a shop on William Street [in New York City] with a half-dozen pine tables where customers could sample fine French pastries, coffee, chocolate, wine, and liquor. Three years later, the Delmonicos (as John and Peter now called themselves) opened a “Restaurant Francais” next door that was among the first in town to let diners order from a menu of choices, at any time they pleased, and sit at their own cloth-covered tables. This was a sharp break from the fixed fare and simultaneous seatings at common hotel tables–so crowed (one guidebook warned) that your elbows were “pinned down to your sides like the wines of a trussed fowl.” New Yorkers were a bit unsure about fancy foreign customs at first, and the earliest patrons tended to be resident European agents of export houses, who felt themselves marooned among a people with barbarous eating habits. The idea soon caught on, however; more restaurants appeared, and harried businessmen abandoned the ancient practice of going home for lunch.fromBurrows, Edwin G. and Mike Wallace. Gotham: A History of New York City to 1898. New York, Oxford University Press, 1998.[The above paragraph is from pages 436-437 of this book. Page 436 ends after the first dash in the first sentence.]complete the 10 questions below:1.The Delmonico brothers’ French restaurant was among the first eating establishments to let diners order from a menu with different choices, at any time they wanted, and sit at their own cloth-covered tables (437).2. As Edwin G. Burrows and Mike Wallace point out, restaurant culture in New York City changed forever with the arrival of Delmonico brothers’ French restaurant, which was among the first eating establishments to “let diners order from a menu of choices, at any time they pleased, and sit at their own cloth-covered table” (437).3. In their history of New York City’s early years, Edwin G. Burrows and Mike Wallace describe the Delmonico brothers’ first eating establishment, opened in 1827, as a shop consisting of “a half-dozen pine tables where customers could sample fine French pastries, coffee, chocolate, wine and liquor” (437).4. In 1830, the Delmonico brothers opened one of the first restaurants in New York City. “This was a sharp break from the fixed fare and simultaneous seatings at common hotel tables–so crowded (one guidebook warned) that your elbows were pinned down to your sides like the wings of a trussed fowl.” (Burrows and Wallace 437).5. According to Burrows and Wallace, the Delmonico brother’s original shop enticed New Yorkers “with a half-dozen tables at which patrons could sample French pastries, coffee, chocolate, wine and liquor” (437)6. As Burrows and Wallace note, New Yorkers in 1830 felt “a bit unsure about [such] fancy foreign customs” as eating in a restaurant that offered a menu and separate tables (437)7. Burrows and Wallace observe that the Delmonico brothers’ restaurant first attracted resident European agents of export houses, who felt stranded among people with barbarous eating customs (437).View keyboard shortcutsEditViewInsert8. The Delmonico brothers’ restaurant first attracted “resident European agents of export houses, who felt themselves marooned among a people with barbarous eating habit” (437).9. According to Burrows and Wallace, “The idea [of a restaurant] soon caught on . . . and harried businessmen abandoned the ancient practice of going home for lunch” (437).10. Native New Yorkers were at first suspicious of the concept of a restaurant. “The idea soon caught on, however; more restaurants appeared, and harried businessmen abandoned the ancient practice of going home for lunch” (437).

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