For example, Coriandrum sativum L., the spice coriander and also fresh coriander greens, which in Spanish is, "Cilantro," is the subject of the following primary source article, or..."lab report:"
Coriander Under Irrigation in Argentina
Gustavo Luayza, Roberto Brevedan, and Rosana Palomo
Take a look at it and see if you can find the various parts that are common among laboratory reports around the world.
- What did you find?
- Materials and Methods
- What did they do? What did they use to do it?
- Are there charts, graphs, photos, verbal descriptions? Explain what you found. (Opinions should not be located in this part of the laboratory report. Are there any here?)
- Discussion and Conclusions (Summary)
- What opinions are expressed (Here, they can be expressed!)? Is public policy suggested? What do the authors say about more experimentation? Are other sources of information used in the discussion?
- Literature Cited
- Did the authors site primary sources? Secondary sources? Personal communication?
So, spices and cooking can provide an introduction to the technical literature. To make the introduction here on coriander relate to other experiences in your life, you might try some foods made with this plant. (Do remember not to eat in the laboratory, however. Follow safety rules.)
Add in some geography: Look at the places where coriander is grown and the countries that use the herb and seeds of coriander in their cuisine.
- http://allrecipes.com/Recipes/Herbs-and-Spices/Spices/Coriander/Main.aspx http://allrecipes.com/Recipes/Herbs-and-Spices/Spices/Coriander/Top.aspx
(c) 2008 J S Shipman