We've started thinking about the different sites/databases we will be using to research our Genius Hour idea, so we started reviewing the C.R.A.P. test. As inappropriate as it sounds for school research, the analogy is actually really helpful!
Currency- Is the info up to date?
Reliability- Is the info fair? Does it use references?
Authority- Is it peer reviewed? Does the author know what they are talking about?
Point of View- Fact or opinion?
For two resources that I will use the C.R.A.P. test on, I will be looking for articles with information on the history of macarons. If I do my Genius Hour project on making macarons, knowing about their past might make it easier to learn.
Resource #1: "Macaroon vs. Macaron: Two Very Different Cookies With A Linked Past"
(blog.foodnetwork.com)
C- Article written May 31, 2013
R- The information does not include references, but provides a links for other macaron recipes.
A- Written by the Online Entertainment Editor for FoodNetwork.com, Joseph Erdos.
P- Has facts on the history of macaron making and their basic components, and opinions on why he likes macarons.
(blog.foodnetwork.com)
C- Article written May 31, 2013
R- The information does not include references, but provides a links for other macaron recipes.
A- Written by the Online Entertainment Editor for FoodNetwork.com, Joseph Erdos.
P- Has facts on the history of macaron making and their basic components, and opinions on why he likes macarons.
Resource #2: "Gluten Free and Delicious Since the 700's" by Anne E. McBride (www.lespetitsmacarons.com)
C- Article written 2011
R- The information does not include references.
A- The article isn't peer reviewed, but was written by the "Les Petits Macaron" cookbook author Anne E. McBride. She is also the co-author of three other culinary books, the taste director for the Worlds of Flavor® International Conference & Festival at the Culinary Institute of America, in line for a Ph.D. in food studies, and more.
P- Has facts on the history of macaron making.
I think that Resource #2 is more reliable because even though the first article is trustworthy and written by a creditable author, the writer of the second resource has more experience in the field of making macarons. I also think I will be able to find more helpful information that I can trust to be accurate because I know the author is experienced.
C- Article written 2011
R- The information does not include references.
A- The article isn't peer reviewed, but was written by the "Les Petits Macaron" cookbook author Anne E. McBride. She is also the co-author of three other culinary books, the taste director for the Worlds of Flavor® International Conference & Festival at the Culinary Institute of America, in line for a Ph.D. in food studies, and more.
P- Has facts on the history of macaron making.
I think that Resource #2 is more reliable because even though the first article is trustworthy and written by a creditable author, the writer of the second resource has more experience in the field of making macarons. I also think I will be able to find more helpful information that I can trust to be accurate because I know the author is experienced.
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