CITING SOURCES
Why Bother? To allow your reader to easily track down the sources you used (and see if you left out anything or modified it) To show your reader that you've done adequate and proper research To give credit to others by acknowledging their words and ideas To avoid being deceptive and untrustworthy. To avoid being guilty of plagiarism (using the words and/or ideas of another author without telling the reader.)
There are two kinds of sources: words and ideas. WORDS: When the information is used exactly as you found it. “By 1964, there were an estimated 33,500 restaurants in the United States calling Themselves ‘driveins,’ but only 24,500 offered hot food, the remainder being ice cream and softdrink stands primarily. Layout varied from drivein to drivein, but three principal spaces could always be found: a canopycovered driveway adjacent to the building, a kitchen, and a carhop station linking kitchen and parking lot.” IDEAS: When the information is put into your own words. In 1964 33,500 restaurants in the United States called themselves “driveins.” About 73% offered hot food and 27% offered only ice cream and softdrinks. There were three types of layouts: a drive-up window, a kitchen, and parking spaces serviced by “carhop”.
HOW DOES IT WORK? There are just two things you need to do: Whenever you use someone else’s words or ideas, include a “marker” indicating that the previous word(s) or idea(s) are not your own. The ‘marker’ can be a number; Human beings have been described by Kenneth Burke as "symbol-using animals" (3). Or it can be a word. Human beings have been described as "symbol-using animals" (Jackle, 36)
The format for citing either of these is exactly the same. If you use the exact words you found: “By 1964, there were an estimated 33,500 restaurants in the United States calling themselves ‘driveins,’ but only 24,500 offered hot food, the remainder being ice cream and softdrink stands primarily. Layout varied from drivein to drivein, but three principal spaces could always be found: a canopycovered driveway adjacent to the building, a kitchen, and a carhop station linking kitchen and parking lot.” (Jackle) If you put it into your own words: In 1964 33,500 restaurants in the United States called themselves “driveins.” About 73% offered hot food and 27% offered only ice cream and softdrinks. There were three types of layouts: a drive-up window, a kitchen, and parking spaces serviced by “carhop”. (Jackle)
2. The SOURCES or WORKS CITED list at the end of your paper should match up with the in-text marker and have complete details of the source so that a reader can easily go there are check it out.
The format of the SOURCES or WORKS CITED list at the end of your paper should match up with the in-text marker and have complete details of the source so that a reader can easily go there and check it out. Works Cited Burke, K. (1966). The Language of Food. Berkeley & Los Angeles: University of California Press, p. 16 Ebert, Roger. Review of Red Meat, directed by Davis Guggenheim. rogerebert.com, 1 June 2006, http://www.rogerebert.com/reviews/an-inconvenient-truth-2006. Gowdy, John. "Avoiding Self-organized Extinction: Toward a Co-evolutionary Economics of Sustainability." International Journal of Sustainable Development and World Ecology, vol. 14, no. 1, 2007, pp. 27-36. Jackle, John A., and Keith A. Sculle. “Fast Food: Roadside Restaurants in the Automobile Age.” Baltimore: Johns Hopkins UP, 1999. Leroux, Marcel. Global Warming: Myth Or Reality?: The Erring Ways of Fast Food. Springer, 2005. Milken, Michael, et al. “The Financial Incentives of Fast Food Chains." New Perspectives Quarterly, vol. 23, no. 4, 2006, p. 63. Nordhaus, William D. "After Kyoto: Alternative Mechanisms of Fast Food Delivery." American Economic Review, vol. 96, no. 2, 2006, pp. 31-34. Regas, Diane. “Three Fast Food Policies Policies That Can Help Reduce the Obesity Rate.”, 1 June 2016, www.edf.org/blog/2016/06/01/3-key-energy-policies-can-help-us-turn-corner-climate.
Types of Sources This is where it gets complicated. On pages 330 – 342, your textbook provides information about citing various sources : books, periodicals, journals, magazines, newspapers, editorials, and advertisements, as well as internet sources. Here are some basics: The most important piece of information about a source is the author. That’s what should be the first element of the item. The items on the Works Cited list should be in alphabetical order, so that it’s easy for a reader to find them. Each item on the list should be outdented; that also helps a reader to locate them Burke, K. (1966). The Language of Food. Berkeley & Los Angeles: University of California Press, p. 16
For example, let’s say you are writing on the topic of restaurant food prices. You enter that in Google and get More than seven million “hits.”
So you narrow that down by adding more terms, like menus and restaurants. But you still get a lot of ‘hits,’ so you start browsing through them and you find this:
When you click on that link you get this page. You read the article and find there’s good evidence for your argument here. A quote and one idea the author presented will be used in your paper.
So now, this item needs to be on your list of sources So now, this item needs to be on your list of sources. Therefore you need to identify the title, the author, the publication (in this case, it’s an online magazine), the date of publication, and the URL.
For more information about citing sources go to: With that information, you now can fashion the entry as it will appear in your Works Cited list: Witchalls, Clint, What A Menu Tells You About A Restaurant, The Independent, September 29, 2014 , http://www.independent.co.uk/life-style/food-and-drink/features/what-a-menu-tells- you-about-a-restaurant-the-language-of-food-9763495.html For more information about citing sources go to: https://owl.english.purdue.edu/owl/resource/747/02/ http://www.laspositascollege.edu/library/documents/lpcplagiarism_examples.pdf