Thin or thick crust?

[M. Beaux-Eaux]

Comp 212 Assignment #1

The Ultimate Pizza Experience

No Late Submission will be accepted

This homework exercise serves as a transition from functional programming to object-oriented programming. It also serves as a "dry run" for the larger programming projects that will come later. It is based on the pizza example discussed in class.

You may discuss the homework with other classmates at a high level. However, you may not share your code nor your design with your classmates.

I. Modeling Pizzas

Pizza Unlimited will customize their pizzas to any shape you want. Ready to go are 4" x 6" rectangular pizzas and 5" diameter round pizzas. The pizzas come in two standard kinds of crust: thin and thick. The thin crust is chewy and costs the house $0.15/in2 to make. The thick crust is crunchy and costs the house $0.17/in2 to make. Besides these standard crusts, Pizza Unlimited will customize the crust to your specification as well. Of course, the cost per in2 for customized crusts will vary. The pizzas of different shapes and crusts are sold at various prices. Pizza Unlimited wants to know which the most profitable kind of pizza is. For example, is the 4" x 6" thin crust at $4.99 more profitable than the 5" round thick crust at $4.69?

Use UML to describe the design of your pizzas. 25 pts

Write the Java code for your pizza design. 25 pts

Override the toString() method in appropriate classes of your pizza design to return a String representation of a pizza that shows its price, its shape with the relevant dimension, and the crust type. For example, the standard 4" x 6" thin crust at $4.99 has the String representation: [$4.99 Rectangle(4, 6) thin and chewy]. 5 pts

Write a client test class. The test class must cover all possible combination of shapes and crusts. 5 pts

Given two pizzas, each of certain shape, crust, and price, write an appropriate class to find out which one is more profitable and return it. 5 pts

Write a client test class. What cases should the test cover? Explain your reason for testing only those cases. 5 pts

Given three pizzas, each of certain shape, crust, and price, write an appropriate class to find out which one is more profitable and return it. 5 pts

Write a client test class. What cases should the test cover? Explain your reason for testing only those cases. 5 pts

Given a pizza and a list of pizzas, each of certain shape, crust, and price, write an algorithm to find out which one is more profitable and return it. You must add appropriate methods to IList and its concrete implementations EmptyList and NEList to carry out the algorithm. You will be graded on the appropriateness and correctness of your methods. 10 pts

Write a client test class. What cases should the test cover? Explain your reason for testing only those cases. 5 pts

II. General Instructions

Functional programming as a subset of object-oriented programming: All programs in this exercise should be written in a purely functional style: no object fields should be modified once they have been initialized by a constructor.

Documentation and coding style: As with all programs in this course, lack of good coding style (good style includes reasonable variable names, a comment preceding each method, consistent indentation) will result in a substantial loss of points. The provided java files in the labs and lectures can serve as examples of coding style and documentation format that are acceptable to us. For the de-facto Java coding standard, check out the link: java.sun.com/docs/codeconv/.

- www.owlnet.rice.edu/~comp212/03-spring/hw/01/

[M. Beaux-Eaux]

It's kind of silly to talk about anyone "inventing" pizza. Pizza has undergone a very slow process of evolution over the centuries, but it is quite certainly the cultures of the Mediterranean that deserve credit for creating it. Historical records suggest that people in ancient Egypt, Greece and Rome all ate things that are very similar to our modern pizza crust. Ancient Egyptians had a custom of celebrating the Pharaoh's birthday with a flat bread seasoned with herbs, and Herodotus, a Greek historian described Babylonian recipes that are very similar to contemporary pizza crust. The word pizza may be a derivative of the Latin word picea, a word which the Romans used to describe the blackening of bread in an oven.

PREDECESSORS OF PIZZA IN THE MIDDLE AGES

Pizza most clearly took the form that we are now familiar with in pre-Renaissance Naples, a large city in central Italy. Poor peasants used their limited ingredients (wheat flour, olive oil, lard, cheese and natural herbs) to make a seasoned, flat bread garnished with cheese. Mozzarella cheese was one benefit of an invasion from Asian peoples, who brought the water buffalo to Italy. Today, the best mozzarella cheese is still made from water buffalo milk.

The word pizza, as it is currently spelled, also emerged some time in the Middle Ages. It was used to describe both sweet and salty pies that were becoming increasingly popular among Italian aristocracy.

THE FEARED AMERICAN TOMATO

Europeans returning from Peru and Mexico brought with them what was originally thought to be a very poisonous fruit: the tomato. Precisely how they decided that the tomato was actually edible is unclear, but as Southern Europeans overcame their suspicions, the tomato became enormously popular. Today, of course, the tomato is a crucial component of Mediterranean cuisine, and is still used in most pizza recipes.

NAPLES BECOMES THE PIZZA CAPITOL OF THE WORLD

Naples gradually assumed its reputation as having the finest pizza in Italy throughout the 17th and 18th centuries. In the 19th century, pizza became a popular fast food.

Before pizzerias became very popular, however, street vendors (typically young boys) walked around the city with small tin stoves on their heads, calling out to attract customers. While undoubtedly uncomfortable for these 19th-century delivery boys, this street-vending method made pizza ever-more popular, and paved the way for the opening of the world's first pizzeria.

The world's first true pizzeria, "Antica Pizzeria Port'Alba", opened in 1830 and is still in business today at Via Port'Alba 18 in Naples. Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes.

Some writers have considered the pizza an invention of the man who is responsible for making it an international phenomenon (but the fact that this man worked in a pizzeria makes it difficult to call him the father of pizza!). In 1889, Rafaele Esposito of the Pizzeria di Pietro e Basta Cosi (now called Pizzeria Brandi) baked pizza especially for the visit of King Umberto I and Queen Margherita. To make the pizza a little more patriotic-looking, Esposito used red tomato sauce, white mozzarella cheese and green basil leaves as toppings. Queen Margherita loved the pizza, and what eventually became Pizza Margherita has since become an international standard. Pizzeria Brandi, now more than 200 years old, still proudly displays a royal thank-you note signed by Galli Camillo, "head of the table of the royal household", dated June 1889.

Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias: herbs, garlic, and tomatoes grown in the rich volcanic ash of Vesuvius, and fresh mozzarella from water buffalo milk.

Today, the Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430° C (750-800° F). These ovens often have to heat up for hours before the first pizza is cooked.

- www.geocities.com/Heartland/Flats/5353/pizza/history.html

[M. Beaux-Eaux]

Pizza lovers are experimenting with gourmet toppings by ordering oysters, chicken, shrimp, eggplant, artichoke hearts, dandelions and tuna. More recent trends include game meats like venison or duck, and Canadian-style bacon.

Pizza makers have tried virtually every type of food on pizzas, including peanut butter and jelly, bacon and eggs and mashed potatoes.

Sixty-two percent of Americans prefer meat toppings on their pizza, while 38% prefer vegetarian. (source: Bolla wines)

Women are twice as likely as men to order vegetable toppings on their pizza. (Source: Bolla wines)

According to Domino's, some of the more popular international toppings are: pickled ginger, minced mutton and tofu in India, squid and Mayo Jaga (mayonnaise, potato and bacon) in Japan, and green peas in Brazil. In Russia, they serve pizza covered with mockba, which is a combination of sardines, tuna, mackerel, salmon and onions. In France, a popular combo is called the Flambée, with bacon, onion and fresh cream.

Around the world, toppings vary greatly to reflect regional preferences. In Japan, for instance, eel and squid are favourites. In Pakistan, curry is a big seller. In Russia, red herring is a topping of choice and Australians enjoy shrimp and pineapple on their pies as well as barbecue toppings. Costa Ricans favor coconut. (Courtesy of Numero Uno Pizzeria)

In the Netherlands, the "Double Dutch" is a favourite, with double cheese, double onions, double beef. (Source: Domino's Pizza).

- www.pizzajoe.co.uk/pizzanet_uk/pizzatoppings.htm

***

The world's largest pizza before tha latest record was 'built' on October 11, 1987 by Lorenzo Amato and Louis Piancone.

The pizza covered 10,000 square feet and measured 140 feet across.

It weighed in at 44,457 pounds, consisting of, among other items, 18,174 pounds of flour, 1,103 pounds of water, 6,445 pounds of sauce, 9,375 pounds of cheese and 2,387 pounds of pepperoni.

The pizza was cut into 94,248 slices and eaten by more than 30,000 spectators at the baking in Havana, Florida.

- www.pizzajoe.co.uk/pizzanet_uk/pizzarecords.htm

[PTH]

You a pizza lover, perchance ?

[M. Beaux-Eaux]

Heh. I LOVE MY PIE!