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Papers On Culinary Science, Cuisine, & Cooking
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Sturgeon: The Caviar Fish of the Nineteenth Century
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This 23 page paper outlines the hey day of this industry in a small New Jersey town when the region supplied much of the world's caviar. The delicacy is explored and the way in which it is made is also discussed. This paper focuses on the history of caviar and how it affected local economies. Several primary sources are used. Bibliography lists 14 sources.
Filename: SA319cav.rtf
The Anthropology of Food:
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This 3 page paper examines how food has been used by various societies as a symbol. This paper illustrates the many metaphorical roles that food has played in society and highlights the importance of these roles. Bibliography lists 2 sources.
Filename: GSFoodes.rtf
The Basic Chemistry of Food
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This 13 page paper considers the basic chemistry of food looking at the role and composition of lipids and polymers, the role that the chemical compounds have on sensory perception such as taste and smell as well as the role of amino acids, protein, Maillard Browning, gelatin, carbohydrates, flour mixtures, pigments and pectin. The paper includes 2 tables. The bibliography cites 14 sources.
Filename: TEfoodch.wps
The Biltmore Hotel
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A 4 page paper discussing the background, history and marketing focus of the Biltmore Hotel in Coral Gables, Florida. Built as a luxury hotel in 1926, the hotel served as a VA hospital for a generation and stood empty for another decade. Renovations since 1983 have returned the hotel to its original splendor, and it now is one of the leading luxury hotels in the country. Bibliography lists 8 sources.
Filename: KShotelBiltmore.rtf
The Catered Wedding in Georgia
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(10 pp) Is this the time when you look for the
manual that says, "How to Plan a Stress Free
Wedding?" Or my fantasy favorite, "It's Your
Wedding - It Should Be Fun." However we will go
with the idea that planning, or thinking things
through will certainly help with the stress level
and the costs. Planning a catered wedding
reception dinner for three hundred people is the
challenge of this discussion. Bibliography
lists 8 sources plus 2 photos of wedding in
Atlanta Botanical Gardens.
Filename: BBcatwed.doc
The Cookie Industry
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This 7 page paper considers the cookie industry as a whole, looking at the sales along with other statistics as well as considering their operations of the two main competitors in the industry, Keebler and Nabisco. The paper also considers the way in which the purchases are made and the promotional methods utilised in this industry. The bibliography cites 5 sources.
Filename: TEcokind.wps
The Cuisine of Northern Italy
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This 5 page report discusses the
cuisine of Northern Italy which can generally be described as
“lighter” than most Italian cooking. For example, rice, polenta
and beans are the reigning food groups in northern Italy compared
to pasta’s primary importance in the cooking of the south.
Northern Italian cuisine is subtle yet delicious. It relies on
natural ingredients, a talent for blending herbs to match and
compliment the food being served, and the appreciation of an
Italian food “experience.” Bibliography lists 4 sources.
Filename: BWnitaly.rtf
The Food of Cote d'Azur
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This 3 page paper provides an overview of the region and the food it contains. Many historical facts are included. Bibliography lists 4 sources.
Filename: SA610Cot.rtf
The History and Culture of Cake
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A 6 page paper which examines the history and culture of cakes, with an examination of decorating and ingredients as well. Bibliography lists 5 sources.
Filename: RAcake.rtf
The History and Processes of Beer
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This 5 page report discusses
beer -- its evolution, technological advancements, and the
processes involved in its production. The fundamental ingredients
of beer are water, malt, hops, and yeast. The major variation in
beer is the type of yeast used to ferment the product. And yet,
beer has gained a great deal of prestige in the past two decades
as an almost trendy drink of preference for beer connoisseurs.
Bibliography lists 3 sources.
Filename: BWbeer.wps
The History and Use of the Basic Sauces
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This 5 page paper focuses on the origin of the mother sauces and their uses. Sauces include Espagnole, Tomato, Hollandaise, Veloute, and Demi-glace. Bibliography lists 7 sources.
Filename: SA137sce.rtf
The History of Chinese Cookery
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This 5 page paper looks at the history that lies behind the culture and art form of Chinese cookery, from the influence of Confucius and the origins of chopsticks to the divergence of the different forms of Chinese cookery. The bibliography cites 6 sources.
Filename: TEchicok.wps
The History of Food (American Fare)
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This 6 page paper delves into the history of food in general, but explores American favorites like soda, the hamburger and French fries. A brief food time line to denote the history of all foods is included. Bibliography lists 6 sources.
Filename: SA244fd.rtf
The History Of Stocks And Sauce Making
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6 pages in length. Nature has not always been kind to humans with regard to food quality; ancient man often ate fetid morsels; as time progressed, the quality of meats did not necessarily improve. The British are some of history's favorite representations of how sauces were used as a means by which to cover up the taste of less-than-tasty meats. Then the French took things several steps further by perfecting the sauce making process and turning it into an art, with nineteenth century French chef, Antonin Crème credited with developing the technique into a system that boasted hundreds of sauces categorized into several major sauce groups. Bibliography lists 8 sources.
Filename: TLCsauce.rtf
The Importance of Color in Food Preparation
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This 5 page paper looks at the importance of appearance and color in respect to food choices. The psychological effects of color as it respects food is discussed in depth. Some studies are cited. Bibliography lists 4 sources.
Filename: SA242clr.rtf
The Importance of Computers in the Food and Beverage Industry
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This 6 page paper examines how computers are used in the sector. Examples are provided. Bibliography lists 4 sources.
Filename: SA842cmp.rtf
The Issue of Labeling Genetically Engineered Foods in Canada
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This is an 11 page paper discussing the issue of labeling genetically engineered foods in Canada. Currently within Canada recent consumer polls have indicated that over 95% of Canadians want genetically engineered (GE) or genetically modified (GM) foods labeled as such. While this may appear to be a straight forward issue simply resolved with mandatory legislation, within Canada there are still no laws requiring labeling of genetically engineered food. Currently, businesses, the government and consumers seem to be at an impasse in regards to voluntary labeling which was introduced in 1999 and the possibility of mandatory labeling currently enforced in over 35 countries worldwide. While mandatory labeling should be introduced in Canada, consumers should also be aware that in order to do so, the federal government will have to implement a complex and costly monitoring process in order to enforce the legislation properly. In addition, because of cross pollination which has already occurred between genetically engineered crops and organic crops, most legislators feel that most labels would have to include the phrase “may contain genetically engineered material” which would not provide the consumer with any more information than he or she has now. While labeling should be considered because of consumer demand, consumers must also realize the impact this may have on Canada within the international market, as Canada now is the world’s third largest producer of genetically engineered crops and its major trading partner, the United States, has no current labeling restrictions. Health Canada and the Canadian Food Inspection Agency (CFIA) are responsible for current labeling policies which focus mainly on health and safety concerns in a product and the mandatory exclusion of non-factual information on a product label. Should GE labeling be required in Canada, it should not deter consumers from the health and safety concerns. Lastly, because genetically engineered foods have been deemed as safe, that is why they are now not required to be labeled. This is also controversial as some advocate that since GE foods have only been in use for 10 years, this is not enough time to evaluate long term impact on consumer health and the environment.
Bibliography lists 8 sources.
Filename: TJCangn1.rtf
The Role of Food Around the Globe
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7 pages. Ignorance of another culture's traditions leads to uninformed opinions that promote stereotyping, fear, and lack of appreciation for the people and tradition. In the world today, people tend to judge actions as either right or wrong, based on the values that they themselves hold. This paper focuses on the food of different cultures and how food eaten by some cultures might be found surprising by other cultures. Bibliography lists 6 sources.
Filename: JGAagfud.rtf
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