Cooking & Cuisine Term Papers

We have 51 term papers relating to 'Cooking & Cuisine'. Displaying page 1 of 3. Unlike other term paper and essay websites, all our term papers on Cooking & Cuisine have been written by professional writers, not submitted by other students!

North American Foods

This 5 page paper provides an overview of the foods of North America, with a focus on New England cuisine. Bibliography lists 5 sources.

Convenience Food: Microwave

A 3 page paper which examines the convenience food, microwave food. Bibliography lists 2 sources.

The Significance of the Restaurant Layout

This 4 page paper takes a look at restaurant layouts. Good and bad layouts are examined. Many examples are provided. Bibliography lists 3 sources.

Garlic

An 8 page paper which examines the history and uses of garlic. Bibliography lists 4 sources.

Transporting Hazardous Foods

A 3 page paper which examines regulations and procedures for transporting hazardous foods. Bibliography lists 6 sources.

Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?

A 5 page discussion of the importance of maintaining sanitary conditions in food preparation areas. The author distinguishes between the terms "cleaning", "sanitation", and "disinfection", noting that both heat and chemicals provide a ready means of insuring food safety. The advantages and disadvantages of each method are discussed. Bibliography lists 7 sources.

The History and Culture of Cake

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.

HISTORY OF GERMAN WINE

This 4 page paper discusses the history of German wines, the introduction of technoloy, its standing in the marketplace, types of German wines, and future for German wines. Bibliography lists 3 sources.

Nutrition and Menu Choices

This 7 page paper examines some menus provided b the student and comments on their suitability for a forty year old overweight male. The paper then assesses a different menu for nutritional content and ends by discussing the responsibilities of caterers in providing healthy balanced meals for their customers.

COLD SPRINGS, CALIFORNIA

This 3 page paper is an example of a travel and restaurant review. Included are examples of scenery, restaurant fare, and a critique of the atmosphere. Bibliography lists 2 sources.

M.F.K. Fisher’s Literary Influence on the Culinary Arts in the United States

A 6 page paper which examines how Fisher’s style of writing, wit and humor in such texts as “The Art of Eating” and “With Bold Knife and Fork” have influenced American cuisine, focusing on the gastronomic pleasures and aesthetics of food Fisher’s writings inspire. Bibliography lists 6 sources.

Genetically Engineered Foods: Process, Controversy and Environmental Concerns

This is a 9 page paper discussing genetic engineering in food. Genetic engineering (GE) or biotechnology in food involves the process of inserting genetic material into plant or animal breeds in the hopes to develop certain positive characteristics within that breed; characteristics which may have previously taken generations to propagate in the breed. In addition to accelerating the breeding of certain characteristics in plants and animals, GE also involves the introduction of new genetic material within breeds in the hopes for developing new characteristics in breeds. Genetic engineering in food mainly involves the processes of disease and pest resistance in addition to increasing yield. While GE in food may appear to be a positive step toward increasing food yield and decreasing loss of breeds to disease which perhaps could be extended to decreasing world hunger and increasing farmers’ productivity, the manufacturing of genetically engineered food has come under a great deal of controversy. One of the major areas of concern is the “release” of new crops into the environment which have not been tested and little is known of the long term effects of any of the GE crops. Another area of concern is that larger corporations retain the patents on the GE processes which does not allow for the introduction of these processes on a global basis. GE foods have become very expensive and their manufacturing is restricted to a relatively few large corporations and countries in which profit seems to have become the major incentive for the production of GE foods. Lastly, many of the same companies which produce GE pesticide resistant crops are the same companies which also produce pesticides bringing into question the motivation and type of development of GE foods. Bibliography lists 6 sources.

Sturgeon: The Caviar Fish of the Nineteenth Century

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.

Fast Food Contributes to Obesity in America

This 9 page paper looks at obesity and how fast food contributes to it. Suggestions for policy changes are made in respect to prohibiting fast food in schools, implementing advertising laws that prey on young people and taxing food for fat content. Bibliography lists 6 sources.

Diet Analysis

This 5 page paper undertakes a diet analysis of a health twenty one year only male over a two day prod using the interactive healthy eating index. The bibliography cites 1 source.

Which Fast Food Restaurant is Best?

This 5 page paper contends that McDonald's is still number one but highlights the attempts of Burger King and others to gain market share. Taste, marketing and other factors are explored and some statistics are provided. Bibliography lists 5 sources.

Customer Service in Culinary Arts

This 7 page paper looks at the topic by reviewing literature and then analyzing the issue. Many suggestions are made for improving customer service in businesses related to culinary arts. Attention is paid to restaurant management. Total Quality Management is briefly discussed. Bibliography lists 5 sources.

The History of Food (American Fare)

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.

The Importance of Color in Food Preparation

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.

The Role of Food Around the Globe

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.

Yuppie Cuisine

This 5 page report discusses the “upscale” tastes of “yuppie cuisine” that has introduced delicacies such as exotic cheeses, bizarre fruits, raw fish, imported beers, and extremely high-priced coffee flavored with everything from fruit extracts to liquor into the eating experience of millions of Americans. Bibliography lists 5 sources.

History of Cooking with Wine

A 17 page paper which examines the history of wine and cooking with wine. Bibliography lists 8 sources.

Food Safety

This 5 page paper provides an overview of food safety. There is a focus on salmonella and appropriate governmental controls. Some history is included. While the paper focuses on food safety in America, other countries are referenced. Bibliography lists 3 sources.

WINE

This 8 page paper discusses the overall market for wine in the United states and abroad, as well as influences on the market, consumer behavior, market sementation, niche markets, consumer attitudes and current trends.Bibliography lists 5 sources.

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