Mercury / The History, Use & Effects On Seafood
[ send me this paper ]
A 6 page paper that provides a comprehensive overview of the impacts of mercury and relates elements like the industrial and consumer use as well as the toxicology reports about mercury levels in seafood. Bibliography lists 7 sources.
Filename: Mercury.wps

Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?
[ send me this paper ]
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.
Filename: PPsaniti.rtf

Military Chef: Background and Future
[ send me this paper ]
This 8 page paper considers the duties of a military chef, and how that background could contribute to a civilian career. Bibliography lists 4 sources.
Filename: HVmilchf.rtf

Modern Foods: A Look at Changes in Mexican, Indian and Chinese Cuisine
[ send me this paper ]
This 3 page paper reviews three articles about different types of foods. How modernization affects each is the focus of attention. Bibliography lists 4 sources.
Filename: SA809fd.rtf

Nature Versus Nurture: Why People Like Salt On Their Food
[ send me this paper ]
8 pages in length. Salt has been heralded as the pillar of life, inasmuch as the human body requires this natural substance to sustain function. Although the requisite amount is fractional – approximately 0.66% -- man could not live without its life-sustaining properties. An absence of salt within the human body creates problems that range from loss of appetite and exhaustion to poor digestion and, in some cases, even death if the absence is long enough and severe enough. Beyond health concerns, however, is the fact that ancient man discovered many other uses for salt, with food seasoning reflecting one of the most significant. Yet there are those who, for one reason or another, do not partake of salt as a seasoning, choosing to eat their food bland due to either nature or nurture. Bibliography lists 9 sources.
Filename: TLCSaltF.rtf

North American Foods
[ send me this paper ]
This 5 page paper provides an overview of the foods of North America, with a focus on New England cuisine. Bibliography lists 5 sources.
Filename: MHNEFood.rtf

Northeastern Cuisine
[ send me this paper ]
This 5 page paper discusses cuisine of the American northwest, how they can be part of a healthy eating regimen, and lists a popular recipe from the region. Bibliography lists 5 sources.
Filename: HVNECook.rtf

Nutrition and Menu Choices
[ send me this paper ]
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.
Filename: TEmenu01.rtf

Nutrition and Stress Reduction
[ send me this paper ]
This 11 page paper consider the role that nutrition can play in stress reduction The paper looks at the reasons good nutrition is important at times of stress, how it may help and also what it defined as good nutrition for those under stress. The bibliography cites 10 sources.
Filename: TEstresn.wps

Nutrition: United States and Spain
[ send me this paper ]
A 5 page paper which compares and contrasts nutrition in the United States with that of Spain. Topics include type of food and drink consumed, hours of meals, and amount of food at particular meals. Bibliography lists 4 sources.
Filename: RAnutritn.wps

Nutritional Content of Food
[ send me this paper ]
This 4 page paper is the first part of a proposal to gather and analysis data concerning the nutritional value in food. The paper gives the data collection; listing the fat, protein carbohydrate and calorific value of 30 different foods. The paper then gives a methodology for the way in which the research can take place. The bibliography cites 5 sources.
Filename: TEfoodre.rtf

Osterias in Italy
[ send me this paper ]
This 6 page paper discusses the Italian restaurants known as osterias: what they are, how they compare to other restaurants, what they serve, what they look like, what drinks are served, how they compare to other restaurants price wise, and their past, present and future. Bibliography lists 7 sources.
Filename: HVOstria.rtf

Pairing Food and Wine
[ send me this paper ]
This is aa 3 page paper which discusses how to pair food and wine. The bibliography has 2 sources.
Filename: JHPair.rtf

Remembrance of Repasts (Book Review)
[ send me this paper ]
This 3 page paper is a review on Sutton's 2001 book. The author's research suggests that human beings are intimately attached to food and that memories are evoked by foods, and food is a part of important memories. No additional sources cited.
Filename: SA743S.rtf

Southwestern Cuisine
[ send me this paper ]
This 5 page paper explores the cuisine of the American southwest, including a brief history, why the cuisine developed, and a recipe. Bibliography lists 6 sources.
Filename: HVSWCook.rtf

Starbucks
[ send me this paper ]
This 25 page report discusses Starbucks, the famous and now ubiquitous coffee company founded in Seattle and that almost single-handedly transformed the concept of what a coffee shop is. Starbucks made coffee “cool.” They gave the concept of a coffee house true “cachet.” That fact has had a tremendous impact on the coffee industry’s bottom line and established a powerful, international corporation. Bibliography lists 13 sources.
Filename: BWstarbk.rtf

Sturgeon: The Caviar Fish of the Nineteenth Century
[ send me this paper ]
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:
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
(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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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 Breadmaking in New York
[ send me this paper ]
A 5 page overview of the history of breadmaking in New York. Traces the production of bread from the Native Americans to the white settlers. Discusses the process of commercialization and industrialization and its effects on bread. Bibliography lists 5 sources.
Filename: PPbread.wps

The History of Chinese Cookery
[ send me this paper ]
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)
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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
[ send me this paper ]
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 Quality of Perugina Baci Chocolates
[ send me this paper ]
This 3 page paper examines the brand. The history of the company and the reason why the chocolate is considered of excellent quality is discussed. Bibliography lists 2 sources.
Filename: SA914per.rtf

The Role of Food Around the Globe
[ send me this paper ]
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

The Russian Appetite
[ send me this paper ]
The social and political upheaval of the transition to independent republics has placed many of the people of Russia in extreme hardship. This 11 page paper provides an overview of Russian geography, climate, culture and food habits. Bibliography lists 8 sources.
Filename: KTrussia.wps

The Sangiovese: A Grape Varietal
[ send me this paper ]
6 pages in length. The grape varietal Sangiovese is a grape produced almost exclusively in Tuscany Italy. This paper looks at how this grape is grown, in what type climate and what regions. The main wineries producing this grape are also included in this research. The final part of the paper compares a type of wine, the Riesling, and how different regions can produce vastly different results with the same grape. Bibliography lists 6 sources.
Filename: JGAgrape.wps

The Significance of the Restaurant Layout
[ send me this paper ]
This 4 page paper takes a look at restaurant layouts. Good and bad layouts are examined. Many examples are provided. Bibliography lists 3 sources.
Filename: SA452out.rtf

The Use of Illegal Immigrants as Restaurant Personnel
[ send me this paper ]
This 5 page paper evaluates both sides of the issue. This paper suggests that restauranteurs not hire illegal aliens. Bibliography lists 2 sources.
Filename: SA712ill.rtf