The History of Breadmaking in New York
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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
Paper Title: The History of Breadmaking in New York

17th Century Burmese Military Rations
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To understand how military organizations provided food, what types of food were provided and how they were prepared, the student will want to learn as much as possible about the political, cultural, economic and physical environment of the time and place as possible. This 5 page paper provides an overview of these elements for seventeenth century Burma. Bibliography lists 5 sources.
Filename: KTburfod.wps
Paper Title: 17th Century Burmese Military Rations

Beef Irradiation: The Process, Radiation Levels, Regulations and Concerns
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This is a 5 page paper on beef irradiation. Irradiation is a process used to kill harmful molds, bacteria and pathogens in foods and has been approved by the Food and Drug Administration (FDA). Overall, it has been found to be a more effective process than traditional methods in addition to the fact that there is little or no change to the texture, flavor or color of the meat. Beef irradiation is considered to be one of the most important because beef is often consumed when it is raw or partially cooked; irradiation kills E. coli 0157:H7 which is considered an “illegal adulterant” in beef and would lead to mass recalls if present; and, irradiated beef can be labeled “E. coli Free”. Because of the use of radiation in the process, consumer groups are concerned that the process may produce carcinogens and irradiation could also open the door for exploitation in that it lowers the bacteria levels found on spoiled meat. Irradiation however, is considered as a plausible alternative under kosher law which restricts the use of the traditional chemical and heat treatment processes used in the killing of bacteria on beef. Used in over 40 countries and approved by the U.N. World Health Organization, beef irradiation overall seems to have more advantages than disadvantages. Bibliography lists 6 sources.
Filename: TJbeefi1.rtf
Paper Title: Beef Irradiation: The Process, Radiation Levels, Regulations and Concerns

Bon Appetit Food Management Company
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This 4 page paper provides an overview of the firm from its inception through the present. What the company does, its goals and vision are explored. Bibliography lists 3 sources.
Filename: SA503Bon .rtf
Paper Title: Bon Appetit Food Management Company

Cassava
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This 5 page paper provides an overview on the plant cassava used to prepare a variety of meals. The safety of the product is explored as well as its significance to African culture. Outline is included. Bibliography lists 3 sources.
Filename: SA028Cas.rtf
Paper Title: Cassava

Cognac
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This 5 page paper looks at the history and development of cognac, what it is, where it comes from, how it is made, and how it is used. The bibliography cites 5 sources.
Filename: TEcognac.rtf
Paper Title: Cognac

COLD SPRINGS, CALIFORNIA
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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.
Filename: MBcspring.rtf
Paper Title: COLD SPRINGS, CALIFORNIA

Communication Skills for the Restaurant or Hotel Manager
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This 5 page paper delves into the world of the restaurant or inn manager. Communication skills, inclusive of written communication, are discussed. Bibliography lists 6 sources.
Filename: SA306rc.rtf
Paper Title: Communication Skills for the Restaurant or Hotel Manager

Continental Cuisine / Food In Italy : In Italy, the basic food is pasta - many, many varieties of pasta served with almost as many kinds of sauce. Meals are made up of many courses
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pasta and sauce, soup, vegetables and meat. Wine is often served with the meal. Like many Americans, Italians are relying more and more on the food industry to provide the packaged food that has replaced homemade and fresh from the farm. This 5 page paper examines Italy and it's food from the standpoint of the influence the Italian culture has had on the American definition of Italian cuisine. Bibliography lists 6 sources.
Filename: Italcuis.wps
Paper Title: Continental Cuisine / Food In Italy : In Italy, the basic food is pasta - many, many varieties of pasta served with almost as many kinds of sauce. Meals are made up of many courses

Convenience Food: Microwave
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A 3 page paper which examines the convenience food, microwave food. Bibliography lists 2 sources.
Filename: RAmicrw.rtf
Paper Title: Convenience Food: Microwave

Cooking And Chemistry
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Ever watched an egg boil? Ever have an urge to find out what types of chemical processes are occurring as the egg boils? This 5 page paper explores he chemical processes of cooking. Bibliography lists 7 sources.
Filename: KTcokchm.wps
Paper Title: Cooking And Chemistry

Cooking Peruvian Style
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This 7 page paper discusses ingredients commonly used to create authentic Peruvian fare. Availability of ingredients, particularly to create ceviche dishes, is highlighted. Also addressed are health concerns regarding the consumption of raw fish. Recommendations by scientists are noted. Bibliography lists 7 sources.
Filename: Peruvi.wps
Paper Title: Cooking Peruvian Style

Culinary Schools And Career
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This 6 page paper compares the Culinary Institute of America with Johnson and Wales Culinary Arts. Bibliography lists 7 sources.
Filename: KTculnry.wps
Paper Title: Culinary Schools And Career

Customer Service in Culinary Arts
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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.
Filename: SA248cul.rtf
Paper Title: Customer Service in Culinary Arts

Cuts of and Fixins for Beef
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A 4 page essay on how the various cuts of beef are generally prepared. The paper posits that, although the use of beef has dropped, it is still popular and international. Recipes referenced include terriyaki stirfry, beef bourginnone, hamburgers, pot roast and goulash. Bibliography lists 6 sources.
Filename: Beef.doc
Paper Title: Cuts of and Fixins for Beef

Desserts of the Middle Ages
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This 10 page paper provides an overview of specific types, purposes and cultural views of desserts in the Middle Ages. This paper integrates a view of the role that food played in Medieval times and the correlation between this general view and the types of desserts that were common. Bibliography lists 8 sources.
Filename: MHMedDes.rtf
Paper Title: Desserts of the Middle Ages

Determining Yuppie Cuisine
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A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.
Filename: Yuppies.wps
Paper Title: Determining Yuppie Cuisine

Diet Analysis
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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.
Filename: TEheteat.rtf
Paper Title: Diet Analysis

Evaluating a Restaurant
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This 4 page paper is a review of a visit to an Outback Steakhouse. The paper describes the visit from the arrival in the car park to leaving, looking at the environment, food and timing of the meal. The paper then assesses the potential areas of improvement. The bibliography cites 2 sources.
Filename: TEoutback.rtf
Paper Title: Evaluating a Restaurant

Fast Food Contributes to Obesity in America
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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.
Filename: SA312ff.rtf
Paper Title: Fast Food Contributes to Obesity in America

Food Safety
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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.
Filename: SA217fd.rtf
Paper Title: Food Safety

France's Food Industry
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This 8 page paper provides an overview of the food industry in France. Some information on farming is provided and a section on organic foods is also included. Mad cow disease and the French government's reaction is also discussed. Bibliography lists 8 sources.
Filename: SA230Fr.rtf
Paper Title: France's Food Industry

Garlic
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An 8 page paper which examines the history and uses of garlic. Bibliography lists 4 sources.
Filename: RAgarlic.rtf
Paper Title: Garlic

Genetically Engineered Foods: Process, Controversy and Environmental Concerns
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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.
Filename: TJgenfd1.rtf
Paper Title: Genetically Engineered Foods: Process, Controversy and Environmental Concerns

Herbs and Spices
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A 5 page paper which discusses some herbs and spices in relationship to their various uses and their history. The predominant focus of the paper is on uses of herbs and spices in cooking. There are thousands of different spices and herbs on the market today, and also some which aren't but can be grown at home. The herbs and spices discussed herein are thyme, oregano, mint, lovage, basil, sage, cinnamon, and pepper. Bibliography lists 5 sources.
Filename: RAherbs.wps
Paper Title: Herbs and Spices

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