History And Production Of The Bagel
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15 pages in length. The doughnut-shaped bread that has become a staple of the American diet is actually a highly nutritious food that has quite an interesting background. Consumed in just about every flavor variety known to man, bagels are no longer relegated to the confines of breakfast foods; rather, the explosion that has taken place with regard to bagel consciousness has rendered the doughy treat an integral component to a healthful and tasty diet. Bibliography lists 20 sources.
Filename: TLCbagel.wps
Paper Title: History And Production Of The Bagel

History of Cooking with Wine
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A 17 page paper which examines the history of wine and cooking with wine. Bibliography lists 8 sources.
Filename: RAwine.rtf
Paper Title: History of Cooking with Wine

HISTORY OF GERMAN WINE
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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.
Filename: MBgwine.rtf
Paper Title: HISTORY OF GERMAN WINE

History of the Fortune Cookie
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A 4 page paper which examines the history of the fortune cookie. Bibliography lists 3 sources.
Filename: RAcookie.rtf
Paper Title: History of the Fortune Cookie

How to Make a Peanut Butter & Jelly Sandwich
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A 3 page paper that gives step-by-step instructions on how to make a peanut butter and jelly sandwich. No Bibliography.
Filename: Pandj.wps
Paper Title: How to Make a Peanut Butter & Jelly Sandwich

Israelis are More Likely to Prefer Certain Foods
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This 3 page paper examines food preferences of Israelis and the reasons they tend to like traditional fare. Studies on food preference are noted. Bibliography lists 3 sources.
Filename: SA639fd.rtf
Paper Title: Israelis are More Likely to Prefer Certain Foods

M.F.K. Fisher’s Literary Influence on the Culinary Arts in the United States
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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.
Filename: TGmfkfish.rtf
Paper Title: M.F.K. Fisher’s Literary Influence on the Culinary Arts in the United States

Mediterranean Cuisine
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A 3 page overview of Mediterranean cuisine. Bibliography lists 1 source.
Filename: RAmcu.rtf
Paper Title: Mediterranean Cuisine

Mercury / The History, Use & Effects On Seafood
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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
Paper Title: Mercury / The History, Use & Effects On Seafood

Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?
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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
Paper Title: Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?

Nature Versus Nurture: Why People Like Salt On Their Food
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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
Paper Title: Nature Versus Nurture: Why People Like Salt On Their Food

North American Foods
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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
Paper Title: North American Foods

Northeastern Cuisine
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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
Paper Title: Northeastern Cuisine

Nutrition and Menu Choices
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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
Paper Title: Nutrition and Menu Choices

Nutrition and Stress Reduction
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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
Paper Title: Nutrition and Stress Reduction

Nutrition: United States and Spain
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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
Paper Title: Nutrition: United States and Spain

Nutritional Content of Food
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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
Paper Title: Nutritional Content of Food

Pairing Food and Wine
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This is aa 3 page paper which discusses how to pair food and wine. The bibliography has 2 sources.
Filename: JHPair.rtf
Paper Title: Pairing Food and Wine

Southwestern Cuisine
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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
Paper Title: Southwestern Cuisine

Starbucks
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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
Paper Title: Starbucks

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
Paper Title: Sturgeon: The Caviar Fish of the Nineteenth Century

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
Paper Title: The Anthropology of Food:

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
Paper Title: The Basic Chemistry of Food

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
Paper Title: The Biltmore Hotel

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
Paper Title: The Catered Wedding in Georgia

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