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
Paper Title: The Cookie Industry

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
Paper Title: The Cuisine of Northern Italy

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
Paper Title: The Food of Cote d'Azur

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
Paper Title: The History and Culture of Cake

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
Paper Title: The History and Processes of Beer

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
Paper Title: The History and Use of the Basic Sauces

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
Paper Title: The History of Chinese Cookery

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
Paper Title: The History of Food (American Fare)

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
Paper Title: The History Of Stocks And Sauce Making

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
Paper Title: The Importance of Color in Food Preparation

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
Paper Title: The Issue of Labeling Genetically Engineered Foods in Canada

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
Paper Title: The Role of Food Around the Globe

The Russian Appetite
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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
Paper Title: The Russian Appetite

The Sangiovese: A Grape Varietal
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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
Paper Title: The Sangiovese: A Grape Varietal

The Significance of the Restaurant Layout
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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
Paper Title: The Significance of the Restaurant Layout

The Use of Illegal Immigrants as Restaurant Personnel
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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
Paper Title: The Use of Illegal Immigrants as Restaurant Personnel

Things that Impact the Southwestern Cuisine
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5 pages. This paper gives a historical account of how some of the southwestern states including Texas, Oklahoma, New Mexico and Nevada obtained their unique culinary tastes and own kinds of foods and how to serve them. Such diverse things as the weather, topography, economics and industry helped shape what these states are still eating today. This is an interesting paper that gives an excellent background on why we are what we eat. Bibliography lists 5 sources.
Filename: JGAswtex.rtf
Paper Title: Things that Impact the Southwestern Cuisine

Transporting Hazardous Foods
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A 3 page paper which examines regulations and procedures for transporting hazardous foods. Bibliography lists 6 sources.
Filename: RAhazfod.rtf
Paper Title: Transporting Hazardous Foods

UK Sugar Industry
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The UK sugar industry is dominated by two companies, British Sugar with 100% of the EU quota for sugar beet and Tate and Lyle which uses 90% of the sugar cane imports. This 7 page paper looks at the UK sugar industry, starting with production and consumption, the paper then conducts a PEST analysis, looking at political, economic, social and technological influences and then a SWOT analysis is performed in the companies, looking at strengths, weaknesses, opportunities and threats. The bibliography cites 6 sources.
Filename: TEsugar1.rtf
Paper Title: UK Sugar Industry

Which Fast Food Restaurant is Best?
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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.
Filename: SA250McD.rtf
Paper Title: Which Fast Food Restaurant is Best?

Why Japanese Cooking is Healthy
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This 7 page paper looks at Japanese fare and compares it with other types of foods. Reasons why it is healthy, and what to look out for, are key components of this well researched paper. Bibliography lists 4 sources.
Filename: SA450Jap.rtf
Paper Title: Why Japanese Cooking is Healthy

Why McDonald's Burgers are Better
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This 5 page persuasive essay presents an argument that McDonald's hamburgers are better than Burger King's. Several burgers from each camp are compared and contrasted. Bibliography lists 4 sources.
Filename: SA113McD.wps
Paper Title: Why McDonald's Burgers are Better

Why We Eat Certain Foods
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8 pages in length. Using information from a documented Household Expenditure Survey, this paper attempts to analyze,-- mostly from a socioeconomic perspective, why we eat the foods we do. (i.e., lower classes consume more junk food, etc;) Bibliography lists 4 sources.
Filename: Foodwhy.wps
Paper Title: Why We Eat Certain Foods

WINE
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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.
Filename: MBwinmrk.rtf
Paper Title: WINE

Yuppie Cuisine
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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.
Filename: BWyupcui.rtf
Paper Title: Yuppie Cuisine

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