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Papers On Culinary Science, Cuisine, & Cooking
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"Food culture in the USA"
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A paper which looks at the diverse types of food culture extant in the USA, the way that these have been derived from different cultural groups over the years, and how they have been gradually superseded in many instances by the new, homogenised fast-food industry. Bibliography lists 4 sources
Filename: JLfood.wps
Paper Title: "Food culture in the USA"

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

An Examination of Food and Culture
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This 3 page paper looks at food in different places and how culture makes a difference. China and India are highlighted. Bibliography lists 2 sources.
Filename: SA815fd.rtf
Paper Title: An Examination of Food and Culture

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

Culture and Food (Four Article Reviews)
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This 4 page paper examines four articles on the following topics: the future of food, hunger, history of cuisine and culture. Bibliography lists 4 sources.
Filename: SA7434.rtf
Paper Title: Culture and Food (Four Article Reviews)

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


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