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Papers On Culinary Science, Cuisine, & Cooking
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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
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
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
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
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
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
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
Osterias in Italy
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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
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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
Remembrance of Repasts (Book Review)
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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
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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
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
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
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
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