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Papers On Culinary Science, Cuisine, & Cooking
Page 1 of 13
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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the way that these have been derived from different cultural groups over the years, and how they have been gradually superseded in many instances by the new, homogenised fast-food industry.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
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
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
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
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
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
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
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