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Papers On Culinary Science, Cuisine, & Cooking
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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
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
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
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
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
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