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Culinary Science
11. Cooking Peruvian Style   (7  Pages, 83.65 $ (USD) )
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.
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12. 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   (5  Pages, 59.75 $ (USD) )
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.
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13. Cuts of and Fixins for Beef   (4  Pages, 47.8 $ (USD) )
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.
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14. Why We Eat Certain Foods   (8  Pages, 95.6 $ (USD) )
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.
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15. Mercury / The History, Use & Effects On Seafood   (6  Pages, 71.7 $ (USD) )
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.
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16. Herbs and Spices   (5  Pages, 59.75 $ (USD) )
A 5 page paper which discusses some herbs and spices in relationship to their various uses and their history. The predominant focus of the paper is on uses of herbs and spices in cooking. There are thousands of different spices and herbs on the market today, and also some which aren't but can be grown at home. The herbs and spices discussed herein are thyme, oregano, mint, lovage, basil, sage, cinnamon, and pepper. Bibliography lists 5 sources.
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17. The History of Breadmaking in New York   (5  Pages, 59.75 $ (USD) )
A 5 page overview of the history of breadmaking in New York. Traces the production of bread from the Native Americans to the white settlers. Discusses the process of commercialization and industrialization and its effects on bread. Bibliography lists 5 sources.
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18. Nutrition: United States and Spain   (5  Pages, 59.75 $ (USD) )
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.
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19. The Russian Appetite   (11  Pages, 131.45 $ (USD) )
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.
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20. The History and Processes of Beer   (5  Pages, 59.75 $ (USD) )
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.
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