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| 21. |
The History of Chinese Cookery
(5 Pages, 59.75 $ (USD) )
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This 5 page paper looks at the history that lies behind the culture and art form of Chinese cookery, from the influence of Confucius and the origins of chopsticks to the divergence of the different forms of Chinese cookery. The bibliography cites 6 sources.
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| 22. |
History And Production Of The Bagel
(15 Pages, 179.25 $ (USD) )
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15 pages in length. The doughnut-shaped bread that has become a staple of the American diet is actually a highly nutritious food that has quite an interesting background. Consumed in just about every flavor variety known to man, bagels are no longer relegated to the confines of breakfast foods; rather, the explosion that has taken place with regard to bagel consciousness has rendered the doughy treat an integral component to a healthful and tasty diet. Bibliography lists 20 sources.
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| 23. |
The Basic Chemistry of Food
(13 Pages, 155.35 $ (USD) )
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This 13 page paper considers the basic chemistry of food looking at the role and composition of lipids and polymers, the role that the chemical compounds have on sensory perception such as taste and smell as well as the role of amino acids, protein, Maillard Browning, gelatin, carbohydrates, flour mixtures, pigments and pectin. The paper includes 2 tables. The bibliography cites 14 sources.
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| 24. |
The Sangiovese: A Grape Varietal
(6 Pages, 71.7 $ (USD) )
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6 pages in length. The grape varietal Sangiovese is a grape produced almost exclusively in Tuscany Italy. This paper looks at how this grape is grown, in what type climate and what regions. The main wineries producing this grape are also included in this research. The final part of the paper compares a type of wine, the Riesling, and how different regions can produce vastly different results with the same grape. Bibliography lists 6 sources.
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| 25. |
Nutrition and Stress Reduction
(11 Pages, 131.45 $ (USD) )
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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.
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| 26. |
Cooking And Chemistry
(5 Pages, 59.75 $ (USD) )
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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.
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| 27. |
The Catered Wedding in Georgia
(10 Pages, 119.5 $ (USD) )
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(10 pp) Is this the time when you look for the manual that says, "How to Plan a Stress Free Wedding?" Or my fantasy favorite, "It's Your Wedding - It Should Be Fun." However we will go with the idea that planning, or thinking things through will certainly help with the stress level and the costs. Planning a catered wedding reception dinner for three hundred people is the challenge of this discussion. Bibliography lists 8 sources plus 2 photos of wedding in Atlanta Botanical Gardens.
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| 28. |
“Food culture in the USA”
(7 Pages, 83.65 $ (USD) )
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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
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| 29. |
The History and Use of the Basic Sauces
(5 Pages, 59.75 $ (USD) )
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This 5 page paper focuses on the origin of the mother sauces and their uses. Sauces include Espagnole, Tomato, Hollandaise, Veloute, and Demi-glace. Bibliography lists 7 sources.
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| 30. |
The History Of Stocks And Sauce Making
(6 Pages, 71.7 $ (USD) )
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6 pages in length. Nature has not always been kind to humans with regard to food quality; ancient man often ate fetid morsels; as time progressed, the quality of meats did not necessarily improve. The British are some of history's favorite representations of how sauces were used as a means by which to cover up the taste of less-than-tasty meats. Then the French took things several steps further by perfecting the sauce making process and turning it into an art, with nineteenth century French chef, Antonin Cr?me credited with developing the technique into a system that boasted hundreds of sauces categorized into several major sauce groups. Bibliography lists 8 sources.
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