Culinary Science

31.

The Cuisine of Northern Italy (5 Pages, 59.75 $ (USD) )

This 5 page report discusses the cuisine of Northern Italy which can generally be described as “lighter” than most Italian cooking. For example, rice, polenta and beans are the reigning food groups in northern Italy compared to pasta’s primary importance in the cooking of the south. Northern Italian cuisine is subtle yet delicious. It relies on natural ingredients, a talent for blending herbs to match and compliment the food being served, and the appreciation of an Italian food “experience.” Bibliography lists 4 sources.

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32.

Desserts of the Middle Ages (10 Pages, 119.5 $ (USD) )

This 10 page paper provides an overview of specific types, purposes and cultural views of desserts in the Middle Ages. This paper integrates a view of the role that food played in Medieval times and the correlation between this general view and the types of desserts that were common. Bibliography lists 8 sources.

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33.

Cognac (5 Pages, 59.75 $ (USD) )

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.

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34.

Nature Versus Nurture: Why People Like Salt On Their Food (8 Pages, 95.6 $ (USD) )

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.

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35.

Things that Impact the Southwestern Cuisine (5 Pages, 59.75 $ (USD) )

5 pages. This paper gives a historical account of how some of the southwestern states including Texas, Oklahoma, New Mexico and Nevada obtained their unique culinary tastes and own kinds of foods and how to serve them. Such diverse things as the weather, topography, economics and industry helped shape what these states are still eating today. This is an interesting paper that gives an excellent background on why we are what we eat. Bibliography lists 5 sources.

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36.

WINE (8 Pages, 95.6 $ (USD) )

This 8 page paper discusses the overall market for wine in the United states and abroad, as well as influences on the market, consumer behavior, market sementation, niche markets, consumer attitudes and current trends.Bibliography lists 5 sources.

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37.

Food Safety (5 Pages, 59.75 $ (USD) )

This 5 page paper provides an overview of food safety. There is a focus on salmonella and appropriate governmental controls. Some history is included. While the paper focuses on food safety in America, other countries are referenced. Bibliography lists 3 sources.

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38.

History of Cooking with Wine (17 Pages, 203.15 $ (USD) )

A 17 page paper which examines the history of wine and cooking with wine. Bibliography lists 8 sources.

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39.

Yuppie Cuisine (5 Pages, 59.75 $ (USD) )

This 5 page report discusses the “upscale” tastes of “yuppie cuisine” that has introduced delicacies such as exotic cheeses, bizarre fruits, raw fish, imported beers, and extremely high-priced coffee flavored with everything from fruit extracts to liquor into the eating experience of millions of Americans. Bibliography lists 5 sources.

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40.

The Role of Food Around the Globe (7 Pages, 83.65 $ (USD) )

7 pages. Ignorance of another culture's traditions leads to uninformed opinions that promote stereotyping, fear, and lack of appreciation for the people and tradition. In the world today, people tend to judge actions as either right or wrong, based on the values that they themselves hold. This paper focuses on the food of different cultures and how food eaten by some cultures might be found surprising by other cultures. Bibliography lists 6 sources.

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