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Papers On Culinary Science, Cuisine, & Cooking
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The Catered Wedding in Georgia
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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.
Filename: BBcatwed.doc
The Cookie Industry
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This 7 page paper considers the cookie industry as a whole, looking at the sales along with other statistics as well as considering their operations of the two main competitors in the industry, Keebler and Nabisco. The paper also considers the way in which the purchases are made and the promotional methods utilised in this industry. The bibliography cites 5 sources.
Filename: TEcokind.wps
The Cuisine of Northern Italy
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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.
Filename: BWnitaly.rtf
The Food of Cote d'Azur
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This 3 page paper provides an overview of the region and the food it contains. Many historical facts are included. Bibliography lists 4 sources.
Filename: SA610Cot.rtf
The History and Culture of Cake
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A 6 page paper which examines the history and culture of cakes, with an examination of decorating and ingredients as well. Bibliography lists 5 sources.
Filename: RAcake.rtf
The History and Processes of Beer
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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.
Filename: BWbeer.wps
The History and Use of the Basic Sauces
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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.
Filename: SA137sce.rtf
The History of Breadmaking in New York
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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.
Filename: PPbread.wps
The History of Chinese Cookery
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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.
Filename: TEchicok.wps
The History of Food (American Fare)
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This 6 page paper delves into the history of food in general, but explores American favorites like soda, the hamburger and French fries. A brief food time line to denote the history of all foods is included. Bibliography lists 6 sources.
Filename: SA244fd.rtf
The History Of Stocks And Sauce Making
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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 Crème credited with developing the technique into a system that boasted hundreds of sauces categorized into several major sauce groups. Bibliography lists 8 sources.
Filename: TLCsauce.rtf
The Importance of Color in Food Preparation
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This 5 page paper looks at the importance of appearance and color in respect to food choices. The psychological effects of color as it respects food is discussed in depth. Some studies are cited. Bibliography lists 4 sources.
Filename: SA242clr.rtf
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