Herbs and Spices
[ send me this report ]
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.
Filename: RAherbs.wps

History And Production Of The Bagel
[ send me this report ]
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.
Filename: TLCbagel.wps

History of Cooking with Wine
[ send me this report ]
A 17 page paper which examines the history of wine and cooking with wine. Bibliography lists 8 sources.
Filename: RAwine.rtf

HISTORY OF GERMAN WINE
[ send me this report ]
This 4 page paper discusses the history of German wines, the introduction of technoloy, its standing in the marketplace, types of German wines, and future for German wines. Bibliography lists 3 sources.
Filename: MBgwine.rtf

History of the Fortune Cookie
[ send me this report ]
A 4 page paper which examines the history of the fortune cookie. Bibliography lists 3 sources.
Filename: RAcookie.rtf

How to Make a Peanut Butter & Jelly Sandwich
[ send me this report ]
A 3 page paper that gives step-by-step instructions on how to make a peanut butter and jelly sandwich. No Bibliography.
Filename: Pandj.wps

Israelis are More Likely to Prefer Certain Foods
[ send me this report ]
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
[ send me this report ]
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

Mediterranean Cuisine
[ send me this report ]
A 3 page overview of Mediterranean cuisine. Bibliography lists 1 source.
Filename: RAmcu.rtf

Mercury / The History, Use & Effects On Seafood
[ send me this report ]
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?
[ send me this report ]
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
[ send me this report ]
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