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Term Papers (Food & Cooking)

We have 73 sample essays and term papers on Food & Cooking listed below. Unlike other term paper sites, all of our essays are 100% original, have been written by professional writers and are ready right now.

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1.

Determining Yuppie Cuisine A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.

2.	How to Make a Peanut Butter & Jelly Sandwich A 3 page paper that gives step-by-step instructions on how to make a peanut butter and jelly sandwich. No Bibliography.

3.

Cooking Peruvian Style 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.

4.

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 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.

5.

Cuts of and Fixins for Beef 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.

6.	Why We Eat Certain Foods 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.

7.	Mercury / The History, Use & Effects On Seafood 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.

8.

Herbs and Spices 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.

9.

The History of Breadmaking in New York 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.

10.	Nutrition: United States and Spain 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.

11.	The Russian Appetite 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.

12.

The History and Processes of Beer 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.

13.	The History of Chinese Cookery 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.

14.

History And Production Of The Bagel 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.

15.

The Basic Chemistry of Food 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.

16.

The Sangiovese: A Grape Varietal 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.

17.

Nutrition and Stress Reduction 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.

18.	Cooking And Chemistry 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.

19.

The Catered Wedding in Georgia (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.

20.

"Food culture in the USA" 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

21.	The History and Use of the Basic Sauces 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.

22.

The History Of Stocks And Sauce Making 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.

23.

The Cuisine of Northern Italy 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.

24.

Desserts of the Middle Ages 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.

25.	Cognac 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.

26.

Nature Versus Nurture: Why People Like Salt On Their Food 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.

27.

Things that Impact the Southwestern Cuisine 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.

28.	WINE 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.

29.	Food Safety 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.

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

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