Papers On Culinary Science, Cuisine, & Cooking Page 6 of 16
Herbs and Spices [ send me this paper ] 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 paper ] 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 paper ] 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 paper ] 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 paper ] A 4 page paper which examines the history of the fortune cookie. Bibliography lists 3 sources. Filename: RAcookie.rtf
How Culture and Ecology Play a Role in Food Choices and Food Preparation [ send me this paper ] This 5 page paper examines different cultures including China to discuss how people gravitate toward different types of food. Bibliography lists 5 sources. Filename: SA819fd.rtf
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