Papers On Culinary Science, Cuisine, & Cooking Page 8 of 16
Military Chef: Background and Future [ send me this paper ] This 8 page paper considers the duties of a military chef, and how that background could contribute to a civilian career. Bibliography lists 4 sources. Filename: HVmilchf.rtf
Modern Foods: A Look at Changes in Mexican, Indian and Chinese Cuisine [ send me this paper ] This 3 page paper reviews three articles about different types of foods. How modernization affects each is the focus of attention. Bibliography lists 4 sources. Filename: SA809fd.rtf
Nature Versus Nurture: Why People Like Salt On Their Food [ send me this paper ] 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
North American Foods [ send me this paper ] This 5 page paper provides an overview of the foods of North America, with a focus on New England cuisine. Bibliography lists 5 sources. Filename: MHNEFood.rtf
Northeastern Cuisine [ send me this paper ] This 5 page paper discusses cuisine of the American northwest, how they can be part of a healthy eating regimen, and lists a popular recipe from the region. Bibliography lists 5 sources. Filename: HVNECook.rtf
Nutrition and Menu Choices [ send me this paper ] This 7 page paper examines some menus provided b the student and comments on their suitability for a forty year old overweight male. The paper then assesses a different menu for nutritional content and ends by discussing the responsibilities of caterers in providing healthy balanced meals for their customers. Filename: TEmenu01.rtf
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