Academic papers on Culinary Science, Cuisine, & Cooking

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...
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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.
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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....
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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...
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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,...
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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;)...
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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.
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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...
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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...
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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.
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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. ...
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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...
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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...
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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...
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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,...
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