Academic papers on Culinary Science, Cuisine, & Cooking

Culture and Food (Four Article Reviews)
This 4 page paper examines four articles on the following topics: the future of food, hunger, history of cuisine and culture. Bibliography lists 4 sources.
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Trubek's Haute Cuisine
This 3 page paper reviews and reacts to the idea that the French are the most important influence in cooking. No additional sources cited.
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Food and Culture
This 3 page paper examines two articles that examine food and culture. Belize and Trinidad are highlighted. Bibliography lists 2 sources.
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Modern Foods: A Look at Changes in Mexican, Indian and Chinese Cuisine
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.
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Food and Society: Eating Healthfully
This 3 page paper examines two works about natural foods. How food is connected to globalization is highlighted. Bibliography lists 2 sources.
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Food and Globalization : Healthy Fare and Cultural Blends in Contemporary Society
This 5 page paper examines the problem of globalization and food choices. Authenticity is the focus of attention. Bibliography lists 5 sources.
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An Examination of Food and Culture
This 3 page paper looks at food in different places and how culture makes a difference. China and India are highlighted. Bibliography lists 2 sources.
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Traditions and Cuisine of New England
This 3 page paper looks briefly at the cuisine and traditions of New England. Bibliography lists 4 sources.
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How Culture and Ecology Play a Role in Food Choices and Food Preparation
This 5 page paper examines different cultures including China to discuss how people gravitate toward different types of food. Bibliography lists 5 sources.
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The Importance of Computers in the Food and Beverage Industry
This 6 page paper examines how computers are used in the sector. Examples are provided. Bibliography lists 4 sources.
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The Quality of Perugina Baci Chocolates
This 3 page paper examines the brand. The history of the company and the reason why the chocolate is considered of excellent quality is discussed. Bibliography lists 2 sources.
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Food in the American South in the 1930s
This 5 page paper discusses food in the American South in the 1930s, including common types of foods and influences on the food in the region. Bibliography lists 4 sources.
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Military Chef: Background and Future
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.
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All about Beer
This 5 page paper discusses the history of beer, how to brew it, and how to flavor it. Bibliography lists 6 sources.
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History of Food Essays: Cornbread and Sugar Snap Peas
This 3 page paper contains two essays. One is on the sugar snap pea and the other is on cornbread. Some historical and practical information is contained in each essay. Bibliography lists 3 sources.
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