The History and Culture of Cake
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A 6 page paper which examines the history and culture of cakes, with an examination of decorating and ingredients as well. Bibliography lists 5 sources.
Filename: RAcake.rtf

The History and Processes of Beer
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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.
Filename: BWbeer.wps

The History and Use of the Basic Sauces
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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.
Filename: SA137sce.rtf

The History of Breadmaking in New York
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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.
Filename: PPbread.wps

The History of Chinese Cookery
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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.
Filename: TEchicok.wps

The History of Food (American Fare)
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This 6 page paper delves into the history of food in general, but explores American favorites like soda, the hamburger and French fries. A brief food time line to denote the history of all foods is included. Bibliography lists 6 sources.
Filename: SA244fd.rtf

The History Of Stocks And Sauce Making
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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.
Filename: TLCsauce.rtf

The Importance of Color in Food Preparation
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This 5 page paper looks at the importance of appearance and color in respect to food choices. The psychological effects of color as it respects food is discussed in depth. Some studies are cited. Bibliography lists 4 sources.
Filename: SA242clr.rtf

The Importance of Computers in the Food and Beverage Industry
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This 6 page paper examines how computers are used in the sector. Examples are provided. Bibliography lists 4 sources.
Filename: SA842cmp.rtf

The Issue of Labeling Genetically Engineered Foods in Canada
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This is an 11 page paper discussing the issue of labeling genetically engineered foods in Canada. Currently within Canada recent consumer polls have indicated that over 95% of Canadians want genetically engineered (GE) or genetically modified (GM) foods labeled as such. While this may appear to be a straight forward issue simply resolved with mandatory legislation, within Canada there are still no laws requiring labeling of genetically engineered food. Currently, businesses, the government and consumers seem to be at an impasse in regards to voluntary labeling which was introduced in 1999 and the possibility of mandatory labeling currently enforced in over 35 countries worldwide. While mandatory labeling should be introduced in Canada, consumers should also be aware that in order to do so, the federal government will have to implement a complex and costly monitoring process in order to enforce the legislation properly. In addition, because of cross pollination which has already occurred between genetically engineered crops and organic crops, most legislators feel that most labels would have to include the phrase “may contain genetically engineered material” which would not provide the consumer with any more information than he or she has now. While labeling should be considered because of consumer demand, consumers must also realize the impact this may have on Canada within the international market, as Canada now is the world’s third largest producer of genetically engineered crops and its major trading partner, the United States, has no current labeling restrictions. Health Canada and the Canadian Food Inspection Agency (CFIA) are responsible for current labeling policies which focus mainly on health and safety concerns in a product and the mandatory exclusion of non-factual information on a product label. Should GE labeling be required in Canada, it should not deter consumers from the health and safety concerns. Lastly, because genetically engineered foods have been deemed as safe, that is why they are now not required to be labeled. This is also controversial as some advocate that since GE foods have only been in use for 10 years, this is not enough time to evaluate long term impact on consumer health and the environment. Bibliography lists 8 sources.
Filename: TJCangn1.rtf

The Quality of Perugina Baci Chocolates
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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.
Filename: SA914per.rtf

The Role of Food Around the Globe
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7 pages. Ignorance of another culture's traditions leads to uninformed opinions that promote stereotyping, fear, and lack of appreciation for the people and tradition. In the world today, people tend to judge actions as either right or wrong, based on the values that they themselves hold. This paper focuses on the food of different cultures and how food eaten by some cultures might be found surprising by other cultures. Bibliography lists 6 sources.
Filename: JGAagfud.rtf

The Russian Appetite
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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.
Filename: KTrussia.wps

The Sangiovese: A Grape Varietal
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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.
Filename: JGAgrape.wps

The Significance of the Restaurant Layout
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This 4 page paper takes a look at restaurant layouts. Good and bad layouts are examined. Many examples are provided. Bibliography lists 3 sources.
Filename: SA452out.rtf

The Use of Illegal Immigrants as Restaurant Personnel
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This 5 page paper evaluates both sides of the issue. This paper suggests that restauranteurs not hire illegal aliens. Bibliography lists 2 sources.
Filename: SA712ill.rtf

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