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Papers On Culinary Science, Cuisine, & Cooking
Page 2 of 19
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Cassava
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This 5 page paper provides an overview on the plant cassava used to prepare a variety of meals. The safety of the product is explored as well as its significance to African culture. Outline is included. Bibliography lists 3 sources.
Filename: SA028Cas.rtf
Cognac
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This 5 page paper looks at the history and development of cognac, what it is, where it comes from, how it is made, and how it is used. The bibliography cites 5 sources.
Filename: TEcognac.rtf
COLD SPRINGS, CALIFORNIA
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This 3 page paper is an example of a travel and restaurant review. Included are examples of scenery, restaurant fare, and a critique of the atmosphere. Bibliography lists 2 sources.
Filename: MBcspring.rtf
Communication Skills for the Restaurant or Hotel Manager
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This 5 page paper delves into the world of the restaurant or inn manager. Communication skills, inclusive of written communication, are discussed. Bibliography lists 6 sources.
Filename: SA306rc.rtf
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
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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 paper examines Italy and it's food from the standpoint of the influence the Italian culture has had on the American definition of Italian cuisine. Bibliography lists 6 sources.
Filename: Italcuis.wps
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