Genetically Engineered Foods: Process, Controversy and Environmental Concerns
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This is a 9 page paper discussing genetic engineering in food. Genetic engineering (GE) or biotechnology in food involves the process of inserting genetic material into plant or animal breeds in the hopes to develop certain positive characteristics within that breed; characteristics which may have previously taken generations to propagate in the breed. In addition to accelerating the breeding of certain characteristics in plants and animals, GE also involves the introduction of new genetic material within breeds in the hopes for developing new characteristics in breeds. Genetic engineering in food mainly involves the processes of disease and pest resistance in addition to increasing yield. While GE in food may appear to be a positive step toward increasing food yield and decreasing loss of breeds to disease which perhaps could be extended to decreasing world hunger and increasing farmers’ productivity, the manufacturing of genetically engineered food has come under a great deal of controversy. One of the major areas of concern is the “release” of new crops into the environment which have not been tested and little is known of the long term effects of any of the GE crops. Another area of concern is that larger corporations retain the patents on the GE processes which does not allow for the introduction of these processes on a global basis. GE foods have become very expensive and their manufacturing is restricted to a relatively few large corporations and countries in which profit seems to have become the major incentive for the production of GE foods. Lastly, many of the same companies which produce GE pesticide resistant crops are the same companies which also produce pesticides bringing into question the motivation and type of development of GE foods. Bibliography lists 6 sources.
Filename: TJgenfd1.rtf

Herbs and Spices
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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 market today, and also some which aren't but can be grown at home. The herbs and spices discussed herein are thyme, oregano, mint, lovage, basil, sage, cinnamon, and pepper. Bibliography lists 5 sources.
Filename: RAherbs.wps

History And Production Of The Bagel
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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 longer relegated to the confines of breakfast foods; rather, the explosion that has taken place with regard to bagel consciousness has rendered the doughy treat an integral component to a healthful and tasty diet. Bibliography lists 20 sources.
Filename: TLCbagel.wps

History of Cooking with Wine
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A 17 page paper which examines the history of wine and cooking with wine. Bibliography lists 8 sources.
Filename: RAwine.rtf

HISTORY OF GERMAN WINE
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This 4 page paper discusses the history of German wines, the introduction of technoloy, its standing in the marketplace, types of German wines, and future for German wines. Bibliography lists 3 sources.
Filename: MBgwine.rtf

History of the Fortune Cookie
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A 4 page paper which examines the history of the fortune cookie. Bibliography lists 3 sources.
Filename: RAcookie.rtf

How Culture and Ecology Play a Role in Food Choices and Food Preparation
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This 5 page paper examines different cultures including China to discuss how people gravitate toward different types of food. Bibliography lists 5 sources.
Filename: SA819fd.rtf

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