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Papers On Culinary Science, Cuisine, & Cooking
Page 11 of 13
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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
Things that Impact the Southwestern Cuisine
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5 pages. This paper gives a historical account of how some of the southwestern states including Texas, Oklahoma, New Mexico and Nevada obtained their unique culinary tastes and own kinds of foods and how to serve them. Such diverse things as the weather, topography, economics and industry helped shape what these states are still eating today. This is an interesting paper that gives an excellent background on why we are what we eat. Bibliography lists 5 sources.
Filename: JGAswtex.rtf
Traditions and Cuisine of New England
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This 3 page paper looks briefly at the cuisine and traditions of New England. Bibliography lists 4 sources.
Filename: HVNuEngl.rtf
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