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Papers On Culinary Science, Cuisine, & Cooking
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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
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