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9022 Germany Cultural Foods Country Report. This four-page graduate paper defines the various traditional foods and beverages of Germany, and the food and beverage for which it is famous for, the various foods of the different states of Germany, its principal crop, important fruits and vegetables, meals eaten in Germany and the time they are eaten, the staples used in their food, with a description of their holiday Christmas season and the traditional food served in it. 4 pgs. Bibliography lists 3 sources.
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9030 A Brief History of Tea. This paper explores the history of tea as an established economic commodity. Tea, which has long been the most popular and widely- accessible form of beverage in human society, is found throughout the world in many different forms and has a long tradition of being connected to both cultural rituals and the economic development of countries. This paper examines the most notable uses of tea that have occurred, with a concentration on the use of tea from the Wadmalaw Island plantation in the United States. 5 pgs. Bibliography lists 5 sources.
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9575 The Making Of A Menu: Social Construction Of Gastronomic Taste In The US. This paper addresses the socialization of the American palate - e.g. the social dynamics of food. Questions that the paper explores include why we eat the foods we do, diversity in cuisine, the roots of American cooking in French cooking, and the homogenization of taste in the world through "McDonaldization" or gastronomic imperialism. 8 pgs. Bibliography lists 10 sources.
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9682 The Fat Of The Matter. This three-page paper presents a detailed discussion about the intake of fatty foods. The writer argues that while some believe we have relaxed our standards the truth is we have just adjusted to a healthier lifestyle and it is no longer a new concept for us to purchase fat free foods as well as fat filled foods, so it appears that way. There were two sources used to complete this paper. 3 pgs. Bibliography lists 2 sources.
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9693 Are We What We Eat Or Do We Eat What We Are? This six-page paper is a discussion about why we choose the foods that we eat. The writer touches on color, texture, our senses and flavor among other factors in how we choose our foods to eat. There were no sources used to complete this paper. 6 pgs. Bibliography lists 1 source.
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10627 Personal Nutritional Analysis. This nutritional analysis is designed to provide the reader with a broad idea on what an analysis takes into consideration along with the effort put into it. 4 pgs. Bibliography lists 3 sources.
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11030 Food And Culture. This ten-page undergraduate paper focuses on the role played by culture and traditions in eastern and western cuisines and culinary preferences. The west has different taste in food, which represents its facts paced lifestyle; on the other hand eastern cuisines can be identified with its vibrant culture and colorful traditions. The eastern food is both more spicy and exotic than the food available in western countries because of the cultural and traditional differences exiting in these two parts of the world. 10 pgs. Bibliography lists 4 sources.
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