Culinary

Click on any of the term papers to read a brief synopsis of the research paper. The essay synopsis includes the number of pages and sources cited in the paper.

  • A Comparison of Two Culinary Schools

    Two culinary schools, Johnson and Wales Culinary Arts and Culinary Institute of America, are compared and contrasted in this paper. This paper has six pages and seven sources are listed in the bibliography.

  • Proper Nutrition And Good Health: Culinary Cause And Effect

    3 pages in length. More than one hundred years ago, just after the turn of the twentieth century, culinary science recognized the cause and effect of proper nutrition equating to good health. Although the extent of this knowledge may not have been as vast as it is today, that it was even a component of culinary in any way indicates a strong association between the art of cooking and the healthfulness it instills. Bibliography lists 5 sources.

  • Culinary Arts and Customer Service

    In seven pages customer service in the culinary arts industry is discussed in an examination of Total Quality Management, literature review and analysis, and a consideration of restaurant management and how it can provide greater customer service. Five sources are cited in the bibliography.

  • U.S. Culinary Arts and the Literary Influence of M.F.K. Fisher

    In six pages this paper examines such texts as With Bold Knife and Fork and The Art of Eating in a consideration of the humorous and engaging writing style of M.F.K. Fisher and the influence these works have had upon U.S. cuisine. Six sources are cited in the bibliography.

  • Book Reviews on 3 Culinary Texts

    This paper describes three books from the Kitchen Pro Series that describe poultry, meat and fish and seafood. The writer argues that these books are essential guides for anyone in food service, as they offer a comprehensive overview and invaluable information on these topics. Ten pages in length, four sources are cited.

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