| Papers [1-15] of 100 :: [Page 1 of 7] | | Go to page : 1 2 3 4 5 6 7 —> | Search results on "FOOD WORLD": |
|
|
Food around the World, 2007.
This paper discusses food and eating behavior in different places around the world.
2,360 words (approx. 9.4 pages), 7 sources, MLA, $ 72.95
»
Click here to show/hide summary
Abstract
In this article, the writer notes that every country on planet earth has its unique culture and traditions. The writer points out that people living in different countries have different lifestyles and so their food and eating behavior differs and sets it apart from others. Some countries have become popular because of their food and eating traditions like India, Italy, Thailand or even Turkey. The writer discusses that food traditions in each country are influenced by its religions as well as its past history. The paper describes the traditional foods and mealtimes of the countries mentioned. The writer then concludes that it is these differences that make people relish the uniqueness of food and culture all over the world.
Outline:
Turkey
Thailand
Italy
India
Conclusions
From the Paper
"Soups, eggs, olives, fish and bread can be considered staple items in Turkish food. Vegetables are also used extensively in the diet and most of the foods is preferably cooked and served in olive oil as the country has been well known for olive oil production. Meat is grilled, skewered and roasted while breads are baked upon an overturned griddle known as sac. Other than these 'Yogurt' is typically a Turkish item which became a staple item world wide as it reached outside the country during the Ottoman occupation."
"In breakfast Turkish people use different types of cheese, sausages, jam, eggs and olives while the main beverage is tea. Lunches in the most of Turkey are not elaborate and consist of stews, soup, salads and meat. Meat is generally lamb or fish. The meat is usually grilled and eaten with different sausages. The dinner in Turkish traditions is more detailed starting with appetizers followed by main course and deserts. Special preparations are made for dinner as the families get the chance to eat dinner together. In Turkey, Appetizer is also known as mezeler. Mezeler is purely Turkish delight and different items and different variations are available. Different restaurants also offer different special items as appetizers."
| |
|
World Food Supply Verses World Population, 2002.
A look at the growing population and what this means for world food supply.
2,010 words (approx. 8.0 pages), 3 sources, $ 63.95
»
Click here to show/hide summary
Abstract
This paper analyzes the food supply available in the world and compares it to the rapidly growing world population. The author examines world food distribution and how it effects world hunger arguing that distribution is unequal. Includes arguments by various critics.
From the Paper
"The increase in food production over the past 200 years has been greater than the increase in population. So we ask, Why do nearly twelve million children per year die of hunger? That number is more than the number of people who died each year in World War II, and these are children, not soldiers, we are talking about. (Lappe 2). It has been proven that there is enough food in the world for everybody to be sufficiently healthy. The problem is that this food has not been distributed equally among countries. With the world?s population expected to grow fifty percent by the year 2050 to 9.37 billion, What are the odds we can feed everybody then when we can?t even do it now? This is a question that has been studied, pondered, and written about extensively for years. Many people have different thoughts and opinions about it. Something definitely will have to be done in the future. The question is what."
| |
|
World Food Supply, 2002.
An analysis of the book "Food First: Beyond the Myth of Scarcity" by Francis Moore Lappe and Joseph Collins which makes a clear argument against the existence of ?a world hunger crisis.?
1,560 words (approx. 6.2 pages), 1 source, MLA, $ 51.95
»
Click here to show/hide summary
Abstract
The paper examines the book "Food First: Beyond the Myth of Scarcity" which makes a clear argument against the existence of ?a world hunger crisis.? It shows how authors Lappe and Collins support their main thesis that rather than a ?global food shortage,? we are facing an unequal distribution system. It shows how the book discusses the development of our current food production and distribution systems and how it supports the idea that there is in reality enough food production to supply everyone on earth with an adequate amount of calories, but that there is much wasted energy in the production, packaging and distribution of food to certain parts of the world. Finally, the paper discusses the main thesis of the book that there is actually no real food shortage, just an unequal distribution to certain parts of the world.
From the Paper
"The primary focus of Lappe and Collins was to prove the theories of Malthus to be false through historical example. The theories of population growth as a basis for the existence of worldwide food famine is one of the major arguments world economists today who promote that distribution and development of better manufacturing techniques to in order to produce more food and support more people. Lappe and Collins have shown through many examples that there has always been enough food production to support the global population, but that a very small percent has been in control of the land to produce the food and the food itself, once produced. humans have always found a way to intensify food production to meet local needs."
|
| Term Paper # 74284 |
temporarily unavailable
|
|
|
|
Famine and its Causes in Ancient Egypt and Medieval Europe, 2005.
A discussion of the historical role of food in world famines.
2,037 words (approx. 8.1 pages), 12 sources, MLA, $ 64.95
»
Click here to show/hide summary
Abstract
This thesis discusses the role of food in world famines and delineates how the occurrence of famine has changed with time. Special emphasis is given to various precipitating factors- such as the specific role of certain foods and crops, weather, insects, pollution, ergotism, plague, politics and government- and how they contributed to each instance of famine. For the purpose of clarity, this subject is presented chronologically, first in respect to Ancient Egypt and then to Medieval Europe. Religious, mythical, as well as scientific based causative factors are delineated throughout this chronological narrative.
Introduction
Body of Paper
Egyptian Famines
European Famines
Discussion
Conclusion
From the Paper
"Famine, or drastic food shortage, has plagued man since time immemorial, causing violent hunger, starvation, disease, and death. Wikipidia.com defines famine as "a phenomenon in which a large percentage of a region or country is undernourished and death by starvation becomes increasingly common" (Wikipidia, 2005). When famine does not kill, it overwhelms its hunger stricken survivors. Survivors, in their desperate attempts to acquire food, have been known to resort to robbing, killing, infanticide, and even cannibalism. Historically, when ancient man had no scientific explanation as to famine's cause, he searched for answers by turning to and seeking solace in myths, folklore, and spirituality. In time, famine made its way into the myths and folklore of various cultures. For example, the ancient Greeks believed that famine was one of the three evils, along with war and pestilence, contained within Pandora's Box, and unleashed onto mankind, once opened (Rodney, 2002). This dreaded phenomenon has been so prevalent throughout history, one need not search far in order to find numerous references to it in literature. Most notably, perhaps, famine is represented in the New Testament as one of the "Four Horseman of the Apocalypse." Thus, while ancient man may not have understood famine's causative factors, he certainly felt the general havoc, death, and destruction left in its wake."
| |
|
Colonization of the New World, 2001.
This paper examines how food was one of the major reasons the New World was colonized.
1,540 words (approx. 6.2 pages), 6 sources, MLA, $ 50.95
»
Click here to show/hide summary
Abstract
The following paper discusses the foods that Europeans discovered in the New World that helped them to survive in their voyages and explorations for gold. The fact that many of these foods could be packed so as to sustain them on their return journeys was equally important. In addition, in order to understand how Europeans saw the abundance of food available in the New World, it is necessary to consider some of the basic parameters of life in Europe during the 16th, 17th and 18th centuries ? the time in which the New World was being settled by Europeans.
From the Paper
"Many things lured Europeans to the New World ? gold, God and glory ? among others. Finding gold made the voyage worthwhile to many as did land beyond measure and the presence of natives that could be both enslaved and saved. But none of this would have been sufficient had the Europeans not found enough to eat here, for even the most gold-enfevered explorer knows that you cannot eat the precious metal."
| |
|
Microorganisms and Foods, 2002.
A discussion on how microorganisms can be of significance to foods. Topics covered include food spoilage, food poisoning and food related infection.
973 words (approx. 3.9 pages), 3 sources, MLA, $ 34.95
»
Click here to show/hide summary
Abstract
This paper examines how microorganisms are extremely important aspects of our food supply: They can cause spoilage, they can ferment our foods and they can cause us illness through foods. It looks at how they can be found in all types of foods ? fresh food, prepared food and even preserved food. It covers such issues as food spoilage and inhibition of the growth of pathogens, microbial ability to cause disease in humans (using Staphylococcus aureus as a particular example) and commercial uses of microbes in food (fermentation etc).
From the Paper
"Food poisoning results from ingestion of food that contains previously formed microbial toxins. The microorganisms that created the toxins are not usually alive when the contaminated food is eaten. The illness is caused by the action of the toxins. One of the most common forms of food poisoning is caused by Staphylococcus aureus. It is most often found in foods such as poultry, meat, egg and meat salads and creamy salad dressings. It results from the foods not being kept refrigerated after they have been prepared, as S. aureus can grow very rapidly at room temperature. Even if the food is heated again before ingestion, the toxin may not be destroyed as it is reasonably heat stable."
| |
|
The Fast Food Industry, 2005.
This paper analyzes changes in the fast food industry from the 1950s to the present.
2,100 words (approx. 8.4 pages), 9 sources, APA, $ 65.95
»
Click here to show/hide summary
Abstract
This paper explains that a faster-paced lifestyle with more women joining the workforce results in the detriment of "traditional" American family meals, but it is an enormous advantage to the fast food industry; virtually everyone loves fast food, even though there are concerns about health, and the industry is firmly established around the world. The author points out that the multi-billion dollar fast food industry today is said to have been started in 1936 by Maria del Gray, who named the original McDonald's after her fiancee who was killed in a vehicular accident; Ray Kroc later founded the McDonald's franchise system based on del Gray's McDonald's. The paper concludes the process of "McDonaldization" continues to spread the inexorable forces of capitalism and standardized food products around the world; everyone is eating fast foods, even if they are protesting it as soon as they are finished with their burgers and fries.
Table of Contents
Review and Discussion
Background and Overview
Social Effects
Structural Changes in the Fast Food Industry
Figure: Franchise Percentages Owned by Parent Company as of 1991
Current and Future Trends
"McDonaldization"
Fast Food's Impact on Health
Focus on Service
Conclusion
From the Paper
"Today, the fast food industry has evolved in a number of important ways from the early days of Maria del Gray's McDonalds. The fast food industry is highly competitive, but remains fairly homogeneous and nonunion; however, some restaurant outlets are owned and operated by parent companies while others are owned and operated by individual franchisees. In a typical franchise agreement, the franchisor (known as the parent company) grants the franchisee a license to operate a standardized restaurant with a specified technology and widely recognized trademark; in exchange, the franchisee pays the parent company a fixed fee and a monthly royalty on gross sales (Krueger says this is generally 8 percent). In some instances, the franchisee will be required to post an explicit performance bond as well. The total start-up cost of a franchised restaurant in a major chain is ordinarily between $400,000 and $600,000."
|
| Term Paper # 96306 |
temporarily unavailable
|
|
|
|
Genetically Modified Foods in Africa, 2004.
This paper discusses the debate surrounding the use of genetically modified (GM) foods as food aid to African countries.
1,955 words (approx. 7.8 pages), 11 sources, MLA, $ 62.95
»
Click here to show/hide summary
Abstract
This paper explains that the debate over African nations refusing U.S. GM food aid encompasses a much larger scope than the Western debate over GM foods. The author points out that, not only must African nations consider the same human health and environmental implications of GM food as their Western counterparts, but also African countries must negotiate a minefield of political and economic concerns unique to the region. The paper states that the debate surrounding GM foods in Africa must take into consideration some uniquely African problems, including Africa's desperate need to feed its large population and the relative poverty of the African nations.
Table of Contents
Introduction
Background to Genetically Modified Foods and Food Aid
Arguments Supporting Genetically Modified Foods
Arguments against Genetically Modified Foods
The Pros and Cons of Genetically Modified Food Aid
Conclusion
From the Paper
"Later reports noted that Zambia's decision was influenced strongly by the UK-based BMA's fears about the spread of antibiotic resistance genes in FM foods to bacteria, and the potential for GM foods to cause allergies. Supporters of GM foods argue that the Zambia's decision was based on bad advice from the BMA. For example, the South African head of AfricaBio notes, "The American Medical Association backs GM food, as does the Royal Society in Britain, the Third World Academy of Sciences and the Food and Agriculture Organization". "
| |
|
Military Food Research, 2006.
The impact of military food research on the food industry.
1,325 words (approx. 5.3 pages), 5 sources, MLA, $ 44.95
»
Click here to show/hide summary
Abstract
The impact of military food research on the food industry has emerged in recent years as a topic of growing significance and importance to citizens, scientists and government officials alike. This paper explains that military research on food has had a significant impact on the food industry, mainly because military research in this area often consists of food preservation, nutrition and performance enhancements. The paper points out that all of these categories directly impact the economic and nutritional aspects of the food industry. Research indicates that food intake in the military is influenced by the same factors that influence food intake in non-military settings. This paper analyzes and discusses the impact of such research on the food industry as a whole.
From the Paper
"Military research on the food industry often consists of studies conducted on the diets of those serving in the military, and how those diets may be modified to improve performance. The National Academy of Sciences published a report in 2004 from the Institute of Medicine's Food and Nutrition Board concluding that combat soldiers engaged in extended field operations might improve their mental sharpness and physical stamina by eating a diet supplemented with specific food components. Similar research indicates that other food components also have been shown to have beneficial effects, but some do not live up to performance expectations. In the 2004 report, the Institute of Medicine's Food and Nutrition Board examined six food components; tyrosine, choline, carbohydrates, caffeine, carnitine, and structured lipids."
| |
|
Nutritional Foods, 2004.
Considers the case of Nutritional Foods and a possible food poisoning outbreak.
1,840 words (approx. 7.4 pages), 5 sources, APA, $ 63.95
»
Click here to show/hide summary
Abstract
This paper considers the case of Nutritional Foods and a possible food poisoning outbreak. It concludes that an immediate recall is necessary, as well as the establishment of an ethics committee within the organization and a code of ethics to guide future actions.
| |
|
Genetically Modified Food, 2004.
This paper is an extensive discussion of genetic modification (GM) of food, also known as genetic engineering, genetic manipulation, gene technology, and recombinant DNA technology, which is the most recent application of biotechnology to food.
8,045 words (approx. 32.2 pages), 14 sources, MLA, $ 173.95
»
Click here to show/hide summary
Abstract
This paper explains that, for many centuries, farmers fought pests using everything from usual plant-breeding techniques to chemicals, such as pesticides and herbicides; but, as new chemical treatments increased health and environmental concerns, gene modification became the agro-scientists? tool for advancing molecular biology. The author points out that over 40 plant varieties have completed all of the federal requirements for commercialization as per the FDA and the United States Department of Agriculture (USDA). The paper explains that, although customers in the U. S. are accepting GM foods, customers in Japan are beginning to show a strong liking for unmodified fruits and vegetables in supermarkets offering both GM foods and unmodified foods.
Table of Contents
Do We Need Genetically Modified Food?
Does the Human Race Need GM Food?
Background Information on the Types of Plant Genetic Engineering
The Worldwide Issue of GM Food, Advantages and Disadvantages
How Prevalent are GM Foods?
What Plants Are Used?
Genetic Engineering Techniques
Other Issues
How GM foods are Regulated and the Government?s Role
What Limits are Put on Farmers?
How they are Labeled for the General Public?
Ethical and Social Aspects Involved and Implications for the Third World
From the Paper
"Genetically modified foods (GM foods or GMF) provide opportunities to swiftly enhance crop nature such as yield, pest resistance, or herbicide tolerance, which is not successful with conventional methods. From the predecessor to plastics to consumable vaccines, GM crops can be molded to make completely artificial substances. The methods of modern genetics have made it probable for the direct action of the genetic makeup of organisms. Using genetic engineering, plants from wild relatives, other distantly related plants, or almost any other organism can be relocated with simple genetic qualities into the crop."
| |
|
Effective Food and Beverage Cost Control, 2006.
An examination of basic hotel management food and beverage cost control techniques, including organization, profit planning, sales and break even analysis, menu pricing, food purchasing, storeroom control, food production, beverage and bar control laws.
2,999 words (approx. 12.0 pages), 20 sources, MLA, $ 88.95
»
Click here to show/hide summary
Abstract
The paper shows that the success of hotel's food service component depends in large part on effectively controlling costs, establishing timely budgets, and pricing goods as accurately as possible. It explains how, when properly managed, food service can be a major profit center for hotels today. In conclusion the paper shows that hotels that feature quality food service are well positioned today to reap the benefits of an American public that is increasingly seeking alternatives to fast-food establishments.
Table of Contents:
Overview of Basic Hotel Management Food and Beverage Cost Control Techniques
Organization
Profit Planning
Sales and Break-Even Analyses
Menu Pricing
Food Purchasing
Storeroom Control
Food Production
Beverage and Bar Control Laws
Food Service
Conclusion
From the Paper
"Organization. In virtually every type of organization, responsibility and accountability are inextricably related. According to Loren E. Newland (1997), "This concept is no less true in the lodging industry. For example, the food and beverage manager is responsible for ensuring that quality meals are served to guests. If guests are satisfied, the food and beverage manager receives the credit. If the guests express dissatisfaction with their dining experience, the same manager is subject to criticism" (45)."
| |
|
Food Service Waste, 2008.
A literature review focusing on the major problems of food wastage in food services.
1,345 words (approx. 5.4 pages), 0 sources, MLA, $ 45.95
»
Click here to show/hide summary
Abstract
This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.
From the Paper
"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "
|
|
|
