College term paper help

Israelis are More Likely to Prefer Certain Foods
[ send me this paper ]
This 3 page paper examines food preferences of Israelis and the reasons they tend to like traditional fare. Studies on food preference are noted. Bibliography lists 3 sources.
Filename: SA639fd.rtf

M.F.K. Fisher’s Literary Influence on the Culinary Arts in the United States
[ send me this paper ]
A 6 page paper which examines how Fisher’s style of writing, wit and humor in such texts as “The Art of Eating” and “With Bold Knife and Fork” have influenced American cuisine, focusing on the gastronomic pleasures and aesthetics of food Fisher’s writings inspire. Bibliography lists 6 sources.
Filename: TGmfkfish.rtf

Mediterranean Cuisine
[ send me this paper ]
A 3 page overview of Mediterranean cuisine. Bibliography lists 1 source.
Filename: RAmcu.rtf

Mercury / The History, Use & Effects On Seafood
[ send me this paper ]
A 6 page paper that provides a comprehensive overview of the impacts of mercury and relates elements like the industrial and consumer use as well as the toxicology reports about mercury levels in seafood. Bibliography lists 7 sources.
Filename: Mercury.wps

Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?
[ send me this paper ]
A 5 page discussion of the importance of maintaining sanitary conditions in food preparation areas. The author distinguishes between the terms "cleaning", "sanitation", and "disinfection", noting that both heat and chemicals provide a ready means of insuring food safety. The advantages and disadvantages of each method are discussed. Bibliography lists 7 sources.
Filename: PPsaniti.rtf

Modern Foods: A Look at Changes in Mexican, Indian and Chinese Cuisine
[ send me this paper ]
This 3 page paper reviews three articles about different types of foods. How modernization affects each is the focus of attention. Bibliography lists 4 sources.
Filename: SA809fd.rtf

Nature Versus Nurture: Why People Like Salt On Their Food
[ send me this paper ]
8 pages in length. Salt has been heralded as the pillar of life, inasmuch as the human body requires this natural substance to sustain function. Although the requisite amount is fractional – approximately 0.66% -- man could not live without its life-sustaining properties. An absence of salt within the human body creates problems that range from loss of appetite and exhaustion to poor digestion and, in some cases, even death if the absence is long enough and severe enough. Beyond health concerns, however, is the fact that ancient man discovered many other uses for salt, with food seasoning reflecting one of the most significant. Yet there are those who, for one reason or another, do not partake of salt as a seasoning, choosing to eat their food bland due to either nature or nurture. Bibliography lists 9 sources.
Filename: TLCSaltF.rtf

North American Foods
[ send me this paper ]
This 5 page paper provides an overview of the foods of North America, with a focus on New England cuisine. Bibliography lists 5 sources.
Filename: MHNEFood.rtf

Northeastern Cuisine
[ send me this paper ]
This 5 page paper discusses cuisine of the American northwest, how they can be part of a healthy eating regimen, and lists a popular recipe from the region. Bibliography lists 5 sources.
Filename: HVNECook.rtf