The Cuisine of Northern Italy
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This 5 page report discusses the cuisine of Northern Italy which can generally be described as “lighter” than most Italian cooking. For example, rice, polenta and beans are the reigning food groups in northern Italy compared to pasta’s primary importance in the cooking of the south. Northern Italian cuisine is subtle yet delicious. It relies on natural ingredients, a talent for blending herbs to match and compliment the food being served, and the appreciation of an Italian food “experience.” Bibliography lists 4 sources.
Filename: BWnitaly.rtf

The Food of Cote d'Azur
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This 3 page paper provides an overview of the region and the food it contains. Many historical facts are included. Bibliography lists 4 sources.
Filename: SA610Cot.rtf

The History and Culture of Cake
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A 6 page paper which examines the history and culture of cakes, with an examination of decorating and ingredients as well. Bibliography lists 5 sources.
Filename: RAcake.rtf

The History and Processes of Beer
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This 5 page report discusses beer -- its evolution, technological advancements, and the processes involved in its production. The fundamental ingredients of beer are water, malt, hops, and yeast. The major variation in beer is the type of yeast used to ferment the product. And yet, beer has gained a great deal of prestige in the past two decades as an almost trendy drink of preference for beer connoisseurs. Bibliography lists 3 sources.
Filename: BWbeer.wps

The History and Use of the Basic Sauces
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This 5 page paper focuses on the origin of the mother sauces and their uses. Sauces include Espagnole, Tomato, Hollandaise, Veloute, and Demi-glace. Bibliography lists 7 sources.
Filename: SA137sce.rtf