thesis: Compare the traditional and modern way for cooking cake (both factory and home compare UK with USA) including the food material change(maybe based on the development of technology) and the skill of bake ,
it also need to talk about the health (about the baking method , food materials .etc)!
(some book can be read)
Abbas, K.a., S. M. Abdulkarim, M. Ebrahimian, and N. Suleiman. “The Drawbacks and Superiorities of Using IR-Microwave System in Cake and Bread Baking: A Review.” Modern Applied Science MAS 4.7 (2010).
Humble, Nicola. Cake: A Global History. London: Reaktion, 2010. Print.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. Print.
Solmson Jane, and Charlotte Turgeon. The Encyclopedia of Creative Cooking. New York: Weathervane, 1982. Print.
Wee, Herman Van Der, and Ginette Kurgan-van Hentenryk. A History of European Baking. Bruges: Eurpean Investment Bank Mercatorfonds, 2000. Print.
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