by Barbara Scheule Ph.D., RD, Marion Bennion
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.
A market-leading introduction to all things food.
Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.
Teaching and Learning Experience
This text will provide a better teaching and learning experience—for you and your students. It provides:
- A practical perspective: Chapters help students connect text material to the real world.
- Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
- Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
- Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.
Food for fifty
by Bessie B. West, Grace Severance Shugart, Maxine Fay Wilson
Down to Earth Sociology: 14th Edition
by James M. Henslin
The fourteenth edition’s exceptional new readings include selections on the role of sympathy in everyday life, mistaken perceptions of the American family, the effects of a criminal record on getting a job, and the major social trends affecting our future. Together with these essential new articles, the selections by Peter Berger, Herbert Gans, Erving Goffman, Donna Eder, Zella Luria, C. Wright Mills, Deborah Tannen, Barrie Thorne, Sidney Katz, Philip Zimbardo, and many others provide firsthand reporting that gives students a sense of “being there.” Henslin also explains basic methods of social research, providing insight into how sociologists explore the social world. The selections in Down to Earth Sociology highlight the most significant themes of contemporary sociology, ranging from the sociology of gender, power, politics, and religion to the contemporary crises of racial tension, crime, rape, poverty, and homelessness.
A Complete Course in Canning and Related Processes
by Susan Featherstone
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes.
Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage.
The book’s three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.
Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.
- Extensively revised and expanded coverage in the field of food canning
- Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion
- Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products
- Updated to cover the canning of ready meals, pet food, and UHT milk