A Taste for Writing: Composition for Culinarians PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Taste for Writing: Composition for Culinarians PDF full book. Access full book title A Taste for Writing: Composition for Culinarians by Vivian C. Cadbury. Download full books in PDF and EPUB format.
Author: Vivian C. Cadbury
Publisher: Cengage Learning
ISBN: 9781133277910
Category : Business & Economics
Languages : en
Pages : 648
Get Book Here
Book Description
A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Vivian C. Cadbury
Publisher: Cengage Learning
ISBN: 9781133277910
Category : Business & Economics
Languages : en
Pages : 648
Get Book Here
Book Description
A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Dana Meachen Rau
Publisher: Capstone
ISBN: 9781404810211
Category : Juvenile Nonfiction
Languages : en
Pages : 30
Get Book Here
Book Description
Discusses the sense of taste and how it affects the body.
Author: Jehanne Dubrow
Publisher: Columbia University Press
ISBN: 0231554249
Category : Philosophy
Languages : en
Pages : 94
Get Book Here
Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: Diane Fresquez
Publisher: The Feminist Press at CUNY
ISBN: 1558618392
Category : Science
Languages : en
Pages : 214
Get Book Here
Book Description
A spirited food writer on the trail of obsessive scientists and entrepreneurs who want to titillate our taste buds.
Author: Nilanjana S. Roy
Publisher: Penguin Books India
ISBN: 9780143031482
Category : Cookery, Indic
Languages : en
Pages : 388
Get Book Here
Book Description
A delectable collection of writing on food and its place in our lives that brings together some of the most significant Indian voices over the last century. From lavish meals, modern diets and cooking lessons that serve as a rite of passage to fake fasts and real ones, fish, feni, and fiery meals that smack of revenge, this book has something to satisfy every palate. Gandhi's guilt-ridden account of his failed flirtation with eating meat starkly complements Ruchir Joshi's toast to the senses as he describes his characters discovering a truly alternative use for some perfectly innocent shrikhand. In unique gastronomic takes on history, Salman Rushdie, Amitav Ghosh and Saadat Hasan Manto ensure that we will never look at chutney, a Tibetan momo or jelly in quite the same way again.
Author: Cadbury
Publisher:
ISBN: 9781473713789
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Stanley Tucci
Publisher: Simon and Schuster
ISBN: 1982168013
Category : Biography & Autobiography
Languages : en
Pages : 304
Get Book Here
Book Description
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--
Author: Louisa Ligeron
Publisher: Hope Publishing
ISBN:
Category : Young Adult Nonfiction
Languages : en
Pages : 68
Get Book Here
Book Description
Unlock the Flavors of Descriptive Writing! Dive into the delicious world of descriptive writing with Food and Taste in Words: Descriptive Writing Guide for Young Writers. This engaging guide is perfect for aspiring writers eager to enhance their skills and bring the culinary world to life with colorful, detailed writing. Inside this book, you will find: Insightful Tips: Learn practical techniques for observing and describing the world of food, from the crunch of fresh vegetables to the aromatic spices of exotic dishes. Engaging Prompts: Explore a variety of creative prompts designed to inspire and challenge you to describe foods and culinary experiences in extraordinary ways. Detailed Examples: Discover examples that illustrate how to use descriptive writing to capture the essence of various foods and culinary delights, making your writing more vivid and engaging. Comprehensive Guidance: Benefit from chapters dedicated to different categories of foods, including fruits and vegetables, snacks and treats, main dishes, desserts, beverages, international cuisine, breakfast foods, spices and herbs, cooking and baking experiences, and food presentations and plating. Whether you're writing a story, an essay, or simply practicing your craft, Food and Taste in Words will provide you with the tools and inspiration you need to create compelling and realistic portrayals of the culinary world. Elevate your writing and captivate your readers with the rich and diverse flavors of food described in this book. Unlock your creative potential and take your descriptive writing to the next level. Get your copy of Food and Taste in Words: Descriptive Writing Guide for Young Writers today and start bringing your culinary scenes to life with every word!
Author: Jess Zafarris
Publisher: Sourcebooks, Inc.
ISBN: 1646112601
Category : Juvenile Nonfiction
Languages : en
Pages : 252
Get Book Here
Book Description
Where do words come from?—Teaching kids ages 9 to 12 vocabulary through word origins The English language is made up of words from different places, events, and periods of time. Each of those words has an exciting story to tell us about where, when, how, and why they came about. Once Upon a Word is packed with easy-to-understand definitions and awesome word origin stories. With this dictionary for kids, you can understand the history and meaning of English words, improve your vocabulary and spelling, and learn to play with language. Explore how weird words like gnome, fun words like zombie, and common words like caterpillar came to exist. Discover why some words sound funnier than others (like cackle, sizzle, and twang) and why some groups of words start with the same few letters (like hydrate, hydrogen, and fire hydrant). In this dictionary for kids, there's a whole world of English words to uncover! This unique dictionary for kids includes: Roots & branches—Learn about the building blocks that make up words, called roots, prefixes, and suffixes. Kid-friendly definitions—Look up definitions designed for your reading level in this dictionary for kids. Word tidbits—Find out where your favorite food words got their start, from bacon to marshmallow, spaghetti, yogurt, and beyond. See how the English language evolved with this colorful dictionary for kids.
Author: Camille Bégin
Publisher: University of Illinois Press
ISBN: 025209851X
Category : Cooking
Languages : en
Pages : 241
Get Book Here
Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
