About this product

Product Information

A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL readers. The second half of the book covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. A key concept behind A Taste for Writing is to break down barriers between readers and composition through explanations that draw images and examples from food and cooking. For example, brainstorming ideas early in the writing process is compared to peeling a potato, and the commas that surround interrupters in a sentence become a servers hands carrying a tray of fruit. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the reader relate to the concepts. The explanations are as visual and hands-on as possible and the book includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of writing make the concepts easily accessible to professionals and students alike.

Product Identifiers

PublisherDelamr Cengage Learning

ISBN-101418015547

ISBN-139781418015541

eBay Product ID (ePID)57153511

Product Key Features

Number of Pages544 Pages

LanguageEnglish

Publication NameTaste for Writing : Composition for Culinarians

Publication Year2007

SubjectCareers / General, Industries / Hospitality, Travel & Tourism, Rhetoric, Industries / Food Industry

TypeTextbook

Subject AreaBusiness & Economics, Language Arts & Disciplines

AuthorVivian C. Cadbury

SeriesApplied English Ser.

FormatPerfect

Dimensions

Item Height1 in

Item Weight31.3 Oz

Item Length9 in

Item Width7.3 in

Additional Product Features

LCCN2006-103312

Dewey Edition23

Reviews"What a feast for today’s students! What a well-written text that should whet the appetites of anyone who reads it!What a buffet of delicacies for teachers everywhere!" - John Miller, Art Institute of New York City, "Ms. Cadbury...chooses her words the way the master chef might choose his ingredients for a signature dish, carefully, purposefully, precisely. ...her words are crisp, concise, clear, and inviting - you might even say delicious!" - Sharon Zraly, Culinary Institute of America, Many of our students would benefit from such a course that includes more culinary and managerial skills. The discipline specific examples to teach the rules of grammar and improving writing skills can be very helpful for engaging the learner and assisting the learning process. I feel that the Table of Contents includes all the necessary elements needed to assist the learner in becoming a better writer., PrefaceIntroduction: Recipe for Writing/How To Use This BookChapter 1: Cooking Up CommunicationChapter 2: The Writing ProcessChapter 3: The Shape of WritingChapter 4: Telling a StoryChapter 5: Working with Descriptive Details Chapter 6: Using ExamplesChapter 7: Comparing and ContrastingChapter 8: Organizing your ThinkingChapter 9: Writing Introductions and ConclusionsChapter 10: Using Transitional ExpressionsChapter 11: Revising Word ChoiceChapter 12: ProcessChapter 13: Cause and EffectChapter 14: Persuasive WritingChapter 15: Writing about Literature and Film/Restaurant ReviewsChapter 16: Research I/Finding and Evaluating your SourcesChapter 17: Research II/Using and Citing your SourcesChapter 18: English as a Second Language Chapter 19: Reviewing the Parts of SpeechChapter 20: The Structure of a SentenceChapter 21: Sentence FragmentsChapter 22: Run-on Sentences and Comma SplicesChapter 23: Subject-Verb AgreementChapter 24: More about VerbsChapter 25: Pronouns and Point of ViewChapter 26: ModifiersChapter 27: Maintaining ParallelismChapter 28: Punctuation I/End Marks, Capitalization, Apostrophes and Quotation MarksChapter 29: Punctuation II/Commas and Semi-ColonsChapter 30: Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, DashesChapter 31: Proofreading/Spelling and Commonly Misused WordsAppendices Appendix I: Commonly Misspelled WordsAppendix II: Common Culinary TermsAppendix III: Commonly Misused WordsAppendix IV: Annotated Research PaperAppendix V: Dessert Tray/Business Writing, Recipe Writing, Menu Writing, Food ScienceAppendix VI: A Taste for Reading/Professional Food Writing ExamplesGlossary, "What a feast for today's students! What a well-written text that should whet the appetites of anyone who reads it!What a buffet of delicacies for teachers everywhere!" - John Miller, Art Institute of New York City, I feel that within the appropriate context the style and methods that the author is using would be successful in helping students attain English grammar and writing skills. It is easy to follow, relevant connections are made through using culinary arts-based examples, the exercises are good, and so on., "What a feast for todays students! What a well-written text that should whet the appetites of anyone who reads it!What a buffet of delicacies for teachers everywhere!" - John Miller, Art Institute of New York City, "This is the first composition book that I have read in at least 20 of my 40-odd years of teaching that I actually liked. The approach is fresh, the language is clear, and the examples are clear and interesting. ... I personally found it delightful." - JoNell Farrar, San Jacinto College

Target AudienceCollege Audience

IllustratedYes

Dewey Decimal808.066641

Lc Classification NumberTx644.C33 2008

Table of ContentPrefaceIntroduction: Recipe for Writing/How To Use This BookChapter 1: Cooking Up CommunicationChapter 2: The Writing ProcessChapter 3: The Shape of WritingChapter 4: Telling a StoryChapter 5: Working with Descriptive Details Chapter 6: Using ExamplesChapter 7: Comparing and ContrastingChapter 8: Organizing your ThinkingChapter 9: Writing Introductions and ConclusionsChapter 10: Using Transitional ExpressionsChapter 11: Revising Word ChoiceChapter 12: ProcessChapter 13: Cause and EffectChapter 14: Persuasive WritingChapter 15: Writing about Literature and Film/Restaurant ReviewsChapter 16: Research I/Finding and Evaluating your SourcesChapter 17: Research II/Using and Citing your SourcesChapter 18: English as a Second Language Chapter 19: Reviewing the Parts of SpeechChapter 20: The Structure of a SentenceChapter 21: Sentence FragmentsChapter 22: Run-on Sentences and Comma SplicesChapter 23: Subject-Verb AgreementChapter 24: More about VerbsChapter 25: Pronouns and Point of ViewChapter 26: ModifiersChapter 27: Maintaining ParallelismChapter 28: Punctuation I/End Marks, Capitalization, Apostrophes and Quotation MarksChapter 29: Punctuation II/Commas and Semi-ColonsChapter 30: Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, DashesChapter 31: Proofreading/Spelling and Commonly Misused WordsAppendices Appendix I: Commonly Misspelled WordsAppendix II: Common Culinary TermsAppendix III: Commonly Misused WordsAppendix IV: Annotated Research PaperAppendix V: Dessert Tray/Business Writing, Recipe Writing, Menu Writing, Food ScienceAppendix VI: A Taste for Reading/Professional Food Writing ExamplesGlossary

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Applied English Ser.: A Taste for Writing : Composition for Culinarians by Vivian C. Cadbury (2007, Perfect)