A Taste for Writing: Composition for Culinarians / Edition 1

A Taste for Writing: Composition for Culinarians / Edition 1

by Vivian C. Cadbury
     
 


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 students. The second half of the text covers… See more details below

Overview


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 students. The second half of the text covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. 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 student relate to the concepts. The explanations are as visual and hands-on as possible and the text 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 student writing make the concepts well accessible to students and professionals alike

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Product Details

ISBN-13:
9781418015541
Publisher:
Cengage Learning
Publication date:
03/30/2007
Series:
Applied English Series
Edition description:
1ST
Pages:
648
Product dimensions:
7.40(w) x 9.20(h) x 1.00(d)

Meet the Author


Vivian C. Cadbury is an associate professor at The Culinary Institute of America in Hyde Park, New York. In addition to teaching writing and composition, she is a member of the Conference on College Composition and Communication.

Table of Contents


Preface Introduction: Recipe for Writing/How To Use This Book Chapter 1: Cooking Up Communication Chapter 2: The Writing Process Chapter 3: The Shape of Writing Chapter 4: Telling a Story Chapter 5: Working with Descriptive Details Chapter 6: Using Examples Chapter 7: Comparing and Contrasting Chapter 8: Organizing your Thinking Chapter 9: Writing Introductions and Conclusions Chapter 10: Using Transitional Expressions Chapter 11: Revising Word Choice Chapter 12: Process Chapter 13: Cause and Effect Chapter 14: Persuasive Writing Chapter 15: Writing about Literature and Film/Restaurant Reviews Chapter 16: Research I/Finding and Evaluating your Sources Chapter 17: Research II/Using and Citing your Sources Chapter 18: English as a Second Language Chapter 19: Reviewing the Parts of Speech Chapter 20: The Structure of a Sentence Chapter 21: Sentence Fragments Chapter 22: Run-on Sentences and Comma Splices Chapter 23: Subject-Verb Agreement Chapter 24: More about Verbs Chapter 25: Pronouns and Point of View Chapter 26: Modifiers Chapter 27: Maintaining Parallelism Chapter 28: Punctuation I/End Marks, Capitalization, Apostrophes and Quotation Marks Chapter 29: Punctuation II/Commas and Semi-Colons Chapter 30: Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, Dashes Chapter 31: Proofreading/Spelling and Commonly Misused Words Appendices Appendix I: Commonly Misspelled Words Appendix II: Common Culinary Terms Appendix III: Commonly Misused Words Appendix IV: Annotated Research Paper Appendix V: Dessert Tray/Business Writing, Recipe Writing, Menu Writing, Food Science Appendix VI: A Taste for Reading/Professional Food Writing Examples Glossary

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