Overview
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.
Full Product Details
Author: Vivian Cadbury (The Culinary Institute of America) ,
Vivian C Cadbury
Publisher: Cengage Learning, Inc
Imprint: Delmar Cengage Learning
Edition: 2nd edition
Dimensions:
Width: 20.30cm
, Height: 3.30cm
, Length: 25.60cm
Weight: 0.935kg
ISBN: 9781133277910
ISBN 10: 1133277918
Pages: 648
Publication Date: 17 January 2014
Audience:
College/higher education
,
Tertiary & Higher Education
Format: Paperback
Publisher's Status: Active
Availability: Available To Order
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Reviews
Preface. Introduction: Recipe for Writing/How to Use This Book. 1. Cooking Up Communication. 2. Types of Writing. 3. The Writing Process. 4. Recipe for Reading. 5. Developing Your Ideas (in a Paragraph). 6. Telling a Story. 7. Working with Descriptive Details. 8. Comparing and Contrasting. 9. Planning Your Essay. 10. Writing Introductions and Conclusions. 11. Revising Word Choice. 12. Finding Your Voice. 13. Process Analysis. 14. The Personal Essay. 15. Persuasive Writing. 16. Writing about Literature. 17. Research I/Finding and Evaluating Your Sources. 18. Research II/Using and Citing Your Sources. 19. Reviewing the Parts of Speech. 20. The Structure of a Sentence. 21. Sentence Fragments. 22. Run-on Sentences and Comma Splices. 23. Subject-Verb Agreement. 24. More about Verbs. 25. Pronouns and Point of View. 26. Modifiers. 27. Maintaining Parallelism. 28. Punctuation I/End Marks, Capitalization, Apostrophes, and Quotation Marks. 29. Punctuation II/Commas, Colons, and Semicolons. 30. Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, Dashes. 31. Proofreading the Final Draft. Appendix A: Commonly Misspelled Words. Appendix B: Spelling of Selected Culinary Terms. Appendix C: Commonly Misused Words. Appendix D: Basics of Business Writing. Glossary.
Author Information
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.
