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A Taste for Writing: Composition for Culinarians,
2nd Edition

Vivian C. Cadbury

ISBN-13: 9781133277910 | ISBN-10: 1133277918

Copyright 2015

| Published 2014

| 648 pages

List Price USD $94.95

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.

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Meet the Authors

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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.

  • Chapters on communication, planning, persuasive writing, and writing about literature have been revised and expanded, while information on Modern Language Association (MLA) and American Psychological Association (APA) formatting standards has been updated.
  • A fresh four-color layout, new photographs, and original illustrations give the second edition an appealing, updated look.
  • The author has included additional samples of professional and student writing that illustrate instructional content, as well as encourage students to read and think critically about the writing of others.
  • New teaching and learning resources – including innovative online tools such as text-specific CourseMate and revised instructor's manual with test bank and lecture presentations – are available to support the second edition.
  • The second edition of A Taste for Writing builds on the book's proven instructional approach with new material on reading critically; addressing different types of academic and business writing tasks, including those involving digital and social media; developing and revising paragraphs; improving sentence fluency; and finding the writer's voice.
  • This one-of-a-kind text 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.
  • Although created specifically for culinary arts students and professionals, the book can be used by all readers to develop their skills in – and taste for – writing.
  • 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.
  • Readings and exercises lead 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.

Table of Contents

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Part I: PROCESS.
1. Cooking Up Communication.
2. Recipe for Reading.
3. Getting Started with the Writing Process.
4. Developing Your Ideas.
5. Planning & Revising Your Writing.
6. Working with Paragraphs & Transitions.
7. Writing Introductions & Conclusions.
8. Improving Sentence Fluency.
9. Revising Word Choice.
Part II: PATTERNS.
10. Finding Your Voice.
11. Telling a Story.
12. Working with Descriptive Details.
13. Compare & Contrast.
14. Process/Narrative, Analysis, Recipe.
15. Example, Definition, Cause & Effect.
16. Persuasive Writing.
17. Analysis/Writing about Literature.
18. Introduction to Research I: Finding & Evaluating Your Sources.
19. Introduction to Research II: Using & Citing Your Sources.
Part III: PRESENTATION.
20. Reviewing the Parts of Speech.
21. Understanding Sentence Basics.
22. Fixing Sentence Fragments.
23. Run-on Sentences & Comma Splices.
24. Subject/Verb Agreement.
25. More about Verbs.
26. Pronouns & Point of View.
27. Adjectives, Adverbs & Other Modifiers.
28. Maintaining Parallelism.
29. Editing & Proofreading the Final Draft.
30. Punctuation I/End Marks, Capitalization, Apostrophes, Abbreviations, Numerals, Italics, Underlining, and Quotation Marks.
31. Punctuation II/Commas, Colons, Semicolons, Parentheses, Brackets, Hyphens, Dashes, and Slashes.
Appendix A: Spelling of Selected Culinary Terms.
Appendix B: Commonly Misused Words.
Appendix C: Types of Writing.
Appendix D: Annotated Research Paper.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

Instructor's Companion Web Site for Cadbury's A Taste for Writing: Composition for Culinarians, 2nd

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ISBN10:1285836936
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A Taste for Writing

  • ISBN-10: 1133277918
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