Introductory Foods

Introductory Foods,in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society. NEW IN THIS EDITION: Over 400 new references, reflecting current information in food science, have been added throughout the text. More than 150 new illustrations, including many in color, have been included. Feature boxes, distributed throughout the text, with themes ofMulticultural Cuisines, Hot Topics,andHealthy Eating,offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored. New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics. Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text. Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.Bennion, Marion is the author of 'Introductory Foods', published 2003 under ISBN 9780131100015 and ISBN 0131100017.