Introductory Foods (14th Edition)

3.87 avg rating
( 15 ratings by GoodReads )
 
9780132739276: Introductory Foods (14th Edition)

A market-leading introduction to all things food.

 

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

Teaching and Learning Experience

 

This text will provide a better teaching and learning experience—for you and your students. It provides:

  • A practical perspective: Chapters help students connect text material to the real world.
  • Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
  • Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
  • Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

"synopsis" may belong to another edition of this title.

Buy New View Book
List Price: US$ 199.40
US$ 110.40

Convert Currency

Shipping: US$ 3.99
Within U.S.A.

Destination, Rates & Speeds

Add to Basket

Top Search Results from the AbeBooks Marketplace

1.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
Jarhead Books
(Downingtown, PA, U.S.A.)
Rating
[?]

Book Description Pearson, 2014. Hardcover. Book Condition: New. All books ship SAME or NEXT business day!! 2nd Day Shipping Available! Absolutely brand NEW! May not include supplements, codes etc. Contact us with any questions!. Bookseller Inventory # 23954

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 110.40
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

2.

Bennion, Marion; Scheule Ph.D. RD, Barbara
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Quantity Available: 4
Seller
GreatBookPrices
(Columbia, MD, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Bookseller Inventory # 20008770-n

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 119.39
Convert Currency

Add to Basket

Shipping: US$ 2.64
Within U.S.A.
Destination, Rates & Speeds

3.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Prentice Hall (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
Book Deals
(Lewiston, NY, U.S.A.)
Rating
[?]

Book Description Prentice Hall, 2014. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This text is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the 'how's and why's' of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health. Bookseller Inventory # ABE_book_new_0132739275

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 129.86
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

4.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Prentice Hall
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Quantity Available: > 20
Seller
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Prentice Hall. Book Condition: New. Brand New. Bookseller Inventory # 0132739275

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 126.38
Convert Currency

Add to Basket

Shipping: US$ 3.50
Within U.S.A.
Destination, Rates & Speeds

5.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson Education (US), United States (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2014. Hardback. Book Condition: New. 14th Revised edition. 279 x 216 mm. Language: English . Brand New Book. A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the how s and why s of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience-for you and your students. It provides: *A practical perspective: Chapters help students connect text material to the real world. *Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. *Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. *Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching. Bookseller Inventory # AAS9780132739276

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 148.30
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

6.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson Education (US), United States (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2014. Hardback. Book Condition: New. 14th Revised edition. 279 x 216 mm. Language: English . Brand New Book. A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the how s and why s of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience-for you and your students. It provides: *A practical perspective: Chapters help students connect text material to the real world. *Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. *Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. *Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching. Bookseller Inventory # AAS9780132739276

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 156.92
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

7.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson Education (US) 2014-01-21, Upper Saddle River (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
Blackwell's
(Oxford, OX, United Kingdom)
Rating
[?]

Book Description Pearson Education (US) 2014-01-21, Upper Saddle River, 2014. hardback. Book Condition: New. Bookseller Inventory # 9780132739276

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 153.10
Convert Currency

Add to Basket

Shipping: US$ 5.57
From United Kingdom to U.S.A.
Destination, Rates & Speeds

8.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 3
Seller
BarristerBooks
(Lawrence, KS, U.S.A.)
Rating
[?]

Book Description Pearson. Hardcover. Book Condition: New. 0132739275 BRAND NEW W/FAST SHIPPING! This item is: Introductory Foods, 14th Ed., 2015, by Scheule, Barbara, Ph.D., RD^Bennion, Marion; FORMAT: Hardcover; ISBN: 9780132739276. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780132739276

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 164.63
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

9.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Prentice Hall (2014)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Prentice Hall, 2014. Hardcover. Book Condition: New. book. Bookseller Inventory # 0132739275

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 165.89
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

10.

Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Pearson Education (US)
ISBN 10: 0132739275 ISBN 13: 9780132739276
New Hardcover Quantity Available: 1
Seller
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Pearson Education (US). Hardback. Book Condition: new. BRAND NEW, Introductory Foods (14th Revised edition), Marion Bennion, Barbara Scheule, A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience-for you and your students. It provides: *A practical perspective: Chapters help students connect text material to the real world. *Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. *Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. *Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching. Bookseller Inventory # B9780132739276

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 161.27
Convert Currency

Add to Basket

Shipping: US$ 7.36
From United Kingdom to U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book