A Taste for Writing
Delmar Cengage Learning (Verlag)
978-1-133-27791-0 (ISBN)
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.
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.
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.
| Verlagsort | Clifton Park |
|---|---|
| Sprache | englisch |
| Maße | 203 x 256 mm |
| Gewicht | 935 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Literaturwissenschaft | |
| Technik | |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-133-27791-8 / 1133277918 |
| ISBN-13 | 978-1-133-27791-0 / 9781133277910 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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