Description: A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL readers. The second half of the book covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. A key concept behind A Taste for Writing is to break down barriers between readers and composition through explanations that draw images and examples from food and cooking. For example, "brainstorming" ideas early in the writing process is compared to peeling a potato, and the commas that surround interrupters in a sentence become a server's hands carrying a tray of fruit. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the reader relate to the concepts. The explanations are as visual and hands-on as possible and the book includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of writing make the concepts easily accessible to professionals and students alike. Product Benefits: - References images from food and film to help explain concepts like everything from the writing process, grammar and punctuation
- Includes ideas for hands-on activities and writing prompts drawn from the food service industry
- Contains 50 photographs of culinary students in kitchens and classrooms to stimulate student interest and activity
- Includes over 100 tables and drawings that organize and illustrate key concepts with accuracy and humor
- Exercises and student writing samples engage students with references to the food industry, popular culture, and personal history (e.g., favorite childhood dishes, student who lost a sibling)
Table of Contents: Preface
Introduction: Recipe for Writing/How To Use This Book
Chapter 1: Cooking Up Communication
Chapter 2: The Writing Process
Chapter 3: The Shape of Writing
Chapter 4: Telling a Story
Chapter 5: Working with Descriptive Details
Chapter 6: Using Examples
Chapter 7: Comparing and Contrasting
Chapter 8: Organizing your Thinking
Chapter 9: Writing Introductions and Conclusions
Chapter 10: Using Transitional Expressions
Chapter 11: Revising Word Choice
Chapter 12: Process
Chapter 13: Cause and Effect
Chapter 14: Persuasive Writing
Chapter 15: Writing about Literature and Film/Restaurant Reviews
Chapter 16: Research I/Finding and Evaluating your Sources
Chapter 17: Research II/Using and Citing your Sources
Chapter 18: English as a Second Language
Chapter 19: Reviewing the Parts of Speech
Chapter 20: The Structure of a Sentence
Chapter 21: Sentence Fragments
Chapter 22: Run-on Sentences and Comma Splices
Chapter 23: Subject-Verb Agreement
Chapter 24: More about Verbs
Chapter 25: Pronouns and Point of View
Chapter 26: Modifiers
Chapter 27: Maintaining Parallelism
Chapter 28: Punctuation I/End Marks, Capitalization, Apostrophes and Quotation Marks
Chapter 29: Punctuation II/Commas and Semi-Colons
Chapter 30: Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, Dashes
Chapter 31: Proofreading/Spelling and Commonly Misused Words
Appendices
Appendix I: Commonly Misspelled Words
Appendix II: Common Culinary Terms
Appendix III: Commonly Misused Words
Appendix IV: Annotated Research Paper
Appendix V: Dessert Tray/Business Writing, Recipe Writing, Menu Writing, Food Science
Appendix VI: A Taste for Reading/Professional Food Writing Examples
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