Introductory Foods

<p></p> <p><i>For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management.<br></i><b><br> A market-¿leading introduction to all things food<br></b><b><i>Introductory Foods</i></b> is a practical, market¿-leading introduction to the fundamental principles of food preparation. It explores food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health. A scientific approach to examining the ingredients and techniques used in food service environments makes this a well-rounded resource for courses with food preparation labs. The <b>15th edition</b> makes food and its science more relevant to the lives of today's college students, engaging them in discussions of topics such as farm-to-table, commercial and processed food, and vegan food products.</p>