Introductory Foods (12th Edition) [Hardcover]

Marion Bennion (Author), Barbara Scheule (Author)

Book Description

Publication Date: July 27, 2003 | ISBN-10: 0131100017 | ISBN-13: 978-0131100015 | Edition: 12

For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Editorial Reviews

From the Publisher

A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition. --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

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 of Multicultural Cuisines, Hot Topics, and Healthy 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.

See all Editorial Reviews

Product Details

• Hardcover: 896 pages
• Publisher: Prentice Hall; 12 edition (July 27, 2003)
• Language: English
• ISBN-10: 0131100017
• ISBN-13: 978-0131100015
• Product Dimensions: 10.9 x 7.5 x 1.6 inches
• Shipping Weight: 4.2 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #722,246 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 7 people found the following review helpful:

3.0 out of 5 stars This isn't the 70's anymore!, September 17, 1999

By A Customer

This review is from: Introductory Foods (11th Edition) (Hardcover)

I had to get this book for my foods class at school and even though this is a new edition, the pictures are from the 1970's!! The publisher's and authors need to take a look at their datebooks because the rest of the world is heading into the 21st century! With all the new technology out there, the book should contain up to date pictures of foods and meal presentations. I'm very disappointed in this books presentation of food. The only reason I give the book 3 stars is because the information is useful.

3 of 3 people found the following review helpful:

4.0 out of 5 stars Solid introduction to food science, rough around the edges, November 22, 2003

By 

Ed S. (Silicon Valley, CA USA) - See all my reviews

This review is from: Introductory Foods (12th Edition) (Hardcover)

This book provides a solid introduction to the science of food. It describes what food is made of at the chemical level, and how food reacts to various cooking processes. The information presented in this book is essential to understanding how food substances behave in the kitchen.

This book is intended for students in food science or culinary arts courses, but anyone wanting to deepen his or her knowledge of food would benefit from reading it. It is a textbook, not light reading, however. Alton Brown's "Food + Heat = Cooking" is a much more fun read, although not nearly as comprehensive as this book.

Although the book starts at a fairly basic level, readers with a high school-level understanding of chemistry will get much more out of it. Most technical terms are defined in the margin of the pages where they are first used. Some of the definitions are simply baffling, however. For example, mass is defined as "the tendency of an object to remain at rest if it is stationary or to continue in motion if it is already moving." Most people call this inertia, not mass, and although the two are basically synonymous, this definition would simply confuse someone trying to visualize a kilogram of flour in motion.

Another drawback of this book is the illustrations and photographs. While some are clear and helpful, entirely too many are faded, blurry relics from the 1970s. Low-resolution photos are blown up to fill half a page. Techniques like boning a whole chicken breast (p. 745) are illustrated by muddled line drawings. The book was obviously designed on the cheap, as far too many photographs are practically ads for Dole and Land o' Lakes with ridiculous captions like "These fruit smoothies...make a wonderful addition to any breakfast." Attributions should have been confined to a photo credit list, rather than tacking onto every caption commercial messages like "Courtesy of World Kitchens Inc., makers of Baker's Secret."

These rough edges aside, Introductory Foods is a well-written text on food science, presenting essential information in an understandable way.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Very informative book, May 30, 2009

By 

Gerry Painter "yoga teacher" (Nashville, Tennessee United States) - See all my reviews
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Amazon Verified Purchase

This review is from: Introductory Foods (13th Edition) (Hardcover)

I was a little disappointed when I first got this book. It seemed out-dated and boring. Once class started and we had to really read the book, I found out how good it was and very informative. I won't resell this one because I think it's a keeper!