Understanding Food

Understanding Food: Principles and Preparation [Sega] [Hardcover]

Author: Amazon Prime | Language: English | ISBN: 0538734981 | Format: PDF, EPUB

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Understanding Food: Principles and Preparation
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

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• Hardcover: 704 pages
• Publisher: Cengage Learning; 4 edition (June 1, 2010)
• Language: English
• ISBN-10: 0538734981
• ISBN-13: 978-0538734981
• Product Dimensions: 10.9 x 8.8 x 1.2 inches
• Shipping Weight: 3.8 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #36,549 in Books (See Top 100 in Books)
  • #8 in Books > Textbooks > Medicine & Health Sciences > Nursing > Clinical > Nutrition
  • #9 in Books > Medical Books > Nursing > Medical Nutrition
  • #18 in Books > Textbooks > Medicine & Health Sciences > Medicine > Clinical > Nutrition

I was really disappointed (and surprised) to open this $160 textbook (in 2011) and find all the pages are printed in black and white. Give me a break. There is a small insert section of about a dozen pages that has color pictures of some meats and vegetables. That's it. The other other ~700 pages, the actual textbook content, is all grayscale! There is a lot of information in this book, with a lot of diagrams, and photos of a many foods, ingredients and techniques. And it's all in black and white. Students deserve better, especially for the high cost.

There are few other annoyances with this book, sorry. In some chapters the author includes a "Professional Profile" where she highlights careers in the food industry. Several of these furtive advertisements are for big snack food and processed-food conglomerates, including Kellog, Kraft and Wrigley. For me, it felt like a strange choice for a nutrition textbook. I found myself wondering if the author had been compensated by any of the companies? I would have preferred to read about some of the many nutrition careers with organic/local businesses, education/school lunch, or the National Health Service Corps...or even the military; instead of snack food companies.

One other oddity I can remember. In the section about coffee, the author mentions and describes many ways of brewing (drip, espresso, percolator, vacuum, etc.), but excludes the French press. As far I know this is still a very popular method of brewing coffee.

Anyway, I'm nitpicking with that one. My main gripe is that for such a high sales price the publisher only provided black & white content. The content is informative. However, I feel that the subjects of food and science should be printed in color to help convey the information.

By Cameron Scholtz

This is good book for Dietetic and Culinary professionals. It is written in a form that is easy to understand. I will be keeping this book in my collection.

By Michael Mrugala

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