Language : English
Published : 2013-01-01
Pages : 512
Listening to Music
LISTENING TO MUSIC is designed to help develop and refine the listening skills of your students and inspire a lifelong appreciation of music. Author and award-winning scholar-teacher Craig Wright, who has taught Music Appreciation courses for more than 35 years, is consistently praised by reviewers and other professors for his unparalleled accuracy and his clear, direct, conversational style. Throughout the book, Wright connects with today’s students by incorporating comparisons between pop and classical music and by using examples from popular artists to illustrate core concepts. This chronological text succinctly covers traditional Western music from medieval to modern, discussing examples from each historical period within their social contexts and the construction of each piece. Later chapters cover popular music, its impact on musical globalization, and comparisons between Western and non-Western music. LISTENING TO MUSIC is the only text that provides Craig Wright’s own Listening Exercises, in the book and online, which help students focus on important musical elements and episodes. A free CD, packaged with each printed copy of the text, includes all of the musical examples for the Part 1 listening exercises. A full set of optional online student resources includes Active Listening Guides, streaming music, an interactive eBook, quizzing, and more–all to challenge your students. All of the music discussed in the text is also available on CD and on Sony Music download cards. Available with InfoTrac Student Collections http://gocengage.com/infotrac. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available – Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
The essential wine reference for food and wine aficionados, students, and professionals Written by the experts who train today’s leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Completely revised and updated, this new edition of the critically acclaimed guide features more comprehensive coverage of the wine regions of the world, grape varietals, winemaking, purchasing, tasting, service, and pairing. The expanded food and wine pairing section doesn’t just list good pairings, but explains why particular wines and foods pair well with each other. In addition, the book includes easy-to-use and informative charts, tables, and maps, as well as beautiful full-color photographs. * Packed with the most comprehensive, up-to-date information on wines of the world from the top professionals in the field * Includes more tasting notes for each region, updated information on the health effects of wine, and an expanded food and wine pairing section * Features excellent study resources for food and wine students Expanded, revised, and better than ever, Exploring Wine is a comprehensive resource and ideal companion for wine lovers and students alike.
About the Author
Steven Kolpan, Brian H. Smith (1952–2009), and Michael A. Weiss have been the leading wine educators at The Culinary Institute of America for the last twenty–five years. They have traveled to virtually every wine–producing region in the world and have trained more than 30,000 students to understand and appreciate wine. The authors are active participants and organizers of professional and consumer food and wine events, write for several wine and food publications, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and other wine–producing nations. Their book WineWise won the coveted James Beard Foundation Award for Best Beverage Book of 2009 and the Georges Duboeuf Award for Best Wine Book of 2009.Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).