Introductory Foods
Author: Marion Bennion
At last … a guide and reference book on how to use Adobe® PhotoShop® for fashion design!
If you want to learn how to use Adobe PhotoShop to develop or advance your fashion drawing skills, communicate your ideas to employers, or simply have fun drawing clothing and textile designs, then you will love this book and its approach to teaching in simple-to-follow steps.
Adobe® PhotoShop® for Fashion Design
• Provides you with an easy and visual approach to the mechanics of using Adobe Illustrator in a manner that is simple to learn.
• Walks you through a tour of PhotoShop’s tools and functions that pertain to fashion design.
• Guides you step-by-step through a series of exercises and provides illustrations of works-in-progress as well as finished examples.
• Teaches you the basics of creating fashion flats, illustrations, textile designs, and merchandise presentations.
• Includes a variety of tips and suggestions for using PhotoShop in fashion design.
• Features fashion drawings created by college students at San Diego Mesa College.
The student website includes:
• Files for various design exercises
• Sample images
• Student portfolios of artwork after working with Adobe Illustrator for only one semester.
Susan Lazear began her computer fashion design career in the mid-1980s. She is currently a professor of fashion at San Diego Mesa College and also owns Cochenille Design Studio, which specializes in software for thetextile arts. She has developed numerous college level computer fashion courses and traveled extensively throughout the world teaching computer design to many enthusiastic, creative people. Her skill for writing clear, simple instructions is confirmed by her students and her patrons.
Table of Contents:
Table of Contents
INTRODUCTION
1. Food Choices and Sensory Characteristics
2. Food Economics and Convenience
3. Food Safety
4. Food Regulations and Standards
PRINCIPLES OF COOKERY
5. Back to Basics
6. Heat Transfer in Cooking
7. Microwave Cooking
8. Seasoning, Flavorings, and Food Additives
9. Food Composition
FATS, FRYING, AND EMULSIONS
10. Fats, Frying, and Emulsions
SWEETNERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS
11. Sweeteners and Sugar Cookery
12. Frozen Desserts
13. Starch
14. Pasta and Cereal Grains
Go to: Read Write Work or Restoring Japans Economic Growth
Taste of American Place: A Reader on Regional and Ethnic Foods
Author: Barbara G Shortridg
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines-including sociology, anthropology, folklore, geography, history, and nutrition-the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Author Biography: Barbara G. Shortridge is assistant professor of geography at the University of Kansas. James R. Shortridge is professor of geography at the University of Kansas.
Booknews
Comprises 19 contributions on regional, ethnic, social, and economic aspects of food and dining in America. Paper topics include such folk and regional dishes as Rocky Mountain Oysters, Seattle espresso, Maine Lobster, and Loco Moco. Also discussed are ethnic foodways, New York Jews and Chinese food, eating out in South Carolina's cities, the geography of food in Eastern Oklahoma, and the diner in the American landscape. Annotation c. by Book News, Inc., Portland, Or.
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