Introducing Introductory Foods, 14th Edition, by Barbara Scheule Ph.D., RDN. This market-leading textbook is designed as an essential introduction to the fundamental principles of food preparation and the emerging trends in food science and technology. The book delves into the “how’s and why’s” of food preparation, integrating various aspects such as food preparation techniques, scientific concepts, technological innovations, safety measures, government regulations, and consumer trends.

Each chapter adopts a scientific approach to explore ingredients and techniques used in food preparation, providing students with a comprehensive understanding. Ideal for introductory courses in food preparation across disciplines including nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts, this text offers both practical insights and broad coverage.

Through its engaging content, Introductory Foods, 14e, aims to foster an appreciation for the vital role food plays in human life, culture, and health. Students will benefit from a well-rounded understanding of the subject matter, equipping them with knowledge that is both practical and theoretical.

This edition, published by Pearson on January 31, 2014, spans 648 pages and features dimensions of 8.5 x 1.6 x 10.9 inches. It carries the ISBN-10 number 132739275 and ISBN-13 number 978-0132739276.