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Following Jesus Christ: The New Testament Message of Discipleship for Today
by John K. GoodrichA Comprehensive Guide to Discipleship in the New Testament and Today's WorldAlthough the concept of discipleship is an integral part of New Testament teaching, it has largely faded from discussion in both the academy and the local church. To revive and reclaim this teaching for believers in the twenty-first century, editors John Goodrich and Mark Strauss have assembled an expert team of scholars to uncover what every New Testament book teaches about discipleship, providing a comprehensive, biblical picture. In addition, other contributors explore discipleship in the context of the local church, spiritual formation, and the life of the mind. Together, these essays point the way forward for becoming more like Jesus Christ, and helping others do the same, in our personal and corporate lives."An impressive roster of scholars who have addressed a vital but often neglected topic in both the church and in the academy. . . . Rich with insight, Following Jesus Christ represents a major advance in this essential area of study." --Craig A. Evans, Houston Baptist University"We are treated here to a survey of what discipleship means in the New Testament from experts in the field, and we also see some of the wider dimensions of discipleship in this important work. All those wanting to understand discipleship will find this to be a valuable resource." --Thomas R. Schreiner, The Southern Baptist Theological Seminary
Following Jesus into College and Beyond
by Jeff BaxterAre you fully prepared to enter the "real world" after high school to become an adult? This book will help you get on the right trail, answering the right questions and getting the right gear for the journey.
Following Jesus, the Servant King: A Biblical Theology of Covenantal Discipleship (Biblical Theology for Life)
by Jonathan Lunde"This book presents a biblical theology of discipleship that gives the “big picture” of God’s relationship with humanity. It surveys God’s interaction with humankind from Eden, through the sequence of the biblical covenants, and on into the fulfillment that comes in Jesus. Throughout, the twin themes emerge—one of God’s demand of righteousness and another of his prior, enabling grace. Discipleship to Jesus stands in relation to its Old Testament precedents, preserving continuity in the grace/demand interplay. Jesus’ ministry to Israel is the fulfillment of the interactions between God and his people, assuming the roles of righteous King and gracious Servant. Faithful discipleship to Jesus the King, therefore, must always involve responding to his bracing call for righteousness, but doing so in the ongoing experience of the Servant’s prior, enabling grace. This book provides an understanding of Jesus that will facilitate ongoing experiences of transforming grace, which in turn will enable faithful discipleship. As such, it presents a view of Christian discipleship that is grounded in an informed Christology of Jesus, the Servant King."
Following King Jesus: How to Know, Read, Live, and Show the Gospel
by Scot McKnight Becky Castle MillerWhether you desire a fresh look at what it means to be a disciple or are new to the idea of Christian discipleship, this workbook is a gospel-centered guide to what Jesus means when he asks us to follow him.Why is there so often a divide between being a Christian in name and being a true follower of Jesus? They should be the same thing. But learning how to follow Jesus--to live into the name Christ-ian by working to become like him--takes a lifetime of devotion and a renewed focus on the gospels.Author and professor Scot McKnight teaches what it means to follow King Jesus by helping individuals and study groups:Understand the biblical meaning of the gospelLearn (or re-learn) how to properly read the BibleLive as disciples of Jesus in all areas of lifeShow the world God's character through the community of the churchBased on four of McKnight's bestsellers (The King Jesus Gospel, The Blue Parakeet – 2nd edition, One.Life, and A Fellowship of Differents), this workbook is designed for personal study and disciple-making groups of two or more. These 24 lessons on discipleship essentials will help you develop a proper framework for being a disciple in your relationship to God, yourself, fellow believers, and the world.
Following the Elephant: Ethnomusicologists Contemplate Their Discipline
by Bruno NettlIn Following the Elephant, Bruno Nettl edits articles drawn from fifty years of the pioneering journal Ethnomusicology. The roster of acclaimed scholars hail from across generations, using other works in the collection as launching points for dialogues on the history and accomplishments of the field. Nettl divides the collection into three sections. In the first, authors survey ethnomusicology from perspectives that include thoughts on defining and conceptualizing the field and its concepts. The second section offers milestones in the literature that critique major works. The authors look at what separates ethnomusicology from other forms of music research and discuss foundational issues. The final section presents scholars considering ethnomusicology--including recent trends--from the perspective of specific, but abiding, strands of thought. Contributors: Charlotte J. Frisbie, Mieczylaw Kolinski, Gerhard Kubik, George List, Alan P. Merriam, Bruno Nettl, David Pruett, Adelaida Reyes, Timothy Rice, Jesse D. Ruskin, Kay Kaufman Shelemay, Gabriel Solis, Jeff Todd Titon, J. Lawrence Witzleben, and Deborah Wong
Following the Levellers, Volume One: Political and Religious Radicals in the English Civil War and Revolution, 1645–1649
by Gary S. De KreyThis book reinterprets the Leveller authorships of John Lilburne, Richard Overton and William Walwyn, and foregrounds the role of ordinary people in petitioning and protest during an era of civil war and revolution. The Levellers sought to restructure the state in 1647-49 around popular consent and liberty for conscience, especially in their Agreement of the People. Their following was not a ‘movement’ but largely a political response of the sects that had emerged in London’s rapidly growing peripheral neighbourhoods and in other localities in the 1640s. This study argues that the Levellers did not emerge as a separate political faction before October 1647, that they did not succeed in establishing extensive political organisation, and that the troop revolt of spring 1649 was not really a Leveller phenomenon. Addressing the contested interpretations of the Levellers throughout, this book also introduces Leveller history to non-specialist readers.
Food and Beverage Service, 10th Edition
by John Cousins Suzanne WeekesThis revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.- Supports a range of professional qualifications as well as in-company training programmes.- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Food and Beverage Service, 10th Edition
by John Cousins Suzanne WeekesThis revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.- Supports a range of professional qualifications as well as in-company training programmes.- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Food and Beverage Service, 9th Edition
by John Cousins Dennis Lillicrap Suzanne WeekesUnderstand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.- Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects- Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes- Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Food and Beverage Service for Levels 1 and 2
by John Cousins Dennis LillicrapEnsure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications - Master important service skills with photographic step-by-step sequences - Grasp important definitions with key terms boxes and a glossary - Test your understanding with activities at the end of every chapter which will help you prepare for assessment
Food and Cooking (Ready, Steady, Play! Ser.)
by Sandy GreenExploring how play in this area can develop children's understanding of world cultures and healthy eating. Use Food and Cooking to help children understand how and where everyday foods come from, obtain valuable information on a variety of diets, and demonstrates how preparing and exploring food contrbutes to learning.
Food and Culture, 8e
by SeAnne Safaii-Waite Nina Mukerjee Furstenau Kathryn P. Sucher Marcia Nahikian-Nelms Pamela Goyan KittlerProviding current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States, Food and Culture supports human diversity and inclusivity and provides you with an accessible lens to see the connection. This market-leading text for cultural foods courses is also designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It also will help you develop a grounded perspective of the diversity in the United States and enhance effective communication across cultures in any field of work. The authors include comprehensive coverage of key ethnic, religious and regional groups, including Native Americans, Europeans, Africans, Black Americans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, people of the Balkans, Middle Easterners, Asian Indians, and regional Americans.
Food and Health in Early Childhood: A Holistic Approach
by Penny Mukherji Deborah Albon'I believe that [this book] could be of value to practitioners working with birth-five year olds, heads or managers of nurseries, health professionals or students who wish to gain an overview of this subject....I enjoyed reading this book and it literally gave me much food for thought' - Early Years 'This book is a welcome addition and the contributors should be congratulated on the scope and depth they manage to achieve...this book is an interesting read, dealing with a topical, yet complex issue' - Journal of Early Childhood Research 'Food plays a huge part in our lives, and this book looks holistically at its influence, including our emotional as well as physical wellbeing. It provides useful facts on diet and healthy eating guidelines for children under five, school age children, adults and pregnant mothers...There is advice on promoting positive attitudes towards food in an early years setting, along with practical advice and case studies to help practitioners promote heatlhy eating in their settings' - Early Years Update 'This highly readable, thoroughly researched book explores food and eating in an historical, cultural and psychological context and, as public concern about children's nutrition rises, its publication is timely. Food and Health in Early Childhood is a comprehensive, clearly written text enriched with case studies and pertinent reflective activities to consolidate learning' - Angela Underdown, Associate Professor, Early Childhood Studies, University of Warwick The media interest surrounding children, food and nutrition continues to influence policy and practice in early years settings, and food and eating is of fundamental importance to early childhood practice. Not only does food contribute to health, in terms of nutrition it's also a vital part of a child's emotional and socio-cultural experience that is linked to their growing sense of well-being and identity. This book gives you a comprehensive overview of food and eating in the early years, covering the following: - nutrition - policy development - health inequalities - food, culture and identity - food and emotion - healthy eating guidelines - promoting healthy eating in the early years - multi-disciplinary working in relation to young children's nutrition Each chapter includes case studies, links to useful websites, activities and suggestions for further reading. An interactive approach from the reader is encouraged throughout the book. Aimed at all early years practitioners, it will be of particular interest to those studying for Early Childhood Studies' degrees and those studying for EYPS. Other professionals and students with an interest in this area (teachers, health visitors, dieticians) will also find it useful.
Food Education and Food Technology in School Curricula: International Perspectives (Contemporary Issues in Technology Education)
by Angela Turner Marion RutlandThis book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories (Routledge Food Studies)
by Haruka UedaDrawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centred education. Food education has gained increasing scientific and political importance in many countries as a promising way to change contemporary eating. However, many practices fail to address two epistemological obstacles regarding its very components – ‘food’ and ‘education’. Food has largely been thought of from a nutritionistic viewpoint alone and the ethical issues over children’s freedom of choice and well-being have been absent. This book resolves these problems by applying ethical and sociological theories of food and analysing food education in two pioneering countries: Japan and France. The book focuses on taste education and gastronomy as two key concepts which have great potential to positively impact food education. Taste education is a promising alternative to nutrition-centred pedagogy which foregrounds the experience and pleasure of eating food, creating an environment for taste sensibility and food curiosity. From taste education, the picture can be broadened to examine the role and impact of gastronomy in food education. Examining the cultural traditions of France and Japan reveals how gastronomy can impact eating habits and food cultures and how these criteria should be an intrinsic part of food education. The book concludes by constructing an integrative theory for food education that moves beyond nutrition-centred education for the benefit of one’s well-being. This book will greatly interest students, scholars, policymakers and educators working on food education, food-related issues at the intersection between nutritional and social sciences, and ‘gastronomes’ searching for a pedagogical guide for developing their capabilities to eat in a more humanistic way.
The Food-Energy-Water Nexus (AESS Interdisciplinary Environmental Studies and Sciences Series)
by Peter Saundry Benjamin L. RuddellThis will be the first textbook on the integration of food, energy and water systems (FEWS). In recent years, the world has seen a dramatic rise in interdisciplinary energy and environmental courses and degrees at the undergraduate and graduate levels. In the US for instance, the number and variety of such programs has increased significantly over the past decade, Simultaneously, national and international initiatives that integrate food, energy and water systems have been launched. This textbook provides a substantive introduction to the food-energy-water nexus suitable for use in higher level undergraduate and graduate level courses and for scholars moving into the field of nexus studies without a strong background in all three areas and the many aspects of nexus studies.
Food, Faith and Fun: A Faithgirlz! Cookbook
by ZondervanStir Up Some Food, Fun & Faith in the KitchenGrab your apron and a friend or two and cook up some tasty treats and yummy eats. With step-by-step instructions and photos good enough to make your mouth water, this cookbook helps you master simple recipes, impressive main courses, and elegant deserts, including:Homemade Hot PretzelsToffee TartsWhite Chicken ChiliMango Chicken QuesadillasBest Friend CupcakesSoups, smoothies, holiday recipes, and much more—some contributed from other Faithgirlz just like you. Plus, you’ll also experience cooking as a memory-making, God-honoring, wonderful way to share and serve delicious food with those you love.So whether you eat or drink or whatever you do, do it all for the glory of God.—1 Corinthians 10:31
Food Futures in Education and Society (Routledge Studies in Food, Society and the Environment)
by Gurpinder Singh Lalli Angela Turner Marion RutlandThis book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies, recent research, curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly, this book establishes evidence-based arguments that recognise the many facets of food education, and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North, with case studies from England, Australia, the Republic of Ireland, the United States of America, Canada and Germany. With a focus on three key themes and a rigorous food futures framework, the book is structured into three sections: (i) food education, pedagogy and curriculum, (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity, culture and agency. Overall, this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students, scholars, policymakers and education leaders working on food education and pedagogy, food policy, health and diet and the sociology of food.
Food Insecurity on Campus: Action and Intervention
by Katharine M. Broton and Clare L. CadyThe hidden problem of student hunger on college campuses is real. Here's how colleges and universities are addressing it.As the price of college continues to rise and the incomes of most Americans stagnate, too many college students are going hungry. According to researchers, approximately half of all undergraduates are food insecure. Food Insecurity on Campus—the first book to describe the problem—meets higher education's growing demand to tackle the pressing question "How can we end student hunger?" Essays by a diverse set of authors, each working to address food insecurity in higher education, describe unique approaches to the topic. They also offer insights into the most promising strategies to combat student hunger, including• utilizing research to raise awareness and enact change; • creating campus pantries, emergency aid programs, and meal voucher initiatives to meet immediate needs;• leveraging public benefits and nonprofit partnerships to provide additional resources;• changing higher education systems and college cultures to better serve students; and• drawing on student activism and administrative clout to influence federal, state, and local policies.Arguing that practice and policy are improved when informed by research, Food Insecurity on Campus combines the power of data with detailed storytelling to illustrate current conditions. A foreword by Sara Goldrick-Rab further contextualizes the problem. Offering concrete guidance to anyone seeking to understand and support college students experiencing food insecurity, the book encourages readers to draw from the lessons learned to create a comprehensive strategy to fight student hunger.Contributors: Talia Berday-Sacks, Denise Woods-Bevly, Katharine M. Broton, Clare L. Cady, Samuel Chu, Sarah Crawford, Cara Crowley, Rashida M. Crutchfield, James Dubick, Amy Ellen Duke-Benfield, Sara Goldrick-Rab, Jordan Herrera, Nicole Hindes, Russell Lowery-Hart, Jennifer J. Maguire, Michael Rosen, Sabrina Sanders, Rachel Sumekh
Food Matters
by Holly BauerFood Matters, Second Edition, explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? How does what we eat determine and reflect our identities? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? What is food, exactly, and how do advances in technology affect our definition of it? Readings by a range of essayists, scientists, linguists, journalists, farmers, artists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students. This new edition of Food Matters features current readings that reflect the evolving conversation about food in our society. The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as money, food, border crossings, music, humor, subcultures, happiness, monsters, sustainability, and gender to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. The website for the Spotlight Series offers comprehensive instructor support with sample syllabi and additional teaching resources.
Food, Nutrition and Sports Performance III
by Ronald J. Maughan Susan M. ShirreffsAs sport has become more professionalised over the last thirty years, so the role of nutrition in promoting health and performance has become ever more important to athletes who search for the extra edge to succeed in their respective sports. With the expansion in the provision of medical and scientific support services in elite sport, those who advise athletes have had to become adept at identifying those dietary strategies that will help them to outperform their competitors.This book is structured in two parts. The first analyses the science that underpins the nutritional goals of athletes, with a focus on the implications for athletes during training, competition and recovery. The second looks more closely at the practical implications for different sport categories, i.e. those that focus on strength, power or endurance, and on weight category sports, team sports and winter sports.This volume will be of value to sports dieticians and nutritionists and others involved in the care and support of athletes, as well as to those who take an interest in the subject of sport nutrition and competitive performance. Coaches and athletes will also find much of interest here.This book is based on the proceedings of the third in a series of Consensus Conferences in Sports Nutrition organised under the auspices of the International Olympic Committee. It was published as a special issue of the Journal of Sports Sciences.
Food Photography: Creating Appetizing Images
by Joe GlydaAs a food photographyer for 40 years, Joe Glyda has shot everything from appetizers to entrées to desserts. In Food Photography, author Glyda brings his experience as a teacher and professional photographer to the page, instructing photographers how to light food, use unique camera angles, and work with styles and trends to create timeless and mouth-watering images. Including setup diagrams, toolkits and instruction for editorial imagery, recipe and cookbook images, as well as images for packaging, this book is an essential resource for taking photographs that creatively meet your client’s needs. Including invaluable advice on building your team and working with art directors and clients, this one-of-a-kind book is essential for students of commercial photography, food bloggers and professional photographers alike.
Food Preparation (3rd edition)
by Robert G. Haines R. T. MillerUpdated with 2005 USDA dietary guidelines and the new food pyramid, along with new materials on sanitation, computerized food service management systems, first aid and fire safety procedures, diet trends, and temperatures for cooking, cooling, and hot and cold storage, this comprehensive text emphasizes cost-effective and safe techniques along with advice on professional development. In 30 chapters Haines and Miller cover such topics as careers in food service, sanitation, tools and equipment, safety, nutrition, cooking methods and techniques, breakfast preparation, batter cooking, appetizers, seasonings, salads, cheeses, fruit, vegetables, pasta, soups, meat and fish, breads, cookies, pastries and specialty desserts. The also include hundreds of large-scale recipes (finally we know how to make six Key Lime pies at once), a glossary, and appendices on such topics as the mathematics related to food preparation. They have included a number photographs so well-done readers may be tempted to eat the pages.
Food Service Management class 11 - Tamil Nadu Board
by Government Of Tamil NaduFood today is more than the basic need and Food service Management is the need of the hour. This book for Class XI vocational students attempts to introduce Food Service Management at the Higher Secondary Level. The book is an eye opener to students who have interests and acumen to create new food and also manage food service operations. The units in the book focuses on food service operations, basics of food, equipment used, production techniques, cuisines, bakery, food preservation, food hygiene and sanitation and attitudes and personalities, essential for a person working in the food industry.The vision of this book is to bring awareness regarding the hospitality industry which is growing bigger every day and which has definite future prospects.
Food Service Management Theory and Practical class 12 - Tamil Nadu Board
by State Council of Educational Research TrainingThe units in the book deals with managerial aspects like organisation and tools of management and aspects related to quantity food production, service procedures, food and beverage management and food safety and quality, personnel management, marketing and entrepreneurial skills. The pedagogical features in this book are framed in such a way that it would help students and teachers to maximise the value of this text. Each chapter begins with the learning objectives and the concepts are supported with flow diagrams, tables and pictures to enable a complete learning. Do you know? Glossary, Multiple Choice Questions, Question answers are added to aid in preparation of examination and learning. Glossary explains some of the terms dealt in the topics to enable understanding. Teacher and Student activity helps the students analyse and discuss real-time problems with peer groups and mentors. Technological insights are included to give insight to students about how the food service industry is advancing as per times. Technologies insights namely QR Code, you-tube linkages makes learning more interesting and provides a digital access of the topics.