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Follow Your Art (Jeanie & Genie #3)
by Trish GrantedJeanie and Willow&’s world is turned on its head in the third book of the Jeanie and Genie series when a classmate makes a wish to bring art to life. Can Jeanie and Willow keep the art fair from running rampant at school?When a classmate makes a wish to bring art to life...Willow grants the wish and suddenly, the school art fair is filled with talking sculptures, living dioramas—and one very sneaky pipe cleaner stick figure! Can Jeanie and Willow rein in the renegade art before the entire school learns Willow is a genie? With easy-to-read language and illustrations on almost every page, the Jeanie & Genie chapter books are perfect for beginning readers.
Following Christ (Faith and Life Series, Third Edition)
by Catholics United for the FaithThe book provide schools, parishes, and families with the catechetical tools and essential elements of Catholic doctrine pivotal in the formation of young Catholics.
Following Magic
by Sandara Tang Kathleen DueyFaerie princess Alida and Gavin, the human boy who helped her escape from Lord Dunraven's castle, are desperate to find Alida's family, now living in a hidden place where the banished faerie community has resettled. Alida and Gavin's friendship grows stronger as they face cold and rain and the constant threat of Lord Dunraven's guards. But now that Alida's escape has put the fragile peace between Lord Dunraven and the faeries in jeopardy, will her family welcome her back?
Food: Ethnographic Encounters (Encounters: Experience and Anthropological Knowledge Series #3)
by Leo ColemanFood preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others. <p><p> These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures. <p><p> Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.
Food and Place: A Critical Exploration
by Pascale Joassart-MarcelliThis text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. <p><p>The authors explore a wide range of questions such as: Do GMOs threaten rural livelihoods? Why don't we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Why are gourmet burgers appearing on menus all over the world? How do immigrants use food to create a sense of place? Does mainstream nutrition stigmatize bodies? Is the kitchen an oppressive place? Can celebrity chefs change the food system? <p><p>Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.
Food Boats, Ahoy! (Fountas & Pinnell Classroom, Guided Reading)
by Julie RoweNIMAC-sourced textbook. Floating Food. If you're feeling hungry on the water, you might want to hail a food boat. Food boats have been around for a very long time, and today they're more popular than ever.
Food Chains and Webs
by Delta EducationAn introduction to food webs and ecosystems for third and fourth grade.
Food for Animals (Fountas & Pinnell Classroom, Guided Reading Kindergarten)
by Peg HallNIMAC-sourced textbook
Food for Birds (Fountas & Pinnell Classroom, Guided Reading Kindergarten)
by Anne SoubyNIMAC-sourced textbook
Food For Fifty
by Mary K. MoltFor courses in Quantity Food Production and Foodservice Management. <p><p> THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of “new tools” for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.
Food for Today
by Glencoe Mcgraw-HillTreat students to the best and most comprehensive foods textbook with Glencoe's Food for Today! Content is based on the latest research-based nutrition to develop lifelong healthy eating habits. Numerous illustrations, step-by-step activities, and visualization of correct portions are included. All new FACS standards for the foods classroom are met. Focus on food prep and kitchen basics include kitchen tools, safety, and sanitation. Topic-related and point-of-use academic integration with Science in Action and Kitchen Math features help teachers meet Perkins mandates. English language arts and writing activities correlated to national standards. New and revised focus on light and healthy recipes. International recipes are provided. Activities that develop consumer savvy about food choices, nutrition, and keeping a grocery budget are incorporated. Hands-on Kitchen Lab and unit-long projects reinforce concepts through application.
Food For Today (8th edition)
by Helen Kowtaluk Alice Orphanos KopanThis leading program goes beyond the basics of nutrition, consumer skills, and food preparation to include current coverage of Food Science, Global Foods, Safety, Wellness, and more.
Food for Today (9th edition)
by Helen KowtalukA comprehensive lab-based foods and nutrition program for high school students. It is correlated to the National Standards for Family & Consumer Sciences. Students learn how to make healthy and nutritious food decisions reflecting the most current nutritional guidelines, how to plan meals safely, how to prepare food, how to appreciate food diversity, how science and technology impact foods and nutrition, and about career opportunities in the area of foods and nutrition.