Sari Edelstein – författare

While the field of childhood studies has blossomed in recent years, few scholars have taken up the question of age more broadly as a lens for reading American literature. Adulthood and Other Fictions shows how a diverse array of nineteenth-century writers, thinkers, and artists responded to the rise of chronological age in social and political life. Over the course of the century, age was added to the census; schools were organized around age groups; birthday cards were mass-produced; geriatrics became a medical specialty. Adulthood and Other Fictions reads American literature as a rich, critical account of this modern culture of age, and it examines how our most well-known writers registered—and often resisted—age expectations, particularly as they applied to women and people of color. More than simply adding age to the list of identity categories that have become de rigueur sites of scholarly attention, Adulthood and Other Fictions argues that these other measures of social location (race, gender, sexuality, class) are largely legible through the seemingly more natural and essential identity defined by age. That is, longstanding cultural ideals about maturity and development anchor ideologies of heterosexuality, race, nationalism, and capitalism, and in this sense, age rhetoric serves as one of our most pervasive disciplinary discourses. Writers including Louisa May Alcott, Frederick Douglass, and Henry James anticipated the ageism of our moment, but they also recognized how age norms both structure and limit the lives of individuals at all points on the age continuum. Ultimately, the volume argues for an intersectional understanding of age that challenges the celebration of independence and autonomy imbricated in US fantasies of adulthood and in American identity itself.

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

This text offers readers the opportunity to consider the current status of food insecurtiy, biotechnology, food safety, and bioterrorism in America as well as the types of assitance and policies needed to ensure health and welfare.

Food Science: An Ecological Approach presents the field of food science—the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing—in a fresh, approachable manner that places it in the context of the world in which we live today. Specifically, the text marries food science with present concerns regarding food quality, composition, and availability, emphasizing the "ecological approach." Section I of Food Science: An Ecological Approach presents the introductory concepts students studying food science are required to learn. These foundational chapters provide students with the background to understand the relationship between food science and the environment, research methods used by food scientists, and the underlying science and chemistry behind food composition.Section II provides a focused discussion of the types of food and the science behind each. Using a consistent presentation, each chapter discusses each food's historical, cultural, and ecological significance its physical and chemical properties preparation techniques and food safety concerns and its impact on health.New amp Key Features of the Second Edition: - NEW - New case studies have been added to the end of each chapter encouraging students to apply the concepts of each case to a problem in food science - NEW amp UPDATED - Ecological concerns throughout the text have been updated, and other new ecological concerns have been added, to keep students up-to-date on matters pertinent to food science ecology -NEW - Includes a new Chapter 5 on food safety -NEW - The Food Science Workbook and Lab Manual is included in the Navigate 2 platform, free with every new print copy of the print text, and includes practical exercises based on key concepts from the text

Every new print copy includes 365-day access to Navigate Advantage for Community and Public Health Nutrition which unlocks a complete eBook, assessments, a full suite of instructor resources, and learning analytics reporting tools. Updated with the latest data in the field, Community and Public Health Nutrition, Fifth Edition explores the complex, multifaceted array of programs and services that exist in the United States today that are dedicated to bettering population and community health through improved nutrition. The Fifth Edition explores the subject by first considering how nutrition fits into public health practice and then by examining policymaking, assessment and intervention methods, special populations, food security, and program management.