Building Vocabulary provides a systematic approach to teaching vocabulary using Greek and Latin prefixes, bases, and suffixes. Over 90% of English words of two or more syllables are of Greek or Latin origin. Instead of learning words and definitions in isolation, students learn key roots and strategies for deciphering words and their meanings across all content areas. Building Vocabulary: Foundations for grades 1-2, empowers beginning readers to learn words by identifying word parts or word families that share common sounds. Students will build vocabulary through the use of poetry, word endings, and simple roots. Building Vocabulary: Foundations: Level 1 kit includes: Teacher's Guide; Student Guided Practice Book (Each kit includes a single copy; additional copies may be ordered in quantities of 10 or more); Assessments to support data-driven instruction; and Digital resources including modeled lessons, 50 bonus activities, and more.

Mobile artisans, male and female, were responsible for many innovations and new consumer products. This book asks why, and shows the importance of collective traditions of migration, of the experience of mobility, and of the encounter with new places.

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology

Unilever is one of the world's largest suppliers of fast moving consumer goods in foods, home and personal care. It operates in over 100 countries. Its scope and scale make it a unique global corporation. Yet the story of Unilever is not simply a tale of corporate evolution: Unilever is a corporation that has a big impact on the lives of people round the world. Indeed, a Unilever brand can be found in one in every two households worldwide. Geoffrey Jones, a leading business historian from the Harvard Business School, takes us inside this corporation, which, from its origins in Britain and the Netherlands, has become a worldwide manufacturer of fast moving consumer products. Unilever's operations cover food and home and personal care, and its brands include Lipton, Hellmann's, Birds Eye, Wall's, Surf, Domestos, Comfort, Dove, Sunsilk, Pond's, Signal, Axe, and Ben & Jerry's. In particular the book focuses on the evolution of the company over the last half century. Managing such a firm in the era of globalization posed enormous challenges. The book covers the company's strategies and provides compelling evidence of its decision-making, marketing, brand management, innovation, acquisition strategies, corporate culture, and human resource management. The author has had full access to corporate archives and executives and provides us with a unique insight into the workings and strategies of one of the world's oldest and largest multinationals.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.

This book ties together business history, the history of the Nazi economic administration and European history. It is relevant to several disciplines, including international relations, economic and business history, European history and political science.

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

By presenting the basics of building science along with a prescribed set of details, Designing the Exterior Wall helps you understand why buildings fail and how they can be made more durable through design. Author Linda Brock connects the science and aesthetics of building envelopes through the examination of a variety of construction and cladding types. She features details from real world projects in a variety of climates, successful and unsuccessful case studies, and checklists you can use on your own projects. Helps you reduce your liability by showing why building envelopes fail and how they can be designed to endure. Moves from theory to actual construction by including hundreds of building envelope details from a broad array of projects and climates. Integrates numerous contemporary case studies, including Frank Gehry's Experiential Music Center in Seattle (thin skins), Renzo Piano's Rue de Meaux housing in Paris (terra cotta cladding), and Mario Botta's San Francisco Museum of Modern Art (prefabricated brick panels). Designing the Exterior Wall is a must-have book, whether you're an architect or a student. Order your copy today.

`the finest writer in our field today′ - Journal of Marketing `the great heretic′ - Retrospectives in Marketing `the most devastating critic of the academic discipline of marketing ever likely to be encountered′ - Service Industries Journal `a jewel in the crown of the academic marketing establishment′ - Marketing Intelligence and Planning `remarkably entertaining′ - Public Library Journal `dazzling erudition′ - European Journal of Marketing `instant classic′ - Journal of Marketing Management · Has marketing moved from `new and improved′ to `as good as always′? · Is old the new `new′? Retro-marketing is all around us, whether it be retro-products like the neo-Beetle, retro-scapes, such as Niketown, or retro-advertising campaigns, which make the most of the advertiser′s glorious heritage. The rise of retro has led many to conclude that it represents the end of marketing, that it is indicative of inertia, ossification and the waning of creativity. Marketing - The Retro Revolution explains why the opposite is the case, demonstrating that retro-orientation is a harbinger of change and a revolution in marketing thinking. In his engaging and lively style, Stephen Brown shows that the implications of today′s retro revolution are much more profound than the existing literature suggests. He argues that just as retro-marketing practitioners are looking to the past for inspiration, so students, consultants and academics should seek to do likewise. History reveals that new ideas often come wrapped in old packaging. Marketing - the Retro Revolution unwraps this retro-package and, in doing so, offers radically new ideas for the future of the field.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.