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Preface
PEDAGOGICAL FEATURES THAT HELP STUDENTS I have also included the following features within each chapter to enhance the students’ learning experience: ●
Aperitifs are introductory discussions intended to whet the appetite before the main material in each chapter. Many feature various practitioners in the industry. Others cover specific issues and provide additional insight related to the topic at hand.
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Outlines correspond to the organization of the chapter and highlight the key sections and ideas to help students succeed in learning the material.
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Key terms are given at the beginning of each chapter, discussed within each chapter, and defined in the glossary at the end of the text.
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End-of-chapter summaries provide an overview of the main points covered in each chapter to help reinforce the material.
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Discussion questions help to reinforce comprehension of the key concepts covered in each chapter.
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Exercises provide students with meaningful experiences that highlight the direct impacts of food and wine components, texture, and flavor on the perception of match. Each exercise builds on earlier ones to create a systematic process to develop skill in and understanding of the pairing process. The exercises include objectives, procedures, materials needed, and evaluation sections that increase reflection on food and wine relationships.
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Recipes are provided for many of the exercises as well as additional recipes with wine selections to reinforce the concepts and provide opportunities for additional experimentation.
RESOURCES FOR INSTRUCTORS ●
Exercise material: All of the chapters (except Chapter 1) have exercises that have been tested in real student settings. Each exercise concisely lays out the exercise objectives, things to do before the exercise, materials needed, the exercise strategy, and any tasting instructions. The layout is intended both to provide a framework for instructors who are novices at teaching this topic and to provide added value for veteran instructors. Each chapter includes evaluation sheets, glassware placemats, wine suggestions, and applicable recipes that are easily copied for use in the classroom.
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Instructor’s manual (ISBN 978-0-470-04513-8): Includes lecture outlines, sample syllabi, suggested answers to discussion questions, and a test bank.
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Companion Web site: Includes electronic files for the Instructor’s Manual with test questions and PowerPoint slides containing lecture outlines for every chapter. Please visit www.wiley.com / college to access these files.
I believe that knowledge and experience in food and wine pairing provides an opportunity for rewarding dining experiences, whether your aim is to become a more knowledgeable industry professional or to be a more knowledgeable consumer. My hope is that this course material will assist in demystifying the food and wine pairing process so that wine consumption with food enhances our daily lives, regardless of our backgrounds.