xii Preface
PEDAGOGICAL FEATURES THAT HELP STUDENTS
I have also included the following features within each chapter to enhance the students’
learning experience:
● Aperitifsare 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.
● Outlinescorrespond to the organization of the chapter and highlight the key sec-
tions and ideas to help students succeed in learning the material.
● Key termsare given at the beginning of each chapter, discussed within each chap-
ter, and defined in the glossary at the end of the text.
● End-of-chapter summariesprovide an overview of the main points covered in
each chapter to help reinforce the material.
● Discussion questionshelp to reinforce comprehension of the key concepts covered
in each chapter.
● Exercisesprovide 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.
● Recipesare 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 ob-
jectives, 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 in-
structors who are novices at teaching this topic and to provide added value for vet-
eran instructors. Each chapter includes evaluation sheets, glassware placemats, wine
suggestions, and applicable recipes that are easily copied for use in the classroom.
● Instructor’s manual (ISBN 978-0-470-04513-8):Includes lecture outlines, sample
syllabi, suggested answers to discussion questions, and a test bank.
● 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 http://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 con-
sumption with food enhances our daily lives, regardless of our backgrounds.