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Review Essays of Academic, Professional & Technical Books in the Humanities & Sciences

 

 

Culinary Schools 2004, 7th Edition (Peterson's Guides) is a comprehensive guide to culinary schools in the United States and abroad. The guide pro­vides detailed descriptions of more than 500 professional degree and ap­prenticeship programs. The book is organized into two main sections, each arranged alphabetically by state within the United States and by country. The first section includes profiles of professional programs and the second, profiles of apprenticeship programs. More

Eating in the Dark: America 's Experiment With Genetically Engineered Food by Kathleen Hart (Pantheon) Most Americans eat genetically modified food on a daily basis. Yet many of us are barely aware that we’re eating something that has been altered; food labels do not include information on ingredients that have been genetically modified, and the subject has received surprisingly little media coverage. More

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