Urban design for an urban century : placemaking for people

Call No.: NA9105 Bro 
This text showcases new approaches and principles for handling urban projects, as well as case studies that demonstrate how urban designers are responding to changes in technology, urban economies, view toward sustainability, and similar dynamics. (OPAC)

Reinvention : how to make the rest of your life the best of your life

Call No. : BF637 Ser.Tr
Feel dissatisfied with your position in life? Why not take the challenge of reinventing yourself with this book? (OPAC)

Relationship marketing : perspectives, dimensions and contexts

Call No. : HF5415.55 Har
This book looks into the specialized area of relationship marketing and will walk readers through the evolution of RM, its theoretical frameworks, and show how RM can be applied in manufacturing, services, and virtual contexts. (OPAC)

Lifelike drawing in colored pencil with Lee Hammond.

Call No. : NC892 Ham
When should you layer on colours as opposed to employing the bright and intense colours that are the product of burnishing? How does sketching with a pencil affect the final outcome of the piece? This book discusses all these, and more. (OPAC)

Understanding quality of life in old age

Call No. : HQ1064 Gre.Un
The fruit of 24 projects that were conducted in the UK over a five year period, this book looks at several large issues including: meaning and measurement of quality of life (QoL), inequalities in QoL, the role of the environment in creasing opportunities/barriers to QoL, and more. (OPAC)

Environmental studies

Call No. : GE105 Jos
This book traces the evolution of environmentalism, and touches on issues including natural resources and threats to their sustainability, biodiversity, environmental degradation, and social issues including sustainable development, urban energy problems, global arming and environmental ethics. (OPAC)

Public speaking in an instant : 60 ways to stand up and be heard

Call No. : PN4129.15 Bai
By breaking public speaking down into sixty bite-sized, tackle-able parts, this book provides easily implementable tips and tricks that will help your delivery anytime, anywhere. (OPAC)

Eco luxury.

Call No.: TT505 Obr.Ec 
Charlene O’Brien’s fashion label ECO LOGIKA®, features stylish resort wear that specialises in combining fashion and conscience using natural and environmentally friendly textiles. This DVD provides insight into Charlene’s artistic philosophy and shows a wide range of her work.   
(OPAC)

N is for nanotechnology.

Call No.: T174.7 Nis
This documentary explores the hype surrounding nanotechnology, as well as the facts, and hopes of award-winning scientists, industry leaders and writers in the field. 
(OPAC)

Journals @ TP Library on Gourmet and Culinary Science

Where can you find a discipline that requires food processing principles as well as an understanding of the culinary arts? Culinary Science, of course, where food science meets food art! And TP Library subscribes to several journals on this topic.

Mr Khoo Wee Bin, a culinary instructor with the Bakery and Culinary Science course in the Applied Science School shares how you can use these journals to enhance your knowledge and skills.

Khoo Wee Bin, a US-trained maestro, is well-versed in various food cuisines. Armed with the knowledge and skills, he bagged the  Gold Award, Gourmet Team Overall Champion at the 2008 Food & Hotel Asia International Salon Culinaire, and two gold medals (National Team of Singapore) at the 2006 Expogast Culinary World Cup in Luxemburg.

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1.) Art Culinaire

- captures the work of international chefs by means of photographs, recipes and articles designed to engage, entertain and educate. Exploring topics such as seafood sustainability and impact of fast-food franchise, the journal appeals to professionals, students and amateurs. Call No. TX1 AC

From the expert: This US-based quarterly publication is acclaimed for its rich coverage on latest cooking techniques and presentations. Also look out for its feature articles which include exclusive interviews with many award-winning and creative chefs, restaurants and entrepreneurs in the world to pick up useful tips. Its food photography is captivating and certainly makes reading a pleasure for both culinary professionals and novice. I would highly recommend it to all F&B professionals and students.

 

2.) Food & Travel: Kitchen Culture  

- dedicated to cooking and travelling. Each issue features recipes and travel stories with photography and information about cities around the world. Call No. TX341 FT

From the expert: This is a reputable food and travel magazine.  It provides up-to-date information of culinary [cuisines] in many countries.  Its magnificent photography features interesting life-style and beautiful scenery.  Although its recipes are easy to follow, its accuracy can be inconsistent sometimes.  Therefore, F&B students should take note and practise the recipes with trial and error.

 

3.)  Gourmet

- contains recipes, insider restaurant reviews and feature articles. As a multifaceted publication, it also delves into topics of travel, shopping and international cuisine. Every issue is filled with seasonal menu ideas, suggestions for elegant table settings, and specialized sections such as “Ten-Minute Mains” and “Quick Kitchen.” Call No. TX1 GOU

From the expert: I would consider this a magazine for leisure reading.  Generally, it is fun to read but nothing very creative and inspiring in culinary sense.

 

4.) Journal of Culinary Science & Technology

- provides academics and culinarians with topics from the classroom to the kitchen! It addresses the issues of culinary arts and science, culinary teaching and learning, and food preparation and service for the consumers. Basic and applied culinary science research as well as global trends in the field are explored. Regular features include the science of food and wine pairings, changing attitudes, healthy eating and culinary skill inculcation. Call No. TX341 JCS

From the expert: This used to be called “Journal of Nutrition in Menu & Recipe Development”. It has a colorful cover which reminds you of “National Geographic” magazine.  When I first read it, I was impressed with its rich content. Do not judge a book by its cover as it is definitely more than a leisure read. A useful resource for culinary students and educators who want to do background research or gain overall knowledge in the field. 

 

5.) The National Culinary Review

- the flagship monthly official magazine of the American Culinary Federation (ACF). Launched in 1932, it carries chef-tested recipes, industry news and culinary techniques, and is an educational resource for everyone interested in food preparation. Call No. TX1 NCR

From the expert: It is a reputed American culinary publication for students who are enthusiastic about US culinary science, technology, food and beverage management.  This is a good magazine to read and update your knowledge.

… from Seow Hwee Ling