Synopsis
Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms such as hyperalimentation and Zeocarb, the dictionary is the most comprehensive of its kind. The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care.
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About the Author
David A. Bender is Senior Lecturer in the Department of Biochemistry and Molecular Biology, at University College London.
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A Dictionary of Food and Nutrition
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A Dictionary of Food and Nutrition
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A Dictionary of Food and Nutrition
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A Dictionary of Food and Nutrition
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