Synopsis
This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. All entries are fully revised for this brand new second edition. Food dishes from around the world are included, from accoub and fair maids to mushy peas and zakusa. With 6,000 entries on all aspects of food,nutrition, diet and health, the dictionary is invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care. Ten appendices list food additives, vitamins, and nutrients, and clear guidance is also included on which foods are good sources of major nutrients.
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About the Author
David A. Bender teaches nutrition and biochemistry to students of medicine as well as of biochemistry, health sciences, human sciences, and nursing. With his late father Arnold E. Bender, he has written Food Tables and Food Labelling (OUP, 1986 and 1991) and Nutrition: A Reference Handbook (OUP, 1996).
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