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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).
Review
`Review from previous edition a book that will interest the 'edible and non-edible' fat people alike ... If you eat, then you should enjoy reading the Benders' new dictionary ... Enjoy!'
Lipid Technology, November 1995
"About this title" may belong to another edition of this title.
- PublisherOxford University Press
- Publication date2005
- ISBN 10 0198609612
- ISBN 13 9780198609612
- BindingPaperback
- Edition number2
- Number of pages592
- Rating
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A Dictionary of Food and Nutrition
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