A Dictionary of Food and Nutrition
A Dictionary of Food and Nutrition
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Summary
Intended for consumers, cooks, and students and practitioners in the fields of catering, home economics, and food technology, this is a non-technical guide to the terms they encounter on food labels, in advertising, or in the media. It includes entries on food groups, such as shellfish and condiments, with clear explanations of technical terms.
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A Dictionary of Food and Nutrition by David A Bender
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.David A. Bender, Senior Lecturer, Department of Biochemistry and Molecular Biology, University College London, London, UK; Assistant Faculty Tutor (Life Sciences, Medical) and Sub-Dean (Teaching), Royal Free and University College Medical School.
| SKU | Unavailable |
| ISBN 13 | 9780198609612 |
| ISBN 10 | 0198609612 |
| Title | A Dictionary of Food and Nutrition |
| Author | David A Bender |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Oxford University Press |
| Year published | 2005-04-01 |
| Number of pages | 592 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |