Product Description

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 studentsand practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care.

Product Details

• Amazon Sales Rank: #855279 in Books
• Published on: 2005-02-21
• Original language: English
• Binding: Paperback
• 592 pages

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

From the Publisher
numerous line drawings

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).