David A. Bender
6,000 entries
This dictionary is intended 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. 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. It is the 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 is Senior Lecturer in the Department of Biochemistry and Molecular Biology, University College London.
Second Edition
ISBN: 0198609612
Publishing history: First published 1995 as an Oxford University Press paperback, this edition 2005
