You are looking at 1-20 of 10,685 entries  for:

  • Type: Subject Reference x
  • Cookery, Food, and Drink x
  • Society and culture x
  • Science and technology x
clear all

View:

A1 sauce

A1 sauce   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

A brand of brown sauce. The recipe was created in 1824 by H. W. Brand, who was chef to

abalone

abalone   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

A shellfish (mollusc), Haliotus spp., also known as ormer, paua, or sea ear. An 85g serving provides 89kcal (372kJ), 14.5g

abboccato

abboccato   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

medium sweet wines.

ABC protein

ABC protein   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

ATP-binding cassette proteins; a family of cell membrane transport proteins that bind and hydrolyse ATP, linked to active uptake into,

abdominal contraction

abdominal contraction   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016
An easy and effective exercise for strengthening the abdominal muscles. It may be performed almost anytime and anywhere, while sitting, standing, or lying down. All you need to do is tense ... More
abdominal hold

abdominal hold   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016
An exercise to test and develop your ability to sustain contractions of abdominal muscles. ▪ Lie on your back with your knees bent and your lower back pressed gently ... More
abdominal muscles

abdominal muscles   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016
Four pairs of muscles, often referred to as the stomach muscles, that support and protect the contents of the abdomen and help you to breathe out forcibly. (The technical names for the ... More
abductor

abductor   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016

A muscle that moves a part of the body away from the midline, or causes the fingers or toes to spread apart....

abductor raise

abductor raise   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016
A simple exercise for strengthening the abductor muscles in the groin. ▪ Lie on your right side with both legs straight and together. Support your upper body with ... More
abdug

abdug   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

drink made from yoghurt with soda water, and sometimes also vodka.

Abernethy biscuit

Abernethy biscuit   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

A firm-textured semi-sweet Scottish biscuit characteristically flavoured with caraway seeds. It takes its name (which was first recorded in 1834

abetalipoproteinaemia

abetalipoproteinaemia   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

Rare genetic disease involving failure of synthesis or assembly of plasma lipoproteins that contain apo-protein B (chylomicrons, VLDL,

abiu

abiu   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

The fruit of Pouteria caimito, with caramel flavoured, white translucent flesh. See also sapote.

abocada

abocada   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

medium sweet wines.

Abondance

Abondance   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

Abondance (also called tomme d'Abondance) is a firm cheese produced in Savoie, in southeastern France. It is made from

absinthe

absinthe   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

A spirit flavoured with wormwood (Artemisia absinthium). Originally imported from Switzerland (where it was a patent medicine) to

absinthe

absinthe   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

An unsweetened green spirit whose principal and characteristic ingredient is oil of wormwood (see vermouth). Wormwood is a

absolute alcohol

absolute alcohol   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

Pure ethyl alcohol.

absorption

absorption   Quick reference

Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

Reference type:
Subject Reference
Current Version:
2016
Absorption is the process by which nutrients in the gut are taken into the bloodstream so that body cells can use them. For a nutrient to be absorbed, it has to be broken down into ... More
AC

AC   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

Appellation contrôlée. See wine classification, France.

View: