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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,

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

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

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

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

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

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.

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