The International Dictionary of Food & Nutrition

Front Cover
Wiley, Jun 29, 1993 - Technology & Engineering - 330 pages
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The International Dictionary of Food & Nutrition A London chef has overnight access to Louisiana crayfish. A Nebraska housewife finds the complex spices key to a proper Indian curry in her area supermarket. Big Macs are all the rage in Moscow. In the 1990s, the hallmarks of the Global Village -- advances in telecommunications and transportation -- have made food, dining, and cooking truly international. And The International Dictionary of Food & Nutrition is an invaluable handbook for anyone intent on keeping up with the latest in the language of good cooking and eating. This culinary and nutrition dictionary presents a wide range of definitions and descriptions, including terms found on menus, in cookbooks and periodicals, as well as words and terms used in food production, processing, and preparation. In more than 7,500 entries, The International Dictionary of Food & Nutrition translates into layman's English the common and esoteric terms used to identify food ingredients, entrees, and supplementary items. It also identifies the ethnic or cultural origin of the terms used in the production, processing, and preparation of food items in a professional lexicographic manner. From traditional entries on classic ingredients and entrees to the words and phrases that reflect a growing worldwide interest in ethnic dining, the Dictionary is accurate, authoritative, comprehensive, and current in its coverage of the language of food. For professional chefs, amateur cooks, dietitians, home economists, gourmet diners, and foodservice professionals, The International Dictionary of Food & Nutrition is an essential guide for anyone intent on absorbing the abundance of information available on international cuisine today.

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Contents

Section 1
1
Section 2
21
Section 3
48
Section 4
77
Section 5
86
Section 6
94
Section 7
110
Section 8
124
Section 14
192
Section 15
199
Section 16
224
Section 17
228
Section 18
245
Section 19
283
Section 20
303
Section 21
306

Section 9
139
Section 10
146
Section 11
161
Section 12
169
Section 13
185
Section 22
315
Section 23
322
Section 24
323
Copyright

About the author (1993)

About the authors KENNETH N. ANDERSON is Editorial Director of the Publishers Editorial Services and a former editor of Better Homes & Gardens, Nutrition Today and Today’s Health. He received a BS from Stanford University and MAs from both Northwestern University and the University of Chicago. LOIS E. ANDERSON is the author of The Prentice-Hall Dictionary of Health and Nutrition. She has developed and tested recipes for several bestselling cookbooks including The Fish Cookbook and The Gourmet’s Guide to Fish and Shellfish.

Bibliographic information