From absinthe to zabaglione, this dictionary reveals the origin, meaning, and development of a host of gastronomic terms.
This leading dictionary contains over 6,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.
This encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. Contains information useful to food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. A collaboration of nearly 200 contributors from academia, industry, and the culinary world, the articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine.