About this book
This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book.
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Information
Table of contents
- Cover
- Title page
- Copyright
- Contents
- Common name guide to culinary plants discussed in detail
- Scientific name guide to culinary plants discussed in detail
- Abstract/Résumé
- Acknowledgments and dedication
- Preface
- Warning
- Introduction
- Human nutrition in relation to plant foods
- Detailed information on food plants (100 chapters, alphabetized by common name, from Almond to Yam; see Common Name Guide)
- Appendix 1. Technical Aspects of Plant Names
- Appendix 2. Sources of Illustrations Presented in this Book
- Appendix 3. General Literature Sources of Information
- Glossary
- Index 1: Complete Index of Common Names
- Index 2: Complete Index of Scientific Names
- Index 3: Culinary Terms and Dishes