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A Dictionary of Food and Nutrition (Oxford Paperback Reference)
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$ 16.39
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$ 3.60 (18%) |
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Item Description...
Fully revised and updated, this leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health, including 150 entries new to this edition. From absinthe to zymogens, the volume offers jargon-free definitions that clearly explain even the most technical of nutritional terms, covering types of food (including everyday foods, little-known foods such as payusnaya, and dishes from around the world, from accoub and fair maids to mushy peas and zakuska), nutritional information, vitamins, minerals, and much more. The new edition includes expanded coverage of key scientific areas including genomics, proteomics and metabolomicsand provides recommended web links for many entries, kept up to date and easily accessible via the Dictionary of Food and Nutrition companion website. With useful appendix material, including RDA lists, it is an essential resource for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.
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Item Specifications...
Pages 596
Dimensions: Length: 1.25" Width: 5.25" Height: 7.5"
Weight: 0.92 lbs.
Binding Softcover
Release Date Mar 5, 2009
Publisher Oxford University Press
ISBN 0199234876
EAN 9780199234875
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Availability 2 units.
Availability accurate as of May 25, 2012 10:37.
Usually ships within one to two business days from Roseburg, OR.
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 | Probably the worst Oxford dictionary ever Nov 24, 2009 |
Oxford Dictionary of Food and Nutrition is probably the worst dictionary ever to come from Oxford University Press. In its second edition (2005) there was scarcely a page without a mistake and in its third edition (2009) there are still plenty of them: from misspelled entries and wrong definitions to the chaotic use of capitalization!
The author failed to correctly spell even the simplest foreign words which can be checked in every ordinary dictionary. For example: in the second edition he was trying to convince the readers, that the Roman word for starch was amulum*. Well, everybody who has some knowledge of the Latin language, and has ever heard for any of a flock of words beginning with amyl-, knows that the word was amylum. In the third edition this mistake is corrected, but tens of others, like the Italian word focaccia for a flat cake, which is misspelled foccacia*, are not.
Some of the mistakes from previous edition were 'corrected' in a very funny (i.e. not serious!) way. Example: a kind of Russian dumplings is called tvorozhniki, but the author invented(?) the spelling tvoroinki*, which is still an entry (now with the correct one in brackets) despite the fact, that as far as I know it exists in Oxford Dictionary of Food and Nutrition only.
Another 'gem' are definitions like that of nioigome: "perfumed rice". The dictionary does not tell us neither whose it is (probably Japanese) nor what exactly does it mean (perfumed with what?).
Besides, the author plays at hide-and-seek much too often for a decent dictionary. For example: 1) at soonf he says "see fennel", but at fennel there is no mention of soonf; 2) at soondth he says "see ginger", but at ginger there is no mention of soondth.
My advice is: avoid this dictionary! Alan Davidson's The Oxford Companion to Food is incomparably better choise (though it lacks information on nutrition). | | |  | Worth Buying Jun 12, 2009 |
| The book is a little outdated, but the information inside it great. It is reader friendly and easy to find what you are looking for. I am studying to be a nutritionist and I have used this book many times. Every house should have one of these books on their bookshelf. | | | | A Special Reference Book Jan 13, 2007 |
| If you are a foodie and you like to know some of the finer details, this is for you. Not a dictionary; more a trivia collection. But not really trivia as the info is solid and useful. | | | Write your own review about A Dictionary of Food and Nutrition (Oxford Paperback Reference)
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