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A Dictionary of Food and Nutrition (Oxford Paperback Reference)
 
 
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A Dictionary of Food and Nutrition (Oxford Paperback Reference) (Paperback)

by Arnold E. Bender (Author), David A. Bender (Author)
2.5 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Paperback: 400 pages
  • Publisher: Oxford Paperbacks (19 Oct 1995)
  • Language English
  • ISBN-10: 019280006X
  • ISBN-13: 978-0192800060
  • Product Dimensions: 19.7 x 12.9 x 2.7 cm
  • Average Customer Review: 2.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 491,579 in Books (See Bestsellers in Books)

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  • See Complete Table of Contents

Product Description

Product Description

This dictionary is intended for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising or in the media. Its broad coverage of food and nutrition makes it invaluable for consumers, cooks, and a range of students and practitioners in the fields of catering, home economies, food technology, and health care.

About the Author

Arnold E. Bender is Emeritus Professor of Nutrition at the University of London. David A. Bender is Senior Lecturer in the Department of Biochemistry and Molecular Biology at University College, London.
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5 of 6 people found the following review helpful:
3.0 out of 5 stars Informative but very academic, and traditional, 7 Dec 2003
I expected this book to be more of nutrition data book, but unfortunately it was not. As the title of this book said that it is a dictionary of food. If you are a teacher of home economics, you might need this, but otherwise , a little bit boring.
But it is informative, if you love to read cooking books and find some words which you do not know often, this is the book to have with you.
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1 of 1 people found the following review helpful:
2.0 out of 5 stars Probably the worst Oxford dictionary ever, 22 Nov 2009
This review is from: A Dictionary of Food and Nutrition (Oxford Paperback Reference) (Paperback)
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).
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