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Food Plants of the World
Identification, Culinary Uses and Nutritional Value
By: Ben-Erik van Wyk, University of Johannesburg, South Africa
July 2019 | Hardback | 520 Pages | 9781789241303
$69.99 | £49.99 | €59.99
DescriptionFood Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value.
This revised edition is thoroughly updated throughout, and includes around 30 additional species, as well as an introduction to functional foods.
This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.
Table of contents
- 0: (Contents of current edition)
- 1: Preface
- 2: Intro
- 3: Regions of origin
- 4: Cereals
- 5: Pulses (legumes)
- 6: Nuts and seeds
- 7: Fruits
- 8: Vegetables
- 9: Culinary herbs
- 10: Sugars, gums, gels and starches
- 11: Beverages
- 12: Spices and flavours
- 13: The plants in alphabetical order
- 14: Nutrients, diets and health
- 15: Quick guide to food plants
- 16: Glossary
- 17: Further reading
ReadershipSuitable for researchers and students in botany, horticulture and food science, as well as anyone interested in plants and / or food who may want to use the book as an illustrated mini encyclopaedia.
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