Food, Cookery, and Diet

Résumé du livre

Abstract: This volume examines the body of literature published about food, the production and processing of food, preparation and cookery, and the effect of food components on human metabolism. The intention of this publication is to assist anyone interested in food, diet, nutrition, cookery, and hospitality management by explaining the many sources in which information is available. The basic format of this work is a narrative, annotated bibliography organized by subject area. This book may also be used by librarians in making selection decisions.