Food Plants of the World: An Illustrated Guide
The globalization of the food supply has led to an increased interest in different types of food. Written by a botany professor in language accessible to the general reader, this photographic guide is intended to be used by nutritionists, gardeners, ethnobotanists, culinary professionals, and food enthusiasts. The core of the volume is an encyclopedic description of about 350 food and flavor plants.The one-page entries, arranged alphabetically by genus and species, follow a standardized format that includes a description of each plant, its origin and history, parts used, cultivation and harvesting, uses and properties, nutritional value, and notes with other special information. Introductory chapters are provided on each of the various categories of food plants: cereals, nuts, fruits, vegetables, beverages, sugar and starch, culinary herbs and spices. A quick guide for about 800 food plants is also included. Examples of specific entries include:Allium ameloprasum(leek),Lens culinaris(lentil),Musa acuminata(banana),Olea europa(olive), andSyzygium aromaticum(clove). The author has included many interesting sidelights. For example, we learn that the sweetener sorbitol comes from the fruit of the mountain ash; bananas have exceptional nutritional value; wild rice is the only cereal to be domesticated in historical times. Each of the described plants is illustrated with several excellent color photographs. A comprehensive subject index provides access to the contents, including references from the common name to the genus and species. A glossary and references for further reading are supplied.This guide is notable for its color illustrations. It is well organized, easy to use, and fills the need for a general reference on food plants. It is recommended for public, special, and academic libraries.Nancy CannonCopyright © American Library Association. All rights reserved