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The new Oxford book of food plants

Author: J G Vaughan; Catherine Geissler; Barbara Nicholson
Publisher: Oxford ; New York : Oxford University Press, 2009.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This compendium provides a wealth of information about food plants, including descriptions, historical and current uses, and nutritive values. It covers fruit, vegetables and spices worldwide, with an emphasis on edible plants.
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Document Type: Book
All Authors / Contributors: J G Vaughan; Catherine Geissler; Barbara Nicholson
ISBN: 9780199549467 019954946X
OCLC Number: 968189539
Notes: Rev. and updated ed. of: The Oxford book of food plants / illustrations by B.E. Nicholson. 1969.
Description: xxxiii, 249 pages : color illustrations ; 26 cm
Contents: Grain crops --
Sugar crops --
Sago and palm hearts --
Oilseeds and fruits --
Oriental water plants --
Legumes --
Apples, pears & quince --
Cherries, plums, peaches & apricots --
Strawberries --
Raspberries, brambles and related berries --
Currants and gooseberries --
Fruiting species of the Ericaceae --
Citrus fruits --
Grapes --
Fig, mulberry, and pomegranate --
Tropical fruits --
Stimulants and beverages --
Vegetable fruits --
Spices and flavourings --
Herbs --
Salad plants --
Leaf vegetables --
Stem, inflorescence and bulb vegetables --
Root crops --
Seaweeds --
Mushrooms, truffles and other edible fungi --
Some wild plants --
Nutrition and health.
Responsibility: J.G. Vaughan and C. Geissler ; illustrations by B.E. Nicholson, Elisabeth Dowle & Elizabeth Rice.

Abstract:

This compendium provides a wealth of information about food plants, including descriptions, historical and current uses, and nutritive values. It covers fruit, vegetables and spices worldwide, with an emphasis on edible plants.

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