"This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today"--Provided by publisher.
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, …
In this book, dietary surveys are critically assessed and their pitfalls are discussed. New data are presented that inform of the actual intake of macro- and micronutrients as well as on additives and contaminants.
Abstract: An extensive amount of data on food, food science, food production, and food technology is presented in a 1 volume reference tool. The subject areas are broad and highly interdisciplinary and include explanations of the natural food-growth cycle, nurturing of plants an…
