신승미  | 석학당

24,750원  | 20180228  | 9791187621157

한국의 고조리서에 수록된 전통음식에서부터 한국음식 관련 서적에 수록된 한국음 식을 광범위하게 조사하고 토론하며 하나하나 정리하였습니다. 한국음식을 정리하다보니 기 록에만 전해지고 현재는 알 수 없는 음식도 있었고, 식품영양학을 전공한 저자들에게도 생 소한 음식들도 많았습니다. 한국음식을 지금 정리하지 않으면 그 원형을 알기 어려운 음식 들이 점차 많아질 것으로 예상되어, 많은 논의와 수정을 거쳐 문헌에 기록으로만 남은 음식 들을 제외하고 5,210 여종의 음식을 수록하였습니다. 음식명은 한글을 기본으로 하여 가나다순으로 정리하고 영문명을 병기하였으며, 이해가 필요한 경우는 한자를 수록하였습니다. 이렇게 정리된 음식 중 일반적인 음식에 대한 용어 를 중심으로 어떤 음식인지 알 수 있게 설명을 하였고, 필요한 경우 세부적인 설명을 보충하 였으며 비슷한 용어로 사용되는 음식도 찾아 볼 수 있게 표시하였습니다.

Yannai, Shmuel (EDT)  | CRC

0원  | 20031001  | 9781584884163

Providing comprehensive information on 30,000 compounds found in food, this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources. No other reference work is as complete or as comprehensive.

 | CRC Press

412,530원  | 20180918  | 9781138426535

A dictionary that covers areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards. It classifies and organizes food safety terms and definitions in alphabetical listing.

Igoe, Robert S.  | Springer

215,980원  | 20110629  | 9781441997128

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives.

 | Springer Nature

160,380원  | 19970114  | 9781461568407

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student.

Hosking, Richard  | Tuttle

0원  | 19970115  | 9780804820424

At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.With Japanese-English and English-Japanese sections,A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.

 | CRC Press

0원  | 19930701  | 9781566760102

Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form.

Jeffrey T. Solate  | Taylor & Francis

108,540원  | 20101119  | 9781439842034

A dictionary that covers areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards. It classifies and organizes food safety terms and definitions in alphabetical listing.

Fitzpatrick, Joan  | Continuum

712,800원  | 20210101  | 9781441179982

Presents a historical analysis of Shakespeare and food that provides insights into early modern attitudes to the body and domestic life. This dictionary analyzes Shakespeare's language of food. It provides an historically accurate account of the role of food in early modern culture and the way this intersected with Shakespeare's writings.

Bender, David A.  | Oxford U.K

0원  | 20090305  | 9780199234875

Fully revised and updated, this leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health, including 150 entries new to this edition. From absinthe to zymogens, the volume offers jargon-free definitions that clearly explain even the most technical of nutritional terms, covering types of food (including everyday foods, little-known foods such as payusnaya, and dishes from around the world, from accoub and fair maids to mushy peas and zakuska), nutritional information, vitamins, minerals, and much more. The new edition includes expanded coverage of key scientific areas including genomics, proteomics and metabolomicsand provides recommended web links for many entries, kept up to date and easily accessible via the Dictionary of Food and Nutrition companion website. With useful appendix material, including RDA lists, it is an essential resource for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.

Bender, David A.  | Oxford U.K

0원  | 20050428  | 9780198609612

 | CRC Press

0원  | 19980210  | 9781855733657

From The Author's Preface The study of food and nutrition . . . involves many disciplines and basic sciences--chemistry, physics, biochemistry, biophysics, microbiology, physiology, and the social sciences, along with legal and medical aspects. It is clearly difficult for any one person to be familiar with all the technical terms used. So many . . . practitioners involved in food and nutrition may need to seek the meaning of at least some of them.

 | Chemical Publishing

180,000원  | 19760103  | 9780820602141

The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and biochemistry to microbiology and engineering. Consequently many technical terms and abbreviations are involved. At the same time the rapidly growing interest in the subject is shared by specialists from many fields such as sociology, medicine, agriculture and commerce.

 | Routledge

759,930원  | 19980401  | 9781579580575

International Dictionary of Food and Cooking provides comprehensive coverage of international food, cooking and culinary terms - more than 24,000 terms from 35 different languages (European, North and South American, and Asian), including ingredie...

International Food Information Service Staff  | Blackwell Pub

295,200원  | 20090526  | 9781405187404

IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced.