The term "culinary botany" was coined in 1986 when we began to write and teach about the forgotten foods that could be provided to "modern" people by plants.
The uninitiated include everyday shoppers confronted with a host of new edibles as well as professionals such as dietitians, physicians, horticulturists, produce merchants and home economists who want to know more about these foods. This book has been written to furnish the information needed by these people.
Detalles de publicación
- Editor: CSIRO Publishing
- ISBN-10: 09612883804
- Dewey Decimal: 641.303
- Librería ECHO: 641.303 ROG