Culinology: Getting Started

First published in 1937, and currently in its 18th edition (2005), this is a recognized reference source for organized data concerning the nutritional values of food. The majority of the content is in table form, and relies on scientific terminology. The tables cover 32 different types of food, and values for 30 nutrients in approximately 8500 food items, including generic and brand names.

IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. (Author Information, http://www.wiley.com/WileyCDA/WileyTitle/productCd-1405187409.html)

This has the most comprehensive coverage of food and nutrition on Dominican's shelves. Offering over 1,000 articles authored by an international group of contributors, the encyclopedia covers an A-Z list, from "Acceptability of Food" to "Zoonoses." Clearly organized and fully indexed.

Covers a variety of American food topics, including history, geography, ethnic and cultural cuisines, food staples, cooked and processed foods, drinks and beverages, preparing, serving, and distributing food, meals and eating customs, and so on. Includes photographs, sidebars, and reprints of old advertisements where appropriate. Easy to read and accessible information.