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A Dictionary of Food and Nutrition (Oxford Quick Reference) Paperback – April 28, 2005
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Top Customer Reviews
The author failed to correctly spell even the simplest foreign words which can be checked in every ordinary dictionary. For example: in the second edition he was trying to convince the readers, that the Roman word for starch was amulum*. Well, everybody who has some knowledge of the Latin language, and has ever heard for any of a flock of words beginning with amyl-, knows that the word was amylum. In the third edition this mistake is corrected, but tens of others, like the Italian word focaccia for a flat cake, which is misspelled foccacia*, are not.
Some of the mistakes from previous edition were 'corrected' in a very funny (i.e. not serious!) way. Example: a kind of Russian dumplings is called tvorozhniki, but the author invented(?) the spelling tvoroinki*, which is still an entry (now with the correct one in brackets) despite the fact, that as far as I know it exists in Oxford Dictionary of Food and Nutrition only.
Another 'gem' are definitions like that of nioigome: "perfumed rice". The dictionary does not tell us neither whose it is (probably Japanese) nor what exactly does it mean (perfumed with what?).
Besides, the author plays at hide-and-seek much too often for a decent dictionary. For example: 1) at soonf he says "see fennel", but at fennel there is no mention of soonf; 2) at soondth he says "see ginger", but at ginger there is no mention of soondth.
My advice is: avoid this dictionary! Alan Davidson's The Oxford Companion to Food is incomparably better choise (though it lacks information on nutrition).