New York: Oxford University Press, 2009. — 249 pp. ISBN 978-0-19-954946-7.In 1969 The Oxford Book of Food Plants appeared with illustrations by B.E. Nicholson and text by S.G. Harrison, G.B. Masefield, and M. Wallis. The purpose of the book was to describe the origin, distribution, structure, cultivation, utilization, and nutritive value of the world’s common food plants, as well as some lesser-known species. This book achieved great success and has been found useful by professional scientists as well as the general reader. One driver for the 1997 and the 2009 editions is that in recent years there has been considerable emphasis on the inclusion of adequate amounts and variety of plant foods in the diet because of their health benefits. These are due to their contribution of dietary fibre, unsaturated fats, certain vitamins, and other more recently researched constituents, the protective phytochemicals. The range of plant foods available in this country and elsewhere has increased greatly since the first edition as modern transport has allowed food plants from all over the world to be delivered fresh to the consumer. The growth of ethnic communities in many countries has increased the demand for food plants that were previously considered exotic. Also the growth in foreign travel has created an interest by other sections of the population. Plant breeding, including genetic engineering, has vastly increased the quality of plants available. The authors of the original book had hoped that it would be a useful introduction to a topic of great importance to the human race, and their hopes were certainly justified. In view of the recent increased interest in the nutritional role of food plants, this revised version of The New Oxford Book of Food Plants should be of interest to a wide range of people, the lay public, gardeners, and cooks, as well as professional scientists in biology, nutrition, dietetics, food science, and students of these subjects at universities, colleges, and schools.Contents: Glossary. Introduction. Grain Crops. Wheats (1) (Bread wheat, durum wheat). Wheats (2) and teff (Spelt wheat, einkorn, teff). Rye, oats, barley, triticale. Maize or corn (Maize, maize types). Rice (Rice, American wild rice). Sorghum and millets (1) (Sorghum, finger millet, bulrush or pearl millet, other millets). Millets (2) (Common millet, little millet, foxtail millet, japanese millet). Pseudo-cereals (Buckwheat and quinoa). Sugar Crops. Sugar-cane, sugar-beet. Other sugar crops (Wild date palm, sugar palm, palmyra palm, other sugar-producing palms, sugar maple). Sago and Palm Hearts. Sago palm, other sago-producing plants, palm hearts, peach palm. Oilseeds and Fruits. Coconut palm. Oil palm. Olive, sesame, peanuts. Other Oil Producing Plants (1) (Soya bean, sunflower, rape). Other Oil Producing Plants (2) (Safflower, cotton, linseed, niger). Nut Trees of Temperate Climates (1) (Hazel, filbert, sweet chestnut, almond). Nut Trees of Temperate Climates (2) (Common walnut, black walnut, white walnut, pistachio, pecan). Nut Trees of Warmer Climates (Brazil-nuts, cashew-nuts, pine kernels, macadamia nuts, Australian chestnut). Oriental Water Plants. Lotus, water-chestnut, chinese water-chestnut. Legumes. Tropical Legumes (1) (Pigeon-pea, bambara groundnut, winged bean, other tropical legumes). Tropical Legumes (2) (Butter-bean, chick-pea, mung bean). Runner Beans and French Beans (Runner bean, French bean). Large-Podded Beans (Faba bean, jack bean). Peas and Lentils (Pea, asparagus-pea, lentil). Some Other Pea-like Plants (Cowpea; yard long bean, lablab). More Legumes (Tamarind, grass-pea, lupin, cluster bean). Apple, Pears & Quince. Apples (1) (Crab apples and apple origin). Apples (2) Historical cultivars. Apples (3) Cultivars through the season. Apples (4) Cultivars of flavour and quality. Apples (5) Modern cultivars. Pears (1). Pears (2). Cider Apples and Perry Pears. Quince & Other Other Rosaceae Fruit (Quince, medlar, dog rose, azarole, service tree, rowan). Cherries, Plums, Peaches & Apricots. Cherries (Sour cherry, sweet cherry, gean, or mazzard, bird cherries). Plums (1) (Sloe, bullace, damson, gage). Plums (2) Cooking cultivars. Plums (3) Dessert cultivars. Peaches and Apricots (Peach, nectarine, apricot). Strawberries. Strawberry, alpine strawberry, cultivated strawberries. Raspberries, Brambles and Related Berries. Raspberries (Raspberry, wineberry). Brambles and Related Berries (Blackberry, loganberry, dewberry, cloudberry, boysenberry). Currants and Gooseberries. Black currant, red currant, white currant, gooseberry, American gooseberry. Fruiting Species of the Ericaceae. Bilberry, highbush blueberry, lowbush blueberry, cranberry, American cranberry, cowberry, strawberry tree. Citrus Fruits. Citrus Fruits (1) (Sweet orange; Seville orange, lemon). Citrus Fruits (2) (Grapefruit, lime, mandarin or tangerine). Other Citrus Fruits (3) (Citron, kumquat, clementine, ugli). Grapes. Grapes (1) (Vitis vinifera). Grapes (2) (Wine cultivars & other grape products). Fig, Mulberry, and Pomegranate. Fig, mulberry, white mulberry, pomegranate. Tropical Fruits. Tropical Fruits of the Americas (1) (Pineapple, ceriman, annonaceous fruits, sour sop, cherimoya, sweet sop, atemoya, bullock’s heart, ilama, soncoya). Tropical Fruits of the Americas (2) (Passion fruit, giant granadilla, sapodilla, guava, strawberry guava). Tropical Fruits of India and Malaysia (Mango, rambutan, mangosteen). Some Other Tropical Fruits (1) (Star fruit, bilimbi, durian, akee). Some Other Tropical Fruits (2) (Kiwano, pitahaya, acerola, pineapple guava). Chinese and Japanese Fruits (Lychee, oriental persimmon, loquat). Date and Palmyra Palms. Banana. Kiwifruit and Prickly Pear. Stimulants and Beverages. Coffee (Arabica coffee, robusta coffee, liberica coffee, chicory, dandelion). Cocoa and Tea (Cocoa, tea, carob). Mate, tequila blue, betel nut, khat, ginkgo, cola nut. Vegetable Fruits. Tropical Vegetable Fruits (Papaya, mountain papaw, breadfruit, jackfruit, avocado pear). Cucumbers and Gherkins. Melons (Melon, winter melons, musk melons, cantaloupe melons, ogen melon). Water-melon and Gourds (Water-melon, bitter gourd, snake gourd, other tropical cucurbitaceae). Marrows, Squashes, and Pumpkins (1) (Vegetable marrows, courgette, custard marrow, summer squashes, pumpkins, winter squashes, chayote). Marrows, Squashes, and Pumpkins (2) (Cucurbita moschata, Cucurbita mixta, Cucurbita ficifolia). Tomatoes (Tomato, tree tomato or tamarillo). Plants of the Potato Family with Edible Fruits (Garden huckleberry, aubergine, ground cherry, cape gooseberry, tomatillo). Chillies and Peppers (Sweet pepper, paprika, and chilli; chilli or bird chilli; white or black pepper, other pepper-like plants). Spices and Flavourings. Spices and Flavourings (1) (Vanilla, nutmeg and mace, cinnamon, cassia, cardamoms). Spices and Flavourings (2) (Bay laurel, saffron, capers, black mustard, white mustard, cloves, allspice, fenugreek). Spices and Flavourings (3) (Sweet woodruff, perilla, lemongrass, star anise, grains of paradise). Tuberous Flavouring Plants (Ginger, turmeric, liquorice, horse-radish). Plants for Flavouring Alcoholic Drinks (Hop, juniper, aniseed, wormwood, other plants with similar uses). Aromatic Apiaceae Seeds (Caraway, coriander, cumin, dill, fennel). Herbs. Aromatic Lamiaceae Herbs (1) (Peppermint, spearmint, sage, oregano, sweet marjoram, pot marjoram, common or garden thyme, lemon thyme). Aromatic Lamiaceae Herbs (2) (Rosemary, basil, bush basil, summer savory, winter savory, lemon balm). Aromatic Asteraceae Herbs (Tarragon, Russian tarragon, southernwood, tansy, alecost, chamomile, wild chamomile). Apiaceae leaves (Parsley, dill, chervil, samphire, sweet cicely, lovage, scotch lovage, coriander). Apiaceae leaf stalks (Celery, angelica, florence or florentine fennel). Salad Plants. Asteraceae Salad Plants (Lettuce, endive, chicory). Brassicaceae Salad Plants (Watercress, white mustard, cress, land cress, rocket). Leaf Vegetables. Oriental Leaf Vegetables (1) (Pak-choi, pe-tsai, garland chrysanthemum). Oriental Leaf Vegetables (2) (Tah tsai, choy sum hon tsai tai, mustard suehlihung, Chinese kale)ю European Brassicas (1) (Wild cabbage, kales, head cabbages, red cabbage, spring cabbage, savoys, brussels sprouts, ‘flower cabbages’). European Brassicas (2) (Cauliflower, sprouting broccoli, green sprouting broccoli, kohlrabi). Other Leaf Vegetables (Spinach, spinach-beet, chard, orache, New Zealand spinach, amaranthus spinach, purslane). Stem, Inflorescence and Bulb Vegetables. Young Stems and Leaf Stalks (Rhubarb, seakale, asparagus, bamboo shoots). Globe Artichoke, Cardoon, Hibiscus (Globe artichoke, cardoon; okra, red sorrel). Onions and Related Crops (1) (Onion, chives, Welsh onion). Onions and Related Crops (2) (Shallots, tree onion, leek, kurrat, garlic, rocambole, chinese chives, rakkyo). Root Crops. Salad Roots (Beetroot, radish). Brassicaceae and Asteraceae Root Crops (Turnip, swede, black salsify, salsify). Apiaceae Root Crops (Carrot, parsnip, celeriac, hamburg parsley; turnip-rooted chervil). Potato. Other Tubes (Jerusalem artichoke, oca, ulluco, ysaño, tiger nut, Chinese artichoke). Tropical Root Crops (1) (Cassava, arrowroot, taro, tannia). Tropical Root Crops (2) (Sweet potato, yams, yam-bean). Seaweeds. Laver, dulse, carrageen or Irish moss, knotted wrack, other seaweeds. Mushrooms, Truffles, and Other Edible Fungi. Truffle, chanterelle, morel, field mushroom, blewits, oyster mushroom, cep, shaggy parasol, Parasol mushroom, fairy-ring champignon, giant puff-ball. Some Wild Plants. Elder, barberry, good king Henry, stinging nettle, sorrel. Nutrition and Health. Role of plants in food supply. Food components. Effects of processing and storage. International dietary patterns. Sources of information about national diets. Recommended intakes. Nutrition tables.
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