The Multilingual Dictionary of Fish and Fish Products is a world standard guide to the names of fish and fish products traded internationally. This fifth edition comprises 1187 items, with descriptions in English and French and the equivalents for the main headings in 18 other languages: Danish, Dutch, Finnish, German, Greek, Icelandic, Italian, Japanese, Korean, Norwegian, Polish, Portuguese, Russian, Serbian, Croatian, Spanish, Swedish and Turkish. Indexes are provided for each language, including an index of scientific names for species of fish, shellfish, etc. This is an essential reference for all those working in the arena of fisheries, aquaculture, seafood processing and the world trade in aquatic products. The information included is of great commercial use and importance, and copies of this expanded and enhanced new edition should be available in all seafood companies, libraries of research establishments, government departments and universities where aquaculture, fisheries, food science and technology, fish biology and aquatic sciences are studied and taught, throughout the world.

The Multilingual Dictionary of Fish and Fish Products is a world standard guide to the names of fish and fish products traded internationally.

The Multilingual Dictionary of Fish and Fish Products is a world standard guide to the names of fish and fish products traded internationally. This fifth edition comprises 1187 items, with descriptions in English and French and the equivalents for the main headings in 18 other languages: Danish, Dutch, Finnish, German, Greek, Icelandic, Italian, Japanese, Korean, Norwegian, Polish, Portuguese, Russian, Serbian, Croatian, Spanish, Swedish and Turkish. Indexes are provided for each language, including an index of scientific names for species of fish, shellfish, etc. This is an essential reference for all those working in the arena of fisheries, aquaculture, seafood processing and the world trade in aquatic products. The information included is of great commercial use and importance, and copies of this expanded and enhanced new edition should be available in all seafood companies, libraries of research establishments, government departments and universities where aquaculture, fisheries, food science and technology, fish biology and aquatic sciences are studied and taught, throughout the world.

Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

Rich Food Poor Food is a study of the two food traditions in western society: the food eaten by rich people and the food eaten by poor people. It suggests that, until very recent times, the two traditions have rarely intersected.The book studies the gastronomy of the rich, with some extraordinary accounts of extravagant banquets, but also underlines that poor people had food preferences and pleasures which mattered greatly to them. It contrasts, for example, the turbot of the rich with the mackerel of the poor; the asparagus of the rich with the leeks of the poor; and the truffles of the rich with the mushrooms of the poor.Among the features of the book are its use of a wide range of food proverbs to illustrate its themes, and several humorous sections on the absurdities of etiquette in Western Europe in the past five hundred years - many of which survive to this day.

**** The Brit counterpart to Sheehy (in which it is recommended). The new edition places the author, title, subject indices in each volume. Many entries cite reviews from other sources. Rather tiresome recitation of selected chapter contents. 6,000 entries with references in the annotations to one or two thousand further books. Covers sci- tech and paleontology, anthro, patents, medicine, trades and crafts. Arranged by UDC classification. Provides no prices. Available in the US from American Library Assn. Annotation copyrighted by Book News, Inc., Portland, OR