Sunday, February 05, 2006

Plants That Make Food

Food Plants of the World: An Illustrated Guide A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their dietetic and nutritional properties. Introductory chapters cover the various categories of plant use, including cereals, pulses (legumes), nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. The core of the volume is an encyclopedic description of more than 350 food and flavor plants in use worldwide, with over 1000 color photographs. This accessible, pictorial guide is a concise source of practical information, not readily available elsewhere, and should be on every food enthusiast's bookshelf. Ben-Erik van Wyk is a professor of botany at the Rand Afrikaans University, Johannesburg, South Africa. His research interest is in systematic botany and plant utilization. He is also the author of Medicinal Plants of the World with the same publisher.

Food Plants of the World: An Illustrated Guide
Ben-Erik van Wyk
Timber Press, 480 pages, 1000 color photos, 6.5 x 9.5 inches, hardcover, $39.95
ISBN: 0-88192-743-0

Timber Press

Saturday, February 04, 2006

Our Vegetable Travelers

The original publication of this article about the origins of vegetables used in the United States appeared in the August 1949 issue of National Geographic magazine. Features information about over 30 vegetables, including carrots, corn, okra, peas, potatoes, tomatoes (also known as "love apples"), and watermelon.

Texas A&M Horticulture Network