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portada Wï¿ ½Rterbuch der Lebensmittel - Dictionary of Foods (in German)
Type
Physical Book
Publisher
Author
Language
German
Pages
576
Format
Hardcover
ISBN13
9783827419927

Wï¿ ½Rterbuch der Lebensmittel - Dictionary of Foods (in German)

Theodor C.h. Cole (Author) · Springer Pg · Hardcover

Wï¿ ½Rterbuch der Lebensmittel - Dictionary of Foods (in German) - Theodor C.H. Cole

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Synopsis "Wï¿ ½Rterbuch der Lebensmittel - Dictionary of Foods (in German)"

Alles was auf den Tisch kommt - vom Aal bis zur Zwiebel, von Grundnahrungsmitteln bis zu Delikatessen: Cole präsentiert die Warenkunde der Lebensmittel in 12 000 Begriffen (Englisch-Deutsch, Deutsch-Englisch). 2000 wissenschaftliche Namen von essbaren Pflanzen und Tieren sind neben der lateinischen Bezeichnung mit den entsprechenden deutschen und englischen Trivialnamen aufgeführt. Themenfelder (Cluster) erleichtern die Wortsuche.Folgende Themenschwerpunkte werden behandelt: Früchte, Gemüse, Getreide Gewürze, Pilze, Algen Fleisch, Wild & Geflügel Molkereiprodukte Fisch & Meeresfrüchte Backwaren Zucker & Sü waren Fette & Öle Getränke Zutaten & Zusatzstoffe Als Arbeitsmittel und Übersetzungshilfe eignet sich dieses Wörterbuch für Studierende und Lehrende der Ernährungs- und Lebensmittelwissenschaften sowie für allein den Bereichen Lebensmittelindustrie und -handel, Gastronomie und KücheTätigen.Der neue Cole - in bewährter Qualität und Kompetenz! This Dictionary of Foods is focussed on native foods, food products, processedfoods, and ingredients - totaling 12,000 terms in English and German, also containing an alphabetical list of 2000 scientific names of food plants and animals, each with its corresponding English and German common names. Word clusters arranged under the according main keywords will facilitate your research. Major topics include: Fruits, Vegetables, Grains Spices, Mushrooms, Algae Meats, Venison & Fowl Dairy Products Seafood (Fish & Shellfish)Bakery ProductsSugar & ConfectioneryFats & OilsBeveragesIngredients & Additives This dictionary is useful for students and teachers in the food sciences and nutrition, for specialists working in the food trade, in marketing and advertisement, personnel in gastronomy and the culinary sector, as much as for public administrators and translators.

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The book is written in German.

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The binding of this edition is Hardcover.

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