Plants and plant-derived products make up the bulk of what we eat and drink every day, and people often wonder where their favourite food or drink comes from. This scientifically accurate photographic guide provides quick and colourful answers. Food Plants of the World (revised) is a comprehensive overview of the plants that provide us with food, beverages, spices and flavours.
It is written in easy language but gives accurate scientific information on the plants and their uses. This expanded and revised second edition of the book includes the following:
Descriptions of more than 350 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin, history, cultivation, harvesting, properties and culinary uses.
More than 1000 excellent full-colour photographs, showing the plants, flowers and actual plant parts used
Introductory chapters on each of the various categories of plant use: cereals, pulses (legumes), nuts & seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices & flavourings
Interesting facts about the historical and contemporary uses of the various plant-derived products
A checklist of more than 900 of the most important and well-known food plants of the world, listed according to scientific name but giving the common names, family name, region of origin, main uses and plant parts used
Ben-Erik van Wyk is a professor of Botany and holds the DST-NRF National Research Chair in Indigenous Plant Use, based at the University of Johannesburg, South Africa. He has a research interest in systematic botany and plant utilisation.
Author: Ben-Erik van Wyk
Extent: 520 pages
Format: 240 x 168 mm
Hard cover, full colour throughout