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by Ben Erik Van Wyk The globalization of the food supply has led to an increased inerest in different types of food. Written by a botany professor in language accessible to the general reader, this photographic guide is intended to be used by nutritionists, gardeners, ethnobotanists, culinary professionals, and food enthusiasts. The core of the volume is an encyclopedia description of about 350 food and flavor plants. 480 pages. |
