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Dictionary of Foods and Food Processes (English, German, french, Spanish, Italian).

DICTIONARY OF FOODS AND FOOD PROCESSES (ENGLISH, GERMAN, FRENCH, SPANISH, ITALIAN)

by Leslie Rayner.

With the ever increasing spread of food processing techniques to provide more food for the hungry world, we are obliged to confer in many languages. However, this introduces other problems, like the confusion caused by the lack of understanding of a term or technique because it does not readily translate. To try and help solve such problems, Mr Rayner has published this text.

Unlike a normal dictionary, even a bilingual one, this book features a word together with expressions in four other languages to explain what it means. Strict alphabetical order is used, thus the entries commence with aal in German, being eel in English, anguille in French, anguila comun in Spanish and anguilla in Italian. The last entry again happens to be a German word, zwiebel or onion in English, oignon in French, cebolla in Spanish, and cipolla in Italian. Looking through the text one rapidly spots words that are useful to know in another language. For instance, did you know that parboil is fully translatable, as is fudge or corned beef.

This is one of those texts that either fascinates you or just doesn't appeal. If it is the former then you will just have to try it out to make sure you agree with Mr Rayner. Basically, he has included certain foods, cheeses and wines together with meat cuts and preparations.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1990
Words:238
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