Cover image for Dictionary of food ingredients
Title:
Dictionary of food ingredients
Author:
Igoe, Robert S.
Personal Author:
Edition:
Fourth edition.
Publication Information:
Gaithersburg, Md. : Aspen, [2001]

©2001
Physical Description:
v, 234 pages ; 23 cm
Language:
English
Added Author:
ISBN:
9780834219526
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
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TX551 .I26 2001 Adult Non-Fiction Central Closed Stacks-Non circulating
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Summary

Summary

Offering an introduction to the key concepts and themes in French feminist thought, both the materialist and the linguistic/psychoanalytic traditions, this title explores the work of a wide range of theorists: Simone de Beauvoir, Chantal Chawaf, Helene Cixous, Catherine Clement, Christine Delphy, Marguerite Duras, Colette Guillaumin, Madeleine Gagnon, Luce Irigaray, Julia Kristeva, Nicole-Claude Mathieu, Michele Montreley, Monique Plaza, Paola Tabet and Monique Wittig. It outlines the philosophical and political diversity of French feminism, setting developments in the field in the particular cultural and social contexts in which they have emerged and unfolded.


Table of Contents

Ingredients Dictionary
Ingredient Categories
Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations
Food Additives E Numbers in the European Union
Bibliography