Macmillan Tropical and Subtropical Foods integrates agriculture and home economics: food and nutrition in a single resource text for schools and colleges. It covers all the main plant and animal foods from farm to table, including details of how to grow, raise, harvest, process, preserve, prepare and cook them, with nutritional data and recipes. It can be used as a textbook for 'O' level, school certificate or senior secondary courses in agriculture, home economics and food nutrition, and it provides an introduction to 'A' level, diploma or professional courses, which include catering and cookery. The book integrates illustrations and text, providing a section on each food, laid out clearly and systematically in an easy-to-use format. All those interested in producing, preparing and cooking food will find it an invaluable source of techniques and basic information.
CONTENTS
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Cereals
Maize
Barley
Rice
Millet
Sorghum or Guinea corn
Wheat
Bread
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Legumes
Phaseolus
Other beans
- Black gram
- Green gram
- Hyacinth bean
- Chick pea
Cowpea
Pigeon pea
Groundnut
Pea
Soya bean
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Vegetables
Cucurbits
- Watermelon- Egusi
- Pumpkin
- Squash
Okra
Tomato
Eggplant
Peppers
Sesame
Sunflower
Ginger
Cabbage
Cauliflower
Onion
Garlic
Spinach
Amaranthus
Other green leafy vegetables
- Bitterleaf
- Water cress
- Basella
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Root vegetables
Cassava
Cocoyam
Irish potato
Sweet potato
Yam
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Fruit and plantation crops
Banana
Mango
Citrus
Oil palm
Pawpaw
Guava
Palmyra
Date palm
Coconut
CashewAvocado pear
Pineapple
Cocoa
Tea
Coffee
Sugar
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Animal foods
Sea fish
Freshwater fish
Snails and periwinkles
Shellfish
Bees and honey
Termites and other insects
Beef cattle
Dairy cattle
Sheep
Goats
Milk from sheep and goats
Pigs
Poultry: meat
Poultry: eggs
Other poultry: ducks, geese, turkeys, Guinea fowl
Rabbits
Bushmeat
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Glossary
Index
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