Oxford Dictionary of Food Science, Nutrition, Culinary & Gastronomy

First Edition – Winter 2025
Published by Oxford Institute of Culinary Science & Gastronomy

Description:

The Oxford Dictionary of Food Science, Nutrition, Culinary & Gastronomy is the first interdisciplinary reference of its kind, crafted specifically for chefs, educators, food scientists, researchers, and culinary professionals.

Spanning four core disciplines — Food Science, Nutrition, Culinary Arts, and Gastronomy — this dictionary features over 2,500 carefully curated entries, offering clear definitions, contextual usage, and cross-cultural perspectives.

Whether you're decoding biochemical processes, culinary techniques, or gastronomic theory, this dictionary will be your essential guide to the language of modern food systems.

Key Features:

• 2,500+ entries across four intersecting domains

• WRID™ terminology framework for academic referencing

• Includes cultural, historical, and scientific contexts

• Designed for culinary schools, institutions, and professional kitchens

• Includes visuals, diagrams, and real-world examples (select entries)

Who Is It For?

• Culinary students & instructors

• Food scientists & nutritionists

• Experience designers & gastronomes

• Researchers & translators in food-related fields