This month sees the launch of The Oxford Book of Health Foods – a comprehensive 188-page guide to dietary supplements, from fruits and herbs to grains.
Written by JG Vaughan, professor of food sciences, King's College, London, and PA Judd, professor of nutrition and dietetics, University of Central Lancashire, it covers the origins of foods, folklore and an account of modern concepts of nutrition. The publication is available from Oxford University Press and is priced at £19.99.
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