FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BERRY
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
are fine and sweet berries on a bush. [Baltic Peoples p. 58]
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a small roundish fruit without a stone.
-any of various kernels or seeds, such as the coffee bean.
-a fish egg or the roe of a lobster or similar creature.
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is the best sheep-producing country of France. Sheep raised in that region are famous and connoisseurs of good meat praise them highly.
But lamb and mutton are by no means the only form of gastronomical riches of Berry. The fame of the wines of Cher dates a long way back. 'The neighbourhood of Sancerre', wrote a historian, Jean Chaumeau, the Seigneur de Lassay, 'is surrounded by little hillocks, almost entirely under vineyards which produce a great quantity of very good abnd excellent wines every year.'
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Botanical name for fruits in which seeds are embedded in pulpy tissue - e.g. strawberry, currant, tomato.