This one-semester text is designed for an upper level botany course. It emphasizes how people use plants; including fundamental information on morphology, anatomy, and taxonomy as a foundation of general botany. This edition includes molecular data that has altered the understanding of relationships among flowering plants and the origin of numerous crops. Taxonomy of species has been updated to discuss the system of the Angiosperm Phylogeny Group.
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The estimated
amount of time this product will be on the market is based on a number
of factors, including faculty input to instructional design and the
prior revision cycle and updates to academic research-which typically
results in a revision cycle ranging from every two to four years for
this product. Pricing subject to change at any time.
The estimated amount of time this product will be on the market is based on a number
of factors, including faculty input to instructional design and the prior revision cycle
and updates to academic research-which typically results in a revision cycle ranging from
every two to four years for this product. Pricing subject to change at any time.
Chapter 1 Plants in Our World
Chapter 2 Origins of an Agricultural Way of Life
Chapter 3 Human Manipulation of Plants
Chapter 4 Fruits and Nuts of Temperate Regions
Chapter 5 Fruits and Nuts of Warm Regions
Chapter 6 Old World Grains
Chapter 7 New World Grains and Forage Grasses
Chapter 8 Legumes
Chapter 9 Foods from Stems and Leaves
Chapter 10 Foods from Roots, Tubers, and Rhizomes
Chapter 11 Vegetable Oils and Waxes
Chapter 12 Hydrocolloids, Elastic Latexes, and Resins
Chapter 13 Herbs, Spices, and Perfumes
Chapter 14 Medicinal Plants
Chapter 15 Psychoactive Drugs and Poisons from Plants
Chapter 16 Stimulating Beverages
Chapter 17 Alcoholic Beverages
Chapter 18 Fibers, Dyes, and Tannins
Chapter 19 Wood, Cork, and Bamboo
Chapter 20 Ornamental Plants
Chapter 21 Future Trends
Chapter 1 Plants in Our World
Chapter 2 Origins of an Agricultural Way of Life
Chapter 3 Human Manipulation of Plants
Chapter 4 Fruits and Nuts of Temperate Regions
Chapter 5 Fruits and Nuts of Warm Regions
Chapter 6 Old World Grains
Chapter 7 New World Grains and Forage Grasses
Chapter 8 Legumes
Chapter 9 Foods from Stems and Leaves
Chapter 10 Foods from Roots, Tubers, and Rhizomes
Chapter 11 Vegetable Oils and Waxes
Chapter 12 Hydrocolloids, Elastic Latexes, and Resins
Chapter 13 Herbs, Spices, and Perfumes
Chapter 14 Medicinal Plants
Chapter 15 Psychoactive Drugs and Poisons from Plants
Chapter 16 Stimulating Beverages
Chapter 17 Alcoholic Beverages
Chapter 18 Fibers, Dyes, and Tannins
Chapter 19 Wood, Cork, and Bamboo
Chapter 20 Ornamental Plants
Chapter 21 Future Trends
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