Professor Gavin Belcher of the UoG Department of Nutrition has, he says, “no chance whatsoever” of finishing his latest project, even with the help of “amanuensis” first year student Gav Belcher. The journey, however, of attempting a dictionary cum encyclopedia of food and nutrition, he says, “is an heuristic one” and both he and Gav Belcher stand to learn a lot from the enterprise. With the aim of making progress on their Belcher Gastronomique, Belcher and Belcher have invited students and members of the public to submit tentative definitions of particular food terms, chemical additives and the like, and also quotes in which these terms have been used. Such quotes should be good examples of the word and its definition whilst also ideally being edifying in itself.
Any submissions can be sent to prof.gavin.belcher@googlemail.com or gav.belcher@googlemail.com.
The University of Gav 