People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view.
This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Chapter 1: History of eating habits, food cultures and traditions in Western Europe - p. x 7. Chapter 2: Western food cultures and traditions - p. 17 8. Chapter 3: Nutrition and health, traditional foods and practices on the Island of Ireland - p. 39 9. Chapter 4: Food, nutrition and health in the UK - p. 64 10. Chapter 5: Food, nutrition and health in the Netherlands - p. 83 11. Chapter 6: Food, nutrition and health in France - p. 108 12. Chapter 7: Food, nutrition and health in Germany - p. 131 13. Chapter 8: Common nutrition and health issues - p. 158 14. Chapter 9: Environmental sustainability issues for western food production - p. 171 15. Chapter 10: Legal and regulatory issues in the EU: Elements affecting traditional and ethnic foods in the law of the EU and two of its Member States: the UK and the Netherlands - p. 200 16. Chapter 11: Traditional food, legal and regulatory issues in Switzerland - p. 218 17. Chapter 12: Future outlooks - p. 238 18. Index - p. 249
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view.
This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Chapter 1: History of eating habits, food cultures and traditions in Western Europe - p. x 7. Chapter 2: Western food cultures and traditions - p. 17 8. Chapter 3: Nutrition and health, traditional foods and practices on the Island of Ireland - p. 39 9. Chapter 4: Food, nutrition and health in the UK - p. 64 10. Chapter 5: Food, nutrition and health in the Netherlands - p. 83 11. Chapter 6: Food, nutrition and health in France - p. 108 12. Chapter 7: Food, nutrition and health in Germany - p. 131 13. Chapter 8: Common nutrition and health issues - p. 158 14. Chapter 9: Environmental sustainability issues for western food production - p. 171 15. Chapter 10: Legal and regulatory issues in the EU: Elements affecting traditional and ethnic foods in the law of the EU and two of its Member States: the UK and the Netherlands - p. 200 16. Chapter 11: Traditional food, legal and regulatory issues in Switzerland - p. 218 17. Chapter 12: Future outlooks - p. 238 18. Index - p. 249
