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.
ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.