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Nutritional and Health Aspects of Food in Eastern Europe

by Tetiana Golikova

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A Food-Science Survey of Eastern European Culinary Traditions

$179.06 USD
$179.06 USD $179.06 USD

Paperback New English

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AlbakiReads Editorial

A Food-Science Survey of Eastern European Culinary Traditions

Edited by Tetiana Golikova, this reference work examines traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia, and Lithuania through both culinary and food-science lenses. Its country-by-country coverage connects foods’ histories and origins with their ingredients, composition, preparation, nutritional characteristics, and reported health considerations. The volume also places these products in a regulatory context, presenting local and international frameworks and discussing approaches to harmonization that could support wider global availability. With its attention to regional specificity alongside product regulation, it frames Eastern European food traditions as subjects of nutrition, technology, and international food systems.

Good fit for readers who enjoy

  • Food science students and professionals interested in regional food products
  • Researchers studying Eastern European culinary traditions and ingredients
  • Readers interested in food regulations and global market access

Themes

Eastern European foodsNutrition and healthTraditional food preparationFood compositionInternational food regulation

Based on publisher information and book metadata.

Book overview

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

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