If you read the preface, you might wonder why this book on innovations in traditional foods, targeted at the food industry operating in Europe, is reviewed in JNEB. It is true that nutrition educators are not the primary audience. As you read it, you may puzzle over how this applies to your practice or work setting. However, it is a fascinating read that could be interesting to anyone who is attempting to help individuals who value their own traditional or cultural foods move toward a healthier diet (assuming their current diet does not meet dietary guidelines), or to instructors of experimental foods or cultural foods classes as an extensively referenced resource.
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Accepted: April 25, 2019
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