Nutritional and Health Aspects of Food in Western Europe has chapters written by a collection of authors from the countries that they were
reviewing. This approach lends authenticity to the information being shared. Each
country's chapter reveals the history behind the food. The chapters go into detail
about traditional foods, from Irish butter to French wines to German black bread.
Having an awareness that the traditional foods that come from Western Europe are derived
from a rich history is vital to understanding current health concerns. Looking at
the roles geography and the environment play explains why certain foods have predominated
in these countries.
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Article info
Publication history
Accepted:
May 20,
2020
Footnotes
Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education and Behavior. Evaluative comments contained in the reviews reflect the views of the authors. Review abstracts are either prepared by the reviewer or extracted from the product literature. Prices quoted are those provided by the publishers at the time materials were submitted. They may not be current when the review is published. Reviewers receive a complimentary copy of the resource as part of the review process.
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© 2020 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
