Food, nutrition, and health in Latvia

Ilze Beitāne, Inga Ciproviča, Ida Jākobsone, Jevgēnija Jansone, Daina Kārkliņa, Dace Kļava, Gita Krūmiņa-Zemture, Daiga Kunkulberga, Sandra Muižniece-Brasava, Anita Pastare, Astra Spalvēna, Sanita Zute

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Latvia is a small country with a moderate climate and natural environment (forests, bogs, natural meadows, lakes, and rivers) favorable for agriculture. It provides a diverse base of raw materials and promotes ideas to current food researchers and technologists for the production of new and healthy foodstuffs specific to the region. Traditional food has been used in Latvia for centuries, and many of these traditions remain today. Different conquerors (Germans, Swedes, Poles, and Russians) have left their influence on Latvian foods, as well as the 50 “Soviet” years with dishes from Russia, the Caucasus, and Middle Asia, some of which remain in use today. Many traditional products and/or technologies are changing today-cereals now are offered in extruded form, and broad-beans in the form of fast food using broad-been flour, etc.

Original languageEnglish
Title of host publicationNutritional and Health Aspects of Food in Eastern Europe
Subtitle of host publicationA Volume in Nutritional and Health Aspects of Traditional and Ethnic Foods
EditorsDiana Bogueva, Mark Shamtsyan, Maris Jakobsons, Tetiana Golikova, Ida Jākobsone
PublisherElsevier
Chapter8
Pages159-186
Number of pages28
ISBN (Electronic)9780128117347
DOIs
Publication statusPublished - 1 Jan 2021

Keywords*

  • Food
  • Health
  • Latvia

Field of Science*

  • 3.3 Health sciences
  • 4.1 Agriculture, Forestry, and Fisheries

Publication Type*

  • 3.1. Articles or chapters in proceedings/scientific books indexed in Web of Science and/or Scopus database

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