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 language | English |
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Title of host publication | Nutritional and Health Aspects of Food in Eastern Europe |
Subtitle of host publication | A Volume in Nutritional and Health Aspects of Traditional and Ethnic Foods |
Editors | Diana Bogueva, Mark Shamtsyan, Maris Jakobsons, Tetiana Golikova, Ida Jākobsone |
Publisher | Elsevier |
Chapter | 8 |
Pages | 159-186 |
Number of pages | 28 |
ISBN (Electronic) | 9780128117347 |
DOIs | |
Publication status | Published - 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