Contents
Traditional Foods and Customs
- Mediterranean Diet Pyramid
- Countries of Europe – a link to a list of 41 countries and/or regions. Each section describes the staple foods, meal patterns, cooking techniques, and food-related customs and traditions.
- EU Public Health Association’s Report on Healthy and Sustainable Diets (2017) (PDF) (see pages 21-26 for dietary patterns)
Health and Disease
- Adamsson V, Reumark A, Cederholm T, Vessby B, Risérus U, Johansson G. (2012). What is a healthy Nordic diet? Foods and Nutrients in the NORDIET study. Journal of Food and Nutrition Research, 56, 1-8.
- Laffond A, Rivera-Picón C, Rodríguez-Muñoz PM, Juárez-Vela R, Ruiz de Viñaspre-Hernández R, Navas-Echazarreta N, Sánchez-González JL. (2023). Mediterranean Diet for Primary and Secondary Prevention of Cardiovascular Disease and Mortality: An Updated Systematic Review. Nutrients, 28(15), 3356.
Social, Political, and/or Historical Context
- Gastronationalism: Food Traditions and Authenticity Politics in the European Union
- NPR’s The Salt: How Snobbery Helped Take the Spice out of European Cooking
- The New Yorker: What Brexit Means for British Food
- Josling T. (2006). The War on Terroir: Geographical Indications as a Transatlantic Trade Conflict. Journal of Agricultural Economics, 57(3), 337-363.
- Meneley, A. (2007). Like an Extra Virgin. American Anthropologist, 109(4), 678-687.
Recipes
- Bacalhau à Brás (Portugal)
- British Scotch Eggs
- Colcannon (Irish)
- French Onion Soup
- German Cider-Braised Red Cabbage
- Italian Polenta with Sausage Gravy
- Italian Radicchio, Fennel, and Olive Panzanella
- Italian Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
- Kroppkakor (Swedish Potato Dumplings Stuffed with Bacon and Onion)
- Lancashire Cheese-and-Onion Pie
- Laugenbrezel (Traditional German Pretzels)
- Norwegian Apple Cake
- Pan Fried Salt Cod Chips (Fritas de Bacalhau)
- Pierogi (Russia)
- Polish Poppy Seed Roll (Makowiec)
- Polish Stuffed Cabbage (Gołąbki)
- Portugese Kale Soup
- Salmorejo
- Spanakopita
- Spanish Meatballs (Albondigas en Salsa)
- Tortilla Española
- Traditional Irish Soda Bread
This entry is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International license.
Kate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.
