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Nutritional and Health Aspects of Food in Western Europe wins Gourmand World Cookbook Award

By: , Posted on: December 20, 2019

We are excited to announce that Nutritional and Health Aspects of Food in Western Europe was selected as a Gourmand World Cookbook Award winner. Representing the United Kingdom in the Health and Nutrition—Doctors and Scientists category, this title will go on to compete against the six other titles selected as winners in this category for the designation of Best in the World.

Edited by Susanne Braun, Christina Zübert, Dimitrios Argyropoulos and Francisco Javier Casado Hebrard, Nutritional and Health Aspects of Food in Western Europe explores the history and tradition of Western European countries quite broadly, while offering chapters that also target the specific food histories and eating habits of Ireland, the UK, the Netherlands, France and Germany. In addition, it covers topics of interest to food scientists today, such as common health issues, sustainability and regulatory concerns. You can access Chapter 1: History of eating habits, food cultures and traditions in Western Europe for a limited time on ScienceDirect

Since 1995, the Gourmand World Cookbook Awards have honored the best new books on food and drink worldwide; in 2020, they celebrate their 25th anniversary. Inspired by the Olympics, they are one of the largest food book competitions in the world and the only international award. Category winners represent the best books submitted in that category, with the stipulation that each winner must hail from a different nation. A higher designation, that of Best in the World, will be awarded in 2020.

About the Book

  • Analyzes nutritional and health claims related to western European foods
  • Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany
  • Explores both scientific and anecdotal diet-based health claims
  • Examines if foods meet regulatory requirements, and how to remedy noncompliance
  • Reviews the influence of historical eating habits on today’s diets

The book is available now on ScienceDirect. Want your own copy? The book is available now on Save up to 30%, enter code STC320 at the checkout!


The full list of Gourmand Awards category winners can be viewed here.



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Food Science & Nutrition

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.