Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine by Małgorzata Starowicz, Henryk Zieliński

“…Fourteen spices commonly used in European cuisine were extracted with a 50% ethanol solution, and their water and total phenolic contents and antioxidant capacities were examined. …”
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Nutmeg and mace: the sweet and savoury spices by Spence, C

“…<p>Nutmeg, mace (the membrane of the nutmeg seed), and cloves have long been considered as exotic spices in European cuisine. Nutmeg and mace come from the same tree,&nbsp;<em>Myristica fragrans</em>&nbsp;Houtt. …”

BETWEEN CITY AND VILLAGE: FOOD CONSUMPTION PRACTICES IN THE EVERYDAY LIFE OF THE UKRAINIAN INTELLIGENTSIA (THE LATE 19th – EARLY 20th CC.) by Olga Kazakevych

“…In general, the author comes to the conclusion that during the late 19th – early 20th cc. food consumption practices of the Ukrainian intelligentsia used to be a mixture of the Ukrainian gastronomic traditions and international (mostly European) cuisine.  …”
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Cibo come patrimonio. Un’introduzione by Ilaria Porciani

“…Adopting a historical perspective, as suggested by the Reflective 2 call of the Horizon 2020 program, it highlights the geteilte Geschichte (a history both shared and divided) of European cuisine, as well as the food plays a role in shifting over borders or between dimensions, i.e. local, national, and European. …”
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Wild Mushrooms as a Source of Protein: A Case Study from Central Europe, Especially the Czech Republic by Petr Procházka, Jana Soukupová, Kevin J. Mullen, Karel Tomšík, Inna Čábelková

“…They offer a relatively high content of protein and are traditionally used in many European cuisines as a substitute for meat. This is particularly true in times of crisis, such as wars and pandemics. …”
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