European Consumers’ Definition and Perception of Traditional Foods -- Consumers’ Valuation and Quality Perception of Kid’s Meat From Traditional “Cabrito Da Gralheira” - Protected Geographical Indication -- Traditional Fermented Foods in Thailand -- Increasing Romanian’s Traditional Food Added Value through Integration into the Protected Geographical Designations System -- Traditional Foods in Slovakia -- Traditional Foods in Turkey: General and Consumer Aspects -- Indian Traditional Fermented Dairy Products -- Traditional Bulgarian Dairy Food -- Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America -- Austrian Dumplings -- French Bread Baking -- Traditional Rye Sourdough Bread in the Baltic Region -- The Legume Grains: When Tradition Goes Hand In Hand with Nutrition -- Traditional Food Products from Prosopis sp. Flour -- Amaranth: an Andean Crop with History. It´s feeding reassessment in America -- Yunnan Fermented Meat: Xuanwei Ham, Huotui -- Selected Viennese Meat Specialties -- Norse Dried Fish -- Utilization of Different Raw Materials from Sheep and Lamb in Norway -- Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain -- Salting and Drying of Cod -- Brazilian Charqui Meats -- German Beer -- “Pálinka” – Hungarian Distilled Fruit -- Tokaji Aszú – “the Wine of Kings, the King of Wines” -- Mead - The Oldest Alcoholic Beverage -- Midus - a Traditional Lithuanian Mead -- Horchata -- “Dobos”: A super-cake from Hungary -- Traditional Green Table Olives from the South of Portugal -- Extra Virgin Olive Oil and Table Olives from Slovenian Istra -- A Perspective on Production and Quality of Argentinian Nut Oils -- Pupunha (Bactris gasipaes): General and Consumption Aspects.