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​​Traditional food recipes based on ancestral knowledge are a cultural treasure and deserve preservation. Such is the case with the recipes contained in this book, the outcome of a project entitled “Wild Edible Plants: Promoting Dietary Diversity in Poor Communities of Lebanon," conducted by AUB's Department of Nutrition and Food Science; the Environment and Sustainable Development Unit (ESDU) of AUB's Faculty of Agriculture and Food Sciences; and AUB's Nature Conservation Center (previously, IBSAR – the Initiative for Biodiversity Studies in Arid Regions). The project was funded by the International Development Research Center (IDRC).