There is a great need for increased knowledge about Sami and national minorities’ food cultures in kindergarten, school, and teacher education programs. The Framework Plan for Kindergartens and the National Curriculum for primary and lower secondary education emphasize the importance of conveying knowledge and insight about the Sami as an Indigenous people and about national minorities. Food Cultures in Norway—Sami, Kven/Norwegian-Finnish, Forest Finn, Jewish, Romani and Roma in the subject area Food and Health in teacher education is a scientific anthology that explores food-cultural perspectives through a diversity of author voices. The anthology contains 16 chapters written by 22 authors from 11 different educational institutions and resource centers. It provides insight into selected aspects of Sami, Kven/Norwegian-Finnish, Jewish, Forest Finn, Romani, and Roma food culture. It aims to promote understanding of how food culture can be used as a resource in teaching. The anthology strengthens society’s knowledge about Sami and national minorities’ food cultures and is the first book of its kind. Through concrete examples and theoretical perspectives, it highlights the role of food culture in building cultural understanding and respect. The book’s target group is kindergarten teachers, primary school teachers, students, and staff in teacher education. It will also be valuable for others who want to learn more about Sami and national minorities’ food cultures.