The book *"The Problems of Margarine – Materials from the NTS Plenum, March 26 – May 3, 1931"* is a unique historical document compiled by a team of authors, immersing readers in the scientific and technological debates of the early 1930s. This edition not only explores issues related to the production and use of margarine but also reflects broader social, economic, and cultural processes taking place in the Soviet Union during that period. At its core, the book addresses questions of food quality and safety, as well as their impact on public health. The authors delve into both the technical aspects of margarine manufacturing and its role in the diet of Soviet citizens, making the material particularly relevant for historians, sociologists, and nutrition experts. Readers will discover how margarine became a symbol of shifting dietary standards and how societal perceptions of it evolved over time. This publication will appeal not only to specialists in the food industry but also to a wider audience—including students, researchers, and anyone interested in the history of Soviet society. It offers insights into the history of science and technology and sheds light on how people's habits and preferences changed in a rapidly transforming world. The topics discussed extend beyond margarine itself, touching on the scientific approach to food production, the influence of government policies on food choices and accessibility, and crucial issues related to health and quality of life—making the book relevant even today. In an era increasingly focused on healthy eating and conscious consumption, discussions about food safety and health impacts are more pertinent than ever. The authors’ rigorous scientific approach and detailed analysis invite readers not only to learn facts but also to ponder deeper questions about production and consumption. Written in accessible language, the book is understandable for a broad audience, including those without specialized knowledge. *"The Problems of Margarine"* also offers valuable insights for those exploring cultural and social aspects of nutrition across different countries and eras. It provides a window into the past, illustrating how economic and political changes shaped new habits and tastes. This edition can be a valuable addition to the library of anyone interested in history, culture, and sociology. In conclusion, *"The Problems of Margarine – Materials from the NTS Plenum, March 26 – May 3, 1931"* is more than just a scientific work; it is an important historical document that helps us understand how science and technology influence everyday life. This publication is a vital resource for anyone seeking a deeper understanding of how ideas about food and health evolved in Soviet society—and how these changes continue to influence our perceptions of nutrition today.