Abstract

CASTELLS ESQUE, Pere. Cooking-feeding-future. Nutr. Hosp. [online]. 2018, vol.35, n.spe4, pp.49-51.  Epub Sep 28, 2020. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.2125.

Current diet moves between several dilemmas. The prestige of popular chefs has an influence on eating habits. Many changes incorporated are directly related to culinary practices and gastronomy. Globalization has favored a wide range of available foods in developed societies, coming from all continents, universal, and also, available in any season of the year. In contrast, there is growing interest in locally produced foods, proximity and at the same time, to incorporate new products that until now were not conventionally consumed as usual foods, for example in our European culture, such as insects and algae.

Faced with societies that waste food, the great challenge remains to ensure that the entire population has access to a fair and healthy diet. Natural foods versus synthetic products. Aging societies that pose new demands, the great "texturizing" revolution and on the other hand, the possibility of personalizing the diet according to individual genetic profiles.

Keywords : Food habits; Gastronomy; Cooking; Anthropology.

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