<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018000700009</article-id>
<article-id pub-id-type="doi">10.20960/nh.2125</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cocina-alimentación-futuro]]></article-title>
<article-title xml:lang="en"><![CDATA[Cooking-feeding-future]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castells Esqué]]></surname>
<given-names><![CDATA[Pere]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Gastrocultura Mediterránea  ]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>spe4</numero>
<fpage>49</fpage>
<lpage>51</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018000700009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018000700009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018000700009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La alimentación actual se mueve entre varios dilemas. El gran prestigio actual de la cocina influye en los hábitos alimentarios. Muchos de los cambios incorporados están directamente relacionados con la cocina. La globalización ha favorecido una amplia oferta de alimentos disponibles, procedentes de todos los continentes, universales y, además, en cualquier estación del año. Como contraposición, surge el interés por los productos de proximidad, de cercanía y, al mismo tiempo, por incorporar al repertorio de alimentos productos que hasta el momento no eran de consumo habitual; por ejemplo, en la cultura europea, insectos y algas. Frente a sociedades que despilfarran alimentos, el gran desafío pendiente es conseguir que toda la población tenga acceso a una alimentación justa y sana. Productos naturales frente a sintéticos. Sociedades envejecidas que plantean nuevas demandas, la gran revolución "texturizante", y, por otro lado, la posibilidad de personalizar la alimentación a perfiles genéticos individuales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hábitos alimentarios]]></kwd>
<kwd lng="es"><![CDATA[Gastronomía]]></kwd>
<kwd lng="es"><![CDATA[Cocina]]></kwd>
<kwd lng="es"><![CDATA[Antropología]]></kwd>
<kwd lng="en"><![CDATA[Food habits]]></kwd>
<kwd lng="en"><![CDATA[Gastronomy]]></kwd>
<kwd lng="en"><![CDATA[Cooking]]></kwd>
<kwd lng="en"><![CDATA[Anthropology]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castells]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<source><![CDATA[La cocina del futuro]]></source>
<year>2016</year>
<publisher-loc><![CDATA[Barcelona ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Tibidabo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[McGee]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<source><![CDATA[La cocina y los alimentos]]></source>
<year>2007</year>
<publisher-loc><![CDATA[Barcelona ]]></publisher-loc>
<publisher-name><![CDATA[Random House Mondadori]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barham]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<source><![CDATA[The Science of Cooking]]></source>
<year>2001</year>
<publisher-loc><![CDATA[Heidelberg ]]></publisher-loc>
<publisher-name><![CDATA[Springer-Verlag]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hervé]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<source><![CDATA[Los secretos de los pucheros]]></source>
<year>2008</year>
<publisher-loc><![CDATA[París ]]></publisher-loc>
<publisher-name><![CDATA[Ed Acribia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cassi]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Bocchia]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<source><![CDATA[La ciencia y los fogones de la cocina molecular italiana]]></source>
<year>2005</year>
<publisher-loc><![CDATA[Gijón ]]></publisher-loc>
<publisher-name><![CDATA[Ediciones Trea]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="book">
<collab>Fundació Alícia</collab>
<collab>Bullitaller</collab>
<source><![CDATA[Lèxic científic gastronòmic: les claus per entendre la cuina d'avui]]></source>
<year>2006</year>
<publisher-loc><![CDATA[Barcelona ]]></publisher-loc>
<publisher-name><![CDATA[Planeta]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brillat-Savarin]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
</person-group>
<source><![CDATA[Physiologie du goût, ou Méditations de gastronomie transcendante]]></source>
<year>1826</year>
<publisher-loc><![CDATA[París ]]></publisher-loc>
<publisher-name><![CDATA[Sautelet i Cie libraires]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vega]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Ubbink]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Molecular gastronomy: a food fad or science supporting innovative cuisine?]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2008</year>
<volume>19</volume>
<page-range>372-82</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Koppmann]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Manual de gastronomía molecular]]></source>
<year>2009</year>
<publisher-loc><![CDATA[Buenos Aires ]]></publisher-loc>
<publisher-name><![CDATA[Siglo XXI Editores]]></publisher-name>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
