Quality from yesterday to tomorrow
In the past, pure sustenance was the prime mover of the human jaw; In the present, on the other hand, the curiosity of globalization and the consequent codification of cooking techniques and dishes learned from history and peoples stand out, through the search for gustatory perfection and the selection of ingredients all over the world, thus giving life to the cuisines of every geographical and cultural tradition.
Sooner or later, the future will arrive, the one that is so difficult to interpret in other human disciplines, but perhaps easier to deduce in the field of food: we optimistically hope that the quality of food will be the new primary objective of human nutrition.
The ars coquinaria, then, is a multifaceted subject with a thousand facets, complex and fascinating: globalization and culinary curiosity have universalized ancient recipes and ingredients that may be thousands of miles away, but also the spasmodic use of the internet and social networks has engulfed the interest in eating in all its multimedia diversity.
Today, compared to even just ten years ago, you can immediately know what the larvae (or chamois) of the flour taste, you can easily taste a broth of mosses and lichens, it is not difficult to find the rare citrus fruits such as chinotto or Japanese yuzu.
The future scenario of our diet? Above all, what will we really eat in the near future?
Understanding why we ate something in the past can perhaps also give us an idea of the cuisine of the future for better or for worse.
Will we refresh the ancient culinary passions of the first humans, such as insects, fruit and wild roots or cannibalism?
Or will there be restaurants where a nutritious drink will be enough to satiate the appetites of customers?
Will fast food chains be created in the hands of food bioengineering industries that will be able to "offer" to the table, starting from their DNA, the bodies and flesh of dinosaurs or other extinct animals?
Or with our 3D printers will we be able to shape mythological beasts in the manner and cartoon characters that can be chewed and enjoyed in company? To "print" a pizza, all you need to do is get fresh ingredients and grind them into a liquid state so you can put them in the machine, choose a recipe from the touch screen and wait for it to do the rest.
Will the future of food be so mechanical and unpassionate?
Everything will depend on our awareness in considering food as the primary source of thought of our species, trying to preserve it in its quality and variety. Each individual will have to love their own gastronomic culture and respect that of others.
We cannot extend palm plantations to keep cooking oil and at the same time extinguish the biodiversity of the jungles full of tropical fruits and native vegetables.
It is insane to destroy forests to grow cereals to feed billions of animals, when the same forests and crops can produce food for everyone. Polluting the sea will lead to the extinction of many fish species and then we will create expanses of reclaimed fish farming, with scaly animals fed cheap insects? The sustainable hypothesis of the food future is that every city should have urban gardens, small farms in communities, fields cultivated in a collective way; Every nation, or at least a region with a cultural specificity, should save its agri-food products so that everyone can taste everything.
If humans decide to stop eating common animals because they are suffering, could insects be the new nutrient candy to be "raised" at home?
Will animal protein intake therefore be shaped directly at home and will cattle farms gradually be reduced because they are too expensive and wasteful of water and fodder?
Among cereals, will rice be reduced because it needs too much water for cultivation? Are we going to start tilling land all over the place to sow the thousands of existing potato varieties, just because they are more adaptable to the harshest conditions and need mild agricultural precautions to grow?
Will the nutritious quinoa of the Andes, very easy to grow, be the food that will feed the world?
Cuisine, like science and fantasy, has no limits of investigation: it is a confident and appetizing look at man's natural progress. Man can eat anything, optimistically hoping that what he ingests is quality food.
ORGANIC FOOD: WHAT ARE THE PROS AND CONS?
"Recent research has shown that since no pesticides are used in organic crops, plants develop their own natural defences, which makes the fruit and vegetables produced more nutritious and richer in vitamins and antioxidants. In addition, it has been shown that children who eat only organic products have fewer toxins in their blood. Organic products, precisely because of the agronomic techniques adopted, are usually safer than others from a hygienic-sanitary point of view.
However, eating organic has a higher cost than consuming foods that do not belong to this category. The reason for this would be that, although the companies that produce these products are environmentally sustainable and do not have to spend money on chemicals, the yield of the crops is far lower than the conventional one. In addition, the harvest of organic products is unstable because it depends on climatic conditions and the quality of the harvest.
Despite being more expensive, organic foods offer inestimable advantages: they taste more genuine and natural, are more satiating and satisfying for the palate; they are more controlled and do not contain substances of chemical origin; The waste of raw materials during production is minimized, decreasing the environmental impact and respecting biodiversity. Organic Farming prefers the use of renewable resources, recovery and recycling, does not involve the use of fertilizers, herbicides, fungicides, insecticides and pesticides in general and only admits organic fertilizers – manure, compost – or minerals or biological control techniques against diseases of the plant world. Finally, it does not use dyes in the production of processed foods."
WHAT IS THE RELATIONSHIP BETWEEN ORGANIC FOOD AND HEALTH?
"Organic products have a high nutritional value because they contain more vitamins, minerals and other substances, which conventional foods do not have. An added bonus is definitely the freshness and flavor of organic food. Thanks to their growth on "pure" soils, and because they are not treated with pesticides and other chemicals, organic foods have many beneficial properties: they strengthen the metabolism and immune defenses; prevent the deposition of toxins; they have a restorative, protective and anti-aging effect (by virtue of the antioxidants they are rich in); and accelerate healing and stimulate the regeneration of organs and tissues. Scientific studies (such as A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients) show that the consumption of organic foods reduces the occurrence of metabolic syndrome, non-Hodgkin's lymphoma, infertility, birth defects, allergies and ear infections. The most important health benefits of organic food derive from the fact that chemical fertilizers and pesticides are not used in agriculture, while livestock products contain a higher share of omega-3 fatty acids than conventional products (according to the 2017 study Human health implications of organic food and organic agriculture: a comprehensive review.''
In the past, pure sustenance was the prime mover of the human jaw; In the present, on the other hand, the curiosity of globalization and the consequent codification of cooking techniques and dishes learned from history and peoples stand out, through the search for gustatory perfection and the selection of ingredients all over the world, thus giving life to the cuisines of every geographical and cultural tradition.
Sooner or later, the future will arrive, the one that is so difficult to interpret in other human disciplines, but perhaps easier to deduce in the field of food: we optimistically hope that the quality of food will be the new primary objective of human nutrition.
The ars coquinaria, then, is a multifaceted subject with a thousand facets, complex and fascinating: globalization and culinary curiosity have universalized ancient recipes and ingredients that may be thousands of miles away, but also the spasmodic use of the internet and social networks has engulfed the interest in eating in all its multimedia diversity.
Today, compared to even just ten years ago, you can immediately know what the larvae (or chamois) of the flour taste, you can easily taste a broth of mosses and lichens, it is not difficult to find the rare citrus fruits such as chinotto or Japanese yuzu.
The future scenario of our diet? Above all, what will we really eat in the near future?
Understanding why we ate something in the past can perhaps also give us an idea of the cuisine of the future for better or for worse.
Will we refresh the ancient culinary passions of the first humans, such as insects, fruit and wild roots or cannibalism?
Or will there be restaurants where a nutritious drink will be enough to satiate the appetites of customers?
Will fast food chains be created in the hands of food bioengineering industries that will be able to "offer" to the table, starting from their DNA, the bodies and flesh of dinosaurs or other extinct animals?
Or with our 3D printers will we be able to shape mythological beasts in the manner and cartoon characters that can be chewed and enjoyed in company? To "print" a pizza, all you need to do is get fresh ingredients and grind them into a liquid state so you can put them in the machine, choose a recipe from the touch screen and wait for it to do the rest.
Will the future of food be so mechanical and unpassionate?
Everything will depend on our awareness in considering food as the primary source of thought of our species, trying to preserve it in its quality and variety. Each individual will have to love their own gastronomic culture and respect that of others.
We cannot extend palm plantations to keep cooking oil and at the same time extinguish the biodiversity of the jungles full of tropical fruits and native vegetables.
It is insane to destroy forests to grow cereals to feed billions of animals, when the same forests and crops can produce food for everyone. Polluting the sea will lead to the extinction of many fish species and then we will create expanses of reclaimed fish farming, with scaly animals fed cheap insects? The sustainable hypothesis of the food future is that every city should have urban gardens, small farms in communities, fields cultivated in a collective way; Every nation, or at least a region with a cultural specificity, should save its agri-food products so that everyone can taste everything.
If humans decide to stop eating common animals because they are suffering, could insects be the new nutrient candy to be "raised" at home?
Will animal protein intake therefore be shaped directly at home and will cattle farms gradually be reduced because they are too expensive and wasteful of water and fodder?
Among cereals, will rice be reduced because it needs too much water for cultivation? Are we going to start tilling land all over the place to sow the thousands of existing potato varieties, just because they are more adaptable to the harshest conditions and need mild agricultural precautions to grow?
Will the nutritious quinoa of the Andes, very easy to grow, be the food that will feed the world?
Cuisine, like science and fantasy, has no limits of investigation: it is a confident and appetizing look at man's natural progress. Man can eat anything, optimistically hoping that what he ingests is quality food.
ORGANIC FOOD: WHAT ARE THE PROS AND CONS?
"Recent research has shown that since no pesticides are used in organic crops, plants develop their own natural defences, which makes the fruit and vegetables produced more nutritious and richer in vitamins and antioxidants. In addition, it has been shown that children who eat only organic products have fewer toxins in their blood. Organic products, precisely because of the agronomic techniques adopted, are usually safer than others from a hygienic-sanitary point of view.
However, eating organic has a higher cost than consuming foods that do not belong to this category. The reason for this would be that, although the companies that produce these products are environmentally sustainable and do not have to spend money on chemicals, the yield of the crops is far lower than the conventional one. In addition, the harvest of organic products is unstable because it depends on climatic conditions and the quality of the harvest.
Despite being more expensive, organic foods offer inestimable advantages: they taste more genuine and natural, are more satiating and satisfying for the palate; they are more controlled and do not contain substances of chemical origin; The waste of raw materials during production is minimized, decreasing the environmental impact and respecting biodiversity. Organic Farming prefers the use of renewable resources, recovery and recycling, does not involve the use of fertilizers, herbicides, fungicides, insecticides and pesticides in general and only admits organic fertilizers – manure, compost – or minerals or biological control techniques against diseases of the plant world. Finally, it does not use dyes in the production of processed foods."
WHAT IS THE RELATIONSHIP BETWEEN ORGANIC FOOD AND HEALTH?
"Organic products have a high nutritional value because they contain more vitamins, minerals and other substances, which conventional foods do not have. An added bonus is definitely the freshness and flavor of organic food. Thanks to their growth on "pure" soils, and because they are not treated with pesticides and other chemicals, organic foods have many beneficial properties: they strengthen the metabolism and immune defenses; prevent the deposition of toxins; they have a restorative, protective and anti-aging effect (by virtue of the antioxidants they are rich in); and accelerate healing and stimulate the regeneration of organs and tissues. Scientific studies (such as A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients) show that the consumption of organic foods reduces the occurrence of metabolic syndrome, non-Hodgkin's lymphoma, infertility, birth defects, allergies and ear infections. The most important health benefits of organic food derive from the fact that chemical fertilizers and pesticides are not used in agriculture, while livestock products contain a higher share of omega-3 fatty acids than conventional products (according to the 2017 study Human health implications of organic food and organic agriculture: a comprehensive review.''
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