Eating in future: trends and perspectives

Food has always had a fundamental role in the history and social behaviors of humankind. In the near future, the importance of food is not likely to diminish, but people’s relationship with food may assume different forms which – given the current phase of social uncertainty – are difficult to predict.

That said, the ultimate purpose of this work is to provide a framework of reflection in reference to the variables that will influence the future development of dietary styles, to understand how their interaction can generate future scenarios: this does not mean formulating predictions, but understanding what the dimensions and choices could be that determine future behaviors. 2030 is chosen, in particular, because as a time horizon, it is sufficiently distant to be able to develop some interesting projections, and at the same time, near enough to hypothesize a future scenario that is potentially realistic.

An immigrant cooker in Greece

An unbelievable story of heroism and courage amazed the judges and the audience watching the second episode of the new television series “Greece‘s Masterchef”.

The transformation of food in Greece in the 20th century

INTRODUTCION:

The cuisine of Rodophi, in recent years, was forged by a series of cooking traditions of the Balkans and the Middle East. This is due to the fact that, after the destruction of Asia Minor, the population was enriched by people from Constantinople, Smyrna, Kappadokia, Fillipoupolis, and Kavakli, that is from Asia Minor, and Pontians, Eastern Rumelians,who carried the traditions of their own cuisine.

Hapsia and hasil were brought by the Pontians, pilav and imam bayldi by the refugees coming from Constantinople, marinated anchovy by those from Smyrna, pickled cabbage and bukovo spice by the Eastern Rumelians. These delicacies were "married" with the cooking traditions of the inhabitants of Turkish and Pomak origin, as well as those of the Armenians and the Jews, resulting a uniquely rich cuisine.