Food tradition and heritage (patrimoine in French) is forged through the combination of products and practices which emerge given specific technical, ecological, economic, social and cultural constraints.
The recent rapid growth in coffee consumption in Asia (especially in China and South Korea) is evidence of the profound changes taking place in Asian societies that are faced with the globalisation of the economy, of medicine, of representations of the body, and of lifestyle in general.
The growth of digital technology in our everyday lives (smartphones, apps, blogs, social networks, the internet of things) and the flood of data that comes with it, are having a major impact and are changing the way we eat without us necessarily even realizing it.
Where does our food and drink come from? Which communities and which landscapes are these products connected to? Why do people eat spicy things in one place and fermented things in another? Why do people eat standing up here and sitting down there? When did people begin producing cereal crops? … More
Recent discoveries in genetics have both challenged how we understand nutrition and changed our perception of different food cultures. They even challenge the idea of health itself…