Eating and culinary practice is common to all humankind and it is based on modification of the environment to make it more edible and easier to eat. Trade development enabled cuisine to utelise ingredients other than those strictly local for centuries, but the food supply is increasingly less local. The manual production of the food we consume was long ago replaced by the industrialization. In the age of information overload we know less and less how the food which nourishes us is produced and where it comes from. Recipes, techniques and knowledge are being forgotten, because they don’t match with accelerated way of life. We rather choose fast food solutions than traditional preparation of our food, which is apart of improving the flavor qualities, also transmiting an emotional charge.
