Brief history of the food: yesterday, today, tomorrow.

The history teaches us that all evolves him, all changes and it is modified with the time following the fashions, the social contexts and the objective necessities that regulate the life of the people.

The food represents without shade of doubt one of the most active sectors in as for evolutions and changes, especially in the last decade, period in which they have leaned out to the world new more extreme gastronomic philosophies.

But we make back a jump, in the years '70, when you finish as tradition and tipicaly, filled pages of newspapers and the first transmissions tv on the food they made their public debut.

The regional kitchen was the more application, proposed in simple way and always equal.

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From that moment in then the culinary evolution he has begun his articulated walk, constant, kind, to lines enthusiastically. You tried to also make catering with a very different attention towards the aspects healt of the food, with cookings few invasive, flat "lighter", proper for a very different style of life from that of a few decades before.
The imagination in the kitchen was the essential condition to be able to make the breakthrough and to distinguish from the mass.

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This way, year after year, the desire to go out of the usual one and to interpret the food is grown up to give life to the last culinary philosophies that, from the beginning of 2000, they have also changed deeply the way to eat and to approach him to the food, bringing however the whole sector of the catering to express him with preparations and I understood by whoever.

This way, to the beginning of the third millennium, they make its ugly head in the panorama of the international cateringthe so-called kitchens fusion, destrutturata and molecular.

Terms and unknown languages to the more, but immediately adopted by many chefs, in prevalence young people, that they have seen in these new philosophies prestigious and glorious finishing lines.

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"The revenge of the simplicity": we could define so this movement "slow" that he is making regain control the people of odors and sincere tastes, so many and different, that from south north seem to have relighted the enthusiasm in the people that had almost stopped attending restaurants.

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