Eating habits are changing as never before. The causes of this change are diverse: the development of food technology, women working outside the home, the change of the value of time…
Naturally, on the one hand, we cannot forget either the importance of the advances of improved yields in agriculture and farm livestock, nor the new techniques of conservation and packaging of the agro-alimentary industry.
On the other hand, if we look at our cultural and familiar environment, we see that most of our mothers have been cooking just as they have learnt from their mothers, our grandmothers. In our days, this transmission has stopped drastically. The leading factor of this fracture has been, surely, the adaptation to the needs of the labour market.
Influence of other cultures in the diet has often taken place throughout history. Surely, this influence is not more important now than at other times. Of course, we have some imported meals in our kitchen, as for example, the successful trio pizza-spaghetti-burger. They have succeeded because of their functionality and their appeal for young people.
There are things that disappear and others that remain throughout time in our collective imaginary. One of these things that remain is the attachment to the own kitchen, therefore long life to meals like “paella” or “arròs al forn”.
