The kitchen of the others
The way we eat defines us, makes us what we are. In the kitchen, a company reveals its true face. However, the planetary change that goes by the name of “globalization” touches the kitchen by challenging hierarchies and identities acquired. More and more advertising campaigns offer pre-cooked food and frozen at the public increasingly mixed in terms of social position, ethnic and cultural. The mix of cultures in modern societies is reflected at table, where the exotic and ethnic increasingly mingle every day with traditional dishes.
When we taste the food of others, when we are inspired by eating ways of other cultures, often we attribute to our alternatives a charge anti-traditional, will we use as antidotes against our habits. It happens for example that, in the years of discovery of other cultures, along with fashion has made entry on our tables the ethnic cuisine, the cheap couscous and the sushi and sashimi. This new trend is more like a fashion than a real passion for food. What matters is not so much the quality of the ingredients, but the perfect reproduction of the mode of food intake “others”. We, who have been accustomed to the hierarchy of forks and knives, from appetizer to dessert, finally we found ourselves in front of a main dish, an explosion of flavors all contemporaries, often to taste even with the fingers. A gesture that, for the first time has granted a direct relationship with food. Another story, however, the case of sushi, whose fortune It has been the fashion.