Las revoluciones de la comida

In the last fifty years, food has undergone extraordinary transformations: fast food chains have spread throughout the world offering fast service and changing the way we consume calories, innovations have taken control of the big food industry, and the chefs have become global celebrities. As for science, researchers and specialists began to investigate how the relationship we establish with food has been essential for our development as a species: it was the act of cooking that made it possible for our brain to triple its size so that we could dedicate ourselves to activities definitive for our evolution, such as improving the ability to reason, create technologies, study ourselves or even travel to other planets. The kitchen, then, has undoubtedly been the most important discovery for the evolutionary leap of the human being. And never before have we talked so much about food (on television programs, in blogs, on social networks...). But how has food become such a central element in our current culture? Through dozens of interviews and visits to restaurants, production centers, laboratories and farms, the journalist and writer specializing in gastronomy Rafael Tonon recounts this fabulous transformation in a delicious, insightful and enlightening essay to tell the stories of the people who are changing -right now!- the way we relate to food.