By Rafael Ansón, president of the Ibero-American Academy of Gastronomy
Since the 80s and 90s of the XNUMXth century, with Spain At the head, a process of change emerged in the world of food and gastronomy.
On one side appeared the kitchen of freedom. Both by the cook and the diner. Which embodies, to a great extent, Ferran Adrià, creator of signature cuisine, which achieved universal character from the Bulli.
On the other hand, a new gastronomy was born that is identified with the different aspects of food. It is linked to the four S's that head this article: Healthy, Supportive, Sustainable and Satisfactory. Four essential values that I am going to explain briefly.
Those of gastronomy
HEALTHY
The new gastronomy is Healthy. When it comes to eating, it is essential to ingest the necessary nutrients to have quality of life and health. In this aspect, gastronomy meets science and nutrition.
Health is essential for quality of life. Any quality gastronomic proposal must be, in principle, healthy.
Also, bet on nutritional concern. An interesting concept even from an economic point of view, since unhealthy eating generates absenteeism from work. As well as huge associated healthcare costs (eg obesity).
It is true that you have to eat healthy but, as the teacher said Francisco Grande Covian, creator of the Spanish Nutrition Foundation: "People will eat what they should, if they like it."
SOLIDARITY
Es Solidarity because it is not a question of a privileged few eating well. End hunger and malnutrition in the world. That is, all human beings have to be able to eat what is necessary to be in good health.
Also if it can be, without stopping enjoying eating, because gastronomic pleasure must be, to some extent, within everyone's reach. But there is another fundamental aspect of this solidarity: the importance of sharing.
Eating well is also doing it in company. What's more, in solitude you don't enjoy a good meal in the same way. It is the place for meeting, conversation, family life and friendship. While eating, talking, sharing, and relaxed discussion. In fact, great disputes have been resolved throughout history on the table and the tablecloth.
SUSTAINABLE
Third is Sustainable. Because you always have to think about future generations, who have to enjoy the right to eat healthy and pleasantly.
Along these lines, it is important that we can eat fresh food, just as nature gives it to us. No need for long trips or complicated transport in which they spend a lot of time in the cold. Proximity has enormous value when it comes to feeding ourselves and claiming our quality of life.
Sustainability also refers to the environmental concern of hoteliers. Always ready to give back to producers, whether it is: farmers, ranchers or fishermen, through their recipes, everything they contribute to our society. All this respecting nature and guaranteeing the future of our civilization.
SATISFACTORY
Finally, it is Satisfactory. Because people will eat healthy, in solidarity and sustainably as long as they enjoy themselves. In this sense, the important thing when combining health and pleasure. Always keep in mind that sensory issues are not based only on knowledge but on experience.
In other words, it is not enough for everyone to know what Mediterranean diet. The best way and way of eating that is known (also based on our tradition) but it is necessary to practice it. Always within the great global objective that is know how to eat.
