It’s curious to notice that the same technologies which characterized this structural change in food, made also possible its preservation and guaranteed the food safety (packaging, preservatives, salt, aging, cooking, drying, cool chain, pasteurization, dehydration and all kinds of food processing techniques). Among all, refrigeration defined a fundamental demarcation line in the food history!

The supermarkets today are crowded with produce coming from every corner of the globe; even if there are many ready-to-go products, demanding nothing more than opening the package and waiting for the final beep of the microwave, on the other hand nowadays we are experiencing an abundance of food never occurred before.

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