Restaurante-escola do Cerrado - Ensaio sobre uma gastronomia para a libertação

Abstract

"Where does your food come from? What processes do the bread, cheese or orange you eat weekly pass to get to your plate? "It is noted that life in the contemporary world brings with it a series of changes in the way society handles its food. While a portion of the population is concerned about weight reduction in the face of plenty of options at the table another large portion - about 795 million people, approximately 11.3% - suffer from malnutrition in the world. The childish panorama is also ruled by contradictions becoming such a serious matter as. In Latin America alone, 7.1% of the population under 5 years old is overweight, totaling the frightening number of more than 3.8 million children. In contrast, chronic malnutrition affects 11.6% of this age group, thus constituting the phenomenon of the "double burden of malnutrition". In addition to these inconsistencies, it is a fact that more and more people's search for healthy food is increasing. But what does that really mean? Is it possible to achieve this objective when information on the origin of food is hardly presented by conventional markets? How can food-trap products get rid of something that - for lack of nutritional properties - could hardly be called food? What or who is really able to dictate the right path to be followed for the best nutrition of 7 billion people with completely different organisms, extending such variations to extremely disparate economic conditions, geographical locations, traditions, and cultures? Are there productive lands to meet the growing food needs of cities? Faced with so many questions, to understand the conjuncture of food conditions is necessary a brief look at the historical reasons that conditioned the situation known in the present.