El dilema del omnívoro: criterios recientes.

Human beings have always been plagued by the "Omnivore's Dilemma". On one hand we like the fact of innovating, trying new foods, but we tend to avoid them because it exposes us to many risks. Humans are omnivorous, but selective. From what is available we must classify things as edible or inedible and preferably, desirable and affordable. Not everything that is biologically edible is culturally possible: food does not consist only of nutrients but also of meanings, it does not only fulfill a physiological need, but also a social one, which is generated in the cultural environment in which we live, develop and eat. Anthropologists say that the strongest identity resemblance traits of people and communities are language and food. On what criteria do we classify food as edible or not? There is no single easy answer to this dilemma, addressed at different times by Rousseau, Brillat-Savarin, Paul Rozin and more recently by Michael Pollan. However, it is no longer inconceivable for the XXI century man to lose sight of "animal welfare" in food production. The perception, backed by modern science, of animals as "beings with feelings", provides a new paradigm when choosing food. Another recent influential food trend, is the "low carbon diet" which refers to choosing a lifestyle that reduces greenhouse gas emissions resulting from energy consumption during the production, packaging, transport and food preparation, in order to avoid the negative impact on the environment that contributes to global warming. This translates into being "localvorous" a term that refers to consumers concerned about sustainability who prefer products that have been grown or purchased locally [up to 100 miles away], a trend that may be an incentive for local development.

¿Qué son los alimentos? -- Alimentos prohibidos, sagrados y festivos -- El ser humano como omnívoro principales tendencias alimentarias en el siglo XXI