/17 Food
#17 Food, Editorial



verb (used with object), ate [eyt; especially British et] (Show IPA) or (Archaic) eat [et, eet] (Show IPA), eaten or (Archaic) eat [et, eet] (Show IPA), eating.

  1. to take into the mouth and swallow for nourishment; chew and swallow (food).

[noo-trish-uh n, nyoo-]

  1. the act or process of nourishing or of being nourished.
  2. the science or study of, or a course of study in, nutrition, especially of humans.
  3. the process by which organisms take in and utilize food material.
  4. food; nutriment.
  5. the pursuit of this science as an occupation or profession.

“Ants served at mating season when they develop a particolar taste, prawns offered still alive as an evidence of irrefutable freshness"

— from an article of Licia Granelli on Repubblica of the 29th of april 2014 about the Noma restaurant in Copenaghen awarded twice in the last 3 years as the best restaurant in the world.

When put among aseptic, clean and tidy shelves of a supermarket, one can suppose that the complex alimentary structure is functional, accessibile and round the corner for everybody. The final step in the process is often deceptive and seductive. What do the different price tags and labels hide? How can the market influence and guide our food choices? How has the International nutrinional system changed itself?

What do the human beings comunicate through the food rituality? How does the gustative experience become cultural, social, psychological, aesthetic?