Gastronomy is a way of life. What and how we eat has a massive impact on our well- being. There are two essential concepts to understand this formula: nutrition and dietetics.
The first, refers to the process of acquiring the necessary nutrients to ensure the best performance of body and mind. However, the term dietetics goes a step further. Etymologically speaking it means “lifestyle”. Originally it did not only focus on the mere nutritional aspects, but rather on the balance of such important aspects as exercise, or even pleasure. No matter how healthy a meal is, if this does not stimulate our senses or require some kind of interaction, we will in all likelihood become bored or even not enjoy it.
Therefore, one could say eating is not only about nourishment. Luckily, there is something else; a source of pleasure, joy identity, culture and even happiness. That is why the we eat directly influences our well- being, as geneticist Charles Zucker (Columbia University) and neuroscientist Leslie Voshall (Rockefeller University) explained during the symposium Brainy Tongue (see our post about Brainy Tongue here).
We are specially interested in exploring the elements which drive our desires and appetite. And also in understanding what happens in the depths of our stomach. We don’t try to improve quality of life from a purely nutritional angle. Given that different research projects have demonstrated that our digestive system is connected to our brain. Frequently when we experience cravings it is just a signal sent from the stomach to the brain when it notices a lack of certain food groups. When the stomach feels something, it orders and our brain demands that we eat. Our stomach contains more than a hundred thousand neurons which allow us to self- regulate and which work in tandem with our gud flora.
This is why each product needs to be treated in the correct way to simultaneously express its nutritional and gastronomic proprieties, and at the same time to let it appeal and seduce. It is important to not only consider the proteins, carbohydrates and fats of the ingredients, but also the way in which we cook, and subsequently the way we present and offer the dish to the diner.
At the end of the day, caring about the pleasure of our diners is to care about their health in the long term.
Read this post in Spanish here.