Il cibo nel futuro. Produzione, consumo e socialità.

[Autom. eng. transl.] In recent years the world of food has been affected by profound changes, which have enhanced its social role and amplified its popularity. The transformations in the field of gastronomy have affected all the social actors involved: producers and consumers, public institutions and private entities, large-scale organized distribution and restaurants. In this context, the volume intends to identify some lines of innovation and good quality practices, trying to answer the question: what is the future of food? There will undoubtedly be many options in the food sector, both in terms of production methods and forms of consumption. You can choose between organic food, typical local products, fusion food (multicultural hybridization of cuisines and recipes), novel foods such as artificial meat and insects. And soon in some restaurants we will find robot chefs and waiters... The book also analyzes the significant (and probably long-lasting) effects of the Covid-19 pandemic and the consequent use of smart working: the return to cooking, the spread of online food shopping, the growth of food delivery, the reorganization of restaurants.