The relationship between food and culture has been considered from a range of disciplines and approaches including anthropology, sociology, history, economics, philosophy, and women's studies. The UNESCO list of world intangible cultural heritage embraces to date 677 items. Food has much to offer to the “reflective society,” a syntagma that has been receiving increased usage among researchers since 2013, because it was the title chosen by the European Commission for posting Social Sciences and Humanities related calls within the sixth societal challenge of Horizon 2020, which is about “Innovative, inclusive and reflective societies.” Biodiversity is to be studied in relation to the mobility of migrants, which has an impact on the agri-food systems. It is necessary to combine global climate change models with local scenarios of social and economic growth. We expect food to trigger a change in the mind-set as regards locating culture (anthropology of space and place) for inclusion and reflection in education, life-long learning, healthcare, urban development and regeneration. Culture cannot be but plural, changing, adaptable, constructed. Inclusion and reflection are constructed whenever we are in contact with other human beings, regardless where they come from.
Thinking of future generations, cultural diversity and biodiversity are a heritage and a common good to be protected as a commitment of global citizenship. They are also fundamental resources to face new challenges and find with an integrated approach solutions to planetary problems such as climate and water regulation, food quality and safety, urbanization through fair employment opportunities and careful protection of ecosystems.
Prof. Riccardo Pozzo