| For the man the feeding is a natural fact, but it is also history, culture and tradition, in partnership in the time to beliefs, superstitions and taboo. Its evolution has brought to notable changes in the preparation of the foods, with the consequent birth of the kitchen and then of the gastronomy, further based improvement on real professional techniques both in the creation of the recipes that in the use of the single utensils.
One hundred years ago...
It was everything different, you/he/she had to be eaten that that there was and when there was: no freezers, no microwaves, no merendines, neither ready juices or you feed precucinati; the vegetable and the fruit were alone those
tightly of season and even the daily cup of breakfast milk, in a lot of zones, it was a problem. It seems impossible, yet they are indeed so many the important tappes that have marked our alimentary habits and our tastes in the turn of few decades. To understand the actual reality, so complex and controversial, ripercorrere is interesting some particularly meaningful moments of the recent history of the food: - A projected taste
The Coke Strains you/he/she has been without doubt one of the phenomena of the XX° century. Invented in USA in 1886 from John Pemberton, you/he/she has known an increasing success and you/he/she has changed the way to drink some young generations giving rush to a crowd of other drinks from the most different tastes. Just in the taste the most curious element of the Coke is it Strains: it is one of the first examples of taste "projected" and realized completely to tavolino, looking for of "to invent" a new drink, that, without having a correspondent in nature, it practiced a strong impact on the public. 
- The meat in box, the symbol of the modernity
Other food that has made school has been the meat in box, been born at the end of the 800 by the genius of the signor Pietro Sada, a resourceful Milanese gastronomo. The signor Sada faced the problem of as to preserve his/her apprezzatissimo I boil, to satisfy all the clients. It set so that that also became in the following years the symbol of the pressing progress in the sector of the food. In the years '30 and '40, the Simmenthal, firm founded by Gino Alfonso Sada (Pietro's child) came to produce 25.000 scatolettes of meat a day straight.
- Years '30 and the frozen ones: good, nourishing, practical, sure...
They are among the few alimentary products to be able to boast a certain paternity: it was the American Clarence Birdseye to invent them, at the end of the years '20. Idea came him observing some Canadian fishermen: to preserve the salmon just fished, quickly cleaned him/it, they cut him/it asunder and they made him/it freeze, exposing him/it to the icy wind. The signor Birdseye tried to apply the technique of the rapid congelation to other foods, giving so beginning to the production of the first frozen. You owes to him if today so much time can be saved in the kitchen and it is possible to eat in every season the vegetable that is preferred, as if it were fresh.
- In box also the pizza...
Thirty years ago, when they were not the computers and the telephones satellitari to monopolize the attention of the consumers, the true ones "novelty", those more prestigious than they were introduced in preview to the fierce campionaria in Milan, they often concerned the feeding. Among these, it is without doubt to remember the pizza in box: all the already ready ingredients mixed in a sacchettino, a measures graduated for the water and even a small cookbook to get indeed in few minutes a perfect pizza. You/he/she has been away the for a series of semilavorati as the mixtures for cakes, that have decidedly made the easier things in the kitchen.
- The tetrapak or, the milk in the cardboards
Invented in 1939, the polietilene is one of the plastic subjects that you/he/she has found the greatest applications in the sector of the food packing. Who doesn't remember the first ones "cardboards" of the milk? Those from the uncomfortable form of triangular pyramid that he/she was not known whether to take in hand and that they occupied so much space in the refrigerator... after a period of distrust and some adjustment of draught (the triangular form has been well soon replaced by the most practical parallelepipedis), the drinks in cardboard have conquered the market: milk, juices of fruit and even the wine, in practical containers, light, hygienic and that they don't break him
- Years '80: the microwaves, a new presence in the kitchen
It was a certain doctor Spencer to discover that the electromagnetic waves could serve for heating the foods. On the base of his/her studies, in 1955 the first microwave ovens were born (once more in America). In Italy they arrived only in the first years '80, looked with suspicion from who saw in these appliances, from the form similar to a television, a kind of plant nuclear houseservant. Today the microwave ovens have earned the trust of everybody: it cooks "clean" and quickly it is practical, absolutely
- Years '90 - it yields her exotic: once it was the banana
Today it would not come to mind to anybody to consider the bananas an exotic fruit, yet, in different times, Josephine Baker and Harry Belafonte you/they had done a symbol of the exoticism of it. It is time of mango, papaya, babaco, guava and cannon now. It is the sign of a new important phenomenon, not only to feed: the internazionalization of the markets, of which the globalization of the tastes is one of the most interesting expressions. sure, economic, perfect to cook and to thaw. The present: the industry of the functional foods 
Been born in Japan in the years '80, with the purpose to offer foods able to prevent illnesses and nourishing lacks, the functional foods I am the most recent and most promising proposal of the food industry: foods with a march in more, conceived for offering a specific advantage for the health.
In Italy a norm of law doesn't exist yet it specifies for these products. The ilsi (International Life Science Institute) defines "functional" that foods that "over, to have a suitable contained nutrizionale as beneficent agents, is recognized for one or more functionalities on the organism and they bring to an improvement of the state of health, of comfort or to a reduction of the risk of illness." In practice, the functional foods are produced equal to the analogous traditional foods as it regards the aspect, the odor and the taste, but modified in their composition, so that to develop a particular beneficent action on the organism.
It is possible to distinguish two typologies of functional foods: the enriched (or strengthened) products, gotten with the addition of specific nourishing (above all vitamins and mineral salts) substances and the probioticis, added of particular useful microorganisms to the organism.
The foods "enriched" they are thought for imploring lacks diffused nutrizionali. Iodized salt can be considered an example of enriched food: gotten adding iodine to the normal salt, it is a perfect vehicle to bring this mineral profit to the organism. The range of the enriched products is very ample: biscuits, cereals for the breakfast, milk, fruit's juices, oil, margarine... even chips and candies are enriched with vitaminic factors and mineral salts. It is evident, therefore, the importance to distinguish, among so many products, those that indeed you/they can improve the daily feeding and those that, they don't bring some benefit instead.
The food of the future: not only technology 
The increasing rhythm of the technological and scientific development that has characterized the last decades, united to the consideration of the tied up problems to the globalization, you/he/she could induce some worry for the development of the alimentary habits in Countries as ours, that don't live the problem of the availability of the food, but rather that of his/her quality and safety. If the functional foods, in the good and in the evil, catalizzano today the attention of the food (with extensions in perspective also in the field of the genetic engineering) industry, the experts point out for the next future some reassuring lines of tendency, that should mark the behaviors of consumption in our Country however.
or The biological foods, that you/they are already living a moment of great success, will see to also increase subsequently their diffusion for the next years, in answer to the desire to consume genuine foods and produced with respectful techniques of the environment.
or Italy of the tradition will have an important space in the national and foreign food market however. Him over 2.000 products Italian (that is with at least 25 years of history to the shoulders) traditional agroalimentaris compose an inestimable productive and cultural patrimony that, for many consumers, it will become the most solid qualitative reference.
or You ethical dimension, tied up to the production and the consumption of the food, it will always constitute an element of important attention for a great number of people, sensitive to the attention for the environment, to the respect of the health of the workers, to the guardianship of the quality of the products, to the international social dynamics.
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