Science in the Kitchen-September 2024 : New Trend in Gastronomy Sustainable Gastronomy and Green Cuisine

In the 1980s, when I was a teenager, my grandfather—born in 1910 and in his seventies at the time—would often talk about how abundant food was compared to the severe shortages he experienced in his youth. In the 1930s, as a young man in his twenties, he endured extreme food scarcity both in his hometown and during his time in the military. He would sigh and say, "We even struggled to get a handful of wheat to make flour." It was only later, as I delved into historical processes, that I truly came to understand the depth of my grandfather's experiences.