Foodification, are we losing our culinary identity?

“Foodification” is a phenomenon that refers to the tendency to turn food into an object of mass and superficial consumption, which can lead us to lose the essence and culinary tradition. In this context, Maca de Castro, chef, businesswoman who also holds the title of president of Eurotoques, and the “authentic” gastronomic journalist Mónica Escudero, who emerge as fervent defenders of the importance of safeguarding culinary identity, will share the stage. Both strive to keep the essence of cuisine and its roots alive, preventing it from being diluted by the massification and superficiality of “foodification.”