Paper short abstract:

How genetic findings and techniques will change nutrition and cuisine; what are the challenges of 21st century cuisines, preserving the environment and culinary traditions, and the simultaneously nutrigenomic and social challenge of feeding our genes and our taste buds. We present recipes from: paleo cuisine, medieval cuisine, the Mediterranean diet, the Okinawa diet, sustainable cuisines, the APO E Gene diet and molecular gastronomy.

Paper long abstract:

Nutrition, metabolism, and cuisine are interlinked areas of study in a wide array of disciplines, from the life sciences to the social sciences. Whether the specific issue is the genetics of crops and lifestock and their biodiversity, the genetic and social causes of obesity and diabetes, or the realm of molecular gastronomy and the slow food movement, cuisine, nutrition and genetics are emerging as central scientific and social problems of our time. As such, this area constitutes a compelling scholarly field of endeavor, from those focused on the gene to those focused on the food on the table. Often, however, the research questions, methods and results at the micro-scale of molecule and cell are not recognizable to research communities

interested in the macro scale of human food choice and culinary traditions. This paper presents the pressing questions of how genetic findings and techniques will change nutrition and cuisine, the challenges of 21st

century cuisine, preserving the environment and culinary traditions, and the simultaneously nutrigenomic and social challenge of feeding our genes and our taste buds.