Should we banish globalisation from our cuisine?

Abstract (English)

The aim of this paper is to examine how the phenomenon of globalisation has impacted on traditional local cuisines around the world and, in turn, on the cultural identity of different communities. It also seeks to provide an informed perspective on the future development of local cuisines within or outside the context of globalisation.
Each community has its own cultural food patterns, developed according to a priori cost-benefit analysis (Harris 2007), which classify foods as edible, fit for consumption or fit for consumption only under certain conditions, and which establish rules for consumption as well as food prohibitions and taboos (Douglas 1972). Nutrition developed in this way until globalisation disrupted these patterns by making food produced by large corporations available virtually everywhere, sometimes at a lower price than local food. Global and transnational cuisine is the result of minimal effort and material requirements to satisfy the widest possible range of needs. All at the expense of environmental degradation, cultural identity and uniqueness (Ferrarova et al. 2019).
Has the effect of globalisation on local traditional foods, and the resultant change in cultural identities, been permanent? What will happen to local cuisines? Do people want to go back to eating the food they used to? If that's true, what solutions are there at global and local levels? And how can Food Anthropology help to change things?