Eating is one of the most multifaceted and yet familiar acts that we encounter on a daily basis.

First and foremost, on a physiological plan, considering that the food we ingest has to bring the amount of nutrients which supply the energy our body needs to function properly, all the while providing our system with a wide array of essential elements which it is incapable of synthesizing by itself (some proteins, vitamins, as well as oligo elements).

However, Homo Sapiens does not simply feed on nutrients ; rather he tastes, savors dishes, and feeds on dreams : pleasure and curiosity are thus inseparable when talking about a human meal.

On top of that, sociocultural aspects appear to be fundamental when it comes to eating: beyond our personal tastes or feelings, fantasies or aversions, each community has different food habits which are ever-changing from one culture to another.

What is more, these same customs are in fact a very strong cultural marker of collective identities, which includes the diverse practices and traditions, codes and rules, as well as the wonderful diversity of world cuisines.

The meal represents for most societies, from the gathering of it’s ingredients to it’s preparation and consumption, a privileged moment of meeting and sharing, a time of thrive.

Finally, nothing is as vital, intimate and cultural than this daily and familiar act that evolves through ages and societies. Nevertheless, what hardly evolves when it comes to eating is the fact that the action literally means to “In-corporate”.

In other words, eating is synonymous with assimilating something inside of oneself, its taste and virtus, to make it our own.

Thus, it is typical of an everlasting and unconscious thought according to which we incorporate the characteristics of the food we ingest.

Nowadays, the food-related risks we, as Humans, face on a daily basis are of very different nature than the ones our distant ancestors were exposed to.

Indeed, humanity has transitioned from learning how to find food to (re)learning how to eat said food. In our modern societies of plethoric choices and ceaseless solicitations, of profusion of information and cacophony of prescriptions ; eating can be seen as a guilty pleasure, and in many cases it has become a daily chore for mothers and spouses all around the globe.

As a matter of fact, when presented with the freedom of choosing, and therefore with the responsibility of this choice, we might face more often than not a certain form of anxiety, especially when it comes to the foods we are providing for our loved ones. In fact, this anxiety mainly culminates on one point : the general sanitary reliability of products we are consuming, due to the distance and the increasing opacity between the eater and the product eaten.

All in all, our deeply interiorized awareness that the food we ingest has a powerful impact on one's state of mind and health is valid for both the eternal eater and the modern one.

Nevertheless, it takes a whole new dimension in contemporary societies where life expectancy has tremendously surged. Furthermore, as Science is continuously moving forward, recent discoveries in the fields of epigenetics and human microbiote for instance are underlining more and more every day the inescapable symbiosis between our ecosystem, our food intake, and ultimately our general well-being.

That is why, being thoroughly conscious that food shapes us from the inside out, and that we ultimately are what we eat, Freitdomo’s purpose is to find that long sought-after harmony between pleasure and well being.