ABSTRACT
This conclusion presents some closing thoughts on the concepts discussed in the preceding chapters of this book. ICREFHs mission is to organize symposia and publications this book is the ninth in the series aimed at understanding European food in all of its aspects. ICREFHs symposia have shown how industrialization and urbanization are fundamental in changing the domestic environment and patterns of food consumption. Large food processors and major retailers, such as British, French and German supermarket chains, are leaders in introduction of fusion foods and functional foods to European consumers. With international travel and large population movements a feature of life in Europe, experience of foreign foods and cuisines has increased but cooking skills have declined. Industrialized foods have replaced home-cooked traditional or regional dishes, so that while consumers have benefited from the increased range of foods and ready meals in shops, the reaction to this mainstream trend is already evident in health issues and the demand for organic foods.
