Abstract
Culinary practices encompass an endless number of dishes and procedures that have evolved over time. The industrial era transformed culinary practices so profoundly that it generated an unprecedented break in the ways of eating among the generations born throughout the 20th century. Hence, the last two decades of the same were already strongly marked by the processes of valorisation and claim of products and dishes, called traditional.
 With the entry into the new millennium, the appreciation of traditional cuisines has faced new challenges. The urban gastronomic geography that populates the main cities is today full of a comparable offer linked to different origins, be it Japanese, Italian, Indian, etc. For its part, haute cuisine has been resorting to traditional products and dishes, separating them from their original gastronomic function or radically transforming them. In this context, where other factors also have an impact, such as novel trends disseminated and popularized on social networks, new unknowns arise about the future of what has been called traditional gastronomy and its ability to occupy a real and recognizable place among the gastronomic offer.
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