The food we take for granted (perfect at the supermarket) is, in reality, the result of biological and chemical processes that are highly sensitive to the environment. When the planet is under stress, those processes change. And so does flavor.
Climate Has Always Been on the Plate (But Now It Is Changing)
That a strawberry does not ripen the same way in northern Europe as it does in southern Spain is nothing new. Nor is the fact that a summer tomato grown outdoors has little in common with one grown in a winter greenhouse. Climate has always defined flavors, aromas and textures.
In regions with less light and lower temperatures, fruits tend to have fewer sugars and simpler aromatic profiles. In the Mediterranean, by contrast, the balance between sun…
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Source www.theweather.com
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