Shopping at a market in his home country in the face of a steep rise in prices, a British citizen declared: “Fresh fruit has gone from a basic product to a luxury.”

Here we are better off, but not that much, some would think. Well, and drought does not help. It’s not just about eating, but about eating well, and it’s impossible to do without fresh products. Trying to save money by reducing the consumption of vegetables or fish is a wrong decision. And we also don’t want bloody inflation to compromise our right to enjoyment or leisure.

Thus, hunger is combined with the desire to eat because we have less purchasing power when food is more expensive, due to an increase in other necessary expenses such as housing or energy. As if the balance wasn’t already imbalanced enough against us, with food and supplies skyrocketing, a resumption that can’t escape the consequences or even a part of all this accumulated inflation will have to raise prices.

fuck you! Now that we’ve become machines of foodie culture, we know by heart our list of the best places to eat poke in Spain and Portugal, ten exotic fruits that are making it big in Hollywood, the best places to take selfies with celebrities, and more! For must-try restaurants, the latest Mood Foods high-protein shakes with vegetable coconut milk and probiotics are the new premium hamburgers from the MasterChef 22 finalists and the special ultra-processed most-promoted by influencers during kids’ hours.. The vast gourmet knowledge accumulated for social networks is of no use to us as we cannot consume these deliciously exclusive experiences without taking our credit cards to UCI.

So, what can we do to avoid slipping into a depressed state?

Well, remember that you have to go out, but without this it is better to eat well twice with a soul than to eat regularly for three in any club. Before a good tapa than a bad T-bone steak. Which we can enjoy at home without cooking anything. A thin tortilla made with tomato, extra virgin olive oil and a couple of excellent eggs is a delicacy that’s hard to match. That is, if we add two garlic cloves, three wild asparagus or half a zucchini to the tortilla, the level is closer to the stratosphere. It is now the time of oily fish, and there will be few like him among the fruits of the sea. That for six minutes in the microwave a whole potato accepts a thousand sausages and festive mincemeat. The best rice recipes come out of fridge leftovers to upload to TikTok. That bread soup is a secret reserved for the most traveled of people. That a little freshly ground black pepper makes all the difference. Salad combinations are endless, dressings include all the spices and more. That a memorable party is held with a slice of cheese and a glass of wine. That here and now we enjoy the privilege of cherries and other fruits for which many would give their kingdoms…

These things are not always easy or for everyone. That you never have to resign, not in any way. But this intelligence is essential for gastronomic pleasure. And intelligence is the ability to adapt. It is our responsibility as citizens to be aware and act accordingly. That a little thought is always the best sauce. That luxury, authentic luxury, always depends on the criterion of taste.

That, in order to eat well, the taste of the eater is more important than how the food tastes. To know how to eat is to know what is right, what is convenient for us at each moment. It’s knowing how to learn, but also knowing what others do, say or sell without making a fuss. Even more so when those others don’t know us, don’t love us, aren’t experts, or… they don’t even care about us.

Yes, of course, I know they knew it very well, I am saying this just in case anyone has forgotten.