Abstract

The epistemology of food is my proposal to elucidate the forms of creation of scientific and nonscientific knowledge about the food phenomenon. From the rhetoric emanating from scientific discourses and in their dissemination, it is worth analyzing the construction of myths, paradigms, and popular distortions in the daily life of the individual. New paradigms, scientific discoveries, are often disseminated in a deterministic manner, reducing the knowledge. These disclosures sometimes commercial, generate a complexity of reactions in society concerning the scientific task. The social construction of science is also an identity crisis in modern societies. Then, from the food option of the individual, how identities are constructed, and this identity is also associated with manifestations of the state of health. However, an individual has access to food related to certain socio-economic conditions and cultural conditions specific to their geopolitical origin. Nowadays, talking about food is linked to thinking about health, nutrition, economy, environment, but it is also necessary to talk about the right to food. This raises, approximately, sustainable public policies to guarantee the right to "eat healthily" and "culturally appropriate. Discussing a cultural notion of food and introducing it to the biological and economic notion of food leads us to rethink the phenomenon of food from science and nutrition.