20th century gastronomy

20th-century gastronomy was marked by innovation, technological advances, and a global exchange of flavors. It saw the rise of nouvelle cuisine, emphasizing freshness and presentation, and the influence of culinary stars like Julia Child and chefs like Ferran Adrià. Mass production, refrigeration, and international trade expanded ingredient availability, transforming dining from local tradition to global experience. The century also embraced scientific techniques, such as molecular gastronomy, redefining textures and flavors. Overall, 20th-century gastronomy balanced tradition and innovation, shaping modern culinary practices and fostering a diverse, accessible food culture worldwide.