Finding restaurants where traditional recipes are still cooked is becoming a small odyssey in Mallorca. Just as has happened with other aspects of the island's heritage, mass tourism, globalization, and changes in consumption habits have been marginalizing a way of cooking and eating that for generations had been part of daily life. Today, in many cases, this gastronomy plays an almost testimonial role, both in bars and restaurants and in the homes of residents.

It is Monday, market day in Olot, and Sant Rafel street is a hive of people entering and leaving the Can Carbasseres pastry shop. It has a large display window, showing a sample of what can be bought inside. On the sign, with the name, there is a date: 1884. I go inside, and I find a whole family working there. The father, Jordi Vilanova, is retired, and talks with the customers who are queuing to buy; the mother, Judith Ribera, serves behind the counter, and the children, Alba and Nil Vilanova, are in the workshop. "I am the first woman in the family in five generations to work in the workshop," says Alba. She is the first to braid the tortells of Can Carbasseres, which are known throughout Catalonia, and which can be eaten for both sweet and savory dishes.

There are people who have the talent to make you feel expected. Jordi is one of them. It's not just a way of serving tables or learned cordiality; it's also a way of looking, listening, and always finding the right word. In his restaurant, hospitality is not a gesture: it's a way of understanding life. That's why, when you cross the door of Can Facundo, you feel like you've been there before, even if it's your first time.

Cooking cannot be declared dead. Although it's declining at home, partly due to the avalanche of ready-made meals marketed as the antidote to lack of time, cooking is an eternal act that cannot simply disappear. This is the prediction of veteran cook, culinary scholar, and writer Rosa Tovar, who remains optimistic despite seeing the global outlook as "very bleak." She reminds us that "human life is impossible without food," that there's no need to resort to outlandish dishes—lentils or broth can be "a marvel"—and she has faith that cooking will endure.

In 2015, Nandu Jubany and Anna Orte welcomed the ARA team to their home in Calldetenes (Osona). To mark Can Jubany's 30th anniversary, we returned.

In it We eat There is the following phrase as the headline of the interview with chef Heston Blumenthal"If we're not careful, Ozempic will ruin the restaurant industry." That phrase sticks with me. Ozempic is this diabetic drug that "makes you lose weight." It makes you lose weight because it apparently makes you lose your appetite. Everyone around me is taking it and saying they've lost weight. "It makes you lose your appetite, you're fed up," they tell you. I'm one of those who, when they have to go on a diet, opt for the traditional method of alternating videos of enlightened people meditating and purifying themselves with videos of slaughterhouses and hamburger factories. I join the sect of those who hate processed foods and merge with the cosmos every day from seven to nine. Convinced, I do the trick.

I'm Aurora Mas Galvany, Massicas' widow, and today I feel like making you some vegetable rice. It's the best thing in summer. It's not overpowering. In summer, everyone finds it so, so fresh. It's a dish that goes well because sometimes you have a few vegetables left in the fridge. Some chard, an artichoke... And you clean out the fridge and you have some rice... If you make it with love like I did!

Gazpacho and salads have become the hallmarks of summer, culinary-wise, and are often even bought pre-made. However, traditional Catalan summer cuisine is much richer and offers its own unique refreshing recipes. Despite the heat, it also incorporates more elaborate, even sweat-inducing dishes that take advantage of the wide variety of fruits and vegetables now available in the Mediterranean countryside. With the increasing globalization of gastronomy, the culinary traditions derived from them are at risk of being forgotten.

The words of the founder of the Peñín Guide of wines, José Peñín, recently expressed in a interview with the newspaper ARA have not been liked in the Cava Designation of Origin (DO). Peñín and talk about the crisis of that sparkling wine.