Even in this era of globalization, do humans everywhere think about their bodies, their food, their health, or their security in the same manner ? What remains of national or regional food cultures ? From matters of public health to the launching of new food products, to what extent are we actually able to “think global” ? These questions were the subject of research project supported by OCHA and carried out in seven countries under the direction of Claude Fischler presented by researchers during the symposium.