Will we still be able to eat swordfish, tuna loins, tasty grouper, or will eat jellyfish burger in the future? What can we learn from the culinary seafood traditions and the culture of the many nationalities that have developed a love for the sea and its food? Quite a few have also settled in Brussels and Belgium leaving a stamp on the eating habits of the European capital. This is the beginning of a series of invited articles and activities, which we will feature in 2012, in the occasion of the year of gastronomy in Brussels, 'Brusselicious', and the growing attention to issues of food, culture and food security further afield. Read more.