Industrialisation and Globalisation Vocabulary

Industrialisation and Globalisation

Key Knowledge and Skills

• 1.1.5 - Patterns in the global spread of food production and the growth of trade in food commodities such as chocolate, coffee, grains, oils, salt, spices, sugar, and tea.

• 1.1.5 - Identify foods that can be traced back to early cultures and demonstrate, observe, and critique their uses and adaptations in contemporary recipes through practical activities.

• 1.1.6 - The effect of industrialisation, technologies, and globalisation on food availability, production, and consumption and the implications for health.

• 1.1.6 - Undertake practical activities to analyse the origins and cultural roles of food.

Key Terms

• Industrialisation: A social and economic transition from agrarian/artisanal to manufacturing/trade-based lifestyle.

• Globalisation: Integration of local/national economies/industries, involving goods and services movement and increased food system processing/production globally.

• Fairtrade: A labelling system ensuring fair trading standards are met, with a portion of profits returned to producers/communities.

• Agricultural Revolution: Significant farming technique changes within a short time.

• The Silk Road: Ancient trade routes linking Asia, the Middle East, and the Western world.

• Trade: Exchanging, buying, or selling goods/services between people.

• Technologies: New machinery/equipment improving processing/production via scientific knowledge.

• Industrial Revolution: 1760-1840, manual labour replaced by mechanised mass production.

• Preservation: Food treatment/handling slowing spoilage and preventing food poisoning bacteria multiplication.

Introduction

• Entry Task Questions:

1. How has coffee become a staple beverage worldwide?

2. What factors led to the global spread of food production?

3. How have technology changes impacted food availability/consumption?

The Global Spread of Food Production

• Journey from hunting/gathering to modern food systems spanned millennia.

• Agriculture/domestication practiced on most continents by 5000 BCE; agriculture aided civilization growth.

• Explorers exchanging native foods/knowledge for local commodities greatly impacted global food growth.

• Trade routes enabled seed, spice, animal exchange, and communication between diverse cultures/religions.

• New trade/shipping routes allowed explorers to find markets for commodities and introduce new foods.

• The Silk Road linked China with the West until 1453 CE.

Common Food Commodities Influenced by Trade

• Chocolate

• Coffee

• Grains

• Oils

• Salt

• Spices

• Sugar

• Tea

Chocolate

• Chocolate's history began in Mesoamerica (modern Mexico).

• Aztecs used cacao beans in rituals, as currency, and as a drink for kings.

• Journey of the Cacao Bean around the World:

  • Late 1500s: Spanish conquistadors took cacao beans to Spain. Used as a spiced drink.

  • Chocolate spread to Europe, but was expensive.

  • 1765: Water-powered mill invented in Massachusetts to grind beans.

  • 1828: Dutch scientist CJ van Houten invented the cocoa press, separating fatty butter from dry powder.

  • 1847: Fry and Sons (British) made solid chocolate bars using powder, butter, and sugar.

  • 1876: Daniel Peter (Switzerland) added dried milk to make milk chocolate.

Coffee

• Coffee is a globally consumed drink from ground, roasted tropical coffee plant beans.

• Caffeine makes it popular.

• History of Coffee:

  • Fifteenth century: Ethiopian wild coffee plants brought to southern Arabia for cultivation.

  • Sixteenth century: Coffee production in Yemen.

  • Sixteenth/Seventeenth centuries: Coffee introduced to Europe.

  • Seventeenth century: Coffee houses in Britain, Europe, and America for socializing and discussing politics/business.

  • Seventeenth century: Coffee plantations spread to Java, Indonesia.

  • Eighteenth century: Coffee production in America.

  • Nineteenth/twentieth centuries: Industrialization led to coffee equipment development (roasters, grinders, vacuum-sealed containers, decaffeination).

  • Twentieth century: Production escalated in the Western hemisphere, especially Brazil.

  • 1950s: Improved instant coffee production, cheaper Robusta beans from Africa.

• Two Main Types of Coffee:

  • Arabica Coffee:

  • From Coffea arabica.

  • Flatter bean.

  • Milder, aromatic flavour.

  • Delicate, requires shade; grown in cooler, subtropical climates at higher elevations.

  • Mainly grown in Latin America.

  • Robusta Coffee:

  • From Coffea canephora.

  • Rounder bean.

  • Intense flavour, twice the caffeine.

  • Cheaper, hardier; grown at lower elevations.

  • Mainly grown in Africa.

Spices

• Spices are dried seeds, buds, fruit, bark, or roots of plants used globally for flavour and colour.

• Spices shape food culture and cuisine.

• Historically used to mask spoiled food tastes or preserve with salt for winter.

• Spices have medicinal properties and preserve foods.

• Examples of Spices:

  • Cinnamon:

  • Part: Bark

  • Uses: Sweet/savoury dishes (curries, cakes, drinks)

  • Origin: Sri Lanka.

  • Cloves:

  • Part: Bud

  • Uses: Sweet/savoury dishes (roast meats, pies, cookies)

  • Origin: Indonesia produces 80%.

  • Coriander:

  • Part: Seed

  • Uses: Curries and Indian dishes

  • Note: Both herb and spice.

  • Saffron