Global Development of Food Through Time

Key Terms

• Consumption: Eating food.

• Food Commodity: Agricultural/processed item for consumption.

• Distribution: Transportation, storage, and sales of food.

• Colonisation: Country gaining control over another.

• Cuisine: A style of cooking.

• Culture: Shared beliefs and behaviors of a group.

• Food Culture: Attitudes, beliefs, and practices related to food production, distribution, and consumption.

• Food System: Activities food goes through to become edible.

• Food Preservation: Practices to prevent microorganism growth and extend shelf life.

• Precipitation: Liquid/frozen water released back to Earth.

• Processing: Changing the state of food.

• Trade: Exchange of goods and services.

• Waste Management: Reducing wastage during all stages.

• Primary Production: Growing/harvesting crops and raising animals.

Food Systems

• Involve production, processing, distribution, and consumption.

• Show how people lived, their jobs, foods, and lifestyle.

• Affect food accessibility and health.

Food Products

• Development increased with global food systems and population growth.

• Prepared for and used as food, and can be sold.

Food Practices

• Distinctive food cultures and cuisines are studied through food's role in life, health, and identity.

• Cuisine: Ingredients, techniques, dishes of a culture.

• Culture: Characteristics, knowledge, behaviors of a group.

• Food systems differ for each individual, community, and country, changing throughout history.

Influences on Food Cultures and Cuisines

• Natural Resources: Growing and farming conditions based on climate; terrain impacts suitable crops and livestock.

  • Topography: Land surface impacting food that can be grown/farmed.

  • Precipitation: Water falling back to Earth.

• Social Circumstances:

  • Religion: Food practices as a sign of respect.

  • Culture: Shared behavior and identity patterns.

  • History: Influences on food culture and cuisine.

Earliest Food-Producing Regions

• Shaped contemporary food systems and practices.

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