1.1.1: Factors influencing the emergence of different food systems, food products, and food practices around the world.
Explain factors that have influenced the emergence of distinctive food cultures and cuisines throughout the world.
1.1.2: The historical development of food systems, food cultures, and distinctive cuisines, with a focus on one selected region other than Australia.
Research and analyze the development of food production and food customs in one selected region other than Australia and critique the use of ingredients from this region.
Understanding today's food requires examining its historical origins.
Reflecting on history, location, and culture from countries worldwide provides insight into current food systems, products, and practices.
Consumption: The act of eating food.
Food commodity: An agricultural product or processed item bought, sold, and distributed for human consumption.
Distribution: The transportation, storage, and sales of food.
Colonisation: When one country acquires control over another.
Cuisine: A style of cooking associated with a particular culture.
Culture: The set of objects, beliefs, and behaviors valued and shared by groups of people.
Food culture: The attitudes, beliefs, practices, and traditions related to the production, processing, distribution, and consumption of food by a specific group.
Food system: Activities that food goes through from its origin to becoming an edible product.
Food preservation: Practices applied to food to prevent the growth of microorganisms that spoil food, extending shelf life.
Precipitation: Liquid or frozen water released back to Earth.
Processing: Secondary processing that changes the state of food produced during primary production into other products.
Trade: Exchange of goods and services.
Waste management: Reducing wastage during production, processing, distribution, and consumption.
Primary production: Growing and harvesting crops and raising animals, converting raw materials into food commodities.
Food systems encompass everything involving the production, processing, distribution, and consumption of food.
They are intricate systems reflecting how people lived, their jobs, foods they consumed, and their way of life.
Food systems include components and activities affecting food accessibility and health.
Analysis spans from raw commodities (farm) to consumer.
Consumer practices (preparation, consumption, disposal, recycling) are part of food systems.
Organic primary production.
Processing and packaging.
Distribution and access.
Media and marketing.
Consumption.
Waste management.
Milk production -
Milk shop.
Home Garden.
Local Farm.
Farmer's Market.
Local Farm: Farm -> Plate.
Supermarket: Farm -> Transport -> Market -> Plate.
Food Delivery Service: Farm -> Transport -> Distribution and Packaging -> Delivery -> Plate -> Waste.
Grain (Cereal) Foods: Rolled Oats, Wholemeal Bread, Weet-bix.
Vegetables and Legumes/Beans: Baked Beans, Cucumber, Lentils, Broccoli.
Fruit: Tinned Peaches, Mango, Dragonfruit.
Milk, Yogurt, Cheese, and/or Alternatives: Ricotta Cheese, YoPro Yogurt, Soy Milk, Goat’s Cheese.
Lean Meats and Poultry, Fish, Eggs, Tofu, Nuts and Seeds, and Legumes/Beans: Chicken Drumstick, Beef Steak, Fish, Egg.
Primary Production: Raw materials are converted into food commodities.
Processing and Packaging: Changing the state of food produced during primary production into other products.
Distribution and Access: Transportation, storage, and sales of food.
Media and Marketing: Promotion and advertising of food products.
Consumption: Eating food.
Waste Management: Reducing the amount of wastage produced during production, processing, distribution and consumption.
The development of food products has increased over time as global food systems have developed and populations have grown.
Food products are those that are prepared for and used as food, and in most cases can be sold.
Food producers aim to meet customer needs and wants.
Distinctive food cultures and cuisines are studied by considering the role of food in lives, health, and identity.
Cuisine: Ingredients, techniques, and dishes representing a cooking style associated with a culture.
Culture: Characteristics, knowledge, behaviors, attitudes, and practices of a group.
Food systems differ for individuals, communities, and countries and have changed throughout history.
Factors over time have influenced food systems, products, and practices.
Growing and Farming Conditions: Climate suitability affects which foods are easily grown in particular regions.
Terrain: Landscape determines suitable crops and livestock.
Natural Resources: Geographical location.
Topography: Mountains, valleys, rivers impact food that can be grown/farmed.
Climatic Influences: Precipitation (rain, sleet, snow).
Religion: Practices and food that community members follow.
Culture: Shared patterns of behavior and identity.
History: Tradition, custom, and history dating back to the beginning of time.
Corn, Beans, Tomatoes, Chilli.
Garam Masala, Lentils, Mustard Seeds, Fenugreek, Cardamom.
Pork, Potatoes, Cabbage, Rye Bread, Mustard.
Galangal, Lemongrass, Chilli, Garlic, Ginger, Fish Sauce, Palm Sugar.
Understanding these regions aids in comprehending the historical development of food today.
Some of the earliest food-producing regions have shaped our contemporary food systems and practices.
Olives.
Grapes.
Chickpeas.
Global Development of Food Through Time