Global Development of Food Through Time
Global Development of Food Through Time
Unit Overview
- 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.
Introduction
- 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.
Key Terms
- 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
- 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.
The Food System Components
- Organic primary production.
- Processing and packaging.
- Distribution and access.
- Media and marketing.
- Consumption.
- Waste management.
Examples in the Food System: Milk
- Milk production -
- Milk shop.
Shortening the Food Chain
- Home Garden.
- Local Farm.
- Farmer's Market.
Food on a Plate: Various Pathways
- Local Farm: Farm -> Plate.
- Supermarket: Farm -> Transport -> Market -> Plate.
- Food Delivery Service: Farm -> Transport -> Distribution and Packaging -> Delivery -> Plate -> Waste.
Food Examples
- 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.
Stages in the Food System
- 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.
Food Products
- 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.
Food Practices
- 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.
Factors Influencing Food Cultures and Cuisines
- 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.
Examples of Ingredients and Their Origins
Ingredients.
- 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.
Earliest Food-Producing Regions
- 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.
Ancient Foods Sensory Test