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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

  • Olives.

  • Grapes.

  • Chickpeas.


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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

  • Olives.
  • Grapes.
  • Chickpeas.