FOOD CLASS FINAL

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Nicholas Appert
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Terms in this set (21)
Nicholas Appert
The Father of Canning. Canning and other preservation Techniques allowed people to eat a greater variety of foods from farther reaches of the world and allowed for greater consumption of meat.
Vapor Compression Refrigeration (VCR)
Modern refrigeration through a chemical vapor refrigerant that absorbs and removes heat from a space and expels it elsewhere.
Delocalization of Food
Our food travels an average of 1500 miles before it reaches out plates (now we have canning, freezing, steam engine).
locavore
Risorgimento
Means rising again/resurgence - 19th century political and social movement that unites the country in 1861. The unification leaves the poor behind in many ways - the poor are taxed on their food, livestock and belongings while the rich can avoid or easily stomach the tax.
patrons and clients: Poor people attach themselves to nobles and hope for food or favors
Galantuomini
Upper class, important men. Could be absentee landlords.
Burgisi
peasants who do own land
Contadini
land tillers, do not own land
Giornaleri
day laborers, wait to be hired for the day
food chauvinism
Omnivore's dilemma
paradox of choice, more options means more stress and anxiety
Grain refinement:
In the Rennesciance period, the majority of the food budget and calories came from grain. Bread used to be much darker and rougher, but this changes in the 19th century with advances in milling. Flour became finer and nutritional quality became lower. In refinement, the germ falls out and along with it most of the nutrients. However lack of the germ allows the bread to stay fresher for longer.
Changes in the food industry:Food cultivation changes from subsistence farming to supplying raw materials for the food industry. Food markets are open to anyone who can afford them (the med-ren emphasis on food and place in society changes to only economic barriers to quality). Better understanding of animals and preservation leads to greater consumption of meat (salting changes to canning, refrigeration, and rapid transportation with the steam engine). Industrialization changes dietary regime and etiology (what people eat and how they think about it). Countries with deeper traditions stick more closely to traditional farming.Role of WomenWomen are at the core of the food system. They decide what is eaten, the budget for food, they teach their daughters to cook, make sure their husbands and sons eat enough to work, and convey the family's status through food. Might not eat with the family, might work for the wealthy as domestic servants or feed boarders.Why WineUnique properties of ethyl alcohol: analgesic, provides pleasure endorphins, disinfectant. Grapes are a rich sugar source and the yeast required for fermentation lives on the skin of the grape (if let sit, the yeast will convert the juice to alcohol, and once the solid must is removed, wine remains) Flavored the wine with spices and resins, would cut it because it used to be stronger Evidence of wine in china in the neolithic periodResistance to Italian Food in AmericaWave of Italian immigration 1880-1920. Americans were initially hesitant due to fear of tomatoes (were thought to be carcinogenic, bad for digestion, low in nutrients), dislike of too flavorful cooking, disapproval of one dish where the food is all mixed together. Americans tried to reform the diet of poor Italians - unsuccessful. WW2 led to conservation of food and meatlessness that encouraged acceptance of Italian cuisine.Minestra di PaneBread soup - tied to the florence identity. An example of thrifty, distinctive home cooking and cultural continuity.GolaDesire/pleasure in moderation. Taking pleasure in eating and often eating only what is needed or less ("poco ma buono")TegamataOne pot cooking - most likely beans and vegetables and not much meat.MerendeBread dipped in wine and sugar - an example of a poor dessertFlorentine Cuisine and ClassWealthy had many more options than the poor. Poor sentiment that "in paradise we don't have to worry about eating." Fare il C - to use only a little bit of olive oil.Food Choice Anxiety in AmericaAs thinkers we rely on culture to guide us (taboos, rituals, and traditions) as it reduces anxiety and supports identity. America does not have a stable food culture to rely on - is that why we are more susceptible to fad diets?1500 mile mythThe idea that our food travels 1500 miles before it reaches us but comes from a potentially flawed study. LCA - life cycle analysis of what are the areas that could improve food sustainability most - could be more effective.