ANTHROP 2AN3 Lecture Notes - Lecture 5: Tabasco Pepper, Magnesium, Kfc

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Food origins: previously, local populations produced food independently, ecological limits, cultural patterns- development of food systems. Food origins (changes over time: long-distance exploration, trade, conquest, colonization-globalization, exchanges of seed, fruits, vegetable, grains. Columbian exchange: expanded global supply of agricultural goods in two ways: New species to old world: nutritionally dense staples (potatoes, maize, cassava) Many were improvements: crops that improved taste and vitamin intake (tomatoes, chili pepers) At the time it was a golden colour and named the golden apple. Didn"t take off until the beginning of the 20th century until canning came into practice. Vanilla: fruit of the vanilla panifolia (in the orchid family, tropical forest of meso america, no flavor/ scent until processed- fermentation produces vanillin compound, first used to flavor chocolate, first a luxury. 18th century french began to use it to flavor, ice, tobacco, perfume: colonial legacy in production, also mexico, indonesia, madagascar, china.

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