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Lecture

GEO509 Fall 2011 Full Course Notes.docx

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Department
Geography
Course
GEO 509
Professor
Hersch Jacobs
Semester
Fall

Description
GEO509: Food, Place and Identity Fall 2011 Professor: Hersh Jacobs Lecture 1 Hunting, fishing were the most extensive human activity Agriculture has impact on well-being, made civilization possible o Released obligation from individuals of producing food Rice, wheat, corn every civilization is based on one of these or other staples Semiotic: symbolic meaning of food How can you tell if eggs are fresh or not? o Sinks = fresh o Floats = should be discarded Emperor Livia was very fond of eggs o Nestled an egg between her breasts to keep it warm and hatched! Chicago cookbook in 1930s healthy meals for urban families How to Gain Weight o 6 rules to gain weight: 1) Slow down, exercise less, relax! 2) Sleep more at night, nap during the day 3) Ride more, walk less 4) Sit more, stand less 5) Light movement, dont over exert self 6) Rest in bed 1-2 weeks Each person in lifetime east 50 tonnes of food and 55 000 litres of fluid o Male 2000 2500 calories o Female <2000 calories Average person kills 21000 animals by eat meat Average 82 grams of sugar is consumed daily American Statistic 1 in 5 (20%) live on a diet of 10 foods or less; top three are: o 1) fries 2) burgers 3) hot dogs GEO509: Food, Place and Identity Fall 2011 Professor: Hersh Jacobs Lecture 2: Geographical Perspective on Food I Humans seem to retain smells and tastes associated with particular foods o Memory more capable of these kinds of recollections Geography of food is 5 Ws o Understanding flavours as associated with texture; appreciating different colours of food, ritual of food, acceptable norms of food Primary production: food industry mainly agriculture (fishing, hunting) o Food production through agriculture Most extensive form of human activity large landscape due to trying to feed ourselves 1000 different species of crops that are imported (only involved in commercial) On average: o 1/3 dry land is devoted to agriculture o 45% of global population is engaged in agriculture o 1 farmer feeds 50 people In developing countries, more than 50% are farmers Agriculture is 10,000 years old, 8000 B.C. Way of producing food in more efficient manner o Releases population of having to serve own needs Agriculture changed relationships laws and property Agriculture not good for animals o Kind of sexist for males Since only females can give birth, agriculture allows less males to be needed due to technology (insemination) Agriculture related to diets that involve/reflect geographical circumstances of a region Agriculture progressed well until dark ages 750 B.C. o Much knowledge lost, but much retained Salubrious: healthy giving; wealthy Brillat-Savarin Philosophy of Taste Margaret Visser Rituals of Dinner meals are an artiste construct Type of fat one eats speaks volume about individual Eric Schlosser Fast Food Nation Michael Pollen Omnivores Dilemma we are what eats us Levi Strauss Transformation of Raw and Cooked o Semiotic: the way humans use and interpret symbols Adam Gopnik Paris to the Moon o The sublime moment of cooking is when nature becomes culture Humans cooking is human nature/activity Cooking began no earlier than 15,000 years ago (no evidence suggesting earlier) Fernandez Armesto cooking deserves its place as one of the most revolutionary things in history Cooking represents first scientific act (scientific revolution) transforming nature o Makes food easier to eat, digestible, enjoyable, derives nutrients, safer to eat GEO509: Food, Place and Identity Fall 2011 Professor: Hersh Jacobs o Cooking transforms the way people relate to one another The organizing of food, making decisions, preparation, brings people together, mealtime efficient if people can agree to eat at the same time cooking represents a way to help regulate timing and schedules microwave is the new revolution o dont have to depend on anyone, time saver food is more than nourishment, it provides satisfaction and feelings of well being Vanity Fair life more than staying alive S-Methyl Thiopropionate the smell is les pieds de Dieu = feet of God Foodxenaphobia: fear of food Grimod de la Reyniere everyone should be aware of those that dont eat, theyre foolish, envious, nasty o First restaurant critic Snail oldest herded animal Romans did not eat Caesar salad, it was invented by the Cardini brothers in 1920 Oldest existing cookbook Han-zo produced in Egypt 3000 B.C. Apicius oldest surviving cookbook o Word derived from Auspicious o Author spent 1/10 of fortune on food; committed suicide because he could not maintain the lifestyle he was accustomed to and felt that there was nothing better GEO509: Food, Place and Identity Fall 2011 Professor: Hersh Jacobs GEO509 Week 3 Lecture 1: Food Illiteracy Panorama video shows that even the most highest educated are fooled Diversity vs. amount of food o 70 years ago, a supermarket would average 9000 different food items, now theres more than 25,000 Food is affordable in Canada as we spend so little compared to other countries o *Canada spends 10% of disposable income on food o In Western, industrialized nation, 25% is spent on food Amount of time needed to work in order to purchase a Big Mac: o Chicago/Tokyo/Toronto 16 minutes o Rome 22 minutes o Mexico >2 hours Why is food cheaper in Canada? o Canada has large supermarket chains economies of scale, efficiency and competition o Canadas independent capacity to grow our own food suppresses the costs o As long as theres competition, costs will always be low No such thing as a shortage of food on a global basis, but rather a shortage of money o Enough food is grown to satisfy everyone, the problem is poverty Lecture 2: Parallels of Food Diets is a mix of solids and liquids; a habitual aspect of humans o May be common with those around us but each of us have our own individual diet Joe Schwarcz, (reading list) food we eat represents most complex substance of chemical engagement/chemical transaction than any other Humans require 50 essential nutrients eat it through the foods we eat. We consume them to provide us with what we need to grow and reproduce. We need balance among these nutrients to ensure we have access to all of them and that the more balance there is, the healthier we are. o 15 vitamins o 11 amino acids o 21 minerals o 3 fatty acids Diet is the most important factor in chronic diseases (age related specifically) o Not proven, but widely suggested. o Therefore, the opportunity to change human behaviour is present Diet is the leading factor in diabetes, HBP, high cholesterol etc. 30 is a critical age: o Things tend to slow down (metabolism) o Body begins to handle sugar differently o Physiologically there is a reduction in the secretion of growth hormones (GH), which helps reduce body fat
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