SOC 808 Lecture Notes - Lecture 8: Transmissible Spongiform Encephalopathy, Irradiation, Pink Slime

• School: Ryerson University
• Department: Sociology
• Course: SOC 808
• Professor: Mustafa Koc

Document Summary

Throughout the 20th century, we see an increase in world population and migration from rural to urban areas. hard to feed this large population. During this period we see modernization of agriculture, continued industrialization of food processing and distribution sectors, and expansion of global economic relations. Ensuring affordable food required higher yields in farming, increasing efficiency and rationalization of the food processing, retailing and restaurant industry (fast foods). The modern food system pays more attention to efficiency, productivity, and profits than equity, sustainability, and health. Food regimes refer to stable periods in food system in capitalist economies associated with particular geopolitical power relations. Throughout most of the 20th century an accumulation strategy called, The post-wwii transformation of the modern food system (fordism) (1946-1974) This era that was characterized by productionist as well as consumerist tendencies scarcity and overabundance, obesity and malnutrition, and pseudo-foods and organic foods are reflections of this era.