HWS 101 Lecture Notes - Lecture 1: Food Preservation, Food Processing, Food Security
13 Jan 2019
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Document Summary
The history of food and nutrition in society (cont: dietary consumption comparison. Domestication of plants (depending of geographical area & climate) Increased food security: impact of the agricultural revolution. Gave birth to factories and mass production. Large landholders enclosed properties displacing agricultural workers - movement to cities/overpopulation (lost land and displaces farmers and land) Farming, specialization reliance on staple foods/supply. Food distribution (markets) diversity relative to class (prices vary) Storage refrigeration (ice box 1803), canning (1818: the irish potato famine. Irish peasants ate 10 potatoes (average) per person per day- 80% of dietary intake. Potato was used to feed animals- provided additional food (milk, eggs, meat) Estimates 1 million people died and 1 million emigrated: industrial revolution. Tea, boiled potatoes bread, bit of bacon (occasionally), bread, cheese, porridge. Meat, butter, cheese bread, fruit, and vegetables, spices. Limited/no cooking for storage facilities due to overpopulation. High death rate due to disease and malnutrition as a result of urbanization.
