HNF 406 Lecture Notes - Lecture 5: Sodium Chloride, Freeze-Drying, Louis Pasteur
6 May 2014
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Document Summary
History of food and eating - technological advances. Human and animal labor replaced by machinery. Also use of fossil fuels as energy source. Food system technologically complex (new crops, breed specialization) Re-organization of workforce (urbanization & denser populations) Mass production (wide array of commodities & consumer goods) Middle class (factory owners, merchants, lawyers, clergymen) Industrialization influenced not only what people ate, but when and where they ate. Working classes hardest hit e. g. tea, boiled potatoes, bread, cheese and porridge typical diet. Rich wide variety, more meat, fine bread, fruit and vegetables. Tea, boiled potatoes, bread, cheese and porridge typical diet. Only 20% agriculture (primarily food for marketplace) > laborers and > cheaper > abundant food. Technological advancements in transportation, refrigeration and food processing. Lower cost of food and > variety. Diet = food consumed to meet nutrient needs. Cuisine = foods and food preparation techniques, taste and preferences.
