NFS 033 Lecture Notes - Lecture 1: Nutrition, Home Economics, Ocimum Tenuiflorum

• School: University of Vermont
• Department: Nutrition and Food Sciences
• Course: NFS 033
• Professor: amy trubek

Document Summary

Requires interaction with the natural world, always. Plants and animals, in some type of coevolution. To give us what we have today, certain adaptations and transformations (fire, tool use, domestication of plants and animals) The need to experiment combined with the need for conservation. Results in two opposing psychological impulses regarding diet. The first is an attraction to new food and the second is a preference to familiar foods. Indonesia, madagascar, and india are the world"s biggest producers of clove. 3. transforming the ingredients using a set of methods and techniques serving and consuming the food to both the cook and others. How ingredients are transformed from products of nature to culturally components to the dish. How different methods are used to transform the ingredients from some definition. By the turn of the 20th century, this cultural discourse solidified into a movement to reform american"s food habits- from ingredients, to techniques, to dishes to meals.