SOC349H5 Chapter Notes - Chapter 2: Agribusiness, Marination, Olive Oil
Document Summary
Identity considers personal preference, pleasure, creativity, who and where you are. Identity: the ability to afford meat has long served as a badge of success, health, and power, especially for men. Throughout the world, economic mobility has almost invariably meant an increase in meat consumption - a process called a. "nutrition transition": convenience: biologically, meat may be prized because it offers a compact package of nutrients. In short, with so much at stake in our steaks, there is an almost classic conflict between the rich rewards and stark consequences of an animal-based diet. Chapter 2: identity: are we what we eat: dining is much more than feeding: all creatures feed, only humans dine, use of food to speak with each other, establish behaviour (protocol) and reveal. Low-fat stir frying in asian: the wisdom is less obvious when using convenience foods, cuisines are distinguished by "flavour principles, ex. China uses soya, garlic, ginger, sesame; italy tomato, garlic, olive oil;
