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Chapters 2 &14

Chapters 2 &14. at the table. The History of Food. Early people ate food raw . Cooked food is easier to digest. By trial and error, people learned to use and control fire to prepare food. The Decision-Making Process. State the decision to be made. List your alternatives.

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Chapters 2 &14

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  1. Chapters 2 &14 at the table

  2. The History of Food Early people ate food raw. Cooked food is easier to digest. By trial and error, people learned to use and control fire to prepare food.

  3. The Decision-Making Process • State the decision to be made. • List your alternatives. • Weigh the pros and cons of each. • Make a decision and act on it. • Evaluate your decision.

  4. Staple Foods:Grains Staple food is the most widely produced and eaten food in an area. • Southeastern Asia-rice (hot/humid conditions) • Africa, India & China-sorghum (hot/dry) • Europe, Asia & Africa-wheat, rye, barley & oats (cooler parts of these countries) • America-corn

  5. Staple Foods: Animals • Finland and Norway-salmon & cod • Japan-squid, octopus, sea urchins, shark & seaweed • North America (woods)-boar, dear, elk (cattle where there is land for grazing-flatter land) • Africa-zebra & antelope • Eastern Mediterranean (hilly)-sheep & goats • Middle East & Africa (harsh climates)-camels, yaks & llamas

  6. Food Preparation Forested areas=fuel for fire (Europe) Fuel for fires are scarce (parts of Asia)

  7. Economics Wealthy Poor

  8. Middle Class As middle class developed, “rich” and “poor” cooking merged. Simple fish stew grew into a rich dish that contains expensive ingredients.

  9. Cultural Influences on Food Choices What do you eat? Where do you eat? When do you eat? How does food make you feel? • Culture is the customs and beliefs of a racial, religious, or social group. • CULTURE DOES AFFECT FOOD HABITS! • The U.S. has been influenced by many cultural groups, including Native Americans, immigrants from Europe, Asia, Africa, and Mexico to name a few!

  10. Cultural Influences on Food • The French introduced chowders to the U.S. • The Chinese introduced stir-fried dishes to the U.S. • Spanish explorers introduced cane sugar and wheat to the U.S. • European explorers and colonists brought apples, walnuts, beans, corn, peanuts, vanilla, potatoes, tomatoes, peppers, chocolate, chickpeas, and cattle to the U.S. • Tea came to Europe (England) from China • Jewish immigrants brought bagels, cheesecake and corned beef to the U.S.

  11. Similarities in Global Cuisine • Italians-ravioli • Chinese-wontons • Jewish-kreplach

  12. Religious Influences on Food • Hindus will not use cattle for food (cattle are sacred) • Muslims will only eat with their right hand. Why? • Unleavened bread is used by Jewish people during Passover (commemorates Jews rapid flight from Egypt) • Jews and Muslims do not eat pork. • Christians use bread and wine. Why? • Fasting—Lent (40 day period leading up to Easter), Yom Kippur (Jewish Day of Atonement), SOME Catholics will not eat meat on Fridays • Egyptians would bury food with their dead for the deceased need food for their journey into the next world

  13. Religious Influences on Food • Buddhists urge mindfulness of eating-some vegetarian • Seventh Day Adventists-some choose vegetarianism to express simplicity • During Ramadan, Muslims do not eat or drink during daylight hours.

  14. Holidays!!

  15. Social Influences on Food • Family has a huge impact on food choices. TRADITIONS! • Lifestyle • Eating patterns • Schedules • Friends have an affect on the foods you eat. PEER PRESSURE • Mass Media-television, radio, magazines, and internet can affect food choices. (Fad vs. Fallacy) • Product Trends-convenience, extra nutrients added, great taste for less cost

  16. Psychological Influences on Food • Food can satisfy emotional needs. • Babies connect food with warmth and security, children associate food with good experiences (birthday cake), adults associate food with family and happiness (Thanksgiving) • Unhappy experiences can also cause you to dislike foods. • Emotions can cause overeating and under eating.

  17. Factors That Affect Food Supply • Agriculture-use of knowledge to tend soil, grow crops, raise livestock • Environment-air, water, soil, plants, animals • Government-laws govern the way foods are grown, processed, packaged, and labeled • Economics-supply and demand • Technology-use of knowledge to develop improved methods for doing tasks

  18. Terms to know! • Perishable-food that spoils quickly. • Grazing-eating five or more small meals a day instead of three large ones.

  19. The End!

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