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Food as History

Food as History. Introduction Nutrition Culinary Systems Major Concepts. Canada’s Official Food Rules, 1942. II. Nutrition. What are the basic food needs of humans? Essential nutrients: those that the body cannot synthesize itself and so must come from food

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Food as History

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  1. Food as History • Introduction • Nutrition • Culinary Systems • Major Concepts

  2. Canada’s Official Food Rules, 1942

  3. II. Nutrition What are the basic food needs of humans? • Essential nutrients: those that the body cannot synthesize itself and so must come from food • Four categories of essential nutrients • Sources of energy (carbohydrates, fat, protein, alcohol) • Essential amino acids, fatty acids, vitamins, minerals, and trace elements • Fibre • Water

  4. III. Culinary Systems How have humans created culinary systems to meet their food needs? • Preservation of Foods • Refrigeration • Drying • Brining (soaking in brine) • Heating • Salting • Smoking

  5. III. Culinary Systems • Culinary Systems • Methods for producing, preparing, consuming, and attaching meaning to food • Four Major Processes in the Creation of Culinary Systems • Creation of methods of subsistence • hunting & gathering • agriculture • Diffussion of food and subsistence methods • Role of social identities (class, gender, ethnicity) • Role of the state (government)

  6. IV. Major Concepts What are the major concepts we will use in this course? • Foodways: “ways of conceptualizing, evaluating, preparing and consuming foods characteristic of a particular society, cultural group or geographical area” (Dic Human Geog) • Culinary Systems: the systems (environmental, political, economic, cultural) by which societies produce, prepare, consume and attach meaning to food.

  7. IV. Major Concepts • Food Security: “food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life” (Food & Agriculture Organization, as revised at the World Food Summit, 1996. Source: “Food Security.” FAO Policy Brief, June 2006, Issue 2. Web.

  8. Iv. Major Concepts • Food Sovereignty: “Food Sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems” (La Via Campesina).

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