1. RECIPES AND DISHES Recipes and dishes have become prominent in the discourse of surrounding the contemporary global culinary scene. They can represent people from other regions and even have them in certain cookbooks to appreciate the dish.
2. CH.5
3. "Augmented by creativity, versatility, and adaptability, a cook's skill can be applied to slightly reworking, within accepted parameters, the recipe to circumstance" (Crowther,2018,p.132)
4. Textual cooking can be dated back to cuneiform clay tablets in old Babylonian period through handwritten manuscripts (Crowther, 2018, p. 144).
5. EATING IN: COMMENSALITY AND GASTRO-POLITICS. The semiotic experience of food is extremely profound and critical to our social, economic, and political relationships. The power and agency of meals, meal preparation, and the precipice from where a recipes acts as a conduit for culture and relationship building.
6. CH.6
7. "At the heart of commensality is the notion of sharing food, and this is a type of exchange. Food that is prepared and presented at meals in non-commercial settings is a gift," (Crowther, 167).
8. GLOBAL INDIGESTION: RESETTING THE AGENDA FOR FOOD SECURITY. Our species developed relationships with the natural environment to meet out nutritional and cultural needs; some of them adaptive and sustainable and other maladaptive and unsustainable. Over the millennia our subsistence patterns has transformed the natural world as well as the composition of our bodies. 30-40 percent of the land on earth is used as croplands and our diets have focused on high calorie sugary, fatty, and salty diets.
9. CH.7
10. While there is a decrease consumption of fresh fruit and vegetables. In today’s fast-paced society, there has been an increase in surgery type drinks, snack foods, processed meats, deep fried foods and fast food (Crowther, 2018, pg.237).
11. LOCAL DIGESTION: MAKING THE GLOBAL AT HOME. We are a hungry and social species. The semiotic experience of food is extremely profound and critical to our social, economic, and political relationships. From rural villages with small populations to urban mega cities with populations of millions, they all will go out to eat.
12. "At the heart of commensality is the notion of sharing food, and this is a type of exchange. Food that is prepared and presented at meals in non-commercial settings is a gift," (Crowther, 167).
13. CH.8
14. Classifying Food Humans have long wrestled with our ability to use food to shape our bodies, and evidence of this comes from the numerous “diets” that are available for anyone to eat their way to health, fitness, tummy flatness, intelligence, morality,
15. CH.1
16. SETTLED INGREDIENTS. For some societies the process of food getting has been and is an integral element in the daily social consciousness. Learning about agriculture and the importance it has to our everyday life of eating.
17. Ch.2
18. Mobile Ingredients Agriculture has increased the carrying capacity and vitality of humanity, it has created layers of disconnection which hide stressors on arable land challenging overall sustainability.The food we eat will never tells the truth of social, ecological, and economic ramifications. Knowing where we get our food can play a huge part as we would like to know where we get what we eat.
19. Ch.3
20. COOKS AND KITCHENS. A recipe may reflect the significance of enculturation or socialization to our particular cultural practices, some dishes reflect our identity such as tamales and other people might cook them differently than your use to.
21. CH.4
22. "adding value to foods, reflecting the capacity of food to be 'good' or 'bad' at accomplishing physical and social outcomes" (Eating Culture; Crowther; 7),
23. “Agriculture is a specialized food-getting strategy that employs irrigation and the planting of only a few, or often a single, species at a time in the fields: monocropping (Crowther, 2018, p.52).”
24. `"Food travels from production (growers) through storage and processing (millers, refiners, and traders), to distribution (importers, exporters, brokers and wholesalers), on to retail exchange (through markets, shops, supermarkets, and restaurants), and finally to consumption by individuals, directly into their molecules" (Crowther,2018,p.70)
