FOOD and CULTURE

1. Recipes and Dishes -

1.1. culturally authentic and traditional cuisines

1.2. borderless dining dining experience

1.3. Cookbooks function as recorded history media of ingredients used, how to prepare the ingredients, and necessary cooking techniques to re-create dishes and exchange valued culture.

1.4. Culinary rules are established and universal food prep jargon is created to communicate combining food through standard techniques such as blending, submersion, substitution, and wrapping.

2. Cooks and Kitchens -

2.1. The discovery of fire's utility to alter food properties created techniques such as cooking and boiling that made food digestible, safer, and expanded food options

2.2. safer foods

2.3. The "kitchen" is formed and functions as a fixed designated space for fire inspired tools and equipment like stoves, pots and pans. Our relationship to a kitchen is a determinate of social status.

2.4. chefs

3. Global Indigestion: Resetting the Agenda for Food Security

3.1. Food and Agriculture Organization was established in 1945 to work at alleviating world hunger

3.2. Four Pillars of Food Security are availability, access, stability, and utilization.

3.3. 700 million people live in poverty and 800 million people suffer from hunger in the world

3.4. Areas where food is plentiful people suffer from the damage of consuming too much food or unhealthy food choices. 2 billion people are overweight or obese.

4. Local Digestion: Making the Global at Home

4.1. The locavore movement is motivating people to eat locally produced food and consciously choose the foods they eat

4.2. People are concerned with the health benefits of the food they eat as well as the health ramifications

4.3. Restaurants and fast-food vendors are beginning to respond to patrons new perspective on food by offering healthier food options and associating themselves with local farmers.

4.4. Ethical shopping is changing the way grocery stores are stocking shelves. Grocery stores are beginning to be held accountable for the options offered, as well as their relationships with unethical suppliers.

5. Omnivorousness: Classifying Food - With the physical capability to ingest almost anything we gain understanding of what we can and cannot digest. Plants and animals, the main classifications of food, are learned our source of nutrition and over the course of thousands of years we evolve to become the dominate species.

5.1. According to Crowther (2018) "Prohibitions can mark food as polluted, unsafe, unclean, unfit to be eaten, while others are conversely marked as pure, safe, clean, and fit to be eaten. (p.9)

5.2. food value

5.3. food security

5.4. According to Crowther (2018) "diets of individuals are selected from available foods and shaped by personal preferences"...and "purpose, such as health weight, spirituality, or morals."(p. 2)

6. Settled Ingredients: Domestic Food Production - Understanding of plants and animals and their responses to the environment food acquisition systems are created respectively and communities are born. The management of food sustainability begins to be mastered through planning and organization.

6.1. Agricultural systems such as cropping methods are "the bedrock of sustenance for generations (Vasavi 1994, 290.)

6.2. food storage

6.3. gender roles

6.4. "Those who controlled the supply and served food assert power and authority over others (Crowther 2018, 42)." Domesticated food production guides social structure and becomes a determinant of social status.

7. Mobile Ingredients: Roots, Routes, Industrialized Agriculture -Established communities are formulated around sustainable food sources. Geographical location determines what plant and/or animal resources will be of abundance. Settlements are defined by food source and begin to trade with other settlements.

7.1. Markets served as centers of exchange for trade of different food items locally and abroad to distribute and re-distribute excess food produced through mass food production.

7.2. Trade influenced transportation innovations that relocated food across long distances leading to global relationships being established.

7.3. Industrialized agriculture created wealth for some and while birthing economic classes defined by rich and poor.

7.4. mega crops

8. Eating In: Commensality and Gastro-Politics

8.1. Commensality is sharing food in the company of others

8.2. Mealtimes are shaped by our energy needs however we routinely eat on a schedule based around our daily activities which in western culture is typically at least one meal in the morning and a meal in the evening.

8.3. Commensality can be a social event in which the meal is a celebration, a ritual, or even a gift

8.4. The environmental setting such as location, decorations, and even the table (or not) you're eating at can bring value or de-value a dining experience

9. Eating Out and Gastronomy

9.1. Ethnosites are restaurants that represent a particular ethnicity's traditional way of dining and/or cultural dish. They can be experienced by anyone whether you are a member of the ethnicity or one looking to explore.

9.2. Restaurants provide social spaces that give patrons social status and are often used as vehicles that define ones social status

9.3. Restaurants are used for ethnic and cultural diplomacy in an effort to promote acceptance of one culture to another, or even influence travel to to further explore the native land whose cuisine was experienced.

9.4. Patron Feasts