Week 8 - History and Culture of Food Flashcards
1
Q
Food History
A
- Hominid evolution (4 million to 250,000 years ago) Application of heat to raw foods - Neolithic revolution (12,500 years ago) - World trade (3,000 years ago) Role of food in human culture - Industrial revolution (200 years ago) - Scientific revolution (now) From local to global
2
Q
Aspects of food culture
A
- History
- Rituals
- Availability
- Consumption patterns
- Flavours
- Preparation
3
Q
Cuisine
A
- Style or manner of cooking
- Regional cuisines, not national cuisines
- Cuisine = basic foods + cooking techniques + flavour principles
- Cuisines grow by adopting new ingredients or old ingredients in new ways
4
Q
Regionality
A
- Natural and human factors
- Together these factors create a unique character of a small agricultural locality and the food and drink raised, made and cooked there
5
Q
Before colonisation of Australia
A
- Indigenous people occupied Australia for up to 60,000 years before Europeans arrive in 1788 Food culture was characterised by; - Local hunting and gathering - Intimate knowledge of habits and seasonal patterns - Seasonal sharing - Feast and famine - Food variety - Limited food preservation methods - High fibre, low fat meat diet
6
Q
New Settlers
1700’s to 1800’s
A
Livestock and crops introduced
Foreign animals introduced
Staples imported
Production of rum
7
Q
Urbanisation
1800’s to 1900’s
A
Centralisation of population/food supply Marketplaces Advanced food manufacturers Restaurants Gold rush/prosperity Immigration
8
Q
The War Years
Early to Mid 1900’s
A
Labour force enlisted to serve Food shortage and rations Wheat and meat redirected to Britain Substitute foods Preservation of foods American influence
9
Q
Post War
Mid-Late 1900’s
A
Refrigeration Microwave Increased production New preservation technologies Convenience foods Mass European migration
10
Q
Modern Cuisine
21st Century
A
Increased choice and variety Greater consumer awareness Cultural and religious requirements Nutrition Modern diseases Fusion food
11
Q
Vegemite
A
- Early exposure correlates with preference
- Consumed almost solely within Australia
- Preference is acquired with repeated tasting
- People born outside Australia have less liking for Vegemite
12
Q
The future of Australian cuisine
A
- Floods, fires, drought, frost
- Growth in supermarket sector
- Competition from independent, discount and specialty retailers
- Healthy take aways and menu diversification
- More snack foods, organic food, functional foods and ethical food choices
- Sustainability/ traceability / local food/ home-made
