Food Midterm Study Guide Group 2 October 2024 PDF

STUDY GUIDE FOOD MIDTERM october 2024 Group 2 A friendly reminder of what the midterm exam will be like: The exam will be handwritten (no computer). The exam will have 3 parts: *10 multiple-choice questions (4 points per question = 40 points) *5 Sho...

STUDY GUIDE FOOD MIDTERM october 2024 Group 2 A friendly reminder of what the midterm exam will be like: The exam will be handwritten (no computer). The exam will have 3 parts: *10 multiple-choice questions (4 points per question = 40 points) *5 Short answers (6 points x question = 30 points) *1 Long answer of 30 points (In this long answer you have to write a 400 words text about one of the topics of the course) (Yes, you will have to count the words) Introduction: Evolution of the world ○ Hominization process Hunting and Collecting: 9000-5000 BCE ○ agriculture, farming, animal domestication, cabotage navigation, metalworkinga Mediterranean Climate ○ Dry & warm summers ○ Mild & wet winters ○ Conditions the agriculture and vegetation of the area Featured History maps: ○ Akkadian Empire: 2300 BCE ○ Egypt: 1500-1200 BCE ○ Assyrian Empire: 9th-7th BCE ○ Maltese Islands Crossroads between Eastern & Western Mediterranean Exports pottery production to Sicily Expansion to Corsica and Sardinia ○ Greek cities and colonies ○ Phoenician Civilization: 1200-500 BCE Commercial network of the Phoenicians  Features trade routes ○ Alexander’s Greek Empire: 323 BCE ○ Iberian Peninsula before Roman Empire Copper, silver, and tin mines ○ Roman Empire: 117 AD Cereals & Bread: Egypt: 4000 BC grow barley, spelt and wheat ○ barley: beer ○ Fat and eggs could be added to the dough. ○ The breads could have honey or fruits (figs or palm pulp) ○ The breads had different shapes ○ For magical and religious rituals, wheat cakes with human or animal forms were made. Phoenician: ○ They did not produce their own bread/ wheat and instead got it from Egypt Trade routes to Africa, Iceland, Isles of Sicily ○ spelt: bread of inferior quality Bread brought yeast by fermentation Egyptians, Assyrians and Greeks ○ Did not produce wheat due to little arable land ○ Wheat was imported from egypt Made bread with figures of God for offerings Carthago: Cultivated wheat as a food base. Puls Punica was a typical dish which was a mixture of cereals (porridge) Punicum are wheat cakes that they ate and made frequently Ancient Greece: Used barley to make Maza (water + liquid). ○ Liquid: water, milk, honey, or oil The cities tried to be self sufficient but needed to import cereals (wheat and barely) from Sicily and the Black Sea. Women and slaves were in charge of grinding the grain of the cereal, it was a job done by every family except for in Athens (the flour was already ground sold). Rome: Eating bread did not have the symbolic value it had in Greece Bread is not a free market product The state controlled the bread (size and quality) to feed the population The baker is a professional figure ○ Marcus Vergilius Eurysaces Libertus (ex-slave) and successful baker in 50-20 BCE Panem et circenses- Bread and circus ○ Started in A.D. 100 ○ A way for the government to distract from problems by providing people with things that make their lives more enjoyable (food and entertainment) Kept the populace in a complacent and inert state ○ “Give them bread and circuses and they will never revolt” -Juvenal, a poet in Ancient Rome ○ Free grain and controlled food prices meant that plebeians could not starve, while free entertainment (chariot races and gladiators) meant that they would not get bored and restless. ○ A form of bribery ○ Now used as a phrase that refers to superficial appeasement Olive oil: John & Greyson The olive tree is a thousand-year-old tree In the Bronze Age, excavations in Ugarit, Syria found the first evidence of oil production (3000 BCE) It was a very precious product: it was used for trade (example in the Bible: King Solomon gives it to the King of Troy in exchange for materials to build the temple) Phoenicians exchange oil for cedar wood (tree with a very precious wood) In Greece it is used for cooking (grilling rather than frying). It also serves to preserve (food is immersed in oil) It is a cosmetic: perfume base (imported in Rome from Syria and Arabia), anti-wrinkle cream, sexual lubricant It was used as an element of hospitality: guests were anointed with oil For Christianity it will have a sacred function: the holy oils, the Extreme Unction  Greek word “CRISMA”: ointment, “CHRIO”: anointed, derives to “KRISTOS”: the Anointed ○ The Greek word "CRISMA" (ointment) derives from "CHRIO" (to anoint), leading to "KRISTOS" (the Anointed One). In ancient Greek culture, anointing with oil symbolized protection, healing, and honor. In Jewish tradition, it signified divine appointment, especially for kings and priests, and the term "Messiah" means "the Anointed One." In Christianity, Jesus is recognized as the Christ, the Anointed One, central to the faith. Anointing practices in Christian sacraments symbolize the Holy Spirit's presence. Ancient Greece: Maza: flour + liquid (sometimes oil) Wine: Wine is closely related to the God, Dionsyus. Wine was not drank during meals, but reserved for special ceremonies like the Symposium. The Symposium is an old tradition that is celebrated after a meal with a gathering of men. The container of the wine was called the Kratera which was 50% water and 50% wine. The symposium was typically held in Hall of the palace of the aristocrat, Tent on the battlefield, or Public buildings (especially temples). Wine was used a as apart of a celebration. Family celebrations (wedding, birthday…), Celebrating a sporting victory, Designation to work in a public position, and Political meeting ("hetaira") to resolve a political issue are common reasons to hold a symposium. The slaves serve the wine, First toast to Zeus and the divine family, Second toast to the souls of heroes, Third toast to Zeus protector Wine is accompanied with social gatherings and music In 2000 bc viticulture was developed and wine could be exported to Egypt and Assyria. The wines of Lebanon were usually famous while Carthage wines were poor quality. When celebrating people usually are offered to drink wine with saltier foods which make you thirsty. This makes people want to drink more wine and have fun. In Rome There is no symbolism of “drinking together” that the Greek Symposion had. CHRISTIANITY: adopts the 3 basic elements of the Mediterranean for its new religion: Bread and wine as a symbol of Jesus’ sacrifice ○ according to the bible, jesus offered bread and wine to his 12 disciples at the last supper ○ this was the last meal before his crucifixion and sacrifice for all the sins of the world  ○ the body was represented by bread (broken for the salvation of humanity), and the blood (shed for the forgiveness of sins) was represented by wine ○ the use of cereals, bread, and wine was due to the region in which the story of Jesus was told ○ If the story was told in china, for example, the symbols may have been based on foods from that culture such as rice ○ Bread and wine were considered the most humble items of the time, so christianity adopted them because this allows for a more widespread sharing of religious culture (it is available to everyone) ○ the blessed oil for certain liturgies. Wine bottles were also used to preserve certain foods due to the tight airlock and dark colors it had to prevent sunlight from getting in. Food Preservation (Napoleon, Appert, Pasteur, fridge…): 1. “An army travels with their stomachs” a. For a good army, you need to have well fed soldiers. Having food readily available for them is important or else you will just have a large group of hungry people. 2. Napolean and Nicholas Appert a. Discovered system of preserving food – Appertisation i. Used champagne bottles due to the resistance of the glass and used high temperatures ii. Given prize by Napolean – 12,000 francs b. Peter Durand sold the patent for Appert’s book and Louis presented the method to the King of England for use by the UK Navy i. Food preservation used by the UK Navy allowed the British and Napoleonic empire to survive, they were able to eliminate scurvy and improve troop food quality 3. Louis Pasteur a. French scientist who discovered pasteurization in 1863 i. System of applying high temperatures to kill bacteria ii. Used for milk, wine, and beer iii. Fundamental for the preservation of food iv. In 1864 the US begins to manufacturer cans during the Civil War and the can opener was invented  4. Refrigeration a. Before fridges, the traditional method to keep food cold was with ice from the mountains, ice wells were transported to cities b. 19th century attempts to create cold environments i. 1902 William Haviland Carrier invents AC ii. 1922 two Swedish students design the first refrigerator (Electrolux), then Carl Von Linde invents the first fridge iii. 1922 in the United States a fridge costs $714 while a Ford car costs $450 5. Marjorie Post a. Daughter of the founder of General Foods (now Kraft General Foods) b. 1936-37 her husband was US ambassador to the USSR c. She would freeze food for the holidays, then applied this to General Foods i. This generated her immense wealth 6. Frozen food revolution a. This changed family dynamics as it was no longer necessary to go shopping every day, freeing the woman from this task b. The supermarkets and shopping centers emerge from this i. People were able to live farther away from city centers due to their increased access to cold preserved food, this allowed the development of American suburbs with people who only had to go grocery shopping once per week Food Preservation (Ancient times + pork) Brady and kaine: Carthago They ate little meat They don’t like pork but dog meat was very much appreciated Fishing was the main activity of the coastal villages (also production of salt to complement) The Old Testament: According to Jahve's revelations to Moses Animals are divided between: Prohibited, called impure ○ Animals that drag their stomach on the ground because they are closest to Hell ○ Some sea animals like crustaceans Permitted are hoofed animals, ruminants (and fish with scallops and fins) Pigs were a problem Greece and Rome: Meat had a secondary role  Only ate meat during big events and parties They could only consume meat that had been sacrificed to the gods ○ They could only consume meat that had been sacrificed to the gods ○ Dead animals were not eaten because of hygiene The slaughtered animal was symbolically divided for the Gods (used to be something small like head hairs) and for the People Athens: ○ Golden age of the city: many sacrifices were made, mainly lamb ○ It was a very expensive system and it ended went into crisis Private sacrifices: families of different economic status sacrificied different things ○ Pork, most slaughtered cuz it was cheapest ○ Lamb: middle class ○ Ox: for the wealthy Rome: ○ Meat had more importance in the diet of the population especially in urban upper classes ○ Animal sacrifices decline as Christianity expands Ham and Iberian Peninsula: HAM & IBERIAN PENINSULA: -Pig was a basic animal of the Celtic part of the Iberian Peninsula. -Roman period (2nd century BC) pork is preserved in salt -Slaughter of the pig was organized, is taken care of by a cook -Many parts of the pig were used, but the most valued were the hind legs (ham). -The process of preparing the pig's leg to turn it into ham was quite the same as today's. -The pigs on the Iberian Peninsula are bred outdoors and fed acorns. -Jamon Iberico is the most expensive ham compared to other types like jamon serrano. -Certain brands of jamon include 5J, Joselito, Fermin. -Ham legs are expensive but usually given to people for special events and celebrations (upholding the themes seen in ancient Rome of eating pork for celebrations) -It is sliced thinly. Iberico is a breed of pig, specifically for iberian ham; they only eat natural grain and acorns from Oak trees Pig was a basic animal of the Celtic part of the Iberian Peninsula Roman period (2nd century BC) pork is preserved in salt Jamon is the rear leg, Paleta is front leg The entire pig is used The process of preparing the pig's leg to turn it into the ham was quite the same as today's. Jabugo: a protected destination of origin (PDO) ○ Iberian breed pig, bred in freedom (Sierra de Aracena) ○ The reputation of jabugo ham grows in the 19th century (commercial ○ expansion thanks to the railway) Preservation process: entire process is important for the flavor of the ha,m 1. The pork legs are buried with salt: salting and drying process a. The salt absorbs the juices from the meat (dehydration process). It also prevents the action of bacteria. 2. For 2 weeks, ham is covered with salt. Every 2 days the position of the hams is changed so that it is a homogeneous process 3. After 2 weeks, the ham is washed with warm water to eliminate the external salt Why did Iberico become popular in the 19 and 20th century Andalusia? - The reputation of jabugo ham grows in the 19th century (commercialexpansion thanks to the railway) Spices: - spices were the most valuable product in international trade - pepper was the most valuable spice (80% of rome’s recipes used pepper) - pepper was rare and expensive in europe because it was sourced from distant lands such as India and southeast Asia - pepper helped in preserving meat - pepper become a symbol of wealth - Cinnamon was also a very sought after spice - arabs controlled mediterranean routes and access to major spice producing regions - middle age: venice controlled most of spice trade in europe - Venice buys in Xipre, Alexandria and Constantinople - some of popular spice were ginger, cinnamon, clove, and maniguette - spice trade was important in medieval ages Gastronationalism: Foie Gras (France): Luxury food made from the liver of force-fed ducks or geese. Force-feeding (gavage) involves feeding corn through a tube. Ducks are fed twice daily for 12.5 days, geese three times for 17 days. Ducks are slaughtered at 100 days; geese at 112 days. Banned in some countries (e.g., Switzerland). Animal rights movements oppose foie gras, seeking a global ban. France uses gastronationalism to defend foie gras as part of its national identity. Nationalism and Food: Nationalism defines a group by cultural or physical boundaries. Symbols like flags, anthems, and food hold emotional and cultural significance. Food is a cultural expression and shapes identity. Conflicts over globalization and cultural identity often involve food. Gastronationalism: The use of food to sustain national attachment. Marketing food through nationalist sentiments. Attacks on food practices are seen as attacks on a nation’s heritage and culture. Europe’s Approach to Gastronationalism: The EU’s Common Agricultural Policy created three food protection labels: ○ PDO (Protected Designation of Origin): Protects regional foods like Prosciutto di Parma (Italy), Kalamata olives (Greece). ○ PGI (Protected Geographical Indication): For products like Zakynthos olive oil (Greece). ○ TSG (Traditional Speciality Guaranteed): Protects traditional foods like Jamón Serrano (Spain), Mozzarella (Italy). Gastronationalism within the Russia vs. Ukraine war: - Borscht Battle: - Ukraine has long been known for borscht, a traditional beet soup, which is also popular in Russia and other Eastern European countries. Amidst the conflict, Ukraine sought to have borscht recognized as part of its intangible cultural heritage by UNESCO, asserting its identity separate from Russian influence. This move was partly to emphasize that Ukrainian culture and cuisine are distinct from Russia's, reinforcing national pride and identity. Gastronationalism within the Israel vs. Palestine war: - Hummus and Falafel: - Both hummus (a chickpea-based dip) and falafel (deep-fried chickpea balls) are popular foods claimed by both Israelis and Palestinians as part of their traditional cuisine. The claim over these dishes is often cited in discussions about cultural appropriation and identity, as each side uses these foods to assert their historical and cultural ties to the land.