chapter 2- exam Flashcards
(12 cards)
what are the steps of the food system?
- primary production
- processing and packaging
- distribution and access
- media and marketing
- consumption
- waste management of food
what is culture?
knowledge, characteristics, behaviors, practices and traditions of a particular group of people
what is cuisine?
ingredients, techniques and dishes that represent a style of cooking associated with a particular cuisine and particular ingredients from a region.
what is primary production?
raw materials converted into basic food commodities
what is processing and packaging?
involves changing the state of foods produced during primary production into other products
what is distribution and access?
distribution involves the transportation, storage and sales of food
access refers to how and where we get our food from
what is media and marketing?
when someone promotes the sale of food products or food services.
what is consumption?
the act of eating food
it can occur anywhere and everywhere
what is waste management?
involves reducing the amount of wastage produced during all the steps throughout the food system.
e.g.
using all the parts of an animal such as its eyes, fur, etc
feeding food waste to animals
how has Lebanese cuisine developed over time?
key factors that have influenced lebanese cuisine (such as geography etc…),
geography
-narrow valleys that lead downward to sea enables farmers to grow crops
-natural springs meant early farmers could create complex irrigation systems to cultivate
-its elevation excretes microclimates that allow cultivation of broad range of crops
climate
-cool, wet winters help crops (wheat, barley, veggies) grow
-hot, dry summers helps crops (olives, cucumbers, tomatoes) grow
-northwest wind brings cooler air from sea, which increases humidity levels for crops that require moisture
how traditional lebanese ingredients are used today and how the cuisine has evolved
